Lemon Rolls
These lemon rolls are a citrus lover’s dream! With a zesty lemon sugar filling, sticky lemon curd, and a creamy lemon cream cheese frosting, they’re a refreshing twist on homemade cinnamon rolls.
Equipment
Ingredients
For the Tangzong
- 1/4 cup all purpose flour *see notes below for measuring*
- 3/4 cup water
For the Cinnamon Roll Dough
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 3 2/3 cups all-purpose flour *see notes below for measuring*
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 egg room temperature
- Tangzhong from above
- 8 tablespoons unsalted butter cool room temperature
Lemon Sugar Filling
- 1/2 cup unsalted butter cool room temperature
- 2/3 cup light brown sugar packed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup + 2 tablespoons lemon curd storebought or homemade
Lemon Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature
- 5 ounces cold cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
Instructions
- Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.
- Rub the lemon zest into the sugar until it looks like wet sand.
- Whisk together the flour, lemon sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for 11-12 minutes or until the dough looks smooth and elastic.
- Form the dough into a smooth round ball. Place it seam-side down into a large, lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Combine the butter, brown sugar, lemon zest, and vanilla until smooth.
- Roll out the dough on a lightly floured surface into a 15x21-inch rectangle. Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean. Then spread the lemon curd on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9x13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 30-35 minutes or until the tops are light golden brown.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the lemon zest and heavy cream.
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Top with extra lemon curd and serve warm!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!
Storage: Because the lemon rolls are topped with lemon curd, storing them in the fridge when not serving them is best.
Make ahead: Once the rolls are assembled, cover the top of the baking pan with plastic wrap and refrigerate overnight. The next day, let the rolls double in size at room temperature for a few hours before baking. Do not make them more than one day in advance, or the yeast will start to ferment.
Reheating: Warm the rolls in the microwave or oven until gooey and melty before serving!
