Delicious lemon-infused cinnamon rolls that are better than Cinnabon.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Warm the milk to about 110 degrees.
In a bowl, combine the warm milk, yeast, and sugar. Let it bloom for about 5 minutes.
In a large mixing bowl, combine the flour and salt.
Add the bloomed yeast mixture, sugar, eggs, softened butter, vanilla, and lemon zest to the flour.
Mix until a dough forms, then knead until smooth.
Let the dough rise in a warm place until doubled in size, about 1 hour.
In a bowl, mix the softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt until well combined.
Roll out the dough on a floured surface into a rectangle.
Spread the lemon filling evenly over the dough.
Roll the dough tightly and cut into rolls.
Place the rolls in a greased baking dish.
Pour heavy cream over the rolls.
Preheat the oven to 350 degrees.
Bake the rolls for 20-25 minutes until golden brown.
In a bowl, beat the softened butter and cream cheese until smooth.
Gradually add powdered sugar, lemon zest, and lemon juice, mixing until creamy.
Spread the frosting over the warm rolls before serving.
Make sure the milk is not too hot when blooming the yeast.
You can adjust the amount of lemon zest to your taste.
How can I make lemon cinnamon rolls without eggs?
You can substitute the eggs in this lemon cinnamon rolls recipe with unsweetened applesauce or a flaxseed meal mixture. For each egg, use 1/4 cup of applesauce or mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
What is the best way to store leftover lemon cinnamon rolls?
To store leftover lemon cinnamon rolls, let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.
Can I use almond milk instead of whole milk in lemon cinnamon rolls?
Yes, you can use almond milk as a dairy-free alternative to whole milk in this lemon cinnamon rolls recipe. Just ensure that the almond milk is warmed to about 110 degrees before mixing it with the yeast and sugar to help activate the yeast properly.
What can I pair with lemon cinnamon rolls for a brunch?
Lemon cinnamon rolls pair beautifully with a variety of brunch items. Consider serving them alongside fresh fruit, a light salad, or a refreshing citrus mimosa. You could also add a side of yogurt or cottage cheese for a protein boost.
How do I know when my dough has risen enough for lemon cinnamon rolls?
Your dough for lemon cinnamon rolls is ready when it has doubled in size, which typically takes about 1 hour in a warm place. You can check by gently pressing your finger into the dough; if the indentation remains, it’s ready to be rolled out.
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