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Lemon Rolls with Cream Cheese Frosting and Lemon Curd Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Lemon Rolls are soft, tender, and bursting with bright citrus flavor. Made with a tangzhong starter to keep the dough ultra-moist and fluffy, they feature a zesty lemon-sugar filling, lemon curd, and a luscious cream cheese frosting with fresh lemon zest. Perfect for breakfast, brunch, or a delightful dessert, these rolls bake up golden and topped with extra lemon curd for a fresh, tangy finish.

Ingredients

Dough and Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour (for tangzhong)
  • 3 2/3 cups bread flour (for dough)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream (room temperature)
  • 1/3 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • 8 tablespoons unsalted butter (cool room temperature)

Filling

  • 12 tablespoons unsalted butter (cool room temperature)
  • 3/4 cup light brown sugar (packed)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/4 cup + 2 tablespoons lemon curd (store-bought or homemade)

Cream Cheese Frosting and Topping

  • 6 tablespoons unsalted butter (room temperature)
  • 4 ounces cold cream cheese
  • 1 cup powdered sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons lemon zest
  • Lemon curd for the tops

Instructions

  1. Make the Tangzhong: Whisk together the 3/4 cup water and 1/4 cup bread flour in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a roux, about 4-5 minutes. Transfer it to a bowl and let it cool to room temperature.
  2. Prepare Lemon Sugar: Rub the tablespoon of lemon zest into the 1/3 cup granulated sugar until it resembles wet sand, releasing the lemon oils and aroma.
  3. Mix Dry Ingredients: In a stand mixer bowl, whisk together 3 2/3 cups bread flour, the lemon-sugar mixture, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.
  4. Add Wet Ingredients: Add the heavy cream, whole milk, egg, and the cooled tangzhong into the dry ingredients. Using a dough hook, knead on low speed for 2 minutes until a rough dough forms.
  5. Incorporate Butter: With the mixer running on low, add 8 tablespoons of unsalted butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. Continue kneading for 12 minutes until the dough is smooth, elastic, and no longer sticky.
  6. First Rise: Shape the dough into a smooth ball and place it seam-side down in a lightly greased large bowl. Cover tightly with plastic wrap and let it rest at room temperature for 30 minutes.
  7. Prepare Filling: In a small bowl, combine 12 tablespoons unsalted butter, 3/4 cup packed light brown sugar, 1 tablespoon lemon zest, and 1 teaspoon vanilla bean paste. Mix until smooth and spreadable.
  8. Shape the Rolls: Roll out the dough on a lightly floured surface into a 21×15-inch rectangle. Evenly spread the lemon-sugar butter mixture over the dough, leaving a 1-inch clean border at the top edge. Then spread 1/4 cup plus 2 tablespoons of lemon curd on top of the butter mixture.
  9. Cut and Roll: Use a pizza cutter to slice the dough lengthwise into twelve 1 3/4-inch wide strips. Roll each strip up away from you tightly, then transfer each roll to a parchment-lined or buttered 9×13-inch baking pan, placing them side by side.
  10. Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm spot for 1 to 2 hours, or until they have doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
  11. Bake: Bake the rolls in the preheated oven for 30-35 minutes, or until the tops are light golden brown and the rolls are cooked through.
  12. Make Cream Cheese Frosting: While the rolls are baking, beat together 6 tablespoons unsalted butter and 4 ounces cold cream cheese in a stand mixer until combined. Gradually add 1 cup powdered sugar and continue beating on low speed until the frosting is light and fluffy. Mix in 2 teaspoons lemon zest and 1 tablespoon heavy cream until smooth.
  13. Cool and Frost: Once baked, let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the top and finish with dollops of extra lemon curd before serving warm.

Notes

  • For accurate measurement of bread flour, spoon it into the measuring cup and level off rather than scooping directly, to avoid a dense dough.
  • Tangzhong helps keep the rolls soft and fresh longer by pre-gelatinizing the flour.
  • Use room temperature ingredients for better yeast activation and dough development.
  • If you don’t have vanilla bean paste, pure vanilla extract works as a substitute.
  • Store leftover lemon rolls in an airtight container in the refrigerator and reheat gently before serving.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-rolls-with-cream-cheese-frosting-and-lemon-curd-recipe/