Almond Lemon Sweet Rolls
These sweet rolls feature an almond paste and lemon filling with a sweet glaze topping for a scrumptious breakfast treat!
Yield: 18 rolls
For the dough:
  • 3½ cups (490 g) flour, divided
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • ¼ cup (48 g) sugar
  • ½ tsp salt
  • 1 cup (240 g) low-fat milk
  • ¼ cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
For the filling:
  • 1 Tbsp (14 g) unsalted butter, melted
  • ¼ cup (48 g) sugar
  • ½ tsp lemon zest
  • 4 oz (112 g) almond paste, grated
For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • ⅛ tsp salt
  • 1 Tbsp (14 g) unsalted butter, melted
  • 2 Tbsp milk
  • ¼ tsp lemon zest
  • 1½ Tbsp fresh lemon juice
  • ⅛ tsp pure almond extract
  1. Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low
  2. speed until incorporated. Heat milk in a microwave safe measuring cup for 45 seconds to 1
  3. minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and
  4. mix until combined; mix in remaining 1½ cups (210 g) flour. Switch out the flat beater for a
  5. dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready
  6. when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1
  7. tablespoon at a time while kneading).
  8. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the
  9. dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has
  10. doubled, lightly flour two fingers and press them down into center of dough. If indentations
  11. remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch
  12. baking dish (or two 9-inch round pans) with nonstick spray.
  13. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush
  14. dough with melted butter, leaving a ¼-inch border. Place sugar and lemon zest in a food
  15. processor and pulse for 1 minute; sprinkle lemon-sugar over dough and top with almond
  16. paste, pressing gently into dough with rolling pin. Carefully roll dough up into a tight log and
  17. pinch edges to seal.
  18. Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to
  19. slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut
  20. slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic
  21. and let rise in a warm place until doubled in size, about 30 minutes.
  22. While the rolls rise, preheat oven to 350°F. Bake rolls for 18 to 19 minutes, until golden.
  23. Remove from oven and place on a wire rack to cool. For the glaze, whisk together
  24. powdered sugar, salt, melted butter, milk, lemon zest, lemon juice, and almond extract in a
  25. small bowl. Drizzle glaze over warm rolls.
  26. Recipe created by Tutti Dolci.
Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.
Recipe by Red Star Yeast at