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Lemon Rolls with Lemon Curd and Cream Cheese Frosting Recipe

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★★★★★

4.9 from 91 reviews

These Lemon Rolls are a delightful combination of tangy lemon flavor and sweet, soft bread, topped with a luscious cream cheese frosting. Featuring a unique tangzhong method for a tender crumb, the rolls are infused with lemon zest and curd, then baked to golden perfection. Perfect for breakfast or a special treat, these rolls balance buttery richness with bright citrus notes.

Ingredients

Scale

Dough

  • 2/3 cup water
  • 1/4 cup bread flour (for tangzhong)
  • 3 2/3 cups bread flour
  • 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, for dough incorporation)

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

  • 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 topping

Instructions

  1. Make the Tangzhong: Whisk the water and 1/4 cup bread flour in a saucepan. Cook over medium heat, whisking constantly until it thickens into a roux, about 4-5 minutes. Transfer to a bowl and set aside to cool.
  2. Prepare Lemon Sugar: Rub the lemon zest into the granulated sugar until it resembles wet sand, releasing the oils and aroma.
  3. Combine Dry Ingredients: In a stand mixer bowl, whisk together the 3 2/3 cups bread flour, lemon sugar, instant yeast, and fine sea salt.
  4. Mix Dough: Add heavy cream, milk, egg, and cooled tangzhong to the dry ingredients. Knead with dough hook on low speed for 2 minutes until a rough dough ball forms.
  5. Incorporate Butter: With the mixer running on low, add 8 tablespoons of unsalted butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 12 minutes until the dough is smooth and elastic.
  6. First Rise: Shape the dough into a smooth ball and place seam-side down in a large lightly greased bowl. Cover with plastic wrap and let rest for 30 minutes.
  7. Make Filling: Combine 12 tablespoons unsalted butter, light brown sugar, lemon zest, and vanilla bean paste in a bowl until smooth and fully blended.
  8. Roll Out Dough: On a lightly floured surface, roll the dough into a 21 by 15 inch rectangle. Spread the lemon-sugar mixture evenly over the dough, leaving a clean 1-inch border on the top edge. Spread lemon curd evenly on top of the sugar layer.
  9. Shape Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch wide strips. Roll each strip away from you tightly, then place them seam-side down in a parchment-lined or buttered 9×13 inch baking pan.
  10. Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake: Bake the rolls for 30 to 35 minutes or until the tops achieve a light golden brown color.
  12. Make Frosting: While baking, beat the cream cheese and 6 tablespoons unsalted butter together until combined in a stand mixer bowl. Gradually mix in powdered sugar on low speed, then beat until fluffy. Add lemon zest and heavy cream and mix until smooth.
  13. Cool and Frost: Remove rolls from oven and cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls.
  14. Garnish and Serve: Top the frosted rolls with extra lemon curd and serve warm for the best flavor experience.

Notes

  • Measuring bread flour correctly: spoon flour into your measuring cup and level off rather than scooping directly to avoid packing the flour.
  • Room temperature ingredients help the yeast activate properly and ensure good dough rise.
  • Tangzhong method creates a softer, moister bread by pre-cooking part of the flour and water mixture.
  • Let rolls cool slightly before frosting to prevent frosting from melting too much.
  • Store leftover rolls in an airtight container refrigerated and reheat gently before serving.
  • Homemade lemon curd will enhance flavor but store-bought is a convenient alternative.

Keywords: lemon rolls, lemon zest rolls, sweet rolls, cream cheese frosting, tangzhong bread, breakfast rolls, lemon curd rolls

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