Cozy Lemon Rolls Recipe
Ah, the magic of warm, freshly baked Lemon Rolls! There’s something undeniably heartwarming about the scent of buttery dough infused with zesty lemon wafting through the house. They remind me of sunny mornings spent at Grandma’s kitchen table, where she would happily whip up these delightful rolls while we sipped on hot cups of tea. With their pillowy texture and creamy frosting, these rolls are perfect to share with loved ones or to savor during a cozy solo breakfast. Whether it’s a weekend brunch or an indulgent weekday treat, these Lemon Rolls will transform any moment into a sweet celebration. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Deliciously Zesty: Say hello to a burst of lemony goodness that will brighten your day, making it a perfect spring or summer treat!
- Creamy Frosting: The rich cream cheese frosting is like a comforting hug for your taste buds.
- Perfect for Any Occasion: Whether it’s a cozy weekend breakfast or a special holiday brunch, these rolls fit right in!
- Easy to Make: With simple ingredients and straightforward steps, you’ll feel like a professional baker in no time.
- Warm and Comforting: Nothing beats the feeling of pulling a tray of golden-brown rolls from the oven!
Gather These Simple Ingredients
To make these mouthwatering Lemon Rolls, gather the following ingredients:
- 2/3 cup water
- 1/4 cup bread flour (see notes below for measuring)
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 3 2/3 cups bread flour (see notes below for measuring)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- Tangzhong from above
- 8 tablespoons unsalted butter (cool room temperature)
- 12 tablespoons unsalted butter (cool room temperature)
- 3/4 cup 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)
- 6 tablespoons unsalted butter (room temperature)
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
How to Make Lemon Rolls
Let’s make these scrumptious Lemon Rolls together! Follow these easy steps for tender, fluffy goodness:
First, make the tangzhong: In a saucepan, whisk the water and 1/4 cup of bread flour together. Cook over medium heat, whisking constantly, until thickened into a roux (about 4-5 minutes). Transfer to a bowl and set aside.
Prepare the lemon sugar: Rub the lemon zest into the granulated sugar until it resembles wet sand. This will release the oils from the zest and infuse the sugar with lemony flavor.
Mix the dry ingredients: In a stand mixing bowl, whisk together the remaining bread flour, lemon sugar, instant yeast, and fine sea salt.
Combine wet ingredients: Add the heavy cream, whole milk, egg, and the prepared tangzhong to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
Add the butter: With the mixer running on low, add the butter 1 tablespoon at a time, allowing it to fully incorporate before adding the next. Knead for an additional 12 minutes until the dough is smooth and elastic.
First rise: Form the dough into a smooth ball and place it seam-side down in a lightly greased bowl. Cover with plastic wrap and let it rest for 30 minutes.
Make the filling: In a separate bowl, combine the 8 tablespoons of butter, packed brown sugar, lemon zest, and vanilla. Mix until smooth.
Roll out the dough: On a lightly floured surface, roll out the dough 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.
Cut and shape the rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
Second rise: Cover the pan with plastic wrap and let it rise in a warm area for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Bake the rolls: Bake the rolls for 30-35 minutes or until the tops are a light golden brown.
Make the cream cheese frosting: In a stand mixing bowl, combine cold cream cheese and 6 tablespoons of butter until blended. Mix in the powdered sugar. Beat on low speed until the frosting is light and fluffy, then incorporate lemon zest and heavy cream.
Finish: Once the rolls are out of the oven, let them cool on a wire cooling rack for about 15 minutes. Spread the cream cheese frosting on top and drizzle with extra lemon curd. Serve warm and enjoy this cozy treat!
Fun Ways to Customize It
While the classic Lemon Rolls are delectable as is, here are a few ideas to add your personal touch:
- Lavender Lemon Rolls: Fold in a teaspoon of dried culinary lavender to the dough for a floral twist.
- Blueberry Lemon Rolls: Add fresh or frozen blueberries to the filling for a fruity burst of flavor.
- Coconut Lemon Rolls: Stir in shredded coconut into the filling for a tropical flair.
- Spiced Ginger Lemon Rolls: Add ground ginger or crystalized ginger to the filling for a spicy nuance.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the dough and filling the night before. After shaping the rolls, place them in the fridge overnight. Allow them to come to room temperature for 30 minutes before baking.
- Ingredient Swaps: If you don’t have bread flour on hand, all-purpose flour can work, but you may lose some fluffiness.
- Slicing Tips: Using a serrated knife instead of a straight-edge knife will help to prevent squishing the rolls when cutting them.
- Storage Suggestions: These rolls are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for 5 days. Reheat in the oven or microwave before serving.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 roll
- Calories: 385
- Carbohydrates: 57g
- Sugar: 22g
- Fat: 17g
- Protein: 5g
- Sodium: 310mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough and filling the night before and let the rolls rise in the refrigerator overnight.
Can I use different ingredients?
Definitely! Feel free to swap in different citrus zests, such as orange or lime, for a unique flavor.
How do I store leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
How long do they last?
These rolls are best enjoyed fresh but can be stored for a couple of days as mentioned. Reheat before serving for the best taste!
A Cozy Closing Note
There you have it! These Lemon Rolls are a sweet ode to those tender moments spent in the kitchen, encapsulated in every warm, golden bite. Whether you’re sharing them with family or saving them all for yourself (no judgment here!), they’re sure to bring joy and comfort. Don’t forget to save this Lemon Rolls to your recipe board so it’s ready when you need a cozy treat!
Cozy Lemon Rolls
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Lemon Rolls with a buttery dough and creamy frosting, perfect for a cozy breakfast or brunch.
Ingredients
- 2/3 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 (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- Tangzhong from above
- 8 tablespoons unsalted butter (cool room temperature)
- 12 tablespoons unsalted butter (cool room temperature)
- 3/4 cup light brown sugar (packed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup + 2 tablespoons lemon curd
- 6 tablespoons unsalted butter (room temperature)
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
Instructions
- Make the tangzhong: In a saucepan, whisk the water and 1/4 cup of bread flour together. Cook over medium heat, whisking constantly, until thickened into a roux (about 4-5 minutes). Transfer to a bowl and set aside.
- Prepare the lemon sugar: Rub the lemon zest into the granulated sugar until it resembles wet sand.
- Mix the dry ingredients: In a stand mixing bowl, whisk together the remaining bread flour, lemon sugar, instant yeast, and fine sea salt.
- Combine wet ingredients: Add the heavy cream, whole milk, egg, and the prepared tangzhong to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- Add the butter: With the mixer running on low, add the butter 1 tablespoon at a time, allowing it to fully incorporate before adding the next. Knead for an additional 12 minutes until the dough is smooth and elastic.
- Form the dough into a smooth ball and place it seam-side down in a lightly greased bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Make the filling: In a separate bowl, combine the 8 tablespoons of butter, packed brown sugar, lemon zest, and vanilla. Mix until smooth.
- Roll out the dough: On a lightly floured surface, roll out the dough 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.
- Cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and transfer to a parchment-lined or buttered 9×13 baking pan.
- Cover the pan with plastic wrap and let it rise in a warm area for 1-2 hours, or until the rolls have doubled in size. Preheat the oven to 325°F (162°C).
- Bake the rolls for 30-35 minutes or until the tops are a light golden brown.
- Make the cream cheese frosting: In a stand mixing bowl, combine cold cream cheese and 6 tablespoons of butter until blended. Mix in the powdered sugar. Beat on low speed until the frosting is light and fluffy, then incorporate lemon zest and heavy cream.
- Spread the cream cheese frosting on top of the cooled rolls and drizzle with extra lemon curd. Serve warm and enjoy!
Notes
These rolls are best enjoyed fresh but can be stored for a couple of days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385
- Sugar: 22g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
