Lemon Drizzle Rolls
When thinking of recipes, I often think about what things I like to bake and what would go together. So, when thinking about the classic iced bun of many a British childhood I thought… Bread drizzled with icing, drizzle? Lemon drizzle… iced rolls… cinnamon rolls EUREKA Lemon drizzle rolls!
Combining the zingy and tangy deliciousness of lemon drizzle, and lemon cheesecake with the warm fluffy cuddle of cinnamon rolls these are one of the most decadent and tasty treats and are perfect for a luxurious treat!
A classic in the making!
For the Dough -
250 ml whole milk, warmed
1 packet dry yeast
540 g plain or bread flour
130 g caster sugar
1 teaspoon salt
1 large egg
1 large egg yolk
120 g unsalted butter, melted and cooled
For the Filling -
50 g caster sugar
100 g unsalted butter, at room temp
50 g cream cheese, at room temp
50 g lemon curd
Zest of 2 lemons
For the Drizzle -
Juice of 2 large lemons
50 g caster sugar
Zest of 1 Lemon
For the Cream Cheese Frosting -
80 g cream cheese, at room temp
50 g unsalted butter, at room temp
180 g icing sugar
1 ⁄ 2 teaspoon vanilla extract
1/4 tsp salt
2 tbs lemon curd (For drizzling)
Method
1 -
Whisk together your warm milk and yeast in a small bowl. Let sit until frothy, 5 minutes or so.
2 -
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook attached and mix together on low speed. Add the egg, egg yolk, butter and the yeast concoction and mix until the dough comes together. Then, knead on medium speed for 5 to 10 mins until a smooth dough forms.
3 -
Form the dough into a ball and transfer to an oiled bowl, cover it with a kitchen towel and set it in a warm draft-free spot to rise for an hour, or until doubled in size.
4 -
While the dough is rising, make the filling. In a bowl, combine your butter, sugar and cream cheese and beat together until light and fluffy. This can be done with a stand or hand mixer and should take about 5 mins. Once light and whipped, add your lemon curd and zest and beat for a further 1 to 2 mins, ensuring to scrape down the sides to ensure it is fully combined. Set aside.
5 -
Uncover your dough, punch it down to deflate and turn out onto a well-floured counter. Use a rolling pin and roll out into a large square about 1 cm in thickness. Spread the filling evenly over the surface, leaving a 1 inch border on the edge closest to you. Then, gently roll the dough up, making sure to keep all the filling inside and stop just before the 1 inch border. Brush this edge with a little water to help stick and seal the roll. Then, gently shape and manipulate the roll into an even log. Wrap in cling film and chill in the fridge for 20 mins to firm the dough. Be sure not to chill too long as this will set the filling and make slicing difficult.
6 -
Remove the dough from the fridge and, using a sharp knife, slice the tube into 12 equally thick segments. Arrange the rounds cut side down in a 13 x 9 inch deep sided baking tin, or two 9” cake pans, leaving a little space between them. Let them rise for another 1 to 2 hours until they’ve doubled in size and a finger poked into the side of them leaves a slight indent.
7 -
Preheat the oven to 180°c.
8 -
Bake the buns for 30 to 40 minutes, Covering gently with foil half way to prevent over browning. They are ready when they are just starting to brown on the edges and the middles are spongey not gooey - no-one wants uncooked dough! It should look and feel like fluffy soft bread with a slight crust. If unsure, bake for another 5 mins and check again.
9 -
Meanwhile, make the cream cheese frosting: combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on high for 1 minute. Add the icing sugar, vanilla, and salt and mix on low to combine, then beat on high for 2 to 3 minutes, or until the frosting is a pale white and silky. Set aside.
10 -
Now to make the lemon drizzle. In a sauce pot, add your caster sugar, lemon juice and zest. Bring to a gentle simmer and reduce for 2 to 3 mins or until a light sugar syrup consistency is achieved. Do not let this boil or caramelise. Keep this warm until the buns are ready.
11 -
Remove the buns from the oven and immediately brush/drizzle your lemon syrup over every inch of the buns using every last drop, then leave to cool slightly. Whilst they are still warm but not scalding hot, spread the frosting generously over them. They are best served immediately but can be transferred to an air tight container and kept in the fridge for 1 to 2 days.
