Lemon Sweet Rolls with Lemon Curd Glaze Recipe

Introduction

These lemon sweet rolls are soft, tender, and bursting with bright citrus flavor. Filled with luscious lemon curd and topped with tangy lemon glaze, they make a delightful treat for breakfast or dessert. Perfect for sharing with family and friends on any occasion.

Ingredients

• ½ cup water (lukewarm, 110-115°F)
• ¾ cup milk (or unsweetened coconut milk, lukewarm, 110-115°F)
• ¾ cup granulated sugar
• ½ cup unsalted butter, very soft or melted
• 1 large egg, at room temperature
• 1 teaspoon salt
• 4½ cups all-purpose flour, plus more for dusting
• 2 tablespoons instant yeast
• 10 ounces lemon curd
• 1 cup powdered sugar
• ¼ teaspoon lemon flavoring (optional)
• 3-4 tablespoons milk (or unsweetened coconut milk)

Instructions

1. Step 1: In a large mixing bowl, combine lukewarm water and milk. Add granulated sugar and stir. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
2. Step 2: Add softened butter, room temperature egg, and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface.
3. Step 3: Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Step 4: Punch down the dough and roll it into a 12×18 inch rectangle. Spread lemon curd evenly over the surface, leaving a ½-inch border. Tightly roll up the dough from a long edge and pinch to seal.
5. Step 5: Cut the log into 12 equal rolls and place cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 30-45 minutes until puffy.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes.
7. Step 7: Whisk together powdered sugar and lemon flavoring. Gradually add milk, one tablespoon at a time, until a smooth, pourable glaze forms. Drizzle generously over the warm rolls.

Tips & Variations

• Use fresh lemon zest in the dough or glaze for extra brightness.
• Substitute coconut milk for dairy milk to make these rolls dairy-free.
• To enhance flavor, brush the rolls with melted butter right after baking before adding the glaze.
• For a twist, sprinkle finely chopped toasted nuts on top of the glaze.

Storage

Store the lemon sweet rolls in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and continuing with the recipe.

What can I use instead of lemon curd?

If lemon curd isn’t available, you can use apricot jam or any citrus marmalade for a similar tangy filling.

Lemon Sweet Rolls with Lemon Curd Glaze Recipe

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These Lemon Sweet Rolls are soft, fluffy, and bursting with bright lemon curd flavor. Perfect for a sweet breakfast or brunch treat, they feature a tender yeast dough rolled with tangy lemon curd and topped with a silky lemon glaze. This recipe yields a dozen delightful rolls that are golden-baked and generously drizzled with sweet lemon icing.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• ½ cup water (lukewarm, 110-115°F)
• ¾ cup milk or unsweetened coconut milk (lukewarm, 110-115°F)
• ¾ cup granulated sugar
• ½ cup unsalted butter, very soft or melted
• 1 large egg, at room temperature
• 1 teaspoon salt
• 4½ cups all-purpose flour, plus more for dusting
• 2 tablespoons instant yeast

Filling

• 10 ounces lemon curd

Glaze

• 1 cup powdered sugar
• ¼ teaspoon lemon flavoring (optional)
• 3–4 tablespoons milk or unsweetened coconut milk

Instructions

1. Activate yeast mixture: In a large mixing bowl, combine lukewarm water and milk. Stir in granulated sugar until dissolved. Sprinkle the instant yeast over the surface and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix dough ingredients: Add the softened butter, room temperature egg, and salt to the yeast mixture. Gradually incorporate the flour, mixing continuously until a shaggy dough forms that starts to pull away from the bowl.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead it with your hands for 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
5. Shape and fill rolls: After the dough has risen, punch it down to release the air. Roll it out into a 12 by 18-inch rectangle on a floured surface. Evenly spread the lemon curd across the dough, leaving a ½-inch border around the edges. Starting from one long side, tightly roll the dough into a log, pinching the seam to seal.
6. Cut and second rise: Slice the rolled log into 12 equal-sized rolls. Arrange the rolls cut-side up in a greased 9 by 13-inch baking pan. Cover and allow them to rise again for 30 to 45 minutes until puffy.
7. Bake rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until they turn a beautiful golden brown on top. After baking, let them cool in the pan for about 10 minutes before glazing.
8. Prepare lemon glaze: In a bowl, whisk together the powdered sugar and lemon flavoring (if using). Gradually add the milk one tablespoon at a time, mixing until a smooth, pourable glaze forms.
9. Glaze and serve: Drizzle the lemon glaze generously over the warm rolls. Serve immediately for best flavor and texture.

Notes

• For a dairy-free version, substitute dairy milk with unsweetened coconut milk in both dough and glaze.
• Make sure water and milk are lukewarm but not hot to avoid killing the yeast.
• If lemon flavoring is unavailable, you can increase the lemon curd amount slightly in the filling for a stronger flavor.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat rolls gently in the microwave or oven before serving to revive freshness.

Keywords: lemon sweet rolls, lemon rolls, lemon curd rolls, breakfast rolls, sweet yeast rolls, baked lemon rolls