RECIPE: Lemon Cheesecake Rolls by A Little Calm

The softest lemon rolls stuffed with cream cheese, lemon sugar and lemon curd 🙂

🍋 Dough

• 3/4 cup (180g) warm water
• 2 and 1/2 tsp active dry yeast
• 1 tbsp sugar

♡ Mix and let rest for 10 minutes

• 3 cups (360g) all-purpose flour
• 4 tbsp melted butter (salted or unsalted)
• 1/3 cup (67g) granulated sugar
• 1 egg + 1 egg yolk (whisked)
• 1 tsp salt
• 1 tsp lemon zest Yeast mixture

♡ Mix for about 5 minutes

♡ Oil your hands and transfer the dough to a bowl

♡ Cover and let rest for 1-2 hours

🍋 Lemon Curd

• 6 tbsp (75g) granulated sugar
• 1 tsp lemon zest
• 2 eggs
• 1 egg yolk
• 6 tbsp (90g) fresh lemon juice
• 4 tbsp (56g) butter (salted or unsalted)

♡ Cook over medium heat until slightly thickened

♡ Remove from heat when it just starts to bubble

♡ Cover with plastic wrap and refrigerate

🍋 Cream Cheese Filling

• 8oz softened cream cheese
• 1 tbsp sugar

🍋 Lemon Sugar

• 3/4 cup (150g) granulated sugar
• 1 tbsp lemon zest

🍋 After Assembling and Cutting The Rolls

• Cover and let the rolls rest for 30 minutes
• 1/2 cup (120g) heavy cream (for pouring over the risen rolls)

♡ Bake the rolls at 350F (177C) for 30-35 minutes (or until golden brown)

🍋 Lemon Cream Cheese Frosting

• 4oz softened cream cheese
• 2 tbsp softened butter
• 3/4 cup (90g) powdered sugar
• 1 tsp vanilla
• 1 tsp lemon juice
• 1 tbsp milk

⏰ Timestamps

00:00–00:21 Intro

00:21–03:01 Dough

03:01–05:22 Lemon Curd

05:22–06:06 Lemon Sugar

06:06–06:51 Cream Cheese

06:51–11:18 Assembly

11:18–12:07 Cream Cheese Frosting

12:07–14:10 Frosting the Rolls

About A Little Calm