Lemon Rolls

inbloombakery.com

Jaimie

subheading: For the Lemon Rolls:

1 ¼ cups (300 ml) whole milk

2 ¼ teaspoon active dry yeast

1 teaspoon granulated white sugar (to bloom the yeast)

4 ¾ cups (593 g) all-purpose flour, spooned and leveled

1 ½ teaspoon salt

2 tablespoon (25 g) granulated white sugar

2 eggs, whisked

½ cup (112 g) unsalted butter, very softened

½ tablespoon vanilla

2 tablespoon (20 g) lemon zest (about 2 lemons zested)

subheading: For the Lemon Filling:

½ cup (112 g) unsalted butter, very softened

½ cup (110 g) brown sugar

½ cup (100 g) granulated white sugar

2 tablespoon (20 g) lemon zest (about 2 lemons zested)

2 tablespoon (30 ml) fresh lemon juice

¼ teaspoon salt

¼ cup (60 ml) heavy cream (for pouring in between the rolls)

subheading: For the Lemon Cream Cheese Frosting:

¼ cup (56 g) unsalted butter, softened

4 oz (113 g) cream cheese, cold

¾ cup (97 g) powdered sugar

½ tablespoon (5 g) lemon zest (about ½ lemon zested)

½ tablespoon fresh lemon juice

Directions at inbloombakery.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer