Description
Delightful Lemon Curd Sweet Rolls featuring a soft, fluffy dough filled with tangy lemon curd and topped with a zesty lemon glaze. Perfect for breakfast or a sweet treat.
Ingredients
Scale
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
- 1 teaspoon vanilla extract
Filling
- 1/2 cup lemon curd
- 1/4 cup unsalted butter, softened
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon milk
Instructions
- Activate yeast: In a large bowl, combine the warm milk and active dry yeast. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make dough: Add granulated sugar, melted butter, eggs, vanilla extract, and salt to the yeast mixture. Gradually mix in the flour until a soft dough forms. Knead the dough for 5 to 7 minutes until it is smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Shape rolls: Roll the risen dough into a 12×8 inch rectangle. Spread softened butter evenly over the surface, then spread lemon curd on top. Starting from the long side, roll the dough tightly into a log.
- Cut and arrange: Slice the rolled dough into 8 equal pieces. Place the rolls cut side up in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are lightly golden on top.
- Prepare glaze: While the rolls are warm, whisk together powdered sugar, fresh lemon juice, and milk to create a smooth glaze.
- Glaze and serve: Drizzle the lemon glaze over the warm rolls. Serve immediately for best flavor.
Notes
- For extra flavor, add a teaspoon of lemon zest to the dough or glaze.
- Rolls are best served warm but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to restore softness and warmth.
