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    Lemon Rolls

    June 23, 2022 by Julie Marie 1 Comment

    Jump to Recipe

    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.

    Lemon rolls filled with lemon curd.

    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.

    Lemon rolls in the baking tray.

    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.

    Lemon rolls in the baking tray filled with lemon curd.

    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.

    Baked lemon rolls with cream cheese frosting.

    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.

    A super soft roll.

    Other Rolls Recipes To Try

    • Fastelavnsboller
    • Strawberry Rolls
    • Small Batch Cinnamon Rolls
    • Brioche Cinnamon Rolls

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Lemon Rolls

    The softest, most amazing Lemon Rolls filled with lemon sugar, lemon curd and topped with a cream cheese frosting.
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 23 mins
    Proofing time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 12 rolls
    Calories 350 kcal

    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.

    Nutrition

    Calories: 350kcalCarbohydrates: 69gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 54mgSodium: 258mgPotassium: 163mgFiber: 2gSugar: 31gVitamin A: 203IUVitamin C: 3mgCalcium: 67mgIron: 3mg
    Keyword bread rolls, lemon, lemon curd, rolls
    Tried this recipe?Let us know how it was!

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    Filed Under: All Recipes, Bread Rolls and Donuts Recipes, Easy to Make Recipes, Fruit Desserts, Spring/Summer Tagged With: lemon, lemon curd, rolls

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    1. Brioche Cinnamon Rolls - Julie Marie Eats says:
      December 13, 2022 at 4:25 pm

      […] more rolls recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Nutella and Chocolate Chip […]

      Reply

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

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