Description
Delight in these soft and fragrant Lemon Rolls featuring a tangy lemon sugar filling and topped with creamy lemon cream cheese frosting. Perfectly tender with a tender crumb thanks to the tangzhong method, these rolls are an ideal sweet breakfast treat or dessert with vibrant citrus notes.
Ingredients
Scale
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Roll Dough
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 3 2/3 cups bread flour
- 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
Lemon Sugar Filling
- 12 tablespoons unsalted butter, cool room temperature
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup + 2 tablespoons lemon curd, store-bought or homemade
Lemon 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 the tops
Instructions
- Make the Tangzhong: Whisk the water and 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 to cool.
- Prepare Lemon Sugar: Rub the lemon zest into the granulated sugar until it resembles wet sand, releasing the citrus oils.
- Combine Dry Ingredients: In a stand mixer bowl, whisk together the bread flour, lemon sugar, instant yeast, and sea salt.
- Add Wet Ingredients: Incorporate the heavy cream, whole milk, egg, and cooled tangzhong into the dry ingredients. Knead on low speed with a dough hook for 2 minutes until a rough dough ball forms.
- Add Butter Gradually: With the mixer running on low, add the cold unsalted butter one tablespoon at a time, allowing each to fully incorporate. Continue kneading for an additional 12 minutes until the dough is smooth and elastic.
- First Proof: Shape the dough into a smooth ball and place it seam-side down in a lightly greased large bowl. Cover with plastic wrap and let rest for 30 minutes to relax.
- Make Lemon Sugar Filling: Combine the softened butter, light brown sugar, lemon zest, and vanilla bean paste until smooth and well incorporated.
- Roll and Fill Dough: On a lightly floured surface, roll the dough into a 21 by 15-inch rectangle. Spread the prepared lemon-sugar mixture evenly over the dough, leaving a 1-inch border at the top edge clean. Then spread the lemon curd evenly on top of the sugar layer.
- Cut and Shape Rolls: Use a pizza cutter to cut the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you and carefully place them into a parchment-lined or buttered 9×13-inch baking pan, arranging snugly.
- Second Proof: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until they have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the rolls in the preheated oven for 35 minutes or until the tops are lightly golden brown and cooked through.
- Prepare Lemon Cream Cheese Frosting: In a stand mixer bowl, beat together the softened butter and cold cream cheese until smooth. Add powdered sugar and continue beating on low speed until the frosting becomes light and fluffy. Incorporate the lemon zest and heavy cream thoroughly.
- Cool and Frost: Allow the rolls to cool in the pan on a wire rack for 15 minutes. Spread the lemon cream cheese frosting evenly on top while the rolls are still slightly warm. Finish by adding dollops of lemon curd as desired. Serve warm and enjoy.
Notes
- Measure your dry ingredients properly using the spoon-and-level method or a kitchen scale to ensure accurate flour amounts and the best dough texture.
- Store the rolls in the refrigerator due to the lemon curd topping. Warm them before serving for a gooey, melty experience.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- If you prefer a tangier filling, increase the lemon zest amount slightly in both the dough and filling.
- Make sure butter and dairy ingredients are at the recommended temperatures to achieve the best dough consistency and frosting texture.
