Lemon Curd Rolls

Spring is here and I decided to make these delicious if not slightly time consuming sweet rolls. Passed some out to my favorite people for them to enjoy. Also these would be great for your Easter brunch. 

Let's get started.

Lemon Curd Rolls Printable Recipe

Ingredients for the Dough:

1/4 cup Warm Water, about 110 degrees

1 package of Active Dry Yeast

4 Cups of All Purpose Flour

1/4 Cup Granulated Sugar

1 tsp. Sugar (for the yeast)

1 tsp. Salt

1 Egg

1 Tsp. Vanilla Extract

1/2 cup Unsalted Butter, melted

3/4 cup Milk

Ingredients for the Lemon Sugar:

3/4 Cup Granulated Sugar

1 Lemon, Zested

4 Tbsp. Unsalted Butter, room temperature

1/8 Tsp. Nutmeg

1/4 Cup Lemon Juice, (from 2 lemons)

Ingredients for the Lemon Curd:

3 Lemons, zested and juiced

1 1/2 Cups Sugar

1/2 Cup Unsalted Butter, room temperature

4 Large Eggs

1/8 Tsp. Kosher Salt

Ingredients for the Glaze:

8 Oz. Cream Cheese, Softened
2 Cups Powdered Sugar
1 Tsp. Vanilla Extract

1 Lemon, zested and juiced

In a small bowl combine the warm water, 1 tsp. sugar, and the yeast. Set aside and let proof. You should be able to tell once the yeast is ready, as it starts to foam.

Using your standing mixer with the dough hook attached, in the bowl, add the flour, salt, sugar, milk, egg, melted butter, vanilla extract, and proofed yeast. Turn on your mixer to medium speed and kneed for 3-4 minutes or until the dough comes together. (This can be done by hand just mix together all of your ingredients with a wooded spoon, then start kneading by hand until the dough comes together about 8-10 minutes)

Add your dough to a greased bowl and cover with plastic wrap or a lint free kitchen towel and let rise for 1-2 hours.

While the dough is resting make your lemon curd filling.

Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter using an electric whisk and then beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Let simmer until thickened. Remove from the heat and cool completely.

Make your lemon sugar in a large bowl using an electric mixer, add the sugar and lemon zest and mix for 25 seconds.

Add in the butter and nutmeg, and whisk until it is thick and creamy. Slowly add in the lemon juice and mix for 1-2 minutes.  

Grease a 9x13 inch baking pan and set aside.

Dump out the dough onto a floured surface and roll out your dough into a 16x8 inch rectangle. Spread your lemon sugar filling mixture evenly over the dough. Then add in 1 Cup of your lemon curd. 

Roll your dough onto itself making sure to keep the filling inside and seal the edges. Cut your dough into 16 even rolls and place 12 of them  in you 9x13 inch pan. (You can freeze the leftover rolls or bake in a separate greased baking dish.)

Cover the rolls with plastic wrap or a lint free kitchen towel and let rise for half an hour.

Pre-heat your oven to 350 degrees and bake the rolls for 25-30 minutes or until golden brown on top. Let cool and glaze.

For the glaze, combine the cream cheese, powdered sugar, lemon zest and juice in a bowl. Mix with an electric mixer until you reach your desired consistency. Drizzle over the rolls, serve, and enjoy!!

Follow me on Instagram @quirkyeating

The leftover lemon curd is so delicious on top of blueberry cornmeal pancakes. Just a suggestion. 😋