Lemon Rolls

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Freshly baked lemon rolls with a zesty glaze on top
Lemon Rolls are a delightful treat that combines the bright flavor of lemon with soft, fluffy bread, perfect for breakfast, brunch, or sweet snacks.
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why make this recipe

Lemon Rolls are a delightful treat that combines the bright flavor of lemon with soft, fluffy bread. They are perfect for breakfast, brunch, or as a sweet snack. The tangy lemon curd and the creamy frosting elevate them to a special dessert level. Making these rolls from scratch creates a comforting kitchen aroma and gives you the satisfaction of baking something delicious.

how to make Lemon Rolls

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

Directions :

  1. First, make the tangzhong. Whisk 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.
  2. Rub the lemon zest into the sugar until it looks like wet sand.
  3. Whisk together the 3 2/3 cups flour, lemon sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
  4. With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for 12 minutes or until the dough is smooth and elastic.
  5. Form the dough into a smooth round ball. Place it seam-side down into a large, lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
  6. Combine the butter, brown sugar, lemon zest, and vanilla until smooth.
  7. Roll out the dough on a lightly floured surface into a 21×15-inch rectangle. Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean. Then spread the lemon curd on top.
  8. Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
  9. Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double. Meanwhile, preheat the oven to 325°F/162°C.
  10. Bake the rolls for 30-35 minutes or until the tops are light golden brown.
  11. While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the lemon zest and heavy cream.
  12. Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Top with extra lemon curd and serve warm!

how to serve Lemon Rolls

Lemon Rolls are best served warm for the freshest taste. You can enjoy them on their own or drizzled with extra lemon curd or icing. They pair nicely with a cup of coffee or tea, making them perfect for breakfast or an afternoon snack.

how to store Lemon Rolls

To store Lemon Rolls, let them cool completely. Place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. You can also freeze them. Wrap individual rolls in plastic wrap and then place them in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.

tips to make Lemon Rolls

  • Measure your ingredients accurately for the best results. Use a kitchen scale if you can.
  • Make sure your butter is at cool room temperature for easy incorporation into the dough.
  • If you want a stronger lemon flavor, use freshly squeezed lemon juice in the frosting.
  • Don’t rush the rising time; the longer they rise, the fluffier the rolls will be.

variation

You can experiment with different fillings for your Lemon Rolls. Try adding poppy seeds, shredded coconut, or even berries for a fruity twist. You can also swap cream cheese frosting for a simple glaze made of powdered sugar and lemon juice.

FAQs

What is tangzhong?
Tangzhong is a flour-water paste that helps keep the bread moist and gives it a fluffy texture.

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may not be as light and fluffy.

How can I make these rolls ahead of time?
You can prepare the dough and shape the rolls the night before. Place them in the refrigerator overnight, then let them rise for about an hour before baking.

Lemon Rolls

Lemon Rolls are a delightful treat that combines the bright flavor of lemon with soft, fluffy bread, perfect for breakfast, brunch, or sweet snacks.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 290 kcal

Ingredients
  

Dough 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 Tangzhong
  • 8 tablespoons unsalted butter cool room temperature

Filling Ingredients

  • 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 lemon curd store-bought or homemade

Frosting Ingredients

  • 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
 

Prepare Tangzhong

  • Whisk 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.

Make the Dough

  • Rub the lemon zest into the sugar until it looks like wet sand.
  • Whisk together the 3 2/3 cups flour, lemon sugar, yeast, and salt in a stand mixing bowl.
  • Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
  • With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more.
  • Continue kneading for 12 minutes or until the dough is smooth and elastic.
  • Form the dough into a smooth round ball. Place it seam-side down into a large, lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.

Prepare Filling

  • Combine the butter, brown sugar, lemon zest, and vanilla until smooth.

Shape the Rolls

  • Roll out the dough on a lightly floured surface into a 21x15-inch rectangle.
  • Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean.
  • Spread the lemon curd on top.
  • Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9x13 baking pan.
  • Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double.
  • Preheat the oven to 325°F (162°C).

Bake the Rolls

  • Bake the rolls for 30-35 minutes or until the tops are light golden brown.

Prepare Frosting

  • While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined.
  • Mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the lemon zest and heavy cream.

Serve

  • Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Top with extra lemon curd and serve warm!

Notes

Measure your ingredients accurately for the best results. Use a kitchen scale if you can. Make sure your butter is at cool room temperature for easy incorporation into the dough. If you want a stronger lemon flavor, use freshly squeezed lemon juice in the frosting. Don't rush the rising time; the longer they rise, the fluffier the rolls will be.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 10g
Keyword Baking, brunch, dessert recipe, Lemon Rolls, Sweet Rolls
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