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Soft & Fluffy Lemon Sweet Rolls
Ingredients
  • subheading: Dough:
  • 2 and ¾ cups ( 344g) all-purpose flour ( spooned & leveled)
  • ¼ cup ( 50g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon lemon zest
  • ¾ cup (180ml) whole milk
  • 3 Tablespoons ( 43g) unsalted butter
  • 2 and ¼ teaspoons Platinum Yeast from Red Star or any instant yeast ( 1 standard packet)
  • 1 large egg, at room temperature
  • subheading: Filling:
  • ¼ cup ( 4 Tbsp; 56g) unsalted butter, extra softened
  • ¾ cup ( 150g) granulated sugar
  • 1 teaspoon pure vanilla extract (or vanilla bean paste)
  • 1 Tablespoon lemon zest (packed Tablespoon, it’s a lot of zest!)
  • subheading: Lemon Cream Cheese Icing:
  • 4 ounces ( 113g) full-fat brick cream cheese, softened to room temperature
  • 1 Tablespoon ( 14g) unsalted butter, softened to room temperature
  • ¾ cup ( 90g) confectioners’ sugar
  • 2 Tablespoons (30ml) lemon juice
  • optional: extra lemon zest for garnish
Steps
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