Lemon Rolls | Lemon Rolls with Lemon Curd | Lemon Rolls Recipe

In a large mixing bowl, combine bread flour and salt, mixing well.

Add yeast, milk powder, lemon zest, sugar, egg, and water to the bowl.

Mix on low speed for 2-4 minutes, then increase to medium-high speed for 4-6 minutes until the dough comes away from the bowl easily.

Flour your work surface lightly and oil the mixing bowl with flavorless oil.

Knead the dough briefly until smooth and elastic, then shape it into a ball and place it in the oiled bowl.

Cover the bowl with cling film and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

Flour your work surface again and place the dough on it, knocking back the air with your fingertips or fist.

Shape the dough back into a ball and roll it out to approximately 30 cm by 20 cm, forming a rectangle.

Spread a generous amount of lemon curd evenly over the rolled-out dough.

Starting from one of the long sides, roll the dough tightly into a log.

Cut the rolled dough into 12 equal portions and place them onto a tray.

Cover with cling film and let them proof for another 45 minutes or until doubled in size in a warm place.

Preheat the oven while the rolls are proofing.

Bake the rolls in the preheated oven until golden brown.

In a bowl, combine butter, soft cheese, and icing sugar to make the icing, mixing until fully incorporated and consistent.

Once the rolls are cooled, spread the cream cheese icing on top of each roll.

Zest a small lemon over the iced rolls for added flavor.

Optionally, place the rolls in the fridge for 5-10 minutes to allow the icing to crust up before serving.

Equipment Needed

Spice Level:

Allergens