Description
These Lemon Sweet Rolls are a delightful treat with their fluffy texture and vibrant lemon flavor. Easy to make, they are perfect for brunch or dessert!
Ingredients
Scale
- 3/4 cup water
- 1/4 cup bread flour
- 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
- 1/2 cup unsalted butter, cool room temperature
- 2/3 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
- 5 ounces cold cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
Instructions
- Make the tangzhong by whisking water and flour in a saucepan and cooking over medium heat, whisking constantly until thickened (about 4-5 minutes). Transfer to a bowl to cool.
- Rub lemon zest into granulated sugar until it resembles wet sand.
- In a stand mixer, whisk together flour, lemon sugar, yeast, and salt. Then add heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes until a rough dough ball forms.
- Continue kneading on low and gradually add butter, tablespoon by tablespoon, until fully incorporated. Knead for 12 minutes until the dough is smooth and elastic.
- Shape the dough into a ball and place seam-side down in a greased bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Combine butter, brown sugar, lemon zest, and vanilla in a bowl until smooth.
- Roll the dough into a 21×15-inch rectangle on a floured surface. Spread the lemon-sugar mixture and lemon curd onto the dough, leaving a 1-inch clean border.
- Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip and place in a parchment-lined or buttered 9×13 baking pan.
- Cover the pan with plastic wrap and let it rise for 1-2 hours or until doubled. Preheat the oven to 325°F/162°C during this time.
- Bake for 30-35 minutes until tops are light golden brown.
- While baking, prepare the cream cheese frosting by combining cream cheese and butter, then mixing in powdered sugar until light and fluffy. Add lemon zest and heavy cream.
- Once baked, cool the rolls on a wire rack for 15 minutes. Spread cream cheese frosting over the top and finish with extra lemon curd. Serve warm!
Notes
Ensure all ingredients are at room temperature for the best results.
For a denser roll, reduce the rising time slightly.
The cream cheese frosting can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg