Lemon Swirl Sweet Rolls
- Jessica Flory
- Apr 12, 2017
- 4 min read
Mmmm mmm. You all know how much the Baby Boy Bakers love lemon! Get the recipe for these sunshine sweet treats and all the latest Baby Boy news here!
Just look at that lemon carb goodness! These rolls are fluffy, super light, and just the right amount of tart and sweet. Oh and they're showered in the Baby Boy Bakers' famous cream cheese frosting! Seriously, Spring perfection.
Get the recipe below or order them here!
I know, I know!! The newsletter is going out super late this month. I'm not doing very well at keeping my News Years Resolution, am I?
Well for the first week of April this was us, so I hope you'll forgive me!
Just the Big Baker and I, on a Western Caribbean cruise! We missed the Baby Boys soooo much, but it's still been tough getting back to real life.
Raising the Baby Boy Bakers
Being a mom to a just-turned-three year old is HARD! I'm so worn out at the end of the day I want to bury my face in a pile of these.
Does anyone have any advice for surviving these tough years? Other than baking as therapy, I mean. I love these two little sweeties more than anything, but man when everyone is crying and hitting each other and throwing flour on the floor it sure doesn't look like Pinterest, does it?
Some things I have said that I never thought I would say:
"Who put a whisk in my shoe?"
"Come back here with that knife!!"
"Please quit scratching my face."
"Am I allowed to take off my superman cape now?"
"I said No FEET in the popcorn!"
What is this craziness that is toddlerhood??? Sometimes it is beautiful and joyful and astoundingly creative. Other times it is miserable and unfulfilling and amazingly alone. Who can relate?
Well, it goes by way too fast so in the mean time I will try to just savor every moment, even the bad ones, because I know we'll laugh about it later!
Easter Goodies
Now back to "baking as therapy" :) We've got some brand new, insanely moist and perfectly spiced Carrot Cake Cupcakes!! They can also be ordered as a layer cake or a 9x13 cake, so they're perfect for any Easter celebration.
Seriously, even if you're on the fence about carrot cake, give these a try. They are sweet and perfectly spiced with cinnamon and hints of ginger. The cream cheese frosting is absolutely AMAZING!!! Like a fluffy cheesecake cloud. To die for! I don't say that about veggie-hiding cake lightly.
Order them (and LOVE them!) here.
Just in case you're not a carrot cake fan, the Baby Boys have whipped up TONS of other Springtime treats for you, perfect for Easter! We've got Strawberries n' Cream Cupcakes, Lemon Glazed Quick Bread, Sour Cream Lemon and Raspberry Pie. So many choices! Head over here to see all of our Springtime Sweets.
If you're a chocolate lover, our chocolate cupcakes are absolutely amazing - soooo soft and bursting with chocolate flavor! They can also be ordered as a layer or 9x13 cake and would make a show-stopping Easter dessert!
And of course, the Big Boy Baker has requested our insanely gooey Smore's Bars for our Easter dessert (his favorites!) So even though they're not traditional, I definitely won't judge if they find their way to your Easter table this Sunday!
Happy Easter, everyone! As always, thank you for reading, for baking along with us, and for ordering. A portion of every order is donated to the St. Louis Food Bank and the rest goes to helping us develop more goodies for you! Thank you :)
Lemon Swirl Sweet Rolls
Ingredients:
For the Dough:
1 cup milk
2/3 cup granulated sugar
1 and 1/2 tablespoons active dry yeast
1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs
4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
1/2 teaspoon salt
For the Filling:
1/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
zest of 2 medium lemons
1/2 tsp pure vanilla extract
For the Frosting:
1/4 cup salted butter, softened to room temperature
1/4 cup cream cheese, softened to room temperature
1 to 2 T fresh lemon juice
1 tsp vanilla extract
2 cups powdered sugar
Directions:
Make the Dough: To a dough mixer or bowl with a dough hook attachment add the milk, sugar, yeast, butter, and eggs (not the salt). Mix until it comes together. Add flour, a little at a time, until a slightly sticky consistency is reached. Allow mixture to rest for 15 to 20 minutes to develop the gluten.
Turn the mixer to medium high speed and beat for 5 to 7 minutes, until the dough is stretchy and supple. Add the salt and additional flour if needed and beat for one minute more to combine. Let dough rest for 30 minutes until doubled in size.
Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish. Turn the dough out onto a lightly greased work surface and, using a rolling pin, roll into a roughly 12x18 inch rectangle. Spread the softened butter over the surface of the dough. Stir together the sugar, zest, and vanilla extract then sprinkle over the butter.
Roll the dough up, starting with the long side and pinch seams closed. Cut dough using sharp bread knife or floss into 12 even sized rolls and place in the 9x13 baking dish. Cover lightly and let rise another 30 minutes, until dough has doubled and rolls are puffy.
Meanwhile, preheat the oven to 375 F. Bake rolls for 25-30 minutes until lightly browned. (I usually cover them with aluminum foil halfway through to prevent over-browning.) Allow rolls to cool slightly while you prepare the frosting.
For the Frosting: Beat butter and cream cheese on medium speed for 2 to 3 minutes, until fluffy and combined. Add 1 T lemon juice, vanilla extract, and powdered sugar. Beat another 2 to 3 minutes until fluffy and light. Add more lemon juice or milk for runnier frosting and add more powdered sugar for stiffer frosting.
Frost slightly warm rolls and devour!
Time: 3 1/2 to 4 hours Serves: 12 rolls
Note: To make ahead, prep the rolls through rolling, slicing, and placing them in the 9x13 pan. Cover lightly with plastic wrap and let rise in the refrigerator overnight. In the morning, preheat the oven, bake, and enjoy!
Comments