Print

Lemon Sweet Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

These Lemon Sweet Rolls are soft, fluffy, and filled with tangy lemon curd, topped with a luscious lemon cream cheese frosting. Perfect for a special breakfast or brunch, the brioche-like dough is enriched with butter, eggs, and milk, then rolled with bright lemon curd and baked to golden perfection. Finished with a creamy, zesty frosting, these rolls offer a delightful balance of sweet and tart flavors that will brighten your mornings.

Ingredients

Dough

  • ¼ cup granulated sugar
  • Zest of 1 lemon
  • 2 ¼ cups all-purpose flour (plus 1 to 2 tablespoons more if needed)
  • ½ teaspoon kosher salt
  • 1 teaspoon instant yeast
  • ½ cup milk (room temperature)
  • 1 large egg (room temperature)
  • 4 tablespoons unsalted butter (melted and cooled)
  • Juice of ½ a lemon (saving the rest for frosting)

Filling

  • ½ cup lemon curd (home made or store-bought)
  • 1 tablespoon cornstarch

Frosting

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 ½ cups powdered sugar
  • Juice of ½ a lemon
  • 1 tablespoon milk
  • Pinch of salt

Instructions

  1. Prepare the dough: Zest your lemon into the sugar and rub it with your fingers to release lemon oils. Place the lemon sugar in the bowl of your stand mixer. Melt butter in a small pan on the stovetop, remove from heat, then whisk in milk and egg until combined.
  2. Mix dry ingredients: In the mixer bowl with lemon sugar, add flour, kosher salt, and instant yeast. Use paddle attachment to blend dry ingredients.
  3. Add wet ingredients and mix: With mixer on low, pour in wet ingredients. Combine until a sticky dough forms with no visible dry flour.
  4. Knead dough: Replace paddle with dough hook. Scrape sides and knead on medium speed for 3 minutes. Check dough consistency; if sticky and not pulling away, add 1 tablespoon flour and mix low for 1 minute. If needed, add another tablespoon flour. Then knead on medium for another 4-5 minutes until dough is smooth, elastic, and wraps around hook but remains slightly sticky.
  5. First rise: Shape dough into ball, place in greased bowl, cover with plastic wrap, and place in warm spot for 1-2 hours until doubled in size.
  6. Prepare filling: Whisk lemon curd and cornstarch together until smooth. Chill in fridge or freezer until ready to use.
  7. Roll out dough: Degas dough by pressing out air. On lightly floured surface, roll dough into a 9×12 inch rectangle, using a bench scraper to square edges.
  8. Add filling and shape rolls: Spread lemon curd mixture evenly over rolled dough with spatula. Slice dough into 6 to 8 strips along long edge using a knife or pizza cutter. Roll each strip tightly into a cylinder and place cut side down in greased or parchment-lined cake or cast iron pan. Cover with plastic wrap and refrigerate overnight for slow rise.
  9. Bake rolls: Remove rolls from fridge in morning and let come to room temperature for 45-60 minutes. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Check doneness by gently pulling center roll with a fork; if dough is raw, bake an additional 5 minutes.
  10. Make frosting: While rolls bake, beat cream cheese, butter, and powdered sugar with a hand mixer until smooth and fluffy. Add lemon juice and milk, blending until soft, spreadable frosting forms.
  11. Finish: Allow rolls to cool about 15 minutes after baking. Spread cream cheese frosting over warm rolls so it seeps into the crevices. Serve warm.

Notes

  • If dough is too sticky during kneading, add flour 1 tablespoon at a time; dough should remain slightly tacky but not stick to fingers.
  • Allowing the rolls to refrigerate overnight creates a slow rise that improves flavor and texture.
  • You can use store-bought lemon curd or make your own fresh for best taste.
  • Rolls should be served warm with the frosting for the best texture and flavor experience.
  • Ensure the dough is fully baked by testing the center roll with a fork; underbaked dough will look raw and gooey inside.

Find it online: https://marthatasty.com/lemon-sweet-rolls-recipe/