Rosemary Lemon Cinnamon Rolls
Light and tender rosemary lemon cinnamon rolls are a unique and delicious take on the classic!
I absolutely needed to get in the kitchen today and be creative. I haven’t had a free moment to do that in so long. Sure I have cooked and thrown things together here and there, but it has been so long since I’ve had time to really create. To let the creative juices flow and to really take my time with ingredients and the process of baking. It felt amazing. It felt like home.
At the first hint of Fall I always get the itch for cinnamon rolls. But it isn’t quite cool enough yet to really get into Fall baking so I decided to do a cinnamon roll that was a bit brighter in flavor. I love lemon and cinnamon, and rosemary and cinnamon, and rosemary and lemon, so why not make this a menage a trois situation?
For the Dough
- 1 cup (237 ml) whole milk (lower fat milk can be substituted)
- 1 package (7 gr, or 2 1/2 tsp) active dry or quick rise yeast
- 1/4 cup (49 gr) granulated sugar
- 1/3 cup (5 1/2 TBSP, 73gr) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 1/4 tsp (6 gr) Morton kosher salt or table salt (use 2 1/2 tsp if using Diamond kosher)
- 4 cups (476gr) all-purpose flour
For the Filling
- 1/2 cup melted unsalted butter, cooled
- 3/4 cup sugar
- 2 TBSP cinnamon
- zest of 1 lemons
- 1 TBSP finely chopped rosemary
For the Glaze
- 2 cups powdered sugar
- zest and juice of 1 lemon
- 1 tsp finely chopped rosemary
- Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir it together.
- Combine the Fat & Sugar: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.
- Add the Eggs: Stir in the eggs, one at a time, mixing until incorporated before adding the next.
- Add the Milk/Yeast: Stir in the milk/yeast mixture.
- Add the Flour: Stir in the flour until it is all hydrated. The dough will be shaggy at this point.
- Knead: This dough can be kneaded by hand or with the dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 6-7 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading in the stand mixer, knead at medium/high speed for about 5 minutes, stopping about halfway through to scrape the bottom of the bowl.
- Ferment: Lightly spray the dough with oil and cover the bowl with a towel or plastic wrap. Let it ferment at room temperature until double in size. This will take about 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used. A warm spot will speed up the fermentation time.
- Punching: Deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top. Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter over dough. Mix sugar,cinnamon, rosemary, and lemon zest together and sprinkle over buttered dough.
- Beginning at the 15-inch side, role up dough and pinch edge together to seal.
- Cut into 12.
- Coat the bottom of baking pan with butter.
- Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
- Bake for about 30 minutes or until nicely browned.
- Meanwhile, mix lemon juice, zest, powdered sugar, and rosemary until the glaze reaches desired consistency.
- Spread over slightly cooled rolls.
Amount Per Serving: Calories: 336