These sweet rolls are AMAZING! The dough is super easy to make yields a super buttery, soft roll. The filling is bright, tangy, and delicious. They are a perfect breakfast for spring. Or anytime, really, because its always the right time for delicious baked goods!
You can definitely tell that Ladybug is a food blogger’s kid. Lately she has been wanting me to take photos of all her meals before she eats, and she wants to be in all the photos I take as well. She’s pretty much super adorable, and I think her enthusiasm is too cute. Except that 3/4 of all the photos I take now have blurry little fingers or a flash or a face in them. Hehe.
These sweet rolls are made for sharing – the recipe makes 2 dozen, and I don’t recommend cutting it. If you can’t consume that many rolls at a time, you can freeze half unbaked (then thaw on the counter overnight and bake in the morning). Or you can take some to work, give them to a friend who has had a bad day, or surprise your neighbors with a lovely gift. Either way, these were made for sharing! For an extra special treat, you can also throw a pint of blueberries or raspberries on top of the cream cheese filling before you roll them up!
Lemon Cream Cheese Rolls
Prep Time: 3 hours + overnight
Cook Time: 30 minutes
Keywords: breakfast dessert cream cheese lemon
- 1 package (2 1/4 tsp ) active dry yeast
- 1/4 cup warm water
- 2 TBSP white vinegar
- 2 cups + 2 TBSP milk, room temperature
- 2/3 cup cold shortening
- 3 TBSP sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 5 cups flour
- 2 TBSP butter, melted (for after baking)
- 16 ounces cream cheese, softened
- 1 lemon, zested and juiced
- 1 egg, room temperature
- 1 stick salted butter, melted
- 2 cups powdered sugar
- 1 lemon, zested and juiced
- 1/4 cup milk
In a medium bowl, whisk together the warm water and yeast and let it sit for 10 minutes, until it was foamy.
In a measuring cup add the white vinegar and then fill to the 2 cup line with milk.
In a large bowl whisk together the flour, sugar, salt, baking soda and baking powder.
Cut in the shortening until it resembles small peas.
Stir the yeast mixture and the milk mixture into the dry ingredients and mix well.
Transfer the dough to a bowl lightly sprayed with cooking oil. Cover and let rise 2 hours or until doubled in size.
Spray a 9×13 pan with cooking spray and set aside.
In a medium bowl cream the softened cream cheese until creamy.
Mix in the zest, juice, sugar, and egg until well combined.
Turn the dough out onto a lightly floured surface and roll to a large rectangle about 1/8″ thick.
Spread the melted butter over the surface of the dough and dollop the cream cheese mixture on top, spreading it evenly out.
Gently roll the dough up into a log and cut into equal sized rolls (about 2″) Place the rolls in the pan.
Cover the rolls and let them rest in the fridge overnight.
When you are ready to bake, let the rolls come to room temperature while you preheat the oven to 400F.
Bake for 25-30 minutes or until lightly baked (do not under bake or they will be doughy in the center).
Brush with 2 TBSP melted butter and them return to the oven for 1 minute.
Allow to cool for a few minutes.
In a medium bowl whisk together the ingredients for the glaze and drizzle on the top of the rolls.
(recipe from Willow Bird Baking)