Lemon Rolls Recipe

An ever-so-soft roll filled with a sour, sharp lemon curd. There is cream cheese glaze and more lemon curd on top of these lemon rolls.

Lemon Roll Dough – 240g or 1 cup water temperature doesn’t matter – 40g or ⅓ cup all purpose flour – 7g g instant yeast or 1 packet – ¼ cup warm water – 500g or 4 cups g all purpose flour – 100g or ½ cup granulated sugar – zest of 1 large lemon or two small – ½ tsp fine sea salt – 2 teaspoons pure vanilla extract – 2 large egg – 55g or ¼ cup canola oil or any other flavorless oil – 3 tablespoons buttermilk or milk powder Lemon Curd Filling – ¾ cups lemon curd – 1 tablespoon tapioca starch or cornstarch – 120g or 1/2 cup heavy cream for the 'bath' Topping – 3 tablespoons cream cheese any kind – 130g or 1 cup powdered sugar – Juice of ½ lemon – 2-3 tablespoons whole milk – 1 tsp pure vanilla extract – Pinch fine sea salt – More Lemon curd to spread on top




Begin by preparing the lemon curd. It is possible to store it in the refrigerator until you want it for the rolls.

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STEP  1 .

In a small pot, mix flour and first cup water. Blend into a thick paste for a few minutes over low heat. Roux save. Mix yeast, sugar, and 1/4 cup warm water in a stand mixer. Mix.  

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Make more by melting and foaming. Mix ingredients after flouring yeast, then break eggs on one side. Do not touch hot roux eggs. Make dough slowly, then medium .  

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Squishy balls. 5-7 min. Raise dough in oil for hours in a bowl. Startup: 3-4 hours winter, 2 hours summer. Double-up.

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Both sides of 9x13" cake pan grease. Cheese-starch mixture. Dust countertop with flour. Preferred 12x16. Dough seals log except longer side. Curd-free logs roll. Pan-rolled 1.5-inch floss. Ditch curd. 

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Rolls should rise until you can press one side and leave a small opening in a cloth-covered pan. Preheat oven to 350o. Heavy cream between rolls. 25–40-minute crusty rolls.  

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You can melt and glaze the rolls immediately or wait until they cool for a thicker layer. Whisk cream cheese, vanilla, and lemon juice with a pinch of fine sea salt until smooth.

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 Add powdered sugar. Add tablespoons of milk for a thick, pourable glaze. Cover rolls. Cover glaze with lemon curd. Serve now.

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See Also

Hazelnut Cake with Hazelnut Penuche Recipe