Introduction

These Lemon Rolls are a delightful twist on a classic sweet roll, filled with tangy lemon curd and topped with a luscious cream cheese frosting. Perfect for breakfast or a special treat, their soft texture and bright citrus flavor will brighten your day.

A close-up view of twelve unbaked cinnamon rolls arranged in a white baking dish, each roll showing multiple tight swirled layers of soft dough in pale golden yellow with a glossy caramel brown filling peeking between the layers. The rolls have a smooth texture with some slight folds at the outer edges, all placed closely together but not touching. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup water
1/4 cup bread flour (see notes below for measuring)

1/3 cup granulated sugar
1 tablespoon lemon zest

3 2/3 cups bread 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 large egg (room temperature)
Tangzhong from above
8 tablespoons unsalted butter (cool room temperature)

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)
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

Step 1: First, make the tangzhong by whisking the water and 1/4 cup bread 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.

Step 2: Rub the lemon zest into the granulated sugar until it looks like wet sand.
Step 3: In a stand mixer bowl, whisk together the 3 2/3 cups bread flour, lemon sugar, yeast, and salt. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough forms.
Step 4: With the mixer running on low, add the 8 tablespoons unsalted butter one tablespoon at a time, letting it incorporate fully before adding more. Continue kneading for 12 minutes or until the dough is smooth and elastic.

Step 5: Shape the dough into a smooth round ball and place it seam-side down into a lightly greased large bowl. Cover with plastic wrap and let it rest for 30 minutes.
Step 6: In a separate bowl, combine the 12 tablespoons butter, brown sugar, lemon zest, and vanilla until smooth.
Step 7: Roll out the dough on a lightly floured surface into a 21×15-inch rectangle. Spread the lemon-sugar butter mixture evenly across the dough, leaving a 1-inch border at the top clean. Then spread the lemon curd on top.

Step 8: Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you and carefully transfer them to a parchment-lined or buttered 9×13-inch baking pan.
Step 9: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Step 10: Bake the rolls for 30-35 minutes, until the tops are light golden brown.

Step 11: While baking, prepare the cream cheese frosting by beating the cream cheese and 6 tablespoons butter together until combined. Mix in the powdered sugar and beat on low speed until light and fluffy. Stir in the lemon zest and heavy cream.
Step 12: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting on top, then add extra lemon curd. Serve the rolls warm and enjoy!

Tips & Variations

For the best texture, ensure all dairy ingredients are at room temperature before mixing.

Try substituting lemon curd with orange marmalade for a different citrus flavor.
If you prefer a less sweet roll, reduce the sugar in the filling by half.
Make the rolls the night before and store them in the fridge overnight before baking for a slow rise.

Use vanilla bean paste instead of extract for a more intense vanilla flavor in the filling.

Storage

Store leftover lemon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving. The cream cheese frosting is best added fresh, but you can keep frosted rolls refrigerated and bring to room temperature before enjoying.

How to Serve

A close-up of a cinnamon roll on a white plate with a ribbed design, showing three visible layers: the soft, golden-brown bread base, a middle spiral layer of darker cinnamon filling, and a thick top layer of creamy, shiny white glaze that drips slightly into the swirl. The texture is soft and gooey, with the glaze giving a glossy finish. A small fork is placed on the plate near the bottom left, with a piece of the roll on its tip. In the blurred background, yellow lemon halves add a bright contrast, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour and water mixture that helps retain moisture in the dough, resulting in softer, fluffier rolls that stay fresh longer.

Can I make the lemon rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take about 15-20 minutes of vigorous kneading until the dough becomes smooth and elastic. Adding the butter gradually and kneading thoroughly is key for best texture.