Tart lemon curd, cream cheese icing, and the most perfect pillowy dough make up these fresh Lemon Cream Cheese Rolls.

If you're searching for the perfect combination of tangy lemon and creamy indulgence, look no further than these delectable Lemon Cream Cheese Rolls. Bursting with citrus flavor and topped with a luscious cream cheese glaze, these rolls are a delightful treat for any occasion. Whether you're hosting a brunch or simply craving something sweet, these rolls are sure to impress. So, roll up your sleeves and get ready to bake up some lemony goodness!

Ingredients:

For the Lemon Curd:

6 Large Egg Yolks
¾ Cup Granulated Sugar
½ Cup Fresh Lemon Juice
Pinch of Salt
½ Cup Salted Butter, cut into four cubes
2 Tablespoons Heavy Cream

For the Dough:

1- ¼ Ounce Pack of Yeast, instant or dry active (.25 ounce if weighing)
⅓ Cup Granulated Sugar, divided
2 Tablespoons Lemon Zest
1 ⅓ Cup Whole Milk, warmed to about 110°
⅔ Cup Salted Butter, softened to room temperature
2 Large Eggs, room temperature
1 Teaspoon Salt
4 ¾ Cups All-Purpose Flour, plus more for dusting and rolling out the dough
⅓ cup heavy cream, for pouring over the risen rolls prior to baking

For the Cream Cheese Glaze:

2 Tablespoons Salted Butter, softened to room temperature
4 Ounces Cream Cheese, softened to room temperature
1 Cup Powdered Sugar, sifted to remove any lumps
½ Tablespoon Pure Vanilla Extract
3-4 tablespoon Half and Half

Instructions:

Prepare Lemon Curd:
- In a medium saucepan, whisk together egg yolks and granulated sugar until well combined.
- Stir in lemon juice and a pinch of salt.
- Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Remove from heat and stir in cubed butter until melted and smooth.
- Strain mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Stir in heavy cream until fully incorporated.
- Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator until ready to use.
Prepare Dough:
- In a large mixing bowl, dissolve yeast and 1 tablespoon of the granulated sugar in ⅔ cup warmed milk. Let sit for 5-15 minutes until foamy.
- While the yeast is blooming, work the lemon zest into the remaining granulated sugar until aromatic, about a minute.
- Add the lemon zested sugar, the rest of the milk, the softened butter, eggs, salt, and flour to the yeast mixture. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, you can use the dough attachment on your kitchen aid and mix on low for five minutes.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1-2 hours.

Assemble Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼ inch thick.
- Spread a generous layer of prepared lemon curd evenly over the dough, leaving a small border around the edges.
- Option 1: Starting from one long edge, tightly roll up the dough into a log. Slice the log into 12 equal-sized rolls.
- Option 2: Using a pizza cutter, slice the dough rectangle into 12 equal-sized squares. Roll each square up into a tight spiral and place in a greased 9x13 inch baking dish. Either way, these rolls are messy!! Prepare for some of the lemon curd to squeeze itself out as you roll the dough.
- Cover the rolls with a clean kitchen towel and let rise for another 30-45 minutes.
Bake Rolls:
- Preheat the oven to 350°F (175°C).
- Pour ⅓ cup heavy cream over the risen rolls, allowing it to soak in.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Remove from oven and let cool slightly before frosting.
Prepare Cream Cheese Glaze:
- In a mixing bowl, beat together softened butter and cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy and well combined.
- Thin out the glaze to desired consistency by adding 3-4 tablespoons of half and half, adjusting as needed.
Assemble and Serve:
- Once the rolls have cooled slightly, spread a layer of cream cheese glaze over the top.
- Optionally, reserve some lemon curd and swirl it on top of the cream cheese frosting for extra flavor.
- Serve warm and enjoy!

Frequently Asked Questions:

Q: Can I make the lemon curd and dough ahead of time?

A: Yes! Both the lemon curd and dough can be prepared ahead of time and stored in the refrigerator. Just be sure to bring them to room temperature before assembling and baking the rolls.

Q: Can I freeze the rolls?

A: Yes, you can freeze the rolls either before or after baking. If freezing before baking, assemble the rolls but do not let them rise. Instead, cover them tightly with plastic wrap and foil, then freeze. When ready to bake, let them thaw and rise before baking as directed. If freezing after baking, allow the rolls to cool completely, then wrap them tightly in plastic wrap and foil before freezing. Thaw and reheat in the oven before serving.

Q: Can I add even more lemon flavor to these rolls?

A: Absolutely! You can zest a lemon and sprinkle that over the filling before rolling up. This will intensify the lemon flavor in rolls.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.

Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream.

Conclusion:

These Lemon Cream Cheese Rolls are a delightful twist on classic cinnamon rolls, perfect for brightening up your morning or treating yourself to a sweet indulgence any time of day. With a tangy lemon curd filling and a creamy cream cheese glaze, each bite is a burst of citrusy goodness. So, whether you're a seasoned baker or a novice in the kitchen, give this recipe a try and prepare to be amazed by the delicious results!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.

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XO,

Heather

PS- if you love lemon + pillowy dough, definitely try my Fried Lemon Cheesecake Donuts!

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