If you can have cinnamon rolls, why not lemon rolls? Â These babies begin the night before and the rolls are all ready to pop in the oven in the morning! These overnight lemon rolls are another great recipe you could make and bake up for mom on Mother’s Day!
This dough includes lemon zest and sour cream. Then the filling is made from butter, sugar, and more lemon zest. Then any cinnamon cinnamon roll needs a good frosting. SO of course this lemon version has one.
When I made these, I made them with cream cheese frosting. We all sampled them and thought they would taste better with a glaze on them. Â So, we actually ended up scraping the frosting off of some of them. Then I ended up making a lemon glaze to place on top. Â We liked the rolls much better with the glaze.
So the ones in the picture were with the original cream cheese frosting, but I have included the recipe for the glaze and for the cream cheese frosting below. Â This way you can choose which you would rather use. This dough for these overnight lemon rolls turns out beautiful. It is so easy to work with. So give these yummy rolls a try.
Overnight Lemon Rolls
Ingredients
- 1 tsp yeast
- 1/4 cup warm water
- 1/4 cup sugar
- 1/2 cup light sour cream
- 2 eggs
- 1/2 tsp salt
- 2 3/4 cups all purpose flour
- 1/2 tsp lemon zest
- 4 Tbsp room temperature butter
- Filling:
- 1/4 cup butter, very softened
- 1/4 cup sugar
- zest of 1 lemon
- **Choose to frost with glaze or cream cheese frosting**
- Glaze:
- 1 cup powdered sugar
- 2–3 Tbsp lemon juice
- Cream Cheese Frosting:
- 4 oz. light cream cheese, room temperature
- 3 Tbsp butter, room temperature
- 1 cup powdered sugar
- few drops of milk, if needed
Instructions
- In a mixing bowl of a stand mixer, combine the yeast and water together. Sprinkle with some of the 1/4 cup sugar. Let sit until nice and bubbly.
- Then add remaining 1/4 sugar, sour cream, eggs, and salt. Mix by hand with a spoon to combine.
- Next add flour and use the dough hook to mix on medium until forms a ball of dough.
- Then add the zest along with 1 Tbsp at a time of the 4 Tbsp of butter. Mix on medium while incorporating. The dough may look like is is beginning to fall apart but do not worry.
- Once butter is all added allow the mixer to knead the dough on medium to medium high for 3 minutes. Scrape the sides of the bowl and mix again until the dough comes clean from the sides of the bowl/
- Remove dough to a buttered bowl and allow the dough to rest covered for 2-3 hours until double in size.
- Once dough is ready roll out on a lightly floured surface into a 10 x 6 rectangle.
- Combine the filling ingredients into a small bowl and spread over the dough.
- Roll dough up into a log and cut into 8 rolls and place in a 11 x 7 or 9 x 13 in baking dish that has been greased.
- Cover and place in the fridge overnight for at least 6-7 hours.
- Remove rolls from the fridge and preheat oven to 375 degrees.
- Uncover rolls and bake for 22-28 minutes until golden brown.
- While rolls cook combine ingredients for glaze or cream cheese frosting. You can choose which you prefer, but we like the glaze.
- If using glaze, let rolls sit for 5 minutes them spread with glaze. If using crea, cheese frosting, let rolls sit for 10 minutes then frost. Makes 8 rolls.
Recipe adapted from Roxana’s Home Baking.
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Wow these citrus rolls sound and look fantastic! Thanks for sharing this 🙂
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