Lemon Rolls. The only thing better than a lemon roll is a lemon roll with cream cheese frosting. So delicious, and absolutely perfect for a spring breakfast or brunch. I've already added these to my list of Easter breakfast ideas and Mother's Day breakfast ideas.
Use your fingers to rub the lemon zest into the sugar. Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator. Roll up jelly-roll style, starting with a long side; pinch seams to seal. You can cook Lemon Rolls using 16 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon Rolls
- It’s 1 box of Lemon cake mix.
- You need 2 Tbs of yeast.
- You need 2 1/2 cup of warm water.
- Prepare 1 Tsp of Vanilla.
- It’s 1 Tsp of Salt.
- It’s 2 of Eggs.
- Prepare 1/2 cup of oil.
- Prepare 6 Cups of Flour.
- Prepare of Filling.
- It’s 1 Cup of white Sugar.
- Prepare 2 Cups of Cream.
- Prepare of Zests from one Lemon (optional).
- It’s 1 package of Lemon Instant pudding.
- It’s of Frosting.
- Prepare 3 Cups of Icing Sugar.
- Prepare 6 Tbs of Lemon juice.
Brush rolls with beaten egg and sprinkle with walnuts if desired. These Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream are the perfect summery sweet roll. Buttery brioche dough, swirled with sweet summer raspberries and lemon sugar. Then generously topped with creamy vanilla whipped ricotta cheese.
Lemon Rolls instructions
- Roll out the dough..
- Spread the filling..
- Add the frosting..
There's nothing not to love about these raspberry. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. Lemon rolls are best served warm, fresh out of the oven but pretty much taste great anytime and reheat nicely in the microwave. I can pretty much guarantee you can't eat just one. Sharing them with our neighbors was a necessity to ensure that Jim and I didn't eat the entire pan ourselves!!