Lemon Sweet Rolls (Printable Version)
Soft, tender rolls with tangy lemon filling and sweet glaze - the perfect bright addition to your breakfast or brunch spread.
# Ingredients:
→ Dough
01 -
½ cup water (110-115°F)
02 -
¾ cup milk or coconut milk (110-115°F)
03 -
¾ cup granulated sugar
04 -
½ cup unsalted butter, very soft or melted
05 -
1 large egg, room temperature
06 -
1 teaspoon salt
07 -
4½ cups all-purpose flour
08 -
2 tablespoons instant yeast
→ Filling
09 -
10 ounces lemon curd
→ Glaze
10 -
1 cup powdered sugar
11 -
¼ teaspoon lemon flavoring
12 -
3-4 tablespoons milk or coconut milk
# Steps:
01 -
Heat water and milk to 110-115°F. Mix with yeast and let proof for 5-10 minutes until foamy.
02 -
Place yeast mixture in stand mixer bowl. Add remaining dough ingredients (sugar, butter, egg, salt, and flour). Mix for 4-5 minutes until thoroughly combined and dough is smooth.
03 -
Transfer dough to an oiled bowl, cover, and let rise for 1½ hours until doubled in size.
04 -
On a floured surface, roll dough to a 15x18 inch rectangle with even thickness.
05 -
Spread lemon curd evenly over the dough, leaving a ½ inch border around all edges.
06 -
Starting from the long side, tightly roll the dough into a log. Cut into 1½ inch slices using a sharp knife or unflavored dental floss.
07 -
Place rolls in a greased 13x9 baking pan, leaving space between each roll. Cover and let rise for 1 hour until doubled in size.
08 -
Preheat oven to 350°F. Bake rolls for 15-20 minutes until golden brown on top.
09 -
While rolls are baking, mix powdered sugar, lemon flavoring, and milk until smooth, adjusting consistency as needed.
10 -
Allow rolls to cool slightly before drizzling glaze over the warm rolls. Serve warm.
# Notes:
01 -
Can use store-bought or homemade lemon curd.
02 -
Dough can be made ahead and refrigerated overnight for second rise.
03 -
Let rolls cool slightly before glazing for best results.