These lemon rolls are the summery sibling of the classic cinnamon roll. A swirled roll stuffed with a lemon sugar filling, and topped with sweet lemon butter, these tangy delights make a perfect summery snack or dessert.
I make 9 rolls with this recipe, you can make yours however large you want but please note that the cooking time will be accurate for 12 rolls- larger rolls will take longer, smaller rolls won’t take as long.
Ingredients
- 345g flour (+ extra)
- 50g granulated sugar
- 1/2 tsp salt
- zest of 1 lemon
- 180ml milk
- 45g salted butter
- 1 (7g) packet of yeast
- 1 egg
For the filling:
- 55g salted butter
- 150g granulated sugar
- 1 tsp vanilla extract
- zest of 2 lemons
For the butter:
- 130g salted butter
- 1 tsp cream of tartar
- 1 tbsp milk
- 90g icing sugar
- 30ml lemon juice
Method:
- Start by making your dough. Whisk together the dry ingredients first- flour, sugar, salt, and lemon zest. Add milk and butter to a plastic jug and microwave until the butter melts. Add the yeast and whisk. Add your yeasty milk mixture to the dry ingredients along with the egg and beat until a smooth dough forms.
- knead the dough until it is smooth and bounces back when you prod it, after around 5 minutes. You will probably need to add flour to keep the dough from becoming sticky. Place in a bowl and cover with a tea towel while you make your filling.
- To make the filling, combine sugar, vanilla and lemon zest until a clumpy sugar paste is formed. Roll out your dough into a rectangle and spread over the butter. Then spoon over the lemon sugar mixture. Carefully roll up your dough swiss-roll style and cut into 9 slices. Place these rolls into a greased square baking tin.
- cover the tin with a towel and let prove for 60-90 minutes until doubled in size. Preheat your oven to 190C. Bake for 15 minutes, before placing tinfoil over the tin and bake for another 10 minutes.
- Make the icing by beating together butter, sugar, milk, cream of tartar and lemon juice until creamy. It may separate a bit, this is okay. Spread the icing over the cinnamon rolls and let cool. Enjoy!
Tips: I like to store my cookies in the refrigerator and then microwave them for around 30s before I eat them! If refrigerated, these cookies taste best when consumed within 5 days. They can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.