The Ultimate Sweet Lemon Rolls

Instructions

Make the dough: heat the milk till lukewarm and add to a stand mixer bowl. Zest the lemon in the warm milk then juice (2 tablespoons). Stir together until the milk separates and thickens. Add the yeast, vanilla, sugar, eggs and vigorously whisk until combined. Add the flour, salt and using the dough hook, mix until the dough turns smooth, about 5 minutes.

Gradually add a dollop of softened butter to the dough and continue kneading until the butter is incorporated. Cover the dough with plastic wrap and proof for 1 1/2 hours in a warm spot, or until doubled in size. I like to heat up the oven to 30°C then turn off the heat and proof the dough in there.

Make the candied lemons: In a medium saucepan, add the sugar, water, lemon slices and juice any leftover lemon wedges that were too chunky to slice thin. Bring to a boil, reduce the heat to medium. Cut a circle of parchment paper and slice a hole in the center of it. Place the parchment paper directly on top of the lemons to keep them submerged. Cook for 30 to 35 minutes, until the lemons are soft, tender and translucent. Cool to room temperature.

Make the lemon curd: In a saucepan, whisk together the lemon zest, lemon juice, sugar eggs, egg yolks, and 5 tablespoons of butter. Place the saucepan over medium heat and vigorously stir for 8 to 10 minutes. As soon as you see the first bubbles, remove off the heat. Add the remaining butter and vigorously stir to in. Strain the curd through a sieve, cover and cool completely, for at least 1 hour.

Make the cream cheese frosting: In a mixing bowl, combine the cream cheese, sugar and juice of 1 lemon (2 tablespoons). Using a mixer or whisk, mix until smooth.

Make the sweet lemon rolls: Heat the oven to 375°F (190°C).

Lightly dust the work surface with flour. Place the proofed dough on the surface and sprinkle with more flour. Roll the dough into a 12 x 15-inch (30 x 38 cm) rectangle. Place 4 tablespoons of softened butter on the dough and spread all over its surface, using your fingers or an offset spatula.

Reserve 6 candied lemon slices for garnishing. Scoop out the candied lemon slices from the liquid and arrange in an even layer all over the dough. Reserve the candied lemon liquid/marmalade for later. Dollop about 1 cup of curd all over the surface and carefully spread using an offset spatula. Reserve the rest of the curd for topping.

Roll the 12-inch side of the dough from one end to the other. Some of the curd and lemons will ooze out as you roll—that’s totally fine. Using a long piece of floss or a knife, slice the log into 6 rolls. If any of them get loose, roll them back together. Arrange the rolls in a 10×8-inch (or larger) dish. Cover with plastic wrap and proof for 30 to 40 minutes.

Bake the rolls for 40 to 45 minutes, or until they have an internal temperature of 200°F (95°C). As soon as the rolls come out the oven, drizzle 1/2 cup of the lemon marmalade/candying liquid all over the buns.

Allow the rolls to cool to room temperature, about 20 to 30 minutes. Dollop the cream cheese frosting and remaining lemon curd on the rolls and swirl the two together. Top each roll with a slice of candied lemon and serve.