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Lemon Fluffy Sweet Rolls with Lemon Curd and Cream Cheese Frosting Recipe

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4.4 from 1 review

These soft and fluffy lemon rolls are a delightful twist on classic sweet rolls, featuring a bright and tangy lemon flavor throughout. Made with a milk-bread style dough enriched by tangzhong for extra softness, these rolls are filled with a luscious lemon sugar mixture, layered with sticky lemon curd, and finished with a zesty lemon cream cheese frosting. Perfect for breakfast, brunch, or dessert, they bring a fresh citrus flavor without the traditional cinnamon.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Ingredients

Tangzhong

  • 3/4 cup (155 g) water
  • 1/4 cup (32 g) bread flour

Roll Dough

  • 1/3 cup (66 g) granulated sugar
  • 1 tablespoon lemon zest
  • 3 2/3 cups (485 g) bread flour
  • 2 teaspoons (6 g) instant yeast
  • 1 teaspoon (4 g) fine sea salt
  • 1/3 cup (78 g) heavy cream, room temperature
  • 1/3 cup (78 g) whole milk, room temperature
  • 1 large egg (55 g), room temperature
  • Tangzhong (from above)
  • 8 tablespoons (113 g) unsalted butter, cool room temperature

Lemon Sugar Filling

  • 12 tablespoons unsalted butter, cool room temperature
  • 3/4 cup (150 g) 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)

Lemon Cream Cheese Frosting

  • 6 tablespoons unsalted butter, room temperature
  • 4 ounces cold cream cheese
  • 1 cup (120 g) powdered sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons lemon zest
  • Lemon curd for topping

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour until smooth. Cook over medium heat while whisking constantly until the mixture thickens into a roux-like paste, about 4-5 minutes. Transfer to a bowl and let it cool.
  2. Prepare the Lemon Sugar: Rub the lemon zest into the granulated sugar until it resembles wet sand. This helps release the oils and infuses the sugar with bright lemon flavor.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, the lemon sugar from step 2, yeast, and salt. Whisk together to blend evenly.
  4. Add Wet Ingredients: Add the heavy cream, whole milk, egg, and cooled tangzhong to the dry ingredients. Using the dough hook, knead on low speed for about 2 minutes until the mixture forms a rough dough.
  5. Incorporate Butter: With the mixer running on low, add the softened unsalted butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Continue kneading for about 12 minutes total until the dough is smooth, elastic, and slightly tacky.
  6. First Proof: Form the dough into a smooth ball and place it seam-side down into a lightly greased large bowl. Cover tightly with plastic wrap and set aside to rest for 30 minutes at room temperature.
  7. Make Lemon Sugar Filling: In a bowl, mix together the 12 tablespoons unsalted butter, brown sugar, lemon zest, and vanilla bean paste (or extract) until smooth and well combined. This will be spread inside the rolls.
  8. Assemble Rolls: (Not provided in the given text but logically follows) Roll out the dough into a rectangle, spread the lemon sugar filling evenly, add the lemon curd, roll up the dough, slice into rolls, and place them in a greased 9×13 baking pan.
  9. Bake: (Not provided explicitly but inferred) Allow rolls to proof until doubled in size, then bake at 350°F (175°C) for about 25-30 minutes until golden brown.
  10. Prepare Frosting: While rolls bake or cool, beat softened butter and cold cream cheese until creamy. Add powdered sugar, heavy cream, and lemon zest, beating until smooth and fluffy.
  11. Finish: Once the rolls have cooled slightly, spread the lemon cream cheese frosting generously on top. Add dollops of lemon curd over the frosting for an extra burst of citrus flavor.

Notes

  • Measuring bread flour by weight is recommended for accuracy.
  • Tangzhong is a cooked flour-water mixture that helps create extra soft and fluffy bread.
  • Use room temperature ingredients to ensure proper yeast activation and dough consistency.
  • You can use store-bought lemon curd or make your own for layering and topping.
  • Allow rolls to proof properly before baking to achieve the softest texture.
  • If you want more lemon flavor, increase the lemon zest in the filling and frosting slightly.
  • Author: Maya
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/lemon-fluffy-sweet-rolls-with-lemon-curd-and-cream-cheese-frosting-recipe/