I love how incredibly soft and pillowy these rolls turn out thanks to the tangzhong method. The lemon flavor runs through every layer, from the dough to the filling and frosting, which makes each bite vibrant and balanced. I also enjoy how these rolls feel like a refreshing twist on classic cinnamon rolls, perfect for breakfast, brunch, or dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 topping
Directions
I start by making the tangzhong. I whisk the water and flour in a saucepan and cook over medium heat, stirring constantly until it thickens into a roux, about 4 to 5 minutes. I transfer it to a bowl and let it cool.
I rub the lemon zest into the sugar until it resembles wet sand and smells fragrant.
In a mixing bowl, I whisk together the flour, lemon sugar, yeast, and salt. I add the heavy cream, milk, egg, and tangzhong, then knead on low speed for about 2 minutes until a rough dough forms.
With the mixer running, I add the butter one tablespoon at a time, letting each piece fully incorporate. I continue kneading for about 12 minutes until the dough is smooth and elastic.
I shape the dough into a ball, place it in a greased bowl, cover it, and let it rest for 30 minutes.
I mix together the butter, brown sugar, lemon zest, and vanilla until smooth to create the filling.
I roll the dough into a 21×15-inch rectangle, spread the lemon-sugar filling evenly, leaving a border at the top, then spread the lemon curd over it.
I cut the dough into strips and roll each one, placing them into a prepared baking pan.
I cover the pan and let the rolls rise for 1 to 2 hours until doubled in size while preheating the oven to 325°F (162°C).
I bake for 30 to 35 minutes until lightly golden on top.
While they bake, I prepare the frosting by mixing cream cheese and butter, then adding powdered sugar, lemon zest, and heavy cream until light and fluffy.
I let the rolls cool for 15 minutes, then spread the frosting over the top and finish with extra lemon curd before serving.
Servings and timing
I make 12 servings with this recipe.
The total time is about 2 hours and 30 minutes, including preparation, rising time, and baking.
Variations
I sometimes add a bit of orange zest along with the lemon for a citrus blend. When I want a richer filling, I increase the amount of lemon curd slightly. I also like adding a light glaze instead of cream cheese frosting when I want something a bit less heavy.
Storage/reheating
I store the rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to enjoy them warm again, I gently reheat them in the microwave for a few seconds. I find they taste best slightly warm with the frosting soft and creamy.
FAQs
Can I make lemon rolls ahead of time?
Yes, I prepare them the night before and let them rise in the fridge, then bake them fresh the next day.
What is tangzhong and why do I use it?
I use tangzhong to create a softer, more tender dough that stays fresh longer.
Can I use store-bought lemon curd?
Yes, I often use store-bought lemon curd to save time, and it works very well.
Why is my dough sticky?
I find this dough is naturally soft, but I lightly flour my hands and surface to make it easier to handle.
Can I freeze lemon rolls?
Yes, I freeze them before or after baking. I just thaw and warm them before serving.
Conclusion
Lemon Rolls are a bright and comforting treat I love baking when I want something soft, rich, and full of citrus flavor. The combination of fluffy dough, sweet-tangy filling, and creamy frosting makes them truly irresistible. Whether I serve them for a special breakfast or a sweet dessert, they always feel like a rewarding bake.
Make the tangzhong: Whisk water and flour in a saucepan over medium heat. Cook, whisking constantly, until thickened into a paste (4–5 minutes). Transfer to a bowl and let cool.
Prepare lemon sugar: Rub lemon zest into granulated sugar until fragrant and slightly damp.
Make the dough: In a stand mixer bowl, combine flour, lemon sugar, yeast, and salt. Add heavy cream, milk, egg, and tangzhong. Knead on low for 2 minutes until a rough dough forms.
Incorporate butter: Add butter one tablespoon at a time while mixing. Continue kneading for about 12 minutes until smooth and elastic.
First rise: Shape dough into a ball and place in a greased bowl. Cover and let rest for 30 minutes.
Make filling: Mix butter, brown sugar, lemon zest, and vanilla until smooth.
Roll & fill: Roll dough into a 21×15-inch rectangle. Spread filling evenly, leaving a 1-inch border. Spread lemon curd over the filling.
Shape rolls: Cut into 12 strips and roll each one. Place into a lined or greased 9×13-inch pan.
Second rise: Cover and let rise 1–2 hours until doubled in size. Preheat oven to 325°F (162°C).
Bake: Bake for 30–35 minutes until lightly golden on top.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and mix until fluffy. Stir in lemon zest and cream.
Finish: Cool rolls for 15 minutes, then spread frosting on top. Add extra lemon curd and serve warm.
Notes
Tangzhong helps create extra soft, fluffy rolls that stay fresh longer.
Dough should be slightly tacky but not sticky—adjust flour if needed.
Don’t overbake to keep rolls soft and tender.
Use high-quality lemon curd for best flavor.
Rolls can be prepared ahead and refrigerated before the second rise.
