Lemon Cinnamon Rolls
Adding fresh lemon to homemade cinnamon rolls is a great way to infuse a cozy classic with a little sunshine and zesty flavor. These lemon cinnamon rolls are so soft and delicious, and they’re an especially perfect treat for spring!
Ingredients
For the dough:
- ¼ cup (60 grams) unsalted butter
- ¼ cup (85 grams) honey (85 grams)
- ⅔ cup (182 grams) whole milk (160 ml)
- 3-3 ½ (360-420 grams) all-purpose flour (see Notes)
- 1 packet (7 grams) active-dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 2 large eggs
For the filling:
- ¼ cup (60 grams) unsalted butter , melted
- ⅓ cup (66 grams) packed light or dark brown sugar
- Zest of 2 lemons
- 2 teaspoons ground cinnamon
For the glaze:
- 1 ½ cups (170 grams) powdered sugar
- 2-4 tablespoons fresh lemon juice
- Zest of 1 lemon
Equipment
Instructions
To make cinnamon rolls:
- Melt butter in a small saucepan set over medium low heat. Add honey and milk and heat for just a minute more, or until temperature is between 120-130°F. (For most accuracy, use an instant read thermometer.)
- In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
- With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3 ½ cups of flour (see Notes). Continue to knead the dough in the mixer until it is smooth and very elastic, a few minutes more.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes. Meanwhile, prep the filling ingredients.
- On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches. Drizzle with the melted butter and sprinkle with the brown sugar, lemon zest and cinnamon. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
- Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
- Bake lemon cinnamon rolls until golden, about 25 minutes. Let cool slightly, then drizzle with glaze.
To make glaze:
- Whisk together the sifted powdered sugar with enough lemon juice to make a thick but pourable glaze. Stir in lemon zest.
Notes
- What kind of yeast is best? Active-dry yeast or instant yeast (also known as quick-rise or rapid-rise) will both work for this recipe. If you use instant yeast, you may only need about half of the rising time. Otherwise, results are the same.
- Why is there a range for the flour? The amount of flour you’ll need for these rolls will vary depending on many factors, which is why I give a range of 3 – 3½ cups. You’ll know you’ve added enough flour when the dough is still very soft and tacky to the touch, but you can handle it without the dough sticking too much to your hands. Adding too much flour will make your rolls tough and dense, so use only as much as you need.
- Do not heat liquids to over 140°F. When heating butter, milk and honey be sure to keep the temperature below 140°F, otherwise you will kill the yeast and prohibit the rolls from rising properly.
Calories: 194kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 214mg, Potassium: 45mg, Fiber: 1g, Sugar: 27g, Vitamin A: 298IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
