Lemon rolls are a refreshing twist on the classic cinnamon roll, swapping warm spices for the vibrant zest and tang of lemons. These soft, pillowy rolls are filled with a luscious lemon filling and topped with a velvety cream cheese glaze. For an extra pop of flavor, a dollop of lemon curd crowns each roll, creating a citrusy treat that’s as stunning as it is delicious.
A Zesty Take on a Beloved Classic
While cinnamon rolls bring cozy warmth, lemon rolls deliver a burst of sunshine. The dough is soft and buttery, with just a hint of sweetness to complement the tangy lemon filling. The combination of cream cheese glaze and lemon curd adds layers of richness and brightness, making these rolls perfect for spring brunches, summer gatherings, or anytime you want to bring a little cheer to your table.
What Makes Them Special?
The heart of these rolls lies in the lemon filling, made with a mix of fresh lemon juice, zest, and sugar. This filling infuses the rolls with citrusy goodness that pairs perfectly with the creamy glaze. The final touch of lemon curd not only enhances the flavor but also adds a glossy, irresistible finish.
Ingredient Notes
Lemon Roll Dough:
Water and Flour (Tangzhong): Creates a pre-cooked paste that enhances the dough’s softness and moisture.
Instant Yeast: Provides the rise and fluffy texture to the rolls.
All-Purpose Flour: Forms the structure of the dough, keeping it tender.
Granulated Sugar: Sweetens the dough and balances the tart lemon flavors.
Lemon Zest: Infuses the dough with fresh citrusy notes.
Eggs: Contribute to richness and structure.
Canola Oil: Keeps the dough soft without adding strong flavors.
Buttermilk/Milk Powder: Enhances tenderness and adds subtle tanginess.
Lemon Curd Filling:
Lemon Curd: The star ingredient, offering a bright, tart, and creamy filling.
Tapioca Starch/Cornstarch: Thickens the curd during baking, preventing it from seeping out.
Heavy Cream Bath:
Heavy Cream: Poured over the rolls before baking, creating a rich, custardy texture and moist finish.
Topping:
Cream Cheese: Adds creaminess and tang to the glaze.
Powdered Sugar: Sweetens the topping for balance.
Lemon Juice: Enhances the bright citrus flavor.
Vanilla Extract: Provides warmth and complements the lemon.
Whole Milk: Adjusts the consistency of the glaze for a perfect drizzle.
Serving Suggestions
Lemon rolls are best enjoyed warm, fresh from the oven. Serve them as part of a brunch spread with fresh fruit and a hot cup of coffee or tea. For a truly indulgent treat, pair them with a glass of sparkling lemonade or a mimosa.
Tips for Perfect Lemon Rolls
Use fresh lemons: Their juice and zest provide the best flavor.
Spread the filling evenly: This ensures every bite is packed with lemony goodness.
Don’t skip the lemon curd: It’s the perfect finishing touch, adding both flavor and visual appeal.
Lemon rolls with cream cheese glaze and lemon curd are a delightful way to enjoy the bright, tangy flavors of citrus. Their soft texture, creamy topping, and bold lemon filling make them a standout treat that’s sure to impress at any occasion.
Lemon Rolls
Ingredients
Lemon Roll Dough
- 240 gram or 1 cup water temperature doesn’t matter
- 40 gram or ⅓ cup all purpose flour
- 7 g gram instant yeast or 1 packet
- ¼ cup warm water
- 500 gram or 4 cups g all purpose flour
- 100 gram or ½ cup granulated sugar
- zest of 1 large lemon or two small
- ½ teaspoon fine sea salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 55 gram or ¼ cup canola oil or any other flavorless oil
- 3 tbsp buttermilk or milk powder
Lemon Curd Filling
- ¾ cups lemon curd
- 1 tbsp tapioca starch or cornstarch
- 120 gram or 1/2 cup heavy cream for the 'bath'
Topping
- 3 tbsp cream cheese any kind
- 130 gram or 1 cup powdered sugar
- Juice of ½ lemon
- 2-3 tbsp whole milk
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- More Lemon curd to spread on top
Instructions
Step 1: Make the Lemon Curd
- Start with the lemon curd so it's ready to go when you need it. Once it's done, store it in the fridge until roll time!
Step 2: Prepare the Dough
- Cook the Roux: In a small pot, whisk together the flour and the first cup of water. Heat gently on low, whisking constantly, until it thickens into a smooth paste. Set it aside to cool—it’s your roux.
- Activate the Yeast: In the bowl of your stand mixer, pour in the warm water, sprinkle the yeast over it, and top with a pinch of sugar. Give it a quick stir and let it sit for a few minutes until it dissolves and gets foamy.
- Mix the Dough: Add the flour, sugar, and other ingredients into the bowl with the yeast mixture. Crack the eggs on one side and add the cooled roux on the other (this prevents the eggs from cooking if the roux is still warm).
- Knead It: Attach the dough hook and start kneading on low, gradually increasing to medium speed. Let the mixer work its magic for 5-7 minutes until the dough forms a soft, stretchy ball.
- First Rise: Transfer the dough to a lightly oiled bowl, turn it to coat, then cover it. Let it rise in a warm spot until doubled in size—about 2-4 hours, depending on the season.
Step 3: Fill and Shape the Rolls
- Prep Your Pan: Grease a 9x13” pan, making sure to coat all the sides and corners.
- Roll It Out: Dust your countertop with flour and roll the dough into a rectangle (about 12x16”).
- Add the Lemon Curd: Stir the curd with a little starch, then spread it evenly over the dough, leaving a clean border on one of the long edges to help seal the roll.
- Roll and Slice: Starting from the curd-covered side, gently roll the dough into a log. Use unflavored dental floss (trust me, it’s the cleanest way!) to cut it into 1.5” slices. Place the rolls into your prepared pan, leaving some space between each one. Don’t worry if things get messy—it’s part of the fun!
- Second Rise: Cover the pan with a clean cloth and let the rolls rise for about an hour. When you press the side of a roll and the dough leaves a small dent, they’re ready to bake.
Step 4: Bake the Rolls
- Preheat your oven to 350°F.
- Pour heavy cream between the rolls for extra richness.
- Bake for 25-40 minutes, or until the tops are beautifully golden brown.
Step 5: Glaze and Finish
- Make the Glaze: Whisk together the cream cheese, vanilla, lemon juice, and a pinch of salt until smooth. Gradually add powdered sugar, then whisk in milk (a tablespoon at a time) until the glaze is thick yet pourable.
- Glaze the Rolls: Spread the glaze over the warm rolls if you want it to melt into a thin layer, or let the rolls cool first for a thicker topping.
- Add a Finishing Touch: Drizzle extra lemon curd over the glaze for a bright, tangy finish.
- Serve these rolls warm or save them for later—they stay delicious for days in a cool spot. Enjoy!
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