Ingredients
DOUGH
2 lemons, zested
3 Tbsp. granulated sugar
3/4 c. plus 2 tbsp. whole milk
1 (1/4-oz.) pkg. active dry yeast
2 large eggs, room temperature
3 3/4 c. (450 g.) all-purpose flour
6 Tbsp. unsalted butter, melted, cooled
1 tsp. kosher salt
1 tsp. pure vanilla extract
Cooking spray
FILLING & ASSEMBLY
3/4 c. store-bought or homemade lemon curd
6 Tbsp. unsalted butter, softened
3 Tbsp. granulated sugar
2 Tbsp. finely grated peeled ginger
1 lemon, zested
1 tsp. ground cardamom (optional)
1/2 tsp. kosher salt
All-purpose flour, for dusting
Cooking spray
1 large egg
1/2 c. heavy cream
FROSTING
1 (8-oz.) block cream cheese, room temperature
3/4 c. (85 g.) confectioners’ sugar
1 lemon, zested, plus 2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. ground cardamom (optional)
How to:
DOUGH
Step 1In a small bowl, using your fingertips, rub lemon zest and granulated sugar to release oils in zest until sugar feels like sand and zest is incorporated.
Step 2Transfer 1 tablespoon zest mixture to a small heatproof container or bowl. Stir in milk. Microwave in 15-second increments, stirring between each, until an instant-read thermometer registers 110° to 115°, about 90 seconds total. If mixture is hotter than 115°, let cool. Stir to dissolve sugar. Sprinkle yeast over. Let sit 5 to 10 minutes to bloom.
Step 3In the large bowl of a stand mixer fitted with the dough hook, beat eggs, flour, butter, salt, vanilla, milk mixture, and remaining zest mixture on medium-low speed (closer to medium than low) until dough starts to pull away from sides of bowl, 10 to 12 minutes.
Step 4Spray a separate large bowl (preferably glass so that you can see!) with cooking spray. Transfer dough to prepared bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
FILLING & ASSEMBLY
Step 1Meanwhile, in a small bowl, mix lemon curd, butter, granulated sugar, ginger, lemon zest, cardamom (if using), and salt.
Step 2Lay an 18″ x 13″ sheet of parchment on a work surface and dust parchment with flour. Uncover dough and gently punch down to release excess air bubbles. Transfer dough to parchment. Using a floured rolling pin, roll dough to an 18″ x 13″ rectangle, covering parchment.
Step 3Spread lemon curd mixture onto dough, completely covering surface. Using parchment, transfer dough to a sheet tray. Refrigerate 15 minutes.
Step 4Spray a 13″ x 9″ baking dish with cooking spray. Arrange dough on a clean work surface with the longest edge facing you. Lift edge of parchment closest to you and gently but firmly roll dough away from you, creating a long log. Using a serrated knife, cut log into 12 slices, each about 1 1/2″ thick. Transfer rolls to prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour more.
Step 5Preheat oven to 350°. In a small bowl, beat egg with 2 tablespoons water. Pour cream over rolls. Brush with egg wash.
Step 6Bake lemon rolls until tops and sides are golden brown, 30 to 35 minutes. Let cool 20 minutes.
FROSTING
In a small bowl, vigorously whisk cream cheese and confectioners’ sugar until smooth. Add lemon zest, lemon juice, salt, and cardamom (if using) and stir until combined.
Spread frosting on top of cooled lemon rolls.