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Lemon Sweet Roll Twists

Lemon Sweet Roll Twists
Fresh and sweet, these lemon sweet roll twists are perfect for any occasion. The dough is light with a filling that is full of creamy lemon flavor.
Yield 24 rolls
0

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Ingredients

Dough

  • 1 cup warm milk (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg
  • 1/3 cup canola oil
  • 1/2 teaspoon table salt
  • 1/3 cup granulated sugar
  • 3 1/2 cups bread flour, divided

Filling

  • 6 ounces cream cheese (softened)
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • Zest of one lemon
  • 1/4 cup granulated sugar

Glaze

  • 1 1/4 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon milk
  • Optional – raspberries or blueberries for garnish

Instructions

  • Combine warm milk and yeast in a large bowl; stir to combine. Let sit for 5 minutes.
  • Add in egg, oil, salt, sugar, stirring with wooden spoon or dough whisk. Slowly stir in 1 cup of flour at a time (3 cups total).
  • Take dough out of bowl and knead on floured counter until a smooth ball forms.
  • Place in a warm area covered with a clean tea towel until doubled in size, about one hour.
  • Prepare filling: using mixer, beat cream cheese, egg yolk, lemon juice, zest and sugar until smooth. Place in fridge for 30 minutes.
  • Once dough has doubled in size, roll out on a well-floured surface into a 18×24-inch rectangle.
  • Spread lemon cream cheese mixture on dough, leaving a ½- to 1-inch border.
  • Using pizza cutter, cut dough into 1-inch strands. Cut each strand carefully in half only ¾ of the way up the strand. Carefully twist each strand – work quickly so the filling stays in place. Bring two ends together to form a ring and pinch firmly.
  • Place on a parchment paper-lined baking sheet. Cover and let sit in warm area for 30 minutes.
  • Preheat oven to 350°F.
  • Bake rolls for 10-15 minutes, or until golden brown.
  • While rolls are baking mix together the Glaze ingredients. Add more/less lemon juice to achieve desired consistency.
  • Remove rolls from oven and let cool on wire rack.
  • Once cooled drizzle glaze on top. Garnish with berries, if desired. Serve immediately.

Notes

Recipe by Jenna Edmiston.

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