Lemon Curd Sweet Rolls
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Are you tired of the snow? Are you tired of hearing about the snow? Trust me, I am just as tired of shoveling it! So to brighten your day, or night, I present to you…..Lemon Curd Sweet Rolls! I think they are the perfect pick me up for these long and cold winter days…..and nights. Lemons are so bright and cheerful, they just seem to scream summer!
This was the very first time that I made a yeast dough without using my bread machine…..it was quite traumatic. Just kidding, it was really simple. 😉
How to make Lemon Curd Sweet Rolls:
Start by heating your water and milk to 110 to 115 degrees…..
add the yeast…..
and let it sit for 5 to 10 minutes to proof…..
If your yeast does not puff up like this, then it is dead and you need to go buy a new jar. 😉 Now pour the yeast into the bowl of a stand mixer…..
Then add the butter, sugar, flour, salt, and egg and mix for 4 to 5 minutes to combine…..
Place dough into an oiled bowl and cover. Allow dough to rise in a warm location for about 1 and a 1/2 hours, or until doubled…..
You don’t need to be afraid of yeast dough, it is really forgiving. 🙂 Remove dough and place on a flour covered work surface. Roll dough out to a 15″ x 18″ rectangle. Spread lemon curd over dough to within 1/2″ of the edge…..
Start rolling dough from the left (long side) to the right to form a log…..
Measure and mark dough in 1 and a 1/2″ increments…..
Slice dough on the marks, and place in a 13″ x 9″ baking pan that has been sprayed with cooking spray…..
Cover and allow to rise until doubled in size, about an hour…..
Preheat oven to 350 degrees. Place rolls in the oven and bake for 15 to 20 minutes, or until golden brown and cooked through in the center…..
Whisk the glaze ingredients together in a small bowl. Add additional milk if needed to reach desired consistency. Drizzle glaze over rolls in the pan…..
My rolls shrunk up, because I grabbed the wrong sized pan. Mine was larger than 13 x 9, and I didn’t realize it until they were done. It did not affect the taste at all…..
Why you should never allow your children to paint their own bedroom!
I really wish I had some of the sweet rolls this weekend, to help cheer me up when I was painting my son’s bedroom. Those of you with small children, never let them talk you into painting their room dark red!!! Why?
Because it is REALLY time consuming to repaint it. First you have to use primer…..
Do you see that red circle on the floor? That is why there is no carpet! Okay, then you get to roll on a second coat of primer…..
Then you start painting with your chosen color…..mine is Behr “Falling Snow”, LOL. But it still isn’t covering, so you go back to Home Depot and buy another can of paint with the primer in it…..
The wall on the right has 2 coats of primer, one coat of paint, and one coat of paint with primer. The fumes are apparently getting to me, that is a very blurry photo! 😉
There were red roller marks on the ceiling, so I had to prime and repaint that as well. 🙂 I really like the color, I think I am going to repaint the entire house with it! I better bake and freeze a lot sweet rolls. 😉
Note:
I used Dickinson’s Lemon Curd in this recipe. If you would like to make your own Homemade Lemon Curd that would be awesome as well!
More delicious sweet roll recipes:
- Orange Sweet Rolls
- Cherry Sweet Rolls
- Blueberry Sweet Rolls
- Maple Bacon Sweet Rolls
- The Best Cinnamon Rolls
Enjoy!!
Lemon Curd Sweet Rolls
Ingredients
For the Sweet Rolls
- ½ cup water 110 - 115 degrees
- ¾ cups milk I used coconut milk at 110 - 115 degrees
- ¾ cups granulated sugar
- ½ cup unsalted butter very soft or melted
- 1 large egg at room temperature
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 2 Tablespoons instant yeast
- 10 ounces lemon curd Homemade or Dickinson's
For the Glaze
- 1 cup powdered sugar
- ¼ teaspoon organic lemon flavoring
- 3 - 4 Tablespoons milk I used coconut milk
Instructions
To make the Sweet Rolls:
- Heat water and milk to 110 -to115 degrees.
- Add the yeast and stir to combine.
- Allow the yeast to sit for 5 to10 minutes to foam (proof).
- Add yeast mixture to the bowl of a stand mixer.
- Add remaining ingredients, and mix for 4 to 5 minutes to fully combine.
- Place dough in an oiled bowl and cover. Allow dough to rise in a warm location for 1 and a 1/2 hours, or until doubled. My mixer has a plastic cover, so I left it in there to rise.
- Remove dough and place on a flour covered work surface.
- Roll dough out to a 15" x 18" rectangle.
- Spread lemon curd over dough to within 1/2" of the edge.
- Start rolling dough from the left (long side) to the right.
- Measure and mark dough in 1 and a 1/2" increments.
- Slice dough on the marks, and place in a 13" x 9" baking pan that has been sprayed with cooking spray.
- Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
- Place rolls in oven and bake for 15 to 20 minutes, or until golden brown and cooked through in the center.
To make the glaze:
- Whisk ingredients together in a small bowl. Add additional milk if needed to reach desired consistency.
- Drizzle glaze over rolls in the pan. Serve.
Notes
- I used Dickinson's Lemon Curd in this recipe. If you would like to make your own Homemade Lemon Curd that would be awesome as well!
Your sweet rolls always look so incredible, Lisa! One day I’ll get on it and make some. 🙂
Awww, thank you Marcie. 🙂
My mouth is completely watering. Not over the paint. 😉 I painted one wall of my old house about that same color and my sister-in-law “helped.” By “helped,” I mean she dumped over a whole cup of red paint onto my light carpet. I got ALL of it out, if you can believe that. But I’ve never let her “help” me paint again. 😛
-andi
Thanks Andi. You are so lucky that you got it out, we tried and tried with a RugDoctor but it would not come out! 🙁 My son was the one that spilled the paint, so I never let him paint again. Now he can mess up his own walls in his own house!!
P.S. Your “share” buttons don’t seem to be working.
Sylvia, have you tried hovering over them…then click on the button that pops up? I do know that my pin-it buttons on my images are not working in firefox. I hope that helps. 🙂
I can’t help it. This is one of those recipes that looks so delicious I wish it would pop out of the picture/computer screen and into real life! I am sure it is way worth any effort it takes to make.
Thank you Elizabeth, they are definitely worth the work! 🙂
Yum! I love sweet rolls…. and especially lemon curd! This looks so delicious. I wish I had one with me to go with my lonely cup of tea.
Thank you so much Amanda. 🙂
Lisa, these are absolutely gorgeous! I remember being terrified to bake with yeast but now I’m totally addicted. Also, can summer please be here? This winter has been a doozy…
Thank you so much Amy. I completely agree, this has been a winter for the record books!! 🙂
Lisa, I think I love these even more and really, I have to make these! Hang in there, my friend….Spring and better days are on the way!
Thank you Little Miss Sunshine 🙂 We had thunderstorms all day, so maybe we will move into spring soon!!!
Wow! These are amazing looking. 🙂 I was searching through cooking blogs on bloglovin and came across yours, I added you on there because I also love food and have curly hair! 😛 Look forward to more tasty treats, if your ever wanting to join in on my linky party, it’s called What We Eat Wednesdays!
Woo Hoo, more curls!! Thanks so much Alexis, I am so glad you found me. I will try to stop by. 🙂
I really do love this recipe, Lisa! It looks absolutely delicious. I can almost taste them now. I have to make these soon. Thanks for sharing! By the way, I had to paint over my son’s artwork on his wall done in permanent marker (done without permission). The art was really good, but buyers coming in at the time, would not have appreciated it.
Thank you so much Jodee, they are really delicious. We actually lost our deposit once when we moved out of a rental house. My daughter had drawn a single line in orange marker on the wallpaper in the bedroom! Those darn kids. 😉
Lisa these are incredibly beautiful! I love sweet rolls and SUPER love lemon. I am a sloppy sweet roll maker lol. I am so envious of your precise cuts and swirls! Sooooo pretty!
Did you notice the tape measure?? If I didn’t measure out the cuts, we would all be in trouble! Thanks so much Heather! 🙂
I love all things lemon, and these rolls look delectable! A perfect late winter pick-me-up!
I am a bit of a lemon addict myself Julia. Thanks so much for stopping by. 🙂
These look incredible!! Pinning and will definitely be making them 🙂
Thanks for sharing!
Hannah ♫
Thank you so much Hannah! 🙂
Mmmm…these look amazing! Just give me a cup of coffee and I’d be all set! Stopping by from Time to Sparkle
Thanks so much for stopping by Robin! 🙂
Saw these on the Thursday blog share and had to check them out! They look divine!!! Thanks for sharing!
These look delicious! Thanks for sharing them- I love lemon 🙂
Saw this at Tatertots & Jello link party and had to PIN the recipe. I love sweet rolls and anything lemony is to die for. Thanks so much! If you haven’t already, I’d love for you to link up at Link’n Blogs. 🙂
xo
Daniela
Put A Bird On It
Thanks so much Daniela! 🙂
Oh my these look so good! I have not tried homemade sweet rolls but I’m thinking I need to asap! So much yum!
I love anything to do with lemons. These look so flavour packed and fluffy. Thanks for sharing at Sweet and Savoury Sundays, I’d love you to stop by this weekend and link up!
These sweet rolls sounds delicious! Plus side, my husband hates lemons so I would get them all to myself bwahahaha!
Thanks for sharing on Foodie Friday
Sounds like a plan Adelina. I pretty much had them all to myself as well, which is dangerous. 🙂
These look amazing. At what point in the recipe would you freeze them?
I have honestly never tried to freeze them before. I have read that you can freeze them after you proof them, then let them defrost and rise before baking them. You can also bake them, then freeze them. Then you would defrost them, let them come back to room temperature and frost them. I hope that helps. 🙂
It does help, thanks so much!
Hi,
I would like to make the rolls, however instant yeast was sold out. I have bought fresh yeast,
how much do I need? Is the process still the same?
I am sorry Rose, I have no idea. I have never used fresh yeast before. 🙁 I would suggest that you google it and see what comes up. Good luck!!
Ah okay, thanks anyways! I will try it with 50 gr of fresh yeast, hope it will be fine! 🙂
Love these. Used a spread of strawberry preserves and fresh raspberries in lieu of lemon. Turned out beautifully and scrumptious.
Oooh, that sounds delicious Joyce! I will have to try that next time. 🙂
A delicious mess! At least mine was messy – I think because my homemade curd was not as thick as it could have been.
I don’t have a stand mixer, so I kneaded by hand until it felt like good dough And by the way, the dough was easy to work with and turned out tender and everything good I wanted for my sweet roll.
Yum!!