Small Batch Lemon Rolls
Recipe
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Prep Time: 30 min
- 1/2 cup warm milk (120 grams)
- 2 tsp instant dry yeast (6 grams)
- 1 large egg, room temp
- 1/4 cup unsalted butter, melted and cooled (not hot) (57 grams)
- 3 1/2 tbsp granulated sugar (45 grams)
- 1 tsp pure vanilla paste or extract (5 grams)
- 2 tsp lemon zest (4 grams)
- 1/2 tsp salt (3 grams)
- 1 cup all purpose flour (120 grams)
- 1 cup bread flour (135 grams)
- 1/3 cup heavy whipping cream, room temp (save for right before baking rolls) (80 grams)
- 5 tbsp unsalted butter (71 grams) , room temp, + 1 more tbsp (14 grams)
- 1/2 cup + 1 tbsp brown sugar, packed (note I used dark brown sugar, light also works) (112 grams)
- 2 tsp lemon zest
- pinch of salt
- 6 oz cream cheese, softened to room temp (170 grams)
- 4 tbsp unsalted butter, softened to room temp (57 grams)
- 2/3 cup powdered sugar (80 grams)
- 1/2 tbsp milk (7 grams)
- 1 tsp vanilla extract (5 grams)
- When kneading your dough, if there is humidity in the air, you may find that your dough is quite sticky. If you find that the dough is too tacky and sticking to your mixer and fingers, add a little more flour. We want the dough to be tacky but not sticking to your fingers too much.
- When your dough is rising (proofing) for the first time, feel free to place the bowl in the oven (heat off). This creates a draft free, warm environment. On really cold mornings, I sometimes like to turn my oven on to 200 degrees. When the temperature is reached, I turn it off and place my dough inside to proof (aka rise).
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy filling or glaze. And you don’t want your whipping cream cold when you pour over your rolls before baking. Plan ahead of time and place your ingredients at room temp (about 1-2 hours, depending on kitchen temperature).
- My original cinnamon roll recipe has been adapted from Lizzy T
Wait Time: 45 min
Bake Time: 20-25 min
Yields: 6-8 servings
What you need
Lemon Rolls
Brown Butter Filling
Cream Cheese Frosting
Lemon Curd
Recipe HereWhat to do
1. For the rolls, pour milk into a saucepan and stir over medium heat. Once milk reaches 115 degrees Fahrenheit, remove from heat and pour into a stand mixer. Sprinkle in yeast and sugar. Let the mix sit for about 2 minutes without stirring. (Note: you dont want your milk too warm, aim for 110-115).
2. Add the egg, lemon zest, salt and butter. Mix everything gently with a wooden spoon or spatula. Add the flour and mix gently again. Let that mix sit for another minute or two. Then, using a hook attachment begin kneading on medium speed for about 6 minutes. (note: you can use your hands if you don’t have a stand mixer. The dough will be messy at first, but will become more elastic as you knead) The dough will stick to the sides of your mixer – that is expected. And then the dough should starting clicking against the sides of the bowl as it kneads. If the dough looks to be sticking too much, add a tsp of flour or two. After 6-8 minutes, place dough in a greased bowl, cover with a towel and let the dough double in size. About 45-50 min.
3.While dough is rising, make your brown butter filling. To brown the butter, add butter to a small saucepan and cook over low/medium heat. Cook until butter foams and starts to emit a warm, nutty fragrance (this could take several minutes). Once butter is browned, immediately remove from the heat and pour into a heatproof bowl. Add that one more tbsp of softened butter. Mix well and let that cool for about 30 minutes.
4.In a medium bowl, mix cooled brown butter, lemon zest, brown sugar and salt until well incorporated and like a smooth paste.
5. On a well floured surface, using a rolling pin, roll dough into the shape of a (rough) rectangle (about 8×10). Evenly spread the filling from edge to edge (reserve about 1 tbsp of the filling, we will use that to spread on the bottom of each roll). Then using a pastry cutter or knife, slice 6 strips of the dough. Using a tbsp of softened butter, grease the bottom of an 8×8 baking pan. You can also place parchment paper in the pan and skip greasing the pan. Like rolling a rug, roll up one strip of dough. Place in the pan and then repeat with the other 5 strips. Once all rolls have been placed in the pan, spread the leftover filling on the bottom of all 6 rolls. This creates a sticky delicious coating on the bottom of the rolls as they bake!
6.Cover the rolls and let them rest/rise for another 25-30 minutes. Preheat oven to 375 degrees.
7. For the icing, add butter and cream cheese to a bowl. Beat with a hand mixer on medium speed for about 1 minute. Add powdered sugar, milk and vanilla and mix again until everything comes together.
8. Once your rolls have rested for about 25 minutes, pour whipping cream over the rolls.We want the top and sides to be covered in cream. Bake for about ~20 minutes. Ovens vary (it could take up to 30 minutes), your rolls should be puffed up and oozing with delicious creamy juices! And nice and brown on top! Remove from the oven to cool. Top with icing and lemon curd after cooling for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add the egg, lemon zest, salt and butter. Mix everything gently with a wooden spoon or spatula. Add the flour and mix gently again. Let that mix sit for another minute or two. Then, using a hook attachment begin kneading on medium speed for about 6 minutes. (note: you can use your hands if you don’t have a stand mixer. The dough will be messy at first, but will become more elastic as you knead) The dough will stick to the sides of your mixer – that is expected. And then the dough should starting clicking against the sides of the bowl as it kneads. If the dough looks to be sticking too much, add a tsp of flour or two. After 6-8 minutes, place dough in a greased bowl, cover with a towel and let the dough double in size. About 45-50 min.
3.While dough is rising, make your brown butter filling. To brown the butter, add butter to a small saucepan and cook over low/medium heat. Cook until butter foams and starts to emit a warm, nutty fragrance (this could take several minutes). Once butter is browned, immediately remove from the heat and pour into a heatproof bowl. Add that one more tbsp of softened butter. Mix well and let that cool for about 30 minutes.
4.In a medium bowl, mix cooled brown butter, lemon zest, brown sugar and salt until well incorporated and like a smooth paste.
5. On a well floured surface, using a rolling pin, roll dough into the shape of a (rough) rectangle (about 8×10). Evenly spread the filling from edge to edge (reserve about 1 tbsp of the filling, we will use that to spread on the bottom of each roll). Then using a pastry cutter or knife, slice 6 strips of the dough. Using a tbsp of softened butter, grease the bottom of an 8×8 baking pan. You can also place parchment paper in the pan and skip greasing the pan. Like rolling a rug, roll up one strip of dough. Place in the pan and then repeat with the other 5 strips. Once all rolls have been placed in the pan, spread the leftover filling on the bottom of all 6 rolls. This creates a sticky delicious coating on the bottom of the rolls as they bake!
6.Cover the rolls and let them rest/rise for another 25-30 minutes. Preheat oven to 375 degrees.
7. For the icing, add butter and cream cheese to a bowl. Beat with a hand mixer on medium speed for about 1 minute. Add powdered sugar, milk and vanilla and mix again until everything comes together.
8. Once your rolls have rested for about 25 minutes, pour whipping cream over the rolls.We want the top and sides to be covered in cream. Bake for about ~20 minutes. Ovens vary (it could take up to 30 minutes), your rolls should be puffed up and oozing with delicious creamy juices! And nice and brown on top! Remove from the oven to cool. Top with icing and lemon curd after cooling for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
