Description
These Lemon Rolls with Lemon Curd are soft, tender, and bursting with bright citrus flavor. Made with a rich yeast dough infused with lemon zest, filled with tangy lemon curd, baked to golden perfection, and topped with a creamy lemon frosting swirled with extra curd, these rolls make a delightful treat perfect for breakfast, brunch, or dessert. The dough rises twice, giving the rolls a light, fluffy texture, while the luscious lemon frosting adds a sweet and tangy finish.
Ingredients
Dough Ingredients
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet, or 7 g)
- 5 cups all purpose flour (600g)
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- ¾ cup warm milk
- 2 large eggs (room temperature)
- ¾ cup butter (softened)
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon, save juice for the frosting)
Filling Ingredients
- 1 cup lemon curd
- 1 tablespoon cornstarch (or potato starch)
Baking Ingredients
- ⅓ cup heavy whipping cream
- Butter for greasing the baking pan
Frosting Ingredients
- ½ cup butter (softened)
- 2 cups powdered sugar
- ¼ teaspoon sea salt
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (freshly squeezed)
- ¼ cup lemon curd (for swirling)
Instructions
- Bloom the Yeast: Pour warm water into a medium bowl. Stir in 1 teaspoon granulated sugar and the active dry yeast. Whisk gently and let it sit for 8-10 minutes until a thick foam forms on top, indicating the yeast is active.
- Prepare the Dough: Sift the flour into a large bowl. Make a well in the center and add sugar, sea salt, warm milk, eggs, softened butter, vanilla extract, lemon zest, and the yeast mixture. Whisk the wet ingredients together in the well, then gradually incorporate the flour from the edges using a Danish whisk or spoon. When a shaggy, sticky dough forms, switch to kneading with your hands until combined.
- First Rise: Cover the dough with a kitchen towel and place it in a warm spot to rise for 45-55 minutes or until doubled in size and puffed.
- Degas and Shape the Dough: Punch down the dough by folding one edge over itself 6 times to deflate and create a smooth ball.
- Roll Out Dough: On a floured work surface, roll the dough into a large rectangle, adjusting corners to maintain a rectangular shape.
- Prepare Filling: In a bowl, whisk together the lemon curd and cornstarch until smooth.
- Fill and Roll: Spread the lemon curd mixture evenly over the dough. Starting with the longer edge, roll the dough tightly into a log.
- Cut Rolls: Mark the log into 12 equal pieces with a knife. Use unflavored floss or thin cotton string to wrap and cut the log into individual rolls without squashing their shape.
- Second Rise: Arrange the rolls cut side up in a buttered 8x12 inch rectangular baking pan. Let them rise for about 15 minutes to fill out gaps.
- Preheat Oven & Bake: Preheat the oven to 355°F (180°C). Pour ⅓ cup heavy whipping cream evenly over the rolls, then bake for 25-30 minutes until the rolls are golden brown.
- Cooling: Remove the rolls from the oven and let them cool slightly while preparing the frosting.
- Make Frosting: Beat softened butter in a bowl or stand mixer until light and fluffy. Add powdered sugar and sea salt, beat thoroughly scraping the sides periodically, about 5 minutes for fluffiness. Add sour cream, vanilla extract, and lemon juice, and beat again until frosting is very light and fluffy.
- Frost and Swirl: Spread the frosting over the warm rolls. Dollop the remaining ¼ cup lemon curd on top and swirl gently with a spatula for a marbled effect.
- Serve: Serve the rolls warm or at room temperature for best flavor and texture.
Notes
- Ensure your yeast is fresh and the water temperature is warm (around 110°F/43°C) to activate the yeast properly.
- Do not skip the double rise as it creates fluffy, tender rolls.
- Use unflavored floss or thin cotton string to cut the rolls without squashing them, maintaining their shape.
- Cool the rolls slightly before frosting to prevent melting the frosting completely.
- The lemon curd can be store-bought or homemade for best flavor.
- The frosting can be made ahead and refrigerated; bring to room temperature and rewhip before spreading.
- These rolls are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for 1-2 days or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Baking
- Cuisine: American
