Lemon Curd Sweet Rolls Recipe
If you’re in the mood for a dreamy, sunshine-bright treat, these Lemon Curd Sweet Rolls are guaranteed to light up your morning! Think pillowy-soft dough swirled with velvety lemon curd, then drizzled with a tangy glaze that soaks into every golden crevice. They’re the perfect blend of rich, zesty, and sweet—ideal for brunches, lazy breakfasts, or just because you love a burst of citrus. In short, these Lemon Curd Sweet Rolls are everything you never knew you needed in a homemade pastry.
Ingredients You’ll Need
The joy of Lemon Curd Sweet Rolls is how a handful of simple, fresh ingredients comes together to create something truly special. Each one plays a part, from the warm dough to that ultra-bright glaze, ensuring every bite is full of flavor, softness, and a bit of citrus sparkle.
- Warm milk (3/4 cup, about 110°F): The warmth wakes up the yeast, making the dough rise to a soft, fluffy perfection.
- Active dry yeast (2 1/4 teaspoons, or 1 packet): This is the magic that makes your rolls expand and become airy.
- Granulated sugar (1/4 cup): Adds sweetness and helps the yeast thrive.
- Unsalted butter, melted (1/4 cup for dough + 2 tbsp softened for filling): Brings rich flavor and that classic, tender crumb.
- Large egg (1): Gives the dough structure and a golden hue.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens the flavor of the lemon.
- All-purpose flour (2 3/4 cups, plus more as needed): The base of the dough for that ideal chewy yet soft texture.
- Lemon curd (3/4 cup): This vibrant spread makes every roll luscious, tart, and citrusy—store-bought or homemade is perfect.
- Powdered sugar (1 cup): Forms the sweet, glossy glaze.
- Fresh lemon juice (1–2 tablespoons): Punches up the lemon flavor in the glaze for that finishing zing.
- Lemon zest (1 teaspoon): Offers bright color and intense citrus aroma.
How to Make Lemon Curd Sweet Rolls
Step 1: Activate the Yeast
Begin by mixing the warm milk, yeast, and a pinch of sugar in a large bowl. Give it 5–10 minutes to get nice and foamy—this means your yeast is alive and kicking! If no bubbles appear, you might want to start with fresh yeast for the fluffiest rolls.
Step 2: Mix the Dough
Add the rest of the sugar, your melted butter, egg, and the salt to the bubbling yeast mixture. Mix until combined, then gradually incorporate the flour. The goal is a soft, slightly sticky dough—don’t worry if you need to add an extra sprinkle of flour if it’s too tacky.
Step 3: Knead and First Rise
Tip the dough onto a floured surface and knead for 5–7 minutes, until smooth, elastic, and a little springy under your hands. Place the ball of dough in a greased bowl, cover it with a clean towel, and let it rest in a warm spot for about an hour. You’re looking for it to double in size—that’s the sign it’s ready to roll out.
Step 4: Shape and Fill
Once the dough has beautifully risen, roll it out on a floured countertop into a large rectangle (about 12×16 inches). Spread a thin, even layer of softened butter over the surface, followed by a generous, glossy coat of lemon curd. The butter keeps things moist inside, while the lemon curd is the star of the show.
Step 5: Roll, Slice, and Second Rise
Carefully roll the dough from the long edge into a snug log, making sure you keep that filling inside. Slice it into 12 even spirals using a sharp knife or unflavored dental floss (for extra neatness). Arrange the rolls in a greased 9×13-inch baking dish, cover, and let them puff up for another 30 minutes while you heat the oven.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once the rolls have swelled, bake for 20–25 minutes, or until golden and set. Don’t overbake—you want them pillowy, not dry!
Step 7: Glaze and Serve
While the rolls are cooling a bit, whisk together the powdered sugar, fresh lemon juice, and zest to create a smooth glaze. Drizzle it over the warm rolls, letting it melt into all those swirls. Enjoy the shimmer and citrus aroma as you prepare for the first bite of these Lemon Curd Sweet Rolls.
How to Serve Lemon Curd Sweet Rolls
Garnishes
A final finish can really make your Lemon Curd Sweet Rolls pop! Try a sprinkle of extra lemon zest for bold flavor, a scatter of edible flowers for a pretty touch, or dust them lightly with powdered sugar if you want to keep it classic.
Side Dishes
Pair these sunny rolls with fresh berries, a colorful fruit salad, or a creamy Greek yogurt parfait. For a savory balance, scrambled eggs or a simple omelet work beautifully alongside the bright sweetness of the rolls.
Creative Ways to Present
Serve your Lemon Curd Sweet Rolls on a vintage cake stand for a brunch centerpiece, or arrange them in cupcake liners for easy, shareable treats at parties. If you’re feeling fancy, top each with candied lemon slices for extra wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Lemon Curd Sweet Rolls in an airtight container at room temperature for up to two days. If your kitchen is on the warmer side, pop them in the fridge to keep the lemon curd fresh and the glaze intact.
Freezing
You can freeze the rolls (baked but not glazed) for up to three months. Simply wrap each roll tightly in plastic wrap, then foil, and pop them in a freezer-safe bag. When you’re ready, thaw at room temperature and add the fresh glaze right before serving for best flavor and texture.
Reheating
For that just-baked experience, warm leftover rolls in the microwave for 10–15 seconds, or in a low oven (300°F) for 5–8 minutes. This revives the softness and melts the lemon curd a tad, making them as irresistible as when they first came out of the oven.
FAQs
Can I use homemade lemon curd for these rolls?
Absolutely! Homemade lemon curd adds an extra burst of freshness and a richer, more customizable citrus flavor. Just make sure it’s nicely chilled and thick so it doesn’t ooze out of the rolls during shaping.
How do I make sure my dough rises properly?
Warmth is key. Let your dough rise in a draft-free, cozy spot—on top of a preheating oven or in a sunny window works well. If your kitchen is cold, you can let the dough rise in an (off) oven with just the light on.
What should I do if I don’t have fresh lemons for the glaze?
If lemons aren’t available, bottled lemon juice works in a pinch, although fresh zest is what really elevates the glaze. You can also substitute with orange zest or juice for a slightly different but still delicious twist.
Can I make Lemon Curd Sweet Rolls the night before?
You sure can! After shaping and slicing, cover the unbaked rolls and refrigerate overnight. In the morning, let them come to room temperature and finish rising for 30–45 minutes before baking as usual. This makes them perfect for stress-free brunches.
What’s the best way to keep the rolls soft after baking?
To keep your Lemon Curd Sweet Rolls ultra-soft, don’t overbake them and store them well-wrapped or in an airtight container. Adding the glaze while the rolls are still a little warm helps lock in moisture, keeping every swirl tender and delicious.
Final Thoughts
If you love bright, bakery-style treats, you’ll fall head over heels for these Lemon Curd Sweet Rolls. They fill the kitchen with zesty aromas and the kind of homemade warmth that’s impossible to resist. Go ahead and treat yourself or share a pan with friends—you won’t regret it!
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Lemon Curd Sweet Rolls Recipe
- Total Time: 2 hours (includes rising time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the zesty sweetness of Lemon Curd Sweet Rolls. These pillowy soft rolls are filled with tangy lemon curd, baked to golden perfection, and topped with a refreshing lemon glaze. Perfect for a leisurely brunch or a delightful breakfast treat.
Ingredients
For the Dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour (plus more as needed)
For the Filling:
- 3/4 cup lemon curd (store-bought or homemade)
- 2 tablespoons unsalted butter (softened)
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Dough Preparation: In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit until foamy. Add remaining sugar, melted butter, egg, and salt. Gradually stir in flour to form a soft dough. Knead for 5–7 minutes. Let rise for 1 hour.
- Rolling and Filling: Roll dough into a rectangle. Spread softened butter and lemon curd. Roll tightly into a log, slice into rolls, and place in a baking dish. Let rise for 30 minutes.
- Baking and Glazing: Preheat oven to 350°F. Bake rolls for 20–25 minutes. Whisk powdered sugar, lemon juice, and zest for glaze. Drizzle over warm rolls.
Notes
- These can be made the night before. Cover and refrigerate sliced rolls, then bake in the morning.
- For extra lemon flavor, add lemon zest to the dough or filling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
