Experience a burst of citrus delight with these Zesty Lemon Curd Rolls, made with a soft and fluffy tangzhong dough. Each roll is filled with a luscious lemon-sugar mixture and topped with a creamy lemon cream cheese frosting. The tangy lemon curd adds an extra layer of flavor, making these rolls a perfect treat for any occasion.
Why You'll Love This: These rolls combine the soft, pillowy texture of tangzhong dough with the bright and zesty flavors of lemon. The lemon-sugar filling and lemon curd create a delightful burst of citrus in every bite. The cream cheese frosting, enhanced with lemon zest, adds a creamy and tangy finish that perfectly complements the rolls.
Perfect Occasion: These lemon curd rolls are ideal for brunches, holiday breakfasts, or any special gathering where you want to impress your guests with a unique and delicious treat. They are also perfect for afternoon tea or as a delightful dessert.
Decoration Tips: For a beautiful presentation, top the rolls with extra lemon zest or a drizzle of lemon glaze. You can also garnish with fresh lemon slices or edible flowers for a festive touch.
Ingredients:
For the Tangzhong:
- 1/4 cup all-purpose flour
- 3/4 cup water
For the Dough:
- 3 2/3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 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, softened
For the Lemon-Sugar Filling:
- 1/2 cup unsalted butter, 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
For the 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
- Extra lemon curd for topping
Instructions:
- Make the Tangzhong:
- Whisk the flour and water in a saucepan over medium heat, stirring constantly until it thickens into a roux, about 4-5 minutes. Transfer to a bowl and let cool.
- Prepare the Dough:
- In a stand mixing bowl, rub the lemon zest into the sugar until it looks like wet sand. Whisk together the flour, lemon sugar, yeast, and salt.
- Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
- Gradually add the butter, one tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for 11-12 minutes until the dough is smooth and elastic.
- Form the dough into a ball and place it seam-side down in a lightly greased bowl. Cover with plastic wrap and let rest for 30 minutes.
- Prepare the Lemon-Sugar Filling:
- Combine the butter, brown sugar, lemon zest, and vanilla until smooth.
- Assemble the Rolls:
- Roll out the dough on a lightly floured surface into a 15x21-inch rectangle. Evenly spread the lemon-sugar mixture over the dough, leaving a 1-inch border at the top clean. Spread the lemon curd on top.
- Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip and place in a parchment-lined or buttered 9x13-inch baking pan.
- Cover with plastic wrap and let rise for 1-2 hours or until doubled in size. Preheat the oven to 325°F (162°C).
- Bake the Rolls:
- Bake for 30-35 minutes, or until the tops are light golden brown.
- Prepare the Frosting:
- In a stand mixing bowl, combine the cream cheese and butter until smooth. Mix in the powdered sugar. Beat on low speed until light and fluffy, then add the lemon zest and heavy cream.
- Finish the Rolls:
- Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls and top with extra lemon curd. Serve warm.
Enjoy these Zesty Lemon Curd Rolls with Tangzhong Dough and Lemon Cream Cheese Frosting, a perfect blend of soft dough, zesty filling, and creamy frosting that will delight your taste buds!