Lemon Cream Cheese Rolls

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

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cream cheese, dough, lemon, lemon curd, rolls, sweet rolls

Servings: 10

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 several chunks
2 Tablespoons Heavy Cream

For the Dough:

1 .25 Ounce Pack of Dry Active or Instant Yeast
⅓ Cup Granulated Sugar, divided
2 Tablespoons Lemon Zest
1 ⅓ Cups Whole Milk, warmed to about 110°
⅔ Cup Salted Butter, softened to 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 Teaspoon Pure Vanilla Extract
3-4 Tablespoons Half and Half

Instructions

Prepare the 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 the 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 the 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 the 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!

Notes

See blog for dietary substitutions on dairy and gluten.