Looking for a delicious and flavorful breakfast or brunch treat? Look no further than these amazing lemon rolls with sweet glaze. These soft and fluffy rolls are filled with a tangy lemon curd and topped with a creamy cream cheese frosting.
They’re perfect for springtime baking and are sure to become a favorite among your family and friends. Meanwhile, if you’re looking for other delicious breakfast ideas, consider checking out this honey lime chicken with mango salsa for a unique twist on traditional breakfast flavors.
Why You’ll Love This Lemon Rolls Recipe
There are many reasons why you’ll love this lemon rolls recipe. First, the combination of lemon and sugar is a classic and delicious flavor combination that’s perfect for springtime. The lemon curd filling adds a nice tanginess to the rolls, while the cream cheese frosting provides a rich and creamy contrast.
Additionally, these rolls are relatively easy to make and require only a few ingredients. They’re also perfect for serving at brunch or breakfast gatherings, and can be made ahead of time to save you stress in the morning.
Furthermore, the process of making these rolls is quite similar to making a classic burger bowl, in that it requires some preparation and planning, but the end result is well worth the effort.
Base Components
The base components of this recipe include flour, sugar, yeast, and salt. These ingredients provide the foundation for the rolls and help them to rise and give them their texture. The lemon zest and lemon curd add flavor and moisture to the rolls, while the cream cheese frosting provides a rich and creamy topping.
Moreover, the key to making great rolls is to use high-quality ingredients and to not overmix the dough, much like when making a street corn chicken rice bowl, where the quality of the ingredients can make all the difference.
Recipe
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Lemon Rolls with Sweet Glaze
- Total Time: 2 hr 30 min
- Yield: 12 servings 1x
Description
Delicious lemon rolls with sweet glaze, perfect for springtime baking
Ingredients
- 3/4 cup water (180 ml)
- 1/4 cup bread flour (30 g)
- 1/3 cup granulated sugar (65 g)
- 1 tablespoon lemon zest (15 g)
- 3 2/3 cups bread flour (450 g)
- 2 teaspoons instant yeast (10 g)
- 1 teaspoon fine sea salt (5 g)
- 1/3 cup heavy cream (80 ml)
- 1/3 cup whole milk (80 ml)
- 1 large egg (50 g)
- 8 tablespoons unsalted butter (115 g)
- 1/2 cup unsalted butter (115 g)
- 2/3 cup light brown sugar (140 g)
- 1 tablespoon lemon zest (15 g)
- 1 teaspoon vanilla bean paste (5 g)
- 1/4 cup + 2 tablespoons lemon curd (120 g)
- 6 tablespoons unsalted butter (85 g)
- 5 ounces cold cream cheese (140 g)
- 1 1/2 cups powdered sugar (190 g)
- 1 tablespoon heavy cream (15 ml)
- 2 teaspoons lemon zest (10 g)
Instructions
- First, make the tangzhong. Whisk the water and flour in a saucepan and cook over medium heat, whisking constantly, until thickened into a roux.
- Rub the lemon zest into the sugar until it looks like wet sand.
- Whisk together the flour, lemon sugar, yeast, and salt in a stand mixing bowl.
- Add the heavy cream, milk, egg, and tangzhong, and knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more.
- Continue kneading for 12 minutes or until the dough is smooth and elastic.
- Form the dough into a smooth round ball and place it seam-side down into a large, lightly greased bowl.
- Cover the bowl with plastic wrap and set it aside to rest for 30 minutes.
- Roll out the dough on a lightly floured surface into a 21×15-inch rectangle.
- Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean.
- Spread the lemon curd on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips.
- Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double.
- Preheat the oven to 325°F (162°C).
- Bake the rolls for 30-35 minutes or until the tops are light golden brown.
- Let the pan cool on a wire cooling rack for 15 minutes.
- Spread the cream cheese frosting on top.
- Top with extra lemon curd and serve warm!
Notes
- Make sure to not overmix the dough.
- Let the dough rest for the full 30 minutes to allow the yeast to activate and the dough to rise.
- Don’t overbake the rolls – they should be lightly golden brown and still soft to the touch.
- Prep Time: 2 hr
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 546 kcal
- Sugar: 33 g
- Sodium: 251 mg
- Fat: 29 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 7 g
Ingredients and Substitutions
To make these lemon rolls, you’ll need the following ingredients: 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, 1/3 cup whole milk, 1 large egg, 8 tablespoons unsalted butter, 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1 tablespoon lemon zest, 1 teaspoon vanilla bean paste, 1/4 cup + 2 tablespoons lemon curd, 6 tablespoons unsalted butter, 5 ounces cold cream cheese, 1 1/2 cups powdered sugar, 1 tablespoon heavy cream, and 2 teaspoons lemon zest. You can substitute some of these ingredients if you don’t have them on hand.
For example, you can use all-purpose flour instead of bread flour, or you can use granulated sugar instead of brown sugar.
How to Make Lemon Rolls
To make these lemon rolls, start by making the tangzhong. Whisk the water and flour in a saucepan and cook over medium heat, whisking constantly, until thickened into a roux. Transfer the tangzhong to a bowl and set it aside.
Next, rub the lemon zest into the sugar until it looks like wet sand. Whisk together the flour, lemon sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, and tangzhong, and knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for 12 minutes or until the dough is smooth and elastic.
Step 1: Form the Dough
Form the dough into a smooth round ball and place it seam-side down into a large, lightly greased bowl. Cover the bowl with plastic wrap and set it aside to rest for 30 minutes.
Step 2: Roll Out the Dough
Roll out the dough on a lightly floured surface into a 21×15-inch rectangle. Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean. Then spread the lemon curd on top.
Step 3: Cut the Rolls
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
Pro Tips for Success
To ensure that your lemon rolls turn out light and fluffy, make sure to not overmix the dough. Overmixing can lead to a dense and tough texture. Additionally, make sure to let the dough rest for the full 30 minutes to allow the yeast to activate and the dough to rise. Finally, don’t overbake the rolls – they should be lightly golden brown and still soft to the touch.
Flavor Variations
If you want to mix things up and try a different flavor variation, you could try adding a teaspoon of vanilla extract to the dough or using a different type of citrus zest, such as orange or lime. You could also try using a different type of sugar, such as brown sugar or honey, to give the rolls a slightly different flavor.
Serving Suggestions
These lemon rolls are perfect for serving at brunch or breakfast gatherings. You could also serve them as a snack or dessert. Consider pairing them with a cup of coffee or tea for a delicious and satisfying treat.
Storage and Freezing Instructions
If you don’t plan to eat all of the lemon rolls right away, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, place the rolls in a single layer on a baking sheet and put them in the freezer until frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 546 kcal | 29 g | 66 g | 7 g | 2 g | 33 g | 251 mg |
FAQs About Lemon Rolls
What is the best way to store lemon rolls?
The best way to store lemon rolls is in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Can I make lemon rolls ahead of time?
<p,Yes, you can make lemon rolls ahead of time. Simply prepare the dough and let it rise, then shape the rolls and let them rise again. You can then bake them when you’re ready.
How do I know if my lemon rolls are done baking?
Your lemon rolls are done baking when they’re lightly golden brown and still soft to the touch. You can also check them by inserting a toothpick into the center of one of the rolls – if it comes out clean, they’re done.
Final Thoughts
In conclusion, these lemon rolls with sweet glaze are a delicious and flavorful treat that’s perfect for springtime baking. With their soft and fluffy texture, tangy lemon curd filling, and creamy cream cheese frosting, they’re sure to become a favorite among your family and friends. So why not give them a try and see what you think? With a little practice and patience, you’ll be making delicious lemon rolls like a pro in no time.
