Bright, buttery, and bursting with zesty citrus, Lemon Curd Sweet Rolls are the ultimate treat for breakfast or dessert. Imagine the softest, pillowy dough wrapped around a swirl of vivid lemon curd, finished with a tangy-sweet lemon glaze that drips delightfully down the sides. This recipe is a citrus lover’s dream come true, adding a ray of sunshine to your table and promising smiles with every golden bite.
Ingredients You’ll Need
These Lemon Curd Sweet Rolls truly shine because of their simple, kitchen-staple ingredients, each playing a key role in achieving their signature softness, golden color, and vibrant lemon flavor. Here’s what you’ll need (and why each matters):
- All-purpose flour: The essential building block for a tender, chewy dough that bakes up perfectly soft.
- Granulated sugar: Adds the right touch of sweetness and helps activate the yeast for a fluffy rise.
- Instant yeast (1 packet): Speeds things along and ensures reliable lift and airy rolls every time.
- Salt: Just a pinch balances sweetness and brings out the best in all those citrus notes.
- Whole milk, warmed: Keeps the dough rich and supple for an irresistibly soft texture.
- Unsalted butter, melted: Lends a buttery flavor and moisture, contributing to that melt-in-your-mouth quality.
- Large eggs: Help bind the dough and add richness and color.
- Lemon curd (store-bought or homemade): The star of the show—supplying a bold, fresh lemon flavor and luscious texture.
- Powdered sugar: The foundation for a silky glaze that finishes the rolls with a sweet note.
- Fresh lemon juice: Delivers big citrus flavor right in the glaze, for a refreshingly tangy finish.
- Lemon zest: Pops visually and flavor-wise, giving an extra burst of sunshine in every bite.
How to Make Lemon Curd Sweet Rolls
Step 1: Make the Dough
Start your Lemon Curd Sweet Rolls by whisking together the flour, sugar, yeast, and salt in a large mixing bowl. In a separate bowl, combine the warm milk, melted butter, and eggs. Then, pour the wet ingredients into the dry and mix until a soft, shaggy dough forms. Whether you’re working by hand or with a dough hook, knead the dough for about 6–8 minutes, until it’s smooth and supple. Transfer it to a greased bowl, cover, and let it rise in a cozy, warm spot for about an hour, or until it’s doubled in size and ready to transform.
Step 2: Shape and Fill the Rolls
Once your dough has risen, gently punch it down to release any air bubbles and roll it out on a lightly floured surface to form a 10×16-inch rectangle. Spread a thick, even layer of lemon curd over the surface, leaving a half-inch border on all sides to keep things neat. Starting at the long end, roll the dough up into a tight log, then slice into 12 even rolls—each one a little pinwheel of lemony perfection.
Step 3: Second Rise
Arrange your lemony spirals in a greased 9×13-inch baking dish, leaving just a bit of space between each one. Cover them loosely and let the rolls puff up in a draft-free area for another 30–40 minutes. This secondary rise gives the Lemon Curd Sweet Rolls that signature cloud-like texture when baked.
Step 4: Bake the Rolls
Preheat your oven to 350°F (175°C) and bake the rolls for 22–25 minutes. You’re looking for a light golden hue on top—don’t overbake! The smells wafting from your oven will be out-of-this-world lemony and your kitchen will feel instantly brighter.
Step 5: Glaze and Serve
While the rolls cool just slightly, whisk together powdered sugar, fresh lemon juice, and lemon zest for a glaze that’s bright, sweet, and tangy. Drizzle generously over the warm Lemon Curd Sweet Rolls so it seeps into every crevice. Serve while they’re still a bit warm, with extra glaze on the side for anyone (like me!) who loves a double drizzle.
How to Serve Lemon Curd Sweet Rolls
Garnishes
A dusting of extra lemon zest on top will add a gorgeous pop of color, and a handful of fresh berries alongside your Lemon Curd Sweet Rolls adds a celebratory touch. If you’d like, sprinkle a tiny pinch of flaky sea salt for contrast or garnish with thin lemon slices for an elegant presentation.
Side Dishes
Serve these rolls with a fresh fruit salad for a sunny brunch, or pair with creamy Greek yogurt to temper the citrus brightness. A cup of strong black tea or creamy latte makes the perfect partner for Lemon Curd Sweet Rolls and rounds out a beautiful breakfast or afternoon snack.
Creative Ways to Present
Try arranging the rolls in a circular “flower” pattern before baking for a stunning tear-and-share pull-apart bread. For special occasions, plate each Lemon Curd Sweet Roll on a saucer with a candied lemon wheel and a drizzle of extra curd. You can even serving them in cupcake liners for easy grab-and-go treats at parties or showers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Curd Sweet Rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Their texture stays wonderfully soft, and a quick warm-up brings them right back to life.
Freezing
If you want to stash some away for a citrusy pick-me-up later, freeze baked (and cooled) rolls individually, wrapped tightly in plastic. You can also freeze the shaped, unbaked rolls in the pan—just thaw overnight in the fridge and bake fresh the next day for effortless entertaining.
Reheating
For that fresh-from-the-oven feel, pop a Lemon Curd Sweet Roll into the microwave for 15–20 seconds or warm in a 300°F (150°C) oven loosely covered with foil until heated through. If glazed before storing, add a little extra glaze before serving for the ultimate finishing touch.
FAQs
Can I use store-bought lemon curd for Lemon Curd Sweet Rolls?
Absolutely! Store-bought lemon curd works beautifully and is a fantastic time saver, though you can always go homemade for a personal touch. Just make sure it’s nice and thick to avoid runoff during baking.
Can I make the dough the night before?
Yes, you can prepare the dough and even shape the rolls ahead; simply cover and refrigerate overnight. Let them come to room temperature and puff up before baking in the morning for fresh, warm Lemon Curd Sweet Rolls with almost zero effort.
What if I don’t have instant yeast?
You can use active dry yeast in place of instant—just dissolve it in the warm milk with a half teaspoon of sugar and let it foam for 5–10 minutes before adding to the recipe. The rest of the process stays the same, and your rolls will be just as soft and fluffy.
How do I prevent the lemon curd from leaking out?
Leave a half-inch border around the edge when spreading your lemon curd and roll the dough up tightly to keep as much of that golden filling inside as possible. Chilling the filled log for 10–15 minutes before slicing can also help minimize oozing.
Can I make Lemon Curd Sweet Rolls gluten-free?
To make these rolls gluten-free, use a high-quality all-purpose gluten-free flour blend with xanthan gum. Keep an eye on the dough’s texture as it may need a bit less liquid, but you’ll still get a tasty, zesty result.
Final Thoughts
If you’re looking for a baking project that brings sunshine to your kitchen, you can’t beat Lemon Curd Sweet Rolls. Each bite is a burst of bright citrus and pillowy dough that begs to be shared (or not—we won’t judge!). Try this recipe soon, and let it be the ray of lemony brightness your day needs!
Print
Lemon Curd Sweet Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls
- Category: Breakfast or Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these Lemon Curd Sweet Rolls that are perfect for breakfast or dessert. Soft, fluffy rolls filled with tangy lemon curd and topped with a zesty lemon glaze, these treats are a citrus lover’s dream.
Ingredients
For the Dough:
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- ¾ cup whole milk, warmed
- ¼ 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
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Dough Preparation: In a large mixing bowl, combine flour, sugar, yeast, and salt. Mix warm milk, melted butter, and eggs in a separate bowl. Add wet ingredients to dry and mix until a soft dough forms. Knead for 6–8 minutes, then let rise for about 1 hour.
- Filling and Rolling: Roll out dough, spread lemon curd, roll into a log, and slice into rolls. Place in a baking dish, let rise for 30–40 minutes.
- Baking and Glazing: Bake at 350°F for 22–25 minutes. Prepare glaze by mixing powdered sugar, lemon juice, and zest. Drizzle over warm rolls before serving.
Notes
- Enhance lemon flavor with extra zest or a lemon glaze
- Prepare rolls ahead and bake the next morning
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
