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These Lemon Rolls with Lemon Curd are everything a spring or Easter brunch deserves… If you’ve been waiting for a reason to make homemade rolls from scratch, this is it. They are soft, fluffy, and bursting with bright lemon flavor from the inside out.
We’re talking a lemon-scented tangzhong brioche dough (which is the secret to getting that pillowy, bakery-style texture), filled with buttery lemon sugar and real pockets of tangy lemon curd, then finished with a lightly sweet lemon cream cheese frosting. A little swoop of extra lemon curd on top ties the whole thing together.
Unlike most lemon rolls you’ll find online that rely only on lemon zest in the filling, these go further, the curd gives you that sharp, bright punch that zest alone just can’t deliver. They’re not too sweet, not too tart. Just balanced in the best way.
Whether you’re making them for Easter morning, a spring brunch, or honestly just a slow Sunday, these are worth every step.
Let’s Chit Chat!
I’ve made a lot of rolls on this blog, cinnamon rolls, red velvet cinnamon rolls, carrot cake cinnamon rolls, but lemon rolls have been on my list for a while now. And when I finally sat down to develop this recipe, I knew I didn’t want to do the basic version. You know the one: lemon zest in the sugar filling, simple glaze on top. Fine, but forgettable.
What makes these different is the tangzhong. It’s a Japanese technique where you cook a small amount of flour and milk together into a paste before adding it to your dough. It gelatinizes the starches and helps the dough hold onto moisture longer, which means your rolls stay softer for longer, even the next day. I use this method for most of my cinnamon roll recipes and the difference is genuinely noticeable.
The other thing I wanted to get right was the lemon intensity. Lemon zest gives you floral and aromatic notes, but lemon curd gives you the tartness and richness that makes lemon desserts actually taste like lemon. So I went with both: lemon zest in the dough and the filling, and pockets of homemade lemon curd spread right into the rolls before shaping. The curd melts as it bakes into little pools of tangy goodness tucked between the layers.
Kyle tried these the morning I tested them and immediately asked if we were making them for Easter. Safe to say they passed the taste test.
Why You’ll Love These lemon cinnamon rolls
- Tangzhong brioche dough: The secret to rolls that stay pillowy soft for days, not just hours.
- Real lemon curd filling: Actual pockets of tangy lemon curd tucked inside every swirl, not just zest!
- Bright but balanced: Not too sweet, not too sharp. That’s the goal and these deliver.
- Make-ahead friendly: The dough can be refrigerated overnight so you can bake fresh in the morning.
- Perfect for spring and Easter: These look beautiful, taste stunning, and feel special without being fussy.
Ingredients Breakdown for The Lemon Rolls
Lemon Brioche Dough + Tangzhong
- All-purpose flour + whole milk: Cooked into a paste before going into the dough. This is what makes the rolls stay soft.
- Whole milk: Warmed to 100–110°F to activate the yeast properly. Whole milk gives the richest result.
- Active dry or instant yeast: Either works. Instant yeast doesn’t need to be proofed first, but if I ever use it I always proof it anyway to confirm it’s active.
- Granulated sugar: Feeds the yeast and sweetens the dough slightly.
- Unsalted butter (two additions): Melted into the dough first, then softened butter is added after kneading. This is the brioche method, it gives the dough richness without making it dense.
- Eggs: Room temperature so they blend into the dough evenly. Eggs add structure and richness.
- Lemon zest: One full tablespoon goes right into the dough to infuse every bite with lemon flavor.
- All-purpose flour and bread flour: The combination gives you structure from the bread flour and tenderness from the all-purpose. Don’t skip the bread flour here.
Lemon Sugar Filling and Lemon Curd
- Granulated sugar, lemon zest and pinch of salt: Rub the zest into the sugar with your fingers before spreading, this releases the oils and makes the flavor much more intense.
- Unsalted butter: Softened and spread over the dough before the sugar. It’s the base that holds everything together.
- Lemon curd: Store-bought works perfectly well here, but homemade is always going to taste better. Dolloped and gently smeared over the filling before rolling.
Lemon Cream Cheese Frosting
- Cream cheese: Softened fully before beating. This is what gives the frosting its slight tang and creamy texture.
- Unsalted butter: Beat with the cream cheese for a smooth, spreadable base.
- Powdered sugar: Start with 1 1/4 cups, you can always add more if you want it sweeter and thicker.
- Lemon zest and lemon extract: Goes right into the frosting for floral, bright flavor that cuts through the richness.
- Vanilla extract and pinch of salt: The salt especially makes a big difference, it balances the sweetness.
How to Make Lemon Rolls with Lemon Curd
Step 1: Make the Tangzhong
In a small saucepan, whisk together 2 tablespoons of flour and whole milk until smooth, no lumps. Cook over medium heat, whisking constantly, until it thickens into a pale paste that leaves visible lines when you drag the whisk through it. This takes about 2–4 minutes. Transfer to a bowl and let it cool completely to room temperature before using. Don’t skip the cooling step or it’ll start cooking your eggs when you add it to the dough.
Step 2: Proof the Yeast
Whisk the warm milk (100–110°F) and sugar together in a small bowl until dissolved. Sprinkle the yeast over the top and let it sit for 5 minutes. You’re looking for a foamy, bubbly surface, that’s how you know the yeast is active and your rolls are going to rise. If nothing happens after 5–7 minutes, your yeast may be old or your milk was too hot. Start fresh.
Step 3: Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, lemon zest, vanilla, salt, and both flours. Mix on low until a shaggy dough forms, then increase to medium and knead for 5–8 minutes until smooth and elastic. The dough will be soft.
Now add the softened butter one tablespoon at a time with the mixer running. Wait for each addition to fully incorporate before adding the next. This is the brioche method and it takes patience, the dough may look a bit rough between additions but it will come together. Once all the butter is in, the dough should be soft, slightly tacky, and pull away cleanly from the sides of the bowl.
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1–2 hours until doubled in size. For the best results and easiest shaping, transfer to the refrigerator after the first rise and chill for at least 2 hours or overnight. Cold dough is much easier to roll out cleanly.
Step 5: Make the Lemon Sugar Filling
Combine the granulated sugar, lemon zest, and pinch of salt in a small bowl. Use your fingers to rub the zest into the sugar for about 30 seconds, you’ll be able to smell exactly when it’s ready. This releases the essential oils from the zest and makes the filling noticeably more fragrant and flavorful than just stirring it together.
Step 6: Shape the Rolls
Grease a 9×13-inch baking pan and set aside. On a lightly floured surface, roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread the softened butter evenly across the surface, leaving a 1/2-inch border along the far long edge. Sprinkle the lemon sugar evenly over the butter.
Dollop the lemon curd in small spoonfuls across the filling, don’t try to spread it into a perfect layer or it will squeeze out when you roll. Use an offset spatula to gently smear each dollop just once or twice to create pockets.
Starting from the long side closest to you, roll the dough up tightly and evenly. Use a sharp knife or unflavored dental floss to slice into 12 equal rolls. Arrange cut-side up in the prepared pan.
Step 7: Second Rise
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45–60 minutes at room temperature until visibly puffy and the rolls are touching each other. Don’t rush this step — under-proofed rolls won’t be as soft.
Step 8: Bake
Preheat your oven to 325°F. Bake for 28–30 minutes until set and lightly golden on top. Because this is a brioche dough with eggs and butter, it browns faster than a standard dough, if the tops are getting too dark before the 28-minute mark, tent loosely with aluminum foil and continue baking. Let the rolls cool in the pan for about 10 minutes before frosting.
Step 9: Make the Frosting and Finish
Beat the softened cream cheese and butter together until completely smooth, no lumps. Add powdered sugar, vanilla, lemon zest, lemon extract, and salt, and mix until creamy and spreadable. Spread generously over the warm (not hot) rolls.
For the finishing touch, add a light swoop or drizzle of extra lemon curd over the frosting. It looks beautiful and ties all the lemon flavors together in the best way.
Frequently Asked Questions About these LEmon Curd Rolls
Yes, genuinely worth it. The tangzhong paste gelatinizes the starches in the flour before baking, which helps the dough retain moisture much longer than a standard dough. You’ll notice the difference the next day when the rolls are still soft instead of drying out.
You can substitute all-purpose for the bread flour, but your rolls will be slightly less chewy and structured. The bread flour adds the protein that gives these rolls their lift and hold. If you only have all-purpose, use it, just know the texture will be a little softer and more tender overall.
Yes, this dough is soft and enriched with butter, which makes it very sticky and harder to roll at room temperature. Chilling it for at least 2 hours (or overnight) makes it much easier to handle and gives you cleaner, more defined swirls.
Absolutely. Store-bought lemon curd is a great shortcut here. Just look for one that’s bright and tangy rather than overly sweet. If you want to use homemade, my small batch lemon curd recipe is linked in the notes, it’s quick and takes these rolls to another level.
This is a brioche dough with eggs and butter, so it browns faster than a standard dough. If they’re getting too dark before they’re cooked through, tent them loosely with aluminum foil around the 15-minute mark and continue baking. The internal temp should hit around 190°F when done.
Yes, two options. Option 1: Do the first rise, chill, shape the rolls, and refrigerate them in the pan overnight. Pull them out in the morning, let them proof for about 1 hour until puffy, then bake. Option 2: Make the dough the night before, let it do its first rise, then refrigerate the whole dough overnight and shape in the morning. Either way works great.
Store frosted rolls in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before eating, or microwave for 15–20 seconds. Unfrosted rolls can be frozen, wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.
Lemon Rolls with Lemon Curd (Cinnamon Roll Style)
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Lemon Brioche Dough
- 3/4 cup whole milk warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 tablespoon lemon zest from about 2 lemons
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened (added after kneading)
Lemon Sugar Filling
- 1/3 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 & 1/2 tablespoon lemon zest
- Pinch of salt
Lemon Curd Layer
- 1/3 cup lemon curd store-bought or homemade, I used my homemade small batch one linked in the notes
Lemon Cream Cheese Frosting
- 6 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 teaspoon lemon zest
- Pinch of salt
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, lemon zest, vanilla, lemon extract (if using), salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time until fully incorporated. The dough will be soft and slightly sticky.5 tablespoons unsalted butter
- Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled.
- For easier shaping, refrigerate the dough for 2–8 hours or overnight after the first rise.
Make the Filling
- In a small bowl, mix together the sugar, lemon zest, and salt with your fingers to release all of the lemon zest oils.2/3 cup granulated sugar, 1 & 1/2 tablespoon lemon zest, Pinch of salt
Shape the Rolls
- Grease a 9×13-inch baking pan.
- Roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread softened butter on there, sprinkle with the lemon sugar evenly over the dough, leaving a 1/2-inch border along the far long edge.1/3 cup unsalted butter
- Dollop the lemon curd evenly over the filling in small spoonfuls. Gently smear once or twice with an offset spatula to create pockets of curd.1/3 cup lemon curd
- Roll the dough tightly from the long side and slice into 12 rolls using a sharp knife or dental floss. Arrange in the prepared pan.
- Cover loosely and let rise for 45–60 minutes, until puffy.
Bake
- Preheat the oven to 325°F and bake for 28–32 minutes, until set and lightly golden on top. Tent loosely with foil if browning too quickly.
- Let the rolls cool for about 10 minutes before frosting.
Make the Frosting
- Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, lemon zest, lemon extract, and salt, and mix until creamy and spreadable.6 oz cream cheese, 1/4 cup unsalted butter, 1 1/4 cups powdered sugar, 1/2 teaspoon vanilla extract, 2 teaspoon lemon zest, Pinch of salt, 1/4 teaspoon lemon extract
- Spread over warm (not hot) rolls. Decorate with a light swoop of lemon curd if you'd like, I love doing that because it brings the flavors together so much better!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
5 pints
So happy to hear you loved it!!
Can I make this recipe gluten-free???
haven’t made yet but I would like too.
I’ve had some people report back with successful results using the Bob’s Red Mill 1:1 GF flour! Let me know how yours turns out 🙂
What’s the substitute for bread flour
You can use regular All Purpose flour!