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Lemon Sweet Rolls with Mascarpone Rose Frosting

Cinnamon rolls… but make it summer! Sweet and buttery lemon sugar is swirled between layers of tender dough, and topped with a light and floral mascarpone rose frosting. The outside is a little crunchy, but the center is gooey and delicious, especially when warm. The rose in the frosting perfectly compliments the tangy lemons, and buttery mascarpone leaving you with the perfect summertime dessert.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 12 Rolls
Ingredients Method Notes

Ingredients
  

Dough
  • 2 ¾ cups all purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon lemon zest
  • ¾ cup whole milk
  • 3 Tablespoons unsalted butter
  • 2 ¼ teaspoons instant yeast
  • 1 large egg at room temperature
Filling
  • ¼ cup unsalted butter softened to a spreadable consistency
  • ¾ cup granulated sugar
  • 1 packed Tablespoon lemon zest about two lemons
  • 1 teaspoon vanilla bean paste or vanilla extract
Frosting
  • 8 ounces mascarpone cheese
  • 2 Tablespoons unsalted butter at room temperature
  • 1 ½ cups confectioners sugar
  • 1 Tablespoon rose water
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • A pinch of salt

Method
 

Make the dough
  1. In a large bowl, whisk together the four, sugar, salt, and lemon zest. Set aside. In a medium sized heat-proof bowl, add the milk and butter. Microwave in 30 second increments, stirring after each, until the butter is melted (if there are small pieces of butter still, thats ok). The mixture shouldn’t be scorching hot. Whisk in the yeast until dissolved. Add this milk mixture to the dry ingredients along with the egg and use a sturdy spatula or a wooden spoon to stir until a shaggy dough forms.
  2. Place the dough on a floured surface and knead for 3-5 minutes. The dough should spring back a little when lightly poked. The dough should be soft and smooth. If it is very sticky add a little more flour, and if it is too dry add a little water. Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let the dough rise for 20 minutes or so as we prepare the filling.
Make the filling
  1. In a small bowl, add the sugar, lemon zest, and vanilla bean paste. Use your fingers to rub it together so that you don’t have clumps of zest or vanilla. Set aside.
  2. Grease a 9x13 inch rectangular baking dish with butter. Set aside.
Shape and fill the rolls
  1. After 20 minutes, roll the dough out into a 8x14 inch rectangle on a floured surface. Spread the softened butter in an even layer on top of the rectangle. Sprinkle the lemon sugar on top of the butter and use your hands to make sure it is even. Carefully, roll the rectangle up into a 14 inch log. Try and make it as tight as you can. Pinch the seam closed to prevent the rolls from unraveling. Cut the log into 12 even rolls and place them swirl up in the prepared baking pan.
  2. Cover with a clean kitchen towel and allow the rolls to rise in a warm and humid place (I set them outside in the summer) for one and half- two hours. The rolls should at least double in size.
  3. Preheat the oven to 375℉.
  4. Once risen, bake the rolls for 24-25 minutes or until browned on top. When you tap the top of the rolls it should sound hollow on the inside. Remove from the oven and allow to cool in the pan for at least 20-30 minutes before frosting.
Make the frosting
  1. In a large bowl, beat the mascarpone on medium speed using a hand or stand mixer fitted with a paddle attachment. Once smooth, add the butter and beat to combine. Add the sugar, rose water, lemon juice, vanilla bean paste, and salt. Beat on low speed for 20 seconds to combine, and then turn the speed up to medium high and beat for at least 1 minute. Spread the frosting over the slightly cooled rolls in and even layer. I like to pipe it and top them with rose petals and lemon slices, but this is optional.
  2. Enjoy warm! They will be perfectly gooey and tender after having rested for about 20-30 minutes out of the oven. They should be warm, but not hot. Rolls stay fresh for 2-3 days covered in the refrigerator.

Notes

Whole Milk: Though I have not tested this recipe with other milks (low fat or non-dairy) I recommend using full fat milk. Other types may alter the balance of the way the ingredients interact with each other, resulting in less tasty rolls. 
Vanilla Bean Paste: I love the flavor this adds, but you can always replace it with he same amount of vanilla extract. 
Rose Water: This works wonderfully in this recipe, but you can leave it out if florals are not your thing.