The softest, most amazing Lemon Rolls you’ll ever find! These rolls are like a soft pillow and are filled with lemon flavor! These rolls are filled with lemon sugar, lemon curd and topped with a cream cheese frosting.
These Lemon Rolls are so delicious you'll want to make them every weekend! They are pillow soft and filled with lemon sugar, lemon curd and topped with a cream cheese frosting.
For more rolls recipes, try Nutella Rolls, Cinnamon Rolls with Apple Pie Filling and Blackberry Cheesecake Filled Donuts.
STEP-BY-STEP INSTRUCTIONS - DOUGH
TIP: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.
STEP-BY-STEP INSTRUCTIONS - FILLINGS
LEMON CURD
While the dough rises, make the lemon curd.
In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.
Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until it’s needed.
LEMON FILLING
Add the zest of two lemons in to a bowl with granulated sugar. Rub together the granulated sugar and lemon zest. It will almost look like wet sand.
Melt the butter, add the lemon juice, and mix it together. Set both items aside.
STEP-BY-STEP INSTRUCTIONS - ASSEMBLING AND FROSTING
After the first rise, it should now be double in size.
Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5mm thick. Brush the melted lemon butter on the rolled out dough and sprinkle with the lemon zest sugar. Roll it into a log.
Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
Place them in a 23x33 cm baking tray lined with parchment paper.
Let them rise for a second time on the kitchen counter for 30 min. under some cling film.
Meanwhile pre-heat the oven at 190ºC conventional oven.
Once the second rise is done, Make a little indent in the middle of the rolls.
Add the lemon curd to a piping bag, fitted with a small round piping tip, and pipe the lemon curd into the middle of the rolls. There will be some lemon curd leftover.
Tip: Store the leftover lemon curd in an airtight container and enjoy it with other cakes or scones.
Bake the lemon rolls for 22-25 min on the second lowest rack.
When they are done they should be lightly golden brown.
Optional: Once the rolls are out of the oven, add some more of the lemon curd to the center of the rolls for even more of the delicious lemon curd.
Let them cool down for 15-20 min, while making the frosting.
CREAM CHEESE FROSTING
Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sifted the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined.
Spread the frosting over the buns with a spoon and sprinkle with extra lemon zest.
Best enjoy immediately.
STORAGE
Store the lemon rolls in the fridge in an airtight container and eat them within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Other Rolls Recipes To Try
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Lemon Rolls
Equipment
- 23x33 cm baking tray
Ingredients
DOUGH
- 225 g whole milk
- 50 g fresh yeast 2 packs of dry yeast
- 50 g granulated sugar
- 570-590 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
LEMON CURD
- 80 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolks
- 50 g butter cold cut into smaller pieces
LEMON FILLING
- 100 g sugar
- Zest of 2 organic lemons
- 50 g butter melted
- 2 teaspoon lemon juice
CREAM CHEESE FROSTING
- 35 g butter cold room temperature
- 70 g cream cheese
- 125 g powdered sugar
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
Instructions
DOUGH
- Tip: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 50 g fresh yeast
- Add the granulated sugar, 570g of all-purpose flour (add later, if needed, the remaining 20 g of flour), eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 570-590 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.
LEMON CURD
- While the dough rises, make the lemon curd.
- In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 50 g butter, 1 egg yolks
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until it’s needed.
LEMON FILLING
- Add the zest of two lemons in to a bowl with granulated sugar. Rub together the granulated sugar and lemon zest. It will almost look like wet sand.Zest of 2 organic lemons, 100 g sugar
- Melt the butter, add the lemon juice, and mix it together. Set both items aside.50 g butter, 2 teaspoon lemon juice
ASSEMBLING
- After the first rise, it should now be double in size.
- Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5mm thick. Brush the melted lemon butter on the rolled out dough and sprinkle with the lemon zest sugar. Roll it into a log.
- Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 23x33 cm baking tray lined with parchment paper.
- Let them rise for a second time on the kitchen counter for 30 min. under some cling film.
- Meanwhile pre-heat the oven at 190ºC conventional oven.
- Once the second rise is done, Make a little indent in the middle of the rolls.
- Add the lemon curd to a piping bag, fitted with a small round piping tip, and pipe the lemon curd into the middle of the rolls. There will be some lemon curd leftover.
- Tip: Store the leftover lemon curd in an airtight container and enjoy it with other cakes or scones.
- Bake the lemon rolls for 22-25 min on the second lowest rack.
- When they are done they should be lightly golden brown.
- Optional: Once the rolls are out of the oven, add some more of the lemon curd to the center of the rolls for even more of the delicious lemon curd.
- Let them cool down for 15-20 min, while making the frosting.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.35 g butter, 70 g cream cheese
- In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sifted the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined.125 g powdered sugar, ½ teaspoon vanilla paste
- Spread the frosting over the buns with a spoon and sprinkle with extra lemon zest.
[…] more rolls recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Nutella and Chocolate Chip […]