Lemon Curd Sweet Rolls with Cream Cheese Frosting
User Reviews
4.9
42 reviews
Excellent
Lemon Curd Sweet Rolls with Cream Cheese Frosting
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Lemon Curd Sweet Rolls are easy to make with buttery dough, lemon curd and lemony butter-sugar filling, and cream cheese frosting!
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Ingredients
For the Dough:
- 2 1/2 teaspoons active yeast , 1 envelope or 1/4 ounce
- 3/4 cup milk , warmed to about 100 degrees, warm but not hot on the inside of your wrist
- 1/2 cup unsalted butter , (1 stick) softened at room temperature for an hour
- 2 large eggs
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 lemon , zested
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
For the Sticky Lemon Filling:
- 3/4 cup sugar
- 1 lemon , zested
- 4 tablespoons unsalted butter , (1/2 stick) very soft
- 1/8 teaspoon freshly-ground nutmeg
- 1/4 cup lemon juice , from 2 lemons
- 1/2 cup lemon curd
For the Lemon Cream Cheese Glaze:
- 1 lemon , zested and juiced
- 8 ounces cream cheese , softened
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions
For the Dough:
- Sprinkle the yeast over the warmed milk. Let it sit for five minutes (you want it to look foamy).
- On low speed, mix the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk mixture.
- Add in the salt and nutmeg.
- Quickly add in the remaining flour to make a soft yet sticky dough.
- Switch to the dough hook and knead at low speed for about 5 minutes. The dough should become smooth, pliable, and stretchy.
- In a lightly greased bowl put the dough in. Coat with a light layer of oil.
- Cover with plastic wrap and a kitchen towel.
- Let the dough rise for 1 hour or until doubled.
For the Sticky Lemon Filling:
- Clean your stand mixer.
- Add the sugar and lemon and mix for 15-20 seconds just to combine the two and bruise the lemon zest.
- Add the butter and nutmeg and whip until thick and creamy.
- Slowly add the lemon juice and whip until fully combined.
Assemble the Rolls:
- You will do this twice:
- Butter a 13x9-inch baking dish.
- On a floured surface, roll half of the dough into a 10 x 15 inch rectangle.
- Spread the with half the lemon curd.
- Then layer on half of the sticky lemon filling.
- Roll the dough up tightly, moving from one end to the other and pulling tight as you go.
- Using a thread, wrap the thread around the dough in 1 inch to 1 1/2 inch increments, loop and pull (just like the first step in tying a shoelace).
- Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
- Repeat with the second half of the dough.
- Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Bake the Rolls:
- Heat the oven to 350 degrees.
- Place the risen rolls in the oven and bake for 30-35 minutes, until lightly browned.
Glaze:
- While your rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy.
- Add the powdered sugar and blend until smooth and creamy.
- Let the rolls rest for a good 10-15 minutes.
- Drizzle the glaze over the rolls.
- Add more zest if you would like.
Notes
- Recipe adapted from thekitchn
- thekitchn
- Making it ahead? If you want to make these the day before, refrigerate the rolls before the final rise. Let them rise for an hour in the morning before baking.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
103mg
(4%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
341IU
(7%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 103mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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