Ingredients
Method
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until slightly foamy.
- Add eggs, ½ cup softened butter, 1 tsp vanilla extract, 1 tbsp lemon zest, and ¼ tsp salt. Mix with a stand mixer using a dough hook until well combined.
- Gradually add flour (4 ½ cups) on low speed, then increase to medium and knead for 5–7 minutes until smooth. Add additional flour (1–2 tbsp) if necessary to achieve proper consistency.
- Place dough in a greased bowl, cover with a clean cloth, and let rise in a warm area for 45–60 minutes or until doubled in size.
- While dough is rising, prepare filling: Mix ¼ cup sugar, ¼ tsp salt, ¼ cup softened butter, and 1 tbsp lemon zest until smooth.
- Roll dough into a rectangle on a floured surface (about 16x24 inches). Spread filling over dough. Carefully roll up tightly, slice into 12 equal pieces, and place on a baking sheet.
- Let shaped rolls rise for an additional 20–30 minutes.
- Preheat oven to 375°F (190°C). Bake for 30 minutes or until golden brown.
- While rolls bake, prepare glaze: In a bowl, mix cream cheese, powdered sugar, and milk until smooth. Adjust consistency with more milk as needed.
- Drizzle glaze over warm rolls and serve.
Notes
Ensure butter is softened and cream cheese is at room temperature for smooth dough and glaze.
Adjust flour as needed depending on humidity.
Glaze can be made in advance and stored in the fridge.
Leftover rolls can be stored in an airtight container at room temperature for 1–2 days or frozen for up to 3 months.
Substitute lemon zest with orange zest for a twist.
For halal preparation, ensure all dairy and cream cheese are certified halal.
Adjust flour as needed depending on humidity.
Glaze can be made in advance and stored in the fridge.
Leftover rolls can be stored in an airtight container at room temperature for 1–2 days or frozen for up to 3 months.
Substitute lemon zest with orange zest for a twist.
For halal preparation, ensure all dairy and cream cheese are certified halal.