lemon white chocolate rolls

Happy Friday {night}! I don't know about you guys, but I am so excited it's the weekend! I have been swamped in schoolwork all week, which is why I didn't have time to post my favorite sweet roll recipe until just now. I really hope you guys think this is worth the wait. Lemon and white chocolate. I know it sounds kinda unusual, but these were OMGSOGOOD. Like, I honestly did not expect them to come out this delicious. They blew my mind! Especially because I am a worshipper of dark chocolate. These.are.amazing.

I'm sure plenty of you have seen Jessica's Cake Batter Cinnamon Rolls. I have had those before and they were amaaazing! I didn't wanna make birthday cake batter rolls this time, but I borrowed the cake mix idea, and used a box that was just sitting in my pantry. Lemon! I was iffy at first, but I knew these rolls had total potential. I threw some white chocolate chunks in there just for kicks, and just like that, a star was born. Really though! I wish I had some for breakfast tomorrow because they are so delicious. Better yet, I wish I had some now. Sigh. Make these for your loved ones and surprise them tomorrow morning! You may or may not become their most favorite person ever. Juusst saying.

Print Recipe

Lemon White Chocolate Rolls

Prep Time4 hours hrs

Cook Time18 minutes mins

Total Time4 hours hrs 18 minutes mins

Course: Sweet Rolls

Servings: 32

Author: Valentina | The Baking Fairy

Ingredients

• 2 cups milk
• 4 cups all-purpose flour plus ¼ cup, separated
• ½ cup vegetable oil
• ½ cup white sugar
• 1 tablespoon active dry yeast
• ½ heaping teaspoon baking powder
• ½ scant teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter, melted
• about 1 cup lemon cake mix
• 6 oz 6 blocks Baker's white chocolate, chopped
• {for the glaze}: zest of 1 lemon juice of half 1 lemon, powdered sugar and water as needed

Instructions

• In a large pot, combine the milk, oil, and sugar, and heat until the milk is just about to boil. Let the mixture cool to room temperature, and sprinkle the yeast on top.
• Mix in the 4 cups of flour, and let rise for at least one hour.
• After that, add in the remaining flour, baking powder, baking soda, and salt, and mix well. Cover with a tea towel, and let rise for at least 3 hours {I just let it go overnight!}.
• When ready, preheat the oven to 100F. Prepare a few pans by lining the bottoms with parchment paper and buttering them. Set aside.
• Flour your workspace generously, and place about half of your dough onto it. Flour a rolling pin, and roll your dough out into a rough rectangle... you want it much longer than wider!
• Spread your dough with about half of your butter, getting all the way to the edges. Sprinkle on some cake mix, followed by some chocolate.
• Roll up your dough, cut slices about 1 ½ inches thick, and place them in your prepared pans. Aim for 7-8 per pan, leaving room in-between. Repeat with the remaining dough.
• Let your pans rest for 15-20 minutes in your 100F oven, spraying the tops with water if needed! It will help the dough get extra puffy.
• Remove the pans from the oven and turn the oven up to 375F.
• When heated, bake your rolls for 15-18 minutes, until the tops are lightly golden. Remove from oven.
• While they cool, mix up the lemon zest and juice in a small bowl. Add in powdered sugar a little at a time until you reach desired consistency. Taste it! If it's too sour, dilute with a little bit of water, then add in more sugar to thicken it back up.
• Drizzle the glaze on top of your rolls and serve!