This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
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. 😉
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
Lemon Curd Sweet Rolls
For the Sweet Rolls
- 1/2 cup water 110 - 115 degrees
- 3/4 cups milk I used coconut milk at 110 - 115 degrees
- 3/4 cups granulated sugar
- 1/2 cup unsalted butter very soft or melted
- 1 large egg at room temperature
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 2 Tablespoons instant yeast
- 10 ounces lemon curd Homemade or Dickinson's
For the Glaze
- 1 cup powdered sugar
- 1/4 teaspoon organic lemon flavoring
- 3 - 4 Tablespoons milk I used coconut milk
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.
- 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!