Decadent Homemade Lemon Rolls: Your Ultimate Guide to Fluffy, Zesty Sweet Rolls with Lemon Cream Cheese Frosting
Prepare to embark on a culinary journey that will delight your senses! These incredible homemade lemon rolls are a true citrus lover’s dream, offering a vibrant and refreshing twist on classic sweet rolls. Forget the ordinary; these rolls are bursting with an irresistible combination of a zesty lemon sugar filling, a sticky, luscious lemon curd, and a velvety smooth lemon cream cheese frosting that melts in your mouth.
As a former pastry chef, I’ve always found inspiration in the bright, bold flavor of lemons. From my elegant lemon curd cake to my delightfully chewy lemon brownies, citrus has been a cornerstone of my bakery-inspired creations. These lemon rolls are no exception—they represent a fresh, elevated take on beloved comfort food, perfectly balancing sweetness with that signature lemon tang.
These lemon rolls are my absolute go-to sweet lemon dessert whenever I want to truly impress, whether for special holidays like Easter or Mother’s Day, or simply to brighten any spring or summer gathering. Their light texture and bright flavor make them a standout treat that guests always remember.
Ready to transform more of your fresh lemons into something truly bakery-worthy? Don’t miss my summery lemon loaf cake—it’s perfectly sweet and tart, with a tender crumb. Or, whip up my visually stunning and utterly delicious raspberry lemon cupcakes—they boast a homemade taste that’s even better than anything you’d find at a professional bakery!
Crafting the Perfect Lemon Roll: A Step-by-Step Guide
Making these lemon rolls is a rewarding process that results in incredibly soft, moist, and flavorful pastries. We’ll be using the tangzhong method, a Japanese technique that involves cooking a small portion of the flour and liquid into a paste. This simple step is the secret to achieving rolls that are exceptionally tender, stay fresh longer, and have a wonderfully light, airy texture. Follow these detailed steps to create your own batch of bakery-quality lemon sweet rolls at home.
1
Begin by making the tangzhong. Gently cook a portion of the water and flour together until it thickens into a roux-like consistency. This pre-gelatinizes the starches, allowing them to absorb more liquid and contribute to the dough’s ultimate softness.
2
Next, knead the dough until it forms a smooth, elastic ball. This crucial step develops the gluten, resulting in that desirable fluffy texture. Using a stand mixer with a dough hook makes this process effortless and ensures consistent results.
3
Allow the dough to rest. After kneading, form the dough into a ball, cover it loosely with plastic wrap, and let it rest for 30 minutes. This short rest period helps the gluten relax, making the dough easier to roll out in the next step.
4
Prepare the vibrant lemon filling. This mixture of butter, brown sugar, and lemon zest will infuse your rolls with incredible citrus flavor. For an extra layer of complexity, consider adding a pinch of cinnamon or even some poppy seeds to the filling for a unique twist.
5
Roll out the dough into a large rectangle and generously spread the lemon filling across it. For an extra layer of bright flavor and moisture, add a layer of homemade lemon curd. While homemade is always my preference for unparalleled freshness, a good quality store-bought lemon curd works beautifully in a pinch.
6
Carefully cut and roll the dough. Achieve perfect, even swirls by using a sharp pizza cutter instead of traditional floss—it creates clean cuts and beautifully defined rolls. Roll each strip tightly and uniformly for the best appearance and texture.
7
Arrange the cut rolls in a 9×13 baking pan, ensuring there’s enough space between each roll for them to expand as they rise. Cover the pan with plastic wrap and place it in a warm, draft-free spot to encourage proper proofing.
8
Bake the rolls to golden perfection! You’ll know they’re perfectly proofed and ready for the oven when they have doubled in size. A gentle press on the dough should reveal an airy, bubbly texture that springs back slowly. Bake until the tops are beautifully light golden brown.
9
Whip up the luxurious lemon cream cheese icing. This frosting is the crowning glory of these rolls. Simply combine cream cheese, butter, powdered sugar, and a generous amount of lemon zest, then beat until it’s wonderfully light, fluffy, and perfectly spreadable.
10
Frost the warm rolls generously. Once baked, let the buns cool slightly on a wire rack to prevent the frosting from melting too quickly. Then, spread the irresistible lemon cream cheese frosting over the warm rolls, and for an extra touch of sunshine, dollop with more lemon curd before serving.
Why You’ll Love These Homemade Lemon Rolls
Beyond their dazzling flavor, these lemon rolls offer a multitude of reasons to become your new favorite sweet treat. Here’s why they stand out:
- Unmatched Freshness: Crafting these rolls from scratch means you control every ingredient, ensuring a fresh, pure lemon flavor that simply can’t be replicated by store-bought options.
- Incredibly Fluffy Texture: Thanks to the tangzhong method, these rolls boast an exceptionally soft, pillowy crumb that remains moist for days, unlike standard sweet rolls that can dry out quickly.
- Layers of Lemon Perfection: Each component—the dough, the filling, the curd, and the frosting—is infused with real lemon, creating a harmonious symphony of bright, citrusy notes in every bite.
- Versatile for Any Occasion: While perfect for spring and summer brunches, these rolls are equally delightful for afternoon tea, dessert, or a comforting weekend breakfast. They effortlessly elevate any table.
- Impressive Yet Approachable: With their beautiful swirls and glossy frosting, these rolls look like they came straight from a gourmet bakery, but our detailed step-by-step guide makes them entirely achievable for home bakers of all skill levels.
Expert Tips for Perfect Lemon Rolls
Achieving bakery-quality lemon rolls at home is easier than you think with these expert tips:
- Zest Smart: Always zest your lemons before juicing them! The zest holds the most potent lemon oil, which is essential for that bright, aromatic flavor. Use a microplane for fine zest that easily incorporates into your dough and filling.
- Room Temperature Ingredients: For the dough, ensure your heavy cream, milk, and egg are at room temperature. This allows them to incorporate more evenly into the dough, leading to better gluten development and a more consistent rise.
- Don’t Over-Flour: When rolling out the dough, use a minimal amount of flour on your work surface. Too much extra flour can make your rolls tough. The dough should be soft but manageable.
- Proofing Environment: A warm, humid environment is ideal for rising. If your kitchen is cool, try turning your oven on for a few minutes (then turning it off!) and placing the covered rolls inside with the door slightly ajar. Alternatively, a microwave with a cup of hot water can create a cozy proofing box.
- Check for Doneness: The rolls should be lightly golden brown on top, and an internal thermometer inserted into the center of a roll should read around 190-200°F (88-93°C) for optimal texture.
- Freshly Made Frosting: Make the cream cheese frosting while the rolls are baking or cooling slightly. It’s best when fresh and spreadable. Don’t over-beat the frosting, as it can become too thin.
If your heart belongs to sweet rolls, you absolutely must explore my other beloved recipes. Don’t miss my blueberry sweet rolls—they’re incredibly fluffy, perfectly sweet, and bursting with juicy fresh berries. Or, indulge in my strawberry sweet rolls, featuring a dreamy strawberry filling and a glaze that is nothing short of pure perfection!
If you tried this delightful lemon roll recipe or any other creation on my website, I would absolutely love to hear from you! Please share your experience and thoughts in the comments section below. Your feedback truly brightens my day! While you’re there, don’t forget to leave a star rating for the recipe. You can also tag me on Instagram or Facebook so I can see your beautiful bakes!
Lemon Rolls
Equipment
- 9×13 baking pan
Ingredients
For the Tangzong
- 1/4 cup all purpose flour, *see notes below for measuring*
- 3/4 cup water
For the Cinnamon Roll Dough
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 3 2/3 cups all-purpose 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 egg, room temperature
- Tangzhong from above
- 8 tablespoons unsalted butter, cool room temperature
Lemon Sugar Filling
- 1/2 cup unsalted butter, cool room temperature
- 2/3 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup + 2 tablespoons lemon curd, storebought or homemade
Lemon Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 5 ounces cold cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
Instructions
- Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.1/4 cup (35 g) all purpose flour, 3/4 cup (155 g) water
- Rub the lemon zest into the sugar until it looks like wet sand.1/3 cup (66 g) granulated sugar, 1 tablespoon lemon zest
- Whisk together the flour, lemon sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (480 g) all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) egg, Tangzhong from above
- 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 11-12 minutes or until the dough looks smooth and elastic.8 tablespoons (113 g) unsalted butter
- Form the dough into a smooth round ball. Place it seam-side down into a large, lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Combine the butter, brown sugar, lemon zest, and vanilla until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1 tablespoon lemon zest, 1 teaspoon vanilla bean paste or vanilla extract
- Roll out the dough on a lightly floured surface into a 15×21-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.1/4 cup + 2 tablespoons (100 g) lemon curd
- 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. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 30-35 minutes or until the tops are light golden brown.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the lemon zest and heavy cream.6 tablespoons (84 g) unsalted butter, 5 ounces (5 oz) cold cream cheese, 1 1/2 cups (120 g) powdered sugar, 1 tablespoon heavy cream, 2 teaspoons lemon zest
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Top with extra lemon curd and serve warm!Lemon curd for the tops
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.