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Lemon Rolls

Lemon Rolls top

I think it’s pretty evident by now that I love lemon flavored baked goods. There was this lemon yogurt cake, these lemony strawberry shortcakes, and even lemon pasta. REAL lemon that is – I have no use for fake lemon flavor. I just love the bright tang that lemon brings to sweet things, and the slight tartness that helps to cut the sweetness of so many baked goods.

When I saw the recipe for these sweet n’ sticky buns on TheKitchn at Apartment Therapy, I knew I had to make them. Soft sweet yeast rolls shot through with lemony sugar? Sticky lemon glaze? Anything made with fresh lemons is fine by my book, and I knew that this springtime take on cinnamon rolls would be delicious.

Lemon Rolls prep

Oh they were. Fresh and steaming hot out of the oven, they were so good that I wanted instantly to share them with friends, but at the same time, they were so good that I wanted to keep them all to myself. The yeast dough was fluffy and tender, just what a cinnamon roll dough should be. The lemon flavor was pronounced, and when combined with sticky melted sugar and warm tender bun, was just divine, dahling. In the end, we shared some at a Sunday night board game party (I know, how hip are we), but demolished a good half-dozen on our own.

Lemon Rolls

I made them pretty much as the recipe called for, but I halved the amount of lemon, and it was plenty lemony, let me tell you!  I guess if you REALLY LOVE LEMON you should use the full amount, but it seemed a bit overkill for me.

These lasted pretty well for a day or two (though I bet they won’t last three), but you MUST MUST MUST have your first bun steaming hot from the oven.  Trust me.

Here’s the recipe for TheKitchn’s Lemon Rolls!

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