Why didn't my dough rise properly?

The most common culprits are dead yeast or too-cold ingredients. Make sure your milk is warm (around 110°F) but not hot, which can kill the yeast. Also, check that your yeast isn't expired. Finally, ensure your rising environment is warm enough—yeast loves temperatures between 75-85°F.

Can I make these gluten-free?

Yes, you can substitute a good quality cup-for-cup gluten-free flour blend. The texture will be slightly different, but still delicious. You may need to add an extra egg to help with binding and structure since gluten-free doughs tend to be more fragile.

My filling leaked out during baking. What went wrong?

This usually happens when the filling is spread too close to the edges or if the rolls aren't tightly rolled. Leave a half-inch border on one long edge when spreading the filling, roll tightly from the opposite edge, and make sure to pinch the seam closed before slicing.

My glaze is lumpy. How can I fix it?

Lumpy glaze usually comes from cream cheese that's too cold. Make sure your cream cheese is fully softened before mixing. If you already have lumps, microwave the glaze for 10 seconds, then beat vigorously with a whisk, or push it through a fine mesh sieve.

Lemon Cream Cheese Sweet Rolls Recipe

Description

These Lemon Cream Cheese Sweet Rolls are the ultimate treat, combining a soft, pillowy dough with a luscious, tangy lemon filling and a creamy glaze. Perfect for breakfast, brunch, or any occasion that calls for a delightful, citrus-inspired indulgence, these rolls will brighten up your day with their fresh and zesty flavor!

Ingredients

Units Scale

For the Dough:

1 (1/4-oz) packet dry active yeast
3/4 cup slightly warm milk
1/2 cup unsalted butter, room temperature
2 eggs
1/4 cup white sugar
3 teaspoons vanilla extract
Zest of 1 lemon
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 cup vegetable oil

For the Filling:

1 cup sugar
Zest of 1 lemon
4 tablespoons unsalted butter, room temperature
1/8 teaspoon freshly-ground nutmeg
1/4 cup lemon juice (from 1-2 lemons)

For the Glaze:

Juice of 1 lemon
4 ounces cream cheese, softened
1 cup powdered sugar
Zest of 1 lemon

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Instructions

Activate Yeast
In a large bowl, add slightly warm milk and dry active yeast. Stir and let it stand for about 5 minutes or until the mixture becomes foamy. This shows the yeast is active and ready to use.
Prepare Dough Mixture
Add softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of flour to the yeast mixture. Stir until well combined. Mix in the nutmeg and salt, then gradually add the remaining flour. Stir until the dough is sticky and comes together.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and stretchy, or use a stand mixer with a dough hook for the same duration.
Let the Dough Rise
Lightly coat a large bowl with vegetable oil and place the dough in the bowl. Turn the dough to coat it in oil, cover it with plastic wrap, then a kitchen towel, and let it rise for 1 hour or until it doubles in size.
Make the Filling
In a medium bowl, combine sugar, lemon zest, butter, and nutmeg. Gradually add the lemon juice while whipping the mixture until it is smooth and creamy. Refrigerate the filling for 30 minutes.
Roll the Dough
Flour your work surface and shape the dough into a rectangle. Evenly spread the prepared filling over the dough, then roll it tightly from the longer side into a log.
Cut and Arrange Rolls
Slice the rolled dough into 12 even pieces and place them flat in a greased 13×9-inch baking pan. Cover with a towel and let them rise for 1 hour. You may refrigerate them at this stage for up to 24 hours if baking later.
Bake the Rolls
Preheat the oven to 350°F (175°C). Bake the rolls for about 35 minutes or until lightly golden on top.
Prepare the Glaze
While the rolls are baking, combine lemon juice, softened cream cheese, and powdered sugar in a bowl. Blend until smooth and creamy.
Finish and Serve
Once the rolls are baked, spread the prepared glaze over the warm rolls and sprinkle additional lemon zest on top. Allow the rolls to cool for at least 10 minutes before serving. Enjoy!

Notes

For best results, ensure your milk is warm (around 110°F) but not hot to avoid killing the yeast.
If you want to prepare these ahead of time, you can refrigerate the rolls after step 7 and bake them fresh the next morning.
To enhance the lemon flavor, feel free to add a pinch of lemon extract to the filling or glaze.
These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Serving Size: 1 roll
Calories: 340
Sugar: 28g
Sodium: 180mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg