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SUSTAINABILITY

Lemon Cinnamon Rolls

  • Approximately 2 hours (includes dough rise time and baking)
  • 30 minutes
  • Approximately 10 cinnamon rolls (the dough is rolled into a 16x20-inch rectangle and cut into 2-inch strips)
  • Vegetarian / Bakery-Style Breakfast Pastry
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MEET THE CREATOR

The Hands Behind This Recipe.

Eleen Laham

Home baker · Detroit, MI

Eleen learned to bake in her grandmother’s kitchen, where every Sunday meant something rising in the oven. Today she shares the recipes that raised her — reimagined with real Midwest sugar.

“Real sugar, real stories. That's what makes a recipe last.”

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Ingredients:

Lemon cream cheese frosting

Instructions:

  • In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast.
  • Stir and let sit until foamy.
  • Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract.
  • Mix until well combined. Add 4 cups of all purpose flour along with the remaining sugar and salt. Stir until a shaggy dough forms. Turn the dough out onto a clean surface and knead by hand for 10-15 minutes, until smooth and elastic. If the dough feels too sticky, add up to ½ cup flour a little at a time, just until it’s manageable and no longer sticking. Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size. Once risen, transfer to a clean surface and roll into a 16×20-inch rectangle. Spread an even layer of lemon curd over the dough. Cut into 2 inch strips and roll up tightly. Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes. Pour 1 tablespoon of heavy cream over each roll. Bake at 350°F for 30 minutes or until golden brown.
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