Red Currant Bakery

Lemon Brioche Dough
0 In the bowl of a stand mixer, add in the sugar and the zest of a lemon. Rub the zest into the sugar with your fingers until combined and fragrant.
2 Add in the flour and yeast, and whisk to combine.
3 Sprinkle in the salt. Then add in the egg, warm milk, and vanilla.
4 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
5 Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
6 If baking same day, keep the dough in the bowl and cover with a lid or plastic wrap and place somewhere warm to rise.
7 If prepping the dough the night before, line a quarter sized baking sheet with a sheet of plastic wrap. Shape the dough into a rough rectangle that is about an inch thick. Top the dough with another sheet of plastic wrap.
8 Place the dough on the sheet pan into the fridge overnight.
Lemon Cream Cheese Filling
10 In a medium mixing bowl add in the cream cheese, salt, lemon zest, and lemon juice.
11 Beat or stir to combine. You don't need it to be light and fluffy just completely mixed.
Assemble
13 Preheat the oven to 350 F and place a rack in the center of the oven. Or just below if the heat comes from the top of the oven.
14 If not using a nonstick pan, line your pan with a sheet of parchment paper.
15 Once the dough has doubled in size, or the next morning, knock any air out of the dough. Roll the dough out on a lightly floured surface to about 18" x 12".
16 Spread the cream cheese over the entire surface of the dough.
17 Starting with one short side, roll the dough up, keeping the ends as even as possible.
18 Give the roll a slight squeeze until it is about 14" long.
19 Trim about 1/2" off of each end then use a ruler to mark 8 marks, 1.5" apart. Cut the rolls one at a time.
20 Place the rolls into a 9" x 9" pan, they should be arranged in a 3x3 grid.
21 Place the pan somewhere warm until the rolls are puffy, this can take anywhere between 30 mins and an hour depending on the temperature of your home.
22 Once puffy, drizzle the top of the rolls with the heavy cream.
23 Bake for 25 minutes in the hot oven. Then rotate 180 degrees and bake for another 15 minutes.
24 Once golden brown, remove the pan from the oven and set on a rack to cool for 10 minutes while making the glaze.
Glaze
26 While the roll cools, whisk together the lemon juice and powdered sugar to make a thick glaze.
27 Spoon the lemon glaze over the top of the rolls and use the back of a spoon to spread it out.
28 Serve warm! Store leftovers in an airtight container at room temperature.