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Mon, Apr 10 2017 post by Amber From dessertnowdinnerlater

Lemon Cream Cheese Sweet Rolls

When spring comes, we go crazy making lemon treats and these Lemon Cream Cheese Sweet Rolls are so flavorful and simple to make thanks to Rhodes frozen dough.

Lemon Cream Cheese Sweet Rolls are perfect for Easter brunch! They're sweet and tangy with a lemon cream cheese filling and a citrusy lemon glaze on top.

Lemon Cream Cheese Sweet Rolls are perfect for Easter brunch! They're sweet and tangy with a lemon cream cheese filling and a citrusy lemon glaze on top.

Hi there! It's Amber from Dessert Now, Dinner Later! When spring comes, we go crazy making lemon treats and these Lemon Cream Cheese Sweet Rolls are so flavorful and simple to make thanks to Rhodes frozen dough.


All you need is 1 loaf Rhodes White Bread thawed and slightly risen, some cream cheese, sugar, lemon zest, lemon juice, and powdered sugar.

Lemon Cream Cheese Sweet Rolls

Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Use a light dusting of flour if it gets sticky.

Lemon Cream Cheese Sweet Rolls

Lemon Cream Cheese Sweet Rolls

In a small bowl, mix the cream cheese, granulated sugar, lemon juice, and lemon zest with an electric mixer until smooth.

Lemon Cream Cheese Sweet Rolls

Spread cream cheese mixture evenly over the top of the dough to within 1/2-inch of the edges. (There might be a tiny bit of filling leftover. That's okay.)

Lemon Cream Cheese Sweet Rolls

Starting with one long side of the rectangle, carefully roll the dough into a log keeping the filling tucked inside. Pinch the seams and place the roll seam side down onto parchment paper or a silicone baking mat. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them. 

Lemon Cream Cheese Sweet Rolls

Lemon Cream Cheese Sweet Rolls

Pick up the parchment paper or silicone baking mat and place it on a baking tray. Arrange rolls so they are 1-inch apart, in 3 rows of 4 pieces. Be careful not to squeeze out too much of the filling.

Lemon Cream Cheese Sweet Rolls

Cover the sweet rolls with sprayed plastic wrap and let rise for 30 minutes in a warm place.

Lemon Cream Cheese Sweet Rolls

Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown on top. Let rest for 5 minutes. In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until a thick glaze is formed. Spoon over warm rolls spreading the glaze evenly. Enjoy warm!

Lemon Cream Cheese Sweet Rolls are perfect for Easter brunch! They're sweet and tangy with a lemon cream cheese filling and a citrusy lemon glaze on top.

Cover any leftovers with plastic wrap and store at room temperature up to 3 days. Best enjoyed after warming 10 seconds in the microwave.

Print

Lemon Cream Cheese Sweet Rolls

Servings: 12 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 25 min

Lemon Cream Cheese Sweet Rolls
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Ingredients

1 loaf Rhodes White Bread, thawed and slightly risen
4oz cream cheese
¼ cup granulated sugar
zest of 1 lemon
1 Tbsp lemon juice

Glaze:
1 cup powdered sugar
zest of 1 lemon
1 ½ Tbsp lemon juice

Instructions

Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Use a light dusting of flour if dough gets sticky.

In a small bowl, mix the cream cheese, granulated sugar, lemon juice, and lemon zest with an electric mixer until smooth.

Spread cream cheese mixture evenly over the top of the dough to within 1/2-inch of the edges. (There might be a tiny bit of filling leftover. That's okay.)

Starting with one long side of the rectangle, carefully roll the dough into a log keeping the filling tucked inside. Pinch the seams and place the roll seam side down onto parchment paper or a silicone baking mat. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them. 

Pick up the parchment paper or silicone baking mat and place it on a baking tray. Arrange rolls so they are 1-inch apart, in 3 rows of 4 pieces. Be careful not to squeeze out too much of the filling. Cover the sweet rolls with sprayed plastic wrap and let rise for 30 minutes in a warm place.

Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown on top. Let rest for 5 minutes. In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until a thick glaze is formed. Spoon over warm rolls spreading the glaze evenly. Enjoy warm!

NOTES: Cover any leftovers with plastic wrap and store at room temperature up to 3 days. Best enjoyed after warming 10 seconds in the microwave.

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