Sticky Lemon Sweet Buns. These soft and fluffy buns are filled with a lemon sugar butter filling and then drizzled with a simple lemon sugar icing.
Lemon sweet rolls are my idea of the perfect weekend breakfast. What’s not to just love about a soft, buttery bun bursting with tangy lemony flavour and drizzled with sticky lemon icing?
Making the dough is really simple and straight forward. Mix together flour, sugar, yeast, lemon zest and softened butter. When mixed through add the milk and melted dairy-free baking block/spread and knead until soft and elasticated. Leave the dough in a bowl, cover it and then allow to rise until doubled in size.
Once the dough has risen fully, roll it out and spread with homemade lemon sugar butter and then roll up and cut into the rolls. Place in a buttered dish and allow to rise again until joined up. Then all that’s left to do bake the buns until they’re nicely golden!
Your kitchen will be filled with the most gorgeous fragrant lemony aroma! As soon as these buns leave the oven you will be dying to dig in and try one straight away!
But, hold on as the best part comes next. The glaze is sweet, sticky and packed with zingy lemon flavour. Sprinkle with extra lemon zest if you like and enjoy! You won’t be able to resist these! If you like lemon desserts then this recipe is one for you to try.
500g strong white bread flour, plus extra for rolling
14g fast action dried yeast ( 2 x 7g packets)
55g caster sugar
85g unsalted butter, softened at room temperature
250ml milk, warmed gently
1 large free-range egg, at room temperature
Zest from 1 large unwaxed lemon
Lemon Butter Filling:
45g unsalted butter, softened at room temp
75g caster sugar
1 large unwaxed lemon, zested
Juice of 1 large unwaxed lemon and zest for decoration
200-250g icing sugar, sifted
1. To make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until it’s doubled in size.
2. To make the lemon filling: Roll the dough out on a flour surface to roughly 20cm x 50cm. Then for the filling melt the butter gently, then add the sugar and stir to dissolve. Add the zest and then brush this mixture all over the rolled out dough. Roll the dough up from one of the longest sides. Then divide into 12 equally sized rolls. Now lightly grease a large baking dish with a little butter. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for 45 minutes or until they’ve joined up and doubled in size.
3.To bake: Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Bake the buns for 20-25 minutes, until they’re lightly golden. They may need a few minutes longer in different ovens and should sound hollow when tapped. Allow to cool completely to room temperature in the baking dish. For the icing, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle all over the baked buns. Finish with extra lemon zest before allowing the icing to set. Buns will store in an airtight container for up to 3 days.
Keep up to date with me on:
Like my Facebook page here