These lemon rolls are my new favourite 'roll'. They are zesty, sweet and perfect for the spring/ summer time. They are comforting and fresh at the same time... I am honestly IN LOVE and will be continually making for the foreseeable future.
The rolls are fluffy and soft. They are made in my classic roll way so if you have ever made some of my roll recipes before you will know the drill on these directions! The best part about my roll recipe is that it takes around 1 hour, including the proving time. That is not common in any roll recipes, I have seen some cinnamon roll recipes take over 24 hours prep! This means that this Lemon Rolls recipe is easy, simple and quick!
The rolls are filled with lemon curd and lemon sugar. You can easily buy lemon curd from the shop but if you fancied making it it isn't hard! You will need white sugar (½ cup), cornstarch (1 tbsp), lemon zest (2 tsp), lemon juice (¼ cup) and tumeric (for colour- ⅛ tsp). You will combine all of this on a medium heat in a saucepan until it is thick. Ensure you whisk consistently to ensure a smooth curd. Then add to a container and cool! The lemon sugar is super simple to make, by massaging lemon zest into sugar it releases the oils from the peel which makes the sugar zesty and delicious - see the ingredients below to get exact measurements for this!
- Lemon curd
These rolls are much easier to make than other roll recipes. This is because you only need to prove them for 30 minutes. You could make the lemon curd in advance and use it for this recipe. To see my brief recipe for lemon curd, look above in the ingredients section. Alternatively, you could buy lemon curd and use it straight out of the jar!
Make the lemon sugar
Roll it up
Spread the lemon curd
Cut your rolls up
If you fancy another type of roll, give my nutella rolls, cinnamon apple rolls or biscoff rolls a go! Please do let me know what you think about these lemon rolls in the comments section below or via Instagram. I LOVE to see your recreations so much - it makes me so happy.
This recipe is already dairy-free and vegan. However, there are still some substitutions you may like to make.
- Lemon - you could switch this recipe up entirely and use other fillings. For example, you could follow my strawberry rolls recipe, biscoff rolls recipe or even my cinnamon apple roll recipe.
- Sugar - you could substitute the sugar here for a coconut sugar if you wanted to go refined sugar free.
The main equipment needed for this recipe is a standing mixer with a dough hook. You will need to knead this dough for a decent amount of time so using a dough hook attachment is going to make your life much easier. It would also be great if you have some cheese wire or simply some floss to cut the rolls up. You can just use a very sharp knife if needed but it is much cleaner to use floss.
Cover the rolls with cling film and then consume within 2-3 days. I recommend that you re-heat the rolls very briefly (15-20 seconds) in the microwave before consuming if you are eating them in the days after making them. This makes them all yummy and fresh again!
Use tooth floss or cheese wire to cut the rolls! I know it sounds odd but I promise it will make your life easier and less messy when you are cutting them.
- 700 g Flour plain, all-purpose
- 14 g Yeast quick, dry
- 110 g Sugar white, granulated
- 480 g Soy Milk
- 115 g Butter + extra to grease your tray
- ½ teaspoon Salt
For the filling and topping
- 100 g Sugar white, granulated
- 1 Lemon zest
- 200 g Plain Yoghurt
- 30 g Icing sugar
- 5 tablespoon Lemon curd
- Warm your milk up until it is luke warm (either in the stove or in the microwave). Once your milk is the right temperature, pour it into a large bowl. Add the sugar and the yeast. Combine together with a whisk very briefly, for 1-2 seconds. Let it sit for 5 minutes.
- After the five minutes, add the melted butter, 600g / 5 cups flour and salt to the yeast bowl. Spoon it together (it will be quite wet and will look lumpy at this stage). Then, add your dough to a standing mixer with a dough mixer attached. Place it on a slow-medium speed and allow the dough to come together in the mixer. Add the rest of the flour (100g / 1 cup) as it mixes. A dough ball should form and the dough should pull away from the sides of the mixer. Continue mixing for a few minutes. Add slightly more flour if needed. Then, stop the mixer. Once ready, cover your bowl with a towel and let it rise for 30 minutes. Ideally let the dough rise in a warm area.
- Pre-heat your oven to 180°C/ 356°F.
- To make your lemon sugar, combine the sugar and lemon zest in a bowl using your fingers. Massage the peel into the sugar to allow all of the oils to flow into the sugar- this should smell amazing! You also need to get your lemon curd ready now, if you have bought this then you are ready to go. If you want to make this, see the text above this recipe for instructions!
- After the 30 minutes is up, flour a clean surface generously. Put the dough onto the surface then scatter some more flour on top. Use a rolling pin to roll the dough out into a large rectangular shape which is around 1-2cm thick.
- Add the lemon curd to the dough and spread it out, evenly. Then, scatter the lemon sugar on top, evenly. Once this is done, roll the dough up!
- Cut the rolled dough into 12 even portions. For easy cutting, use a cheese wire or floss! Add them to a greased baking tray. Bake for 20 minutes.
- In a bowl, combine the yoghurt and icing sugar until fully incorporated to make the frosting.
- When the lemon rolls are out of the oven, allow them to sit for a few minutes before spooning the frosting on top. Then, devour! I hope you love these as much as I do. When you eat these in the days after baking, I recommend microwaving them briefly - they return bake to their freshly baked texture/ flavour!