Not gonna lie...I'd never really tried a Lemon Sweet Roll before I even made these, so when I bit into one, I didn't know what I should be expecting.
One thing is for sure, they are super light, fluffy, and zesty buns. Not too sweet, not super sticky, just literally what they say they are: A Lemon. Sweet. Roll. Duh, Zoë.
Your favourite Sweet Dough Filling 1/2 cup Melt Organic Butter 1.5 cups of white sugar Zest of 1 lemon, should be ~2 Tbsp Lemon Cream Cheese Frosting 2 oz dairy-free cream cheese (I used Daiya) 2 Tbsp fresh squeezed lemon juice Zest of 1/2 lemon 1 - 1 1/2 cups powdered sugar
Roll your sweet dough into a 18 x 10 inch rectangle. Using a stand mixer with a paddle attachment, whip the Melt Organic Butter together until light and fluffy. Add your sugar and lemon zest and mix together until fluffy and smooth, about 2 minutes. Spread the lemon sugar mixture evenly onto your prepared sweet dough. Starting with the long edge of the rectangle, begin rolling dough until a uniform 'log' has been made. Slice into 1 1/4 inch slices and arrange in two 8 inch cake pans. Let dough rise again for another 30-40 minutes. Once dough is nice and fluffy. Bake for 25-30 minutes until the tops of the lemon rolls just begin to turn nice and golden brown. Allow buns to cool. In the meantime, using a stand mixer with a paddle attachment, whip your cream cheese (can use regular or dairy-free) until it is light and fluffy. Add lemon juice and lemon zest and mix together again on medium high speed for another minute. Add 1 cup to 1 1/2 cups of powdered sugar depending on how sweet you'd like it and mix on high speed for another 2 minutes until it's whipped and super fluffy. Once buns are cooled, generously spread your cream cheese frosting on each bun. Enjoy!