Vanilla Lemon Cream Cheese Rolls
April 17, 2024 by Kimberly
Savor the blissful bite of Vanilla Lemon Cream Cheese Rolls! A heavenly blend of zesty lemon and sweet vanilla wrapped in a soft, fluffy pastry.
3.5 HOURS
INTERMEDIATE
VEGETARIAN
INT.
455 PER ROLL
FLUFFY
ZESTY
SWEET
EVERYDAY
DESSERT
CAKE
SPRING
SUMMER
ABOUT THE RECIPE
Wake up to the sweet aroma of Vanilla Lemon Cream Cheese Rolls! These gourmet pastries blend the tangy zest of lemon with the rich sweetness of vanilla and cream cheese, all nestled in a tender, fluffy roll. Perfect for indulging your sweet tooth or impressing guests at brunch, these rolls are a delightful twist on classic flavors, creating a memorable experience with every bite.
How to serve:
They’re perfect alongside your morning coffee or as an afternoon treat. For an extra special touch, garnish with lemon zest or thin lemon slices. These rolls are sure to be a hit at any brunch, breakfast, or tea time, offering a beautiful balance of flavors and textures.
How to store:
Keep leftover Vanilla Lemon Cream Cheese Rolls in an airtight container in the refrigerator for up to 4 days.
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INGREDIENTS
FOR 12 ROLLS
DOUGH
- 550g all-purpose flour (the germans can use type 550) (4.5 cups)
- 250ml whole-fat milk (1 cup)
- 50g white sugar (1/4 cup)
- 75g butter (1/3 cup)
- 1 egg
- 20g fresh yeast (0.7 oz)
- pinch of salt
FILLING
- 300g cream cheese (1 + 1/3 cup)
- 60g powdered sugar (1/2 cup)
- 100g lemon curd (1 cup)
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
GLAZE
- 150g powdered sugar (1.5 cups)
- 50g butter (1/4 cup)
- 150g cream cheese (2/3 cup)
- zest of one lemon
- juice of half a lemon
- 1/2 tsp vanilla extract
- funfetti sprinkles
ACTIVE: –
PASSIVE: –
PREPARATIONS
Recommended Equipment
- medium-sized bowl
- small pot (or microwave)
- rolling pin
- baking dish – my used measurements were 20x26cm (8×10 inch)
- whisk
- sewing thread
- none
ACTIVE: 25 min
PASSIVE: 3 hrs
COOKING
1. First, in a medium-sized bowl, stir together the filling. Mix 300g of cream cheese, 60g of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of cornstarch and put it in the fridge.
2. Next, prepare the dough. In a small pot, warm 250ml of full-fat milk to no more than 38°C (100°F) so the yeast isn’t killed. Take 1 tbsp from the 50g (1/4 cup) of sugar intended for the dough and add it to the warm milk along with the yeast. Stir everything well with a whisk until the yeast is completely dissolved in the milk. Set aside.
3. In a large bowl, add flour, the remaining sugar, the soft butter, an egg, and a pinch of salt. Mix everything using your hands. Now pour in the yeast-milk mixture and knead everything into a soft, pliable dough for a good 10 minutes. Cover the bowl with a damp towel or cling film and let it rise for 2 hours at 20°-23°C (68°-73°F). The dough should double in volume.
4. After the two hours sprinkle some flour on a clean work surface and place the dough on it. Dust a bit more flour on the dough and roll it out until it’s rectangular and about 1 cm (1/2″) thick throughout.
5. Take the cream cheese filling out of the fridge and spread it evenly over the dough. Now also spread the lemon curd over the cream, working it in a bit – depending on the consistency of the curd.
6. Start rolling up the dough from the longer side. Keep it nice and loose, not too tight, or the filling might ooze out.
7. Cut a long piece of sewing thread and slide it under the middle of the roll. Gently lift both ends of the thread, cross them over the top, and pull downwards, cutting the dough cleanly without squishing it. Proceed with the entire roll, making a total of 12 buns.
8. Place the individual rolls in a baking dish, cover again with the damp towel, and let them rise for another 15 minutes.
9. Meanwhile, preheat the oven to 180°C (356°F).
10. After the final 15 minutes of rising, bake the buns in the oven for 30 minutes. They should turn a golden color.
11. Let the buns cool completely. In the meantime, whisk together the glaze made of 150g (1.5 cups) powdered sugar, 150g (2/3 cups) cream cheese, 50g (1/4 cup) soft butter, 1 tsp vanilla extract, the zest of one lemon, and the juice of half a lemon.
12. Once the buns are cool, spread the glaze all over them and, if you like, sprinkle some funfetti on top – but that’s optional 😉
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