For the Lemon Rolls

• 1 1/4 cups (300 ml) whole milk
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked
• 1/2 cup (112 g) unsalted butter, very softened
• 1/2 tbsp vanilla
• 2 tbsp (20 g) lemon zest (about 2 lemons zested)

For the Lemon Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1/2 cup (110 g) brown sugar
• 1/2 cup (100 g) granulated white sugar
• 2 tbsp (20 g) lemon zest (about 2 lemons zested)
• 2 tbsp (30 ml) fresh lemon juice
• 1/4 tsp salt
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Lemon Cream Cheese Frosting

• 1/4 cup (56 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• 3/4 cup (97 g) powdered sugar
• 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
• 1/2 tbsp fresh lemon juice
  • INSTRUCTIONS
  • For the Lemon Rolls
• 1 1/4 cups (300 ml) whole milk2 1/4 tsp active dry yeast1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled1 1/2 tsp salt2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked1/2 cup (112 g) unsalted butter, very softened1/2 tbsp vanilla2 tbsp (20 g) lemon zest (about 2 lemons zested)
• Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
• Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
  • For the Lemon Filling
• While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl. 1/2 cup (112 g) unsalted butter, very softened1/2 cup (110 g) brown sugar1/2 cup (100 g) granulated white sugar2 tbsp (20 g) lemon zest (about 2 lemons zested)2 tbsp (30 ml) fresh lemon juice1/4 tsp salt
  • Assembling and Baking the Lemon Rolls
• Grease a 9x13" casserole dish and set aside.
• Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
• Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
• Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
• Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size. 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
• Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
• Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.
  • For the Lemon Cream Cheese Frosting
• While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy. 1/4 cup (56 g) unsalted butter, softened
• Add in the cream cheese and mix until combined on medium speed.4 oz (113 g) cream cheese, cold
• Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined. 3/4 cup (97 g) powdered sugar
• Then add in the lemon zest and lemon juice and combine on low then high speed until the frosting is fluffy. 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)1/2 tbsp fresh lemon juice
• Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!