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Lemon Cinnamon Rolls with Cream Cheese Icing Recipe

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4.6 from 137 reviews

These Lemon Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a zesty lemon-infused cinnamon filling and topped with a luscious lemon cream cheese icing. Soft, fluffy, and bursting with citrus flavor, these rolls are perfect for breakfast, brunch, or a sweet treat anytime.

Ingredients

For The Dough

  • 2 3/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 2 large eggs

For The Filling

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tbsp ground cinnamon

For The Cream Cheese Icing

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt, stirring well to distribute evenly.
  2. Heat Wet Ingredients: In a small saucepan, gently heat the milk, butter, and water over low heat until the butter has melted. Remove from heat and allow the mixture to cool slightly to avoid cooking the yeast.
  3. Combine Dough: Add the warm milk mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms, ensuring all components are well incorporated.
  4. Knead Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic, which develops the gluten for good texture.
  5. First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size. This fermentation step is crucial for fluffiness.
  6. Prepare Filling: In a small bowl, mix together the softened butter, granulated sugar, lemon zest, and ground cinnamon until well combined and spreadable.
  7. Roll Out Dough: Punch down the risen dough to release air, then roll it out on a floured surface into a rectangle approximately 12x16 inches in size.
  8. Spread Filling: Evenly spread the prepared lemon cinnamon filling mixture over the surface of the rolled-out dough.
  9. Shape Rolls: Starting from the long side, roll the dough tightly into a log shape to ensure even swirls in each roll.
  10. Cut Rolls: Slice the log into 12 equal-sized pieces to form the individual cinnamon rolls.
  11. Second Rise: Place the rolls in a greased baking dish, cover again with a kitchen towel, and let them rise for another 30-45 minutes until puffy.
  12. Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C) to ensure it's ready for baking.
  13. Bake Rolls: Bake the risen cinnamon rolls for 20-25 minutes or until they are golden brown on top and cooked through.
  14. Prepare Icing: While the rolls bake, beat the softened cream cheese and butter in a bowl until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest, beating until smooth and well combined.
  15. Ice Rolls: After baking, allow the cinnamon rolls to cool slightly but still be warm, then generously drizzle with the lemon cream cheese icing.
  16. Garnish & Serve: Sprinkle additional lemon zest over the icing for extra brightness and visual appeal. Serve the rolls warm for the best flavor and texture.

Notes

  • Ensure the milk mixture is warm, not hot, to avoid killing the yeast.
  • For a stronger lemon flavor, add an extra teaspoon of lemon zest to the filling.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
  • Reheat gently in the oven or microwave before serving to refresh softness.
  • Use full-fat cream cheese for a richer and creamier icing.

Find it online: https://ameliameals.com/lemon-cinnamon-rolls-with-cream-cheese-icing-recipe/