Lemon Rolls with Cream Cheese Frosting Recipe

Ingredients

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

1. Whisk the water and bread flour in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a roux, about 5 minutes. Transfer to a bowl and let cool.
2. Rub the lemon zest into the granulated sugar until the mixture resembles wet sand, releasing the lemon oils.
3. In a stand mixer bowl, whisk together bread flour, lemon sugar, instant yeast, and fine sea salt.
4. Add heavy cream, whole milk, egg, and cooled tangzhong to the dry ingredients. Knead with the dough hook on low speed for 2 minutes until a rough dough forms.
5. With mixer running on low, add the unsalted butter 1 tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 12 minutes until dough is smooth and elastic.
6. Shape the dough into a smooth ball, place seam-side down in a lightly greased large bowl, cover with plastic wrap, and let rest for 30 minutes.
7. Combine unsalted butter, light brown sugar, lemon zest, and vanilla bean paste until smooth.
8. On a lightly floured surface, roll the dough into a 21×15-inch rectangle. Spread the lemon sugar filling evenly over the dough, leaving a 1-inch border at the top. Spread lemon curd evenly on top of the filling.
9. Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you into a spiral and transfer to a parchment-lined or buttered 9×13-inch baking pan.
10. Cover the baking pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during the last part of the rise.
11. Bake the rolls for 35 minutes or until the tops are light golden brown.
12. While the rolls bake, beat together cold cream cheese and unsalted butter until smooth. Gradually add powdered sugar and continue beating on low speed until light and fluffy. Mix in lemon zest and heavy cream until well combined.
13. Let the rolls cool on a wire rack for 15 minutes. Spread the lemon cream cheese frosting on top and add extra lemon curd. Serve warm.

Notes

• Measure your dry ingredients properly using the spoon-level method or a kitchen scale to avoid dense dough.
• Store leftover lemon rolls in the refrigerator due to the lemon curd topping for freshness.
• Reheat rolls in the microwave or oven until warm and gooey before serving for the best taste and texture.
• Use room temperature ingredients for better dough development and proper mixing.