Lemon Curd Sweet Rolls Recipe
If you’re looking for a treat that’ll brighten your brunch table or make dessert the star of your next gathering, these Lemon Curd Sweet Rolls absolutely fit the bill. Imagine the best parts of a pillowy soft cinnamon roll combined with tangy, sunny lemon curd and drizzled with a zesty lemon glaze—utterly irresistible! This recipe balances rich, buttery dough with vibrant citrus flavor in every bite, making these Lemon Curd Sweet Rolls a crowd-pleaser whether you serve them for breakfast, a celebration, or just a sweet midweek pick-me-up.
Ingredients You’ll Need
The magic of Lemon Curd Sweet Rolls comes from a handful of classic baking staples, each one pulling its weight to deliver perfect texture and flavor. Don’t skip the fresh lemon juice—it really wakes up the whole recipe and gives these rolls their signature zing!
- All-purpose flour: The foundation for a soft, tender dough that rises beautifully every time.
- Granulated sugar: Adds just the right amount of sweetness to the dough, keeping things perfectly balanced.
- Active dry yeast: This is what makes the rolls light, fluffy, and bakery-worthy—be sure it’s fresh!
- Salt: Even a little goes a long way in boosting the flavors and keeping the sweetness in check.
- Whole milk (warmed): Warm milk helps activate the yeast and creates a rich, tender crumb.
- Unsalted butter (melted): Makes the dough moist and adds a buttery depth to each bite.
- Large eggs: Bind the dough together and give the rolls a golden, tender structure.
- Lemon curd: The star of the filling—store-bought is fine, but homemade makes these rolls unforgettable.
- Powdered sugar: For a silky-smooth glaze that lightly coats each roll in sweetness.
- Fresh lemon juice: Gives the glaze a fresh, tangy kick that makes every bite pop with citrus flavor.
- Vanilla extract: Brings gentle warmth to the glaze and rounds out the citrus notes beautifully.
How to Make Lemon Curd Sweet Rolls
Step 1: Make the Dough
Begin by combining the warm milk, active dry yeast, and a pinch of sugar in a large bowl. Let this stand for about five minutes—watch for bubbles and foam, which means your yeast is ready to work its magic. Next, add in the melted butter, granulated sugar, eggs, and salt. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead on a floured surface for about eight minutes, aiming for a dough that’s smooth, elastic, and just a little springy to the touch.
Step 2: Let the Dough Rise
Transfer your dough to a greased bowl and cover it with a clean towel or plastic wrap. Set it in a warm, draft-free spot and let it rise for about an hour, or until doubled in size. This is when the real alchemy happens—the dough gets pillowy and light, primed for its lemony center.
Step 3: Shape and Fill the Rolls
Punch down the dough to release any air bubbles, then roll it out into a 16×12-inch rectangle on a lightly floured surface. Spread your lemon curd generously and evenly all over the top, making sure every roll will get a swirl of that tangy, golden filling. Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife or a little dental floss, cut the log into 12 equal slices and arrange them, cut side up, in a greased 9×13-inch baking pan.
Step 4: Second Rise
Cover the pan and let the rolls rise once more for 30 minutes. This second rise gives Lemon Curd Sweet Rolls their iconic fluffiness—don’t rush this step, as it ensures the perfect airy texture in each bite.
Step 5: Bake
Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes, or until they’re softly golden on top and your kitchen smells like a dream. Keep an eye on them in the final minutes to avoid overbaking—pull them out just as they take on a gentle bronze color.
Step 6: Make the Glaze and Finish
While the rolls are cooling ever so slightly, whisk together the powdered sugar, fresh lemon juice, and vanilla extract for a sweet-tart glaze. Drizzle it generously over your Lemon Curd Sweet Rolls while they’re still warm—the glaze will seep into all the nooks and crannies, ensuring every bite is a citrus lover’s delight.
How to Serve Lemon Curd Sweet Rolls
Garnishes
Dress up your Lemon Curd Sweet Rolls with a sprinkle of extra lemon zest for an added sunny burst, or try a light dusting of powdered sugar for an elegant finish. If you’re feeling fancy, a few edible flower petals or crushed pistachios add both beauty and texture that make these rolls fit for a celebration.
Side Dishes
Pair your sweet rolls with fresh berries or a simple fruit salad to echo the citrus flavors and add brightness to your spread. For brunch or breakfast, scrambled eggs or creamy Greek yogurt are perfect partners, balancing the rolls’ sweetness with a little savory richness.
Creative Ways to Present
Serve Lemon Curd Sweet Rolls individually on pretty plates with forks for a dressed-up tea party, or pile them on a rustic wooden board and let guests help themselves for a cozy, communal feel. For special occasions, arrange them in a circular “wreath,” garnish with lemon twists, and set in the center of the table—it’ll steal the show!
Make Ahead and Storage
Storing Leftovers
Simply place any leftover Lemon Curd Sweet Rolls in an airtight container at room temperature for up to two days. If you want to keep them fresher a bit longer, pop them in the fridge—they’ll stay soft and delicious for about four days. Always let the rolls cool completely before storing to prevent sogginess.
Freezing
Want to save some for later? Freeze unglazed rolls by wrapping each one tightly in plastic wrap and aluminum foil, or store them in a freezer-safe bag. They’ll keep well for up to two months. Thaw at room temperature before reheating and glazing for that just-baked taste.
Reheating
Warm leftover Lemon Curd Sweet Rolls in the microwave for 15-20 seconds per roll, or cover and reheat in a 300°F oven for about 10 minutes. Add extra glaze or a touch of fresh lemon juice when serving to refresh the flavor and bring back their tender, just-baked magic.
FAQs
Can I use store-bought lemon curd instead of homemade?
Absolutely! Store-bought lemon curd works perfectly in these sweet rolls and makes the recipe extra convenient. If you have time, homemade curd (especially one with an extra tang) can elevate the flavor even more, but there’s no shame in grabbing a jar from the store.
What’s the best way to roll and cut the dough without squishing it?
Use a gentle touch and roll the dough tightly but not so firm that the filling spills out. For neat slices, try using unflavored dental floss: slide it under the log, cross the ends over the top, and pull to make a clean cut. This prevents pressing and keeps those lovely spirals intact.
Can these be made overnight for a quick breakfast?
Yes! You can prepare the rolls up to step four, cover the pan tightly, and refrigerate overnight. In the morning, let them come to room temperature for about an hour, then bake as usual. You’ll wake up to fresh Lemon Curd Sweet Rolls with almost zero effort.
How do I keep the rolls from sticking to the pan?
A thorough greasing of your baking dish is key. You can use butter, nonstick spray, or even a sheet of parchment paper. Make sure to coat the sides as well—this not only helps with sticking, but makes clean-up a breeze.
Why do my rolls sometimes turn out dense?
Dense rolls are often the result of under-kneading or rushing the rise. Make sure you knead the dough until it’s smooth and elastic, and give the dough enough time to double in size during both rises. The warm environment really helps the yeast work its magic!
Final Thoughts
Life’s too short for anything less than extraordinary breakfast treats, and these Lemon Curd Sweet Rolls are guaranteed to brighten even the cloudiest day. I hope you’ll give them a whirl—you might just find they become the most-requested bake in your house! Enjoy every zesty, fluffy bite.
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Lemon Curd Sweet Rolls Recipe
- Total Time: 2 hours (including rising)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon curd wrapped in a soft, sweet dough with these Lemon Curd Sweet Rolls. Perfect for a special breakfast treat or a tasty dessert, these rolls are sure to impress with their bright citrus flavor and luscious glaze.
Ingredients
For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the filling:
- 1 cup lemon curd (store-bought or homemade)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy. Add melted butter, sugar, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Roll the dough out into a 16×12-inch rectangle. Spread the lemon curd evenly over the dough.
- Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices and place them cut side up in a greased 9×13-inch baking pan.
- Cover and let rise for 30 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.
- While the rolls bake, whisk together powdered sugar, lemon juice, and vanilla extract to make the glaze.
- Drizzle over warm rolls before serving.
Notes
- Use room temperature ingredients for easier dough handling.
- These sweet rolls are best served warm and can be reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
