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Lemon Sugar Rolls with Cream Cheese Icing

These pillowy lemon sugar rolls are irresistibly soft, bursting with bright citrus flavor, and topped with a sweet, tangy glaze. Using the tangzhong method, the dough stays moist, fluffy, and bakery-quality for days.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 Rolls
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Tangzhong (milk roux)
  • 3 tbsp All-purpose flour
  • ½ cup Whole milk
Main Dough
  • ¼ cup Warm whole milk
  • 2¼ tsp Active Yeast
  • ¼ cup Granulated sugar
  • 2 Large eggs room temperature
  • 6 tbsp Unsalted butter melted and slightly cooled
  • 1 tsp Salt
  • 3¾-4 cups Bread flour or half bread, half all-purpose
Lemon Sugar Filling
  • ½ cup Unsalted butter very soft
  • 1 cup Granulated sugar
  • Zest of 2 large lemons
  • 1 tbsp Fresh lemon juice
Cream Cheese Icing
  • 4 oz Cream cheese softened
  • ¼ cup Unsalted butter softened
  • 1 cup Powdered sugar sifted
  • 1-2 tbsp Fresh lemon juice to taste
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Small saucepan
  • Measuring cups & spoons
  • Rolling Pin
  • 9x13 baking dish
  • Zester

Method
 

  1. Make the tangzhong
    In a small saucepan, whisk flour and ½ cup milk until smooth. Cook over medium heat, whisking constantly, until thick like pudding (1–2 min). Remove from heat and cool to lukewarm.
  2. Make the dough
    In the bowl of a stand mixer (or large mixing bowl), whisk together ¼ cup warm milk, yeast, and sugar. Let sit 5–7 minutes until foamy.
    Add tangzhong, eggs, melted butter, and salt. Mix until combined.
    Add flour gradually, mixing with a dough hook (or by hand) until a soft, slightly tacky dough forms. Avoid adding too much flour, the dough should feel light, not dense.
    Knead for 8–10 minutes until smooth and elastic.
  3. First rise
    Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size. (Optional: For deeper flavor and even softer texture, refrigerate dough for 4–12 hours after the first rise, then bring to room temp before continuing.)
  4. Prepare the lemon sugar filling
    In a small bowl, mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
  5. Assemble the rolls
    Punch down the risen dough and roll out on a floured surface into a 12x18-inch rectangle.
    Spread lemon sugar mixture evenly over the dough.
    Starting from the long side, roll dough into a log and pinch to seal. Cut into 12 even pieces and arrange in a greased 9x13-inch baking dish.
  6. Second rise
    Cover loosely and let rolls rise for 30–40 minutes, until puffy.
  7. Bake
    Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until just barely golden and an instant-read thermometer reads 190°F (88°C) in the center.
    Immediately cover pan with a clean kitchen towel to trap steam for extra softness.
  8. Make the cream cheese icing
    Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and vanilla, mixing until creamy.
  9. Serve
    Spread icing over warm rolls so it melts slightly into the swirls. Serve immediately, or store covered at room temperature for up to 2 days.