Lemon Sweet Rolls with Lemon Curd Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
