My mom and I host bridal showers. It's just this thing we do. 

We've hosted a small handful now. While she does most of the work and I do most of the veto-ing, it's still fun. I did get my ruthlessly OCD eye from her. 


Our newest installment was a bridal shower themed around citrus. More to come on the full shower in detail, but for now what I'm calling "Citrus Rolls". 

here it all comes

This is a spin-off of the Cinnamon Rolls I posted forever ago. Some changes like more butter and instead of the cinnamon and sugar, lemon and sugar. I'm allergic to cinnamon now, so this worked out well in a lot of (selfish) ways. 

Frosting was done a bit on the fly, but I've captured it below. 

I made 3X for the shower, but not combined (three bowls for each step). 

here it all comes


Citrus Rolls:


Based on this recipe. 



1 1/4 oz package active dry yeast
1/2 cup warm water (100 degrees)
1/2 teaspoon + 1/3 cup sugar, divided
1/2 cup warm milk
1/2 cup butter, melted
1 egg, beaten
1 teaspoon salt
4 cups all-purpose flour


1/4 cup  + 1/4 cup butter, softened and divided
1/2 cup + 1/2 cup sugar, divided
2 lemons, zested 


8 oz cream cheese
3-4 cups powdered sugar
1/2-1 lemon, juiced



























Mix yeast, warm water and 1/2 teaspoon of sugar in a small bowl. Let the yeast "puff." This takes five minutes, or so — If it doesn't puff the yeast is old or the water was too hot.

Melt butter in sauce pan. Add milk to warm as the butter is finishing the melt. Let sit until mixture is lukewarm. 

In a large mixing bowl combine 1/3 cup sugar, salt, egg and warm milk + melted butter mixture. Mix well.

Add the yeast mixture to the mixing bowl. Mix well. 

Once both bowls are combined, slowly add in the flour by sections. Mix until a smooth dough forms. The dough should be slightly stiff and very sticky.

Turn dough onto a workspace or kneed in bowl with a dough-hook for 5 minutes. Dough will turn very soft — dough will stick to your fingers. 

Place dough in a well buttered bowl and let it rise, covered, in a warm place until doubled — overnight, works well, but four hours will do.

Once the dough is doubled, punch it down and place on a well floured workspace.

Cut dough in half and form two dough-balls and let it rise for five minutes. 

Roll each dough-ball into a rectangle — use flour on the work surface. 

Spread the dough with 1/4 cup soft butter. Sprinkle dough with sugar. Then, zest one full lemon on top. 

Roll up length wise (photos here).

Repeat with the second dough-ball.

Line or grease muffin tin. 

Cut the dough into slices and place in the greased paned. Let rolls rise in a warm place until doubled — about an hour 

Pre heat oven to 350 degrees. Bake for 12 - 18 minutes until light golden. If they start to brown quickly, cover in foil and continue baking. 

Make icing by combining all ingredients in a mixing bowl until creamy. 

Spread icing over cooled rolls.  



Hey! I'm Blair.

Creative. Producer. Student of the Universe

Dedicated to proving that dreams come true.

You can have what you want.



San Francisco life + style blog. Sourcing culture. Celebrating community, honesty and growth. Feelings. Food. Events. SF.

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