Ingredients
For the dough:
¾ cup whole milk, warm
2¼ teaspoons instant yeastÂ
¼ cup granulated sugar
2 large eggs
¼ cup salted butter, meltedÂ
3 cups bread flour
¾ teaspoon salt
½ cup heavy cream
For the filling:
1 cup lemon curd
Zest from ½ lemon
For the cream cheese frosting:
6 ounces cream cheese, softened
¼ cup salted butter, softened
2 cups powdered sugar
Zest from ½ lemon
Tools Needed
Bake with Me
Preparation
Make the dough: Combine warm milk, yeast, and 1 tablespoon of granulated sugar in a small bowl. Mix then rest for 5-7 minutes until the yeast is active and bubbly. Pour the yeast mixture into the bowl of a stand mixture.
Add remaining sugar, eggs, butter, flour, and salt to the stand mixture. Use the hook attachment to knead dough on medium speed for 7 minutes. Dough should be slightly sticky and pulling away from the side of the bowl.
Transfer dough to a well-oiled bowl and cover with plastic wrap. Allow dough to rise for 60-90 minutes or until doubled in size.Â
After dough has risen, transfer to a well-floured surface and roll out into a 14x9 inch rectangle.Â
Make the filling:Â Use a silicone spatula to smooth the lemon curd evenly over the dough. Sprinkle with lemon zest.
Starting at one of the 9-inch ends, begin rolling the dough. Make sure to roll the dough tightly and evenly.
Cut roll into 1 inch sections with a serrated knife or floss. Place in a greased 9×13 inch baking pan, and cover the pan with plastic wrap. Allow the rolls to rise for 30 minutes or until nearly doubled in size. Meanwhile, preheat oven to 375℉.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake for 20-25 minutes, until lightly browned on top. Allow to cool for a few minutes until warm but no longer hot.
Make the frosting: In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend until fluffy. Add powdered sugar and mix until smooth.
Spread the frosting over the warm rolls. Sprinkle with lemon zest. Enjoy!