I appreciate how these rolls combine the comforting texture of classic sweet rolls with a refreshing lemon twist. The dough turns out soft and pillowy, while the lemon curd adds a vibrant, slightly tart contrast. I also enjoy how the glaze melts into the warm rolls, creating a delicate sweetness that ties everything together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2/3 cup (163 g) whole milk, warmed to 100–110°F 5 tablespoons granulated sugar, divided 1 packet (2 1/4 teaspoons) active dry yeast 2 large eggs, room temperature 3 cups (375 g) all-purpose flour 1/2 cup (1 stick / 113 g) unsalted butter, room temperature, cut into pieces 1 teaspoon kosher salt 3/4 cup (240 g) lemon curd 1 cup (125 g) confectioners’ sugar 2–3 tablespoons whole milk (for glaze)
Directions
Dough
Activate the yeast: In a medium bowl, I combine the warm milk and 1 tablespoon of sugar. I sprinkle the yeast over the milk and whisk gently. I let it sit for about 5 minutes until foamy.
Add eggs: I whisk in the eggs until smooth.
Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, I combine the remaining sugar, flour, and salt.
Combine and add butter: With the mixer running on low speed, I pour in the milk mixture. I add the butter pieces one at a time, allowing each piece to blend in before adding the next.
Knead: I knead on medium speed for 1 minute, then increase to medium-high and knead for about 5 minutes until the dough becomes smooth and elastic.
First rise: I transfer the dough to a greased bowl, rolling it to coat all sides. I cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Roll out: Once risen, I punch down the dough and turn it onto a lightly floured surface. I roll it into a 10×15-inch rectangle, about 1/4-inch thick.
Add filling: I evenly spread the lemon curd over the entire surface.
Rolling, Cutting, Baking
Prepare pan: I spray a 9×13-inch baking dish with nonstick cooking spray.
Roll and cut: Starting from the long edge, I tightly roll the dough into a log. Using a sharp knife, I cut it into 12 equal rolls.
Second rise: I place the rolls cut-side up in the prepared pan and let them rise in a warm place until doubled, about 45 minutes to 1 hour.
Bake: I preheat the oven to 350°F and bake the rolls for 25–30 minutes, until lightly golden brown. I let them cool for at least 5 minutes on a wire rack.
Glaze
Make glaze: In a small bowl, I whisk together the confectioners’ sugar and milk until smooth.
Finish: I drizzle the glaze generously over the warm rolls before serving.
Servings and Timing
Servings: 12 Prep time: 30 minutes Rise time: 1 hour 45 minutes to 2 1/2 hours Bake time: 25–30 minutes Total time: Approximately 2 hours 45 minutes
Variations
I sometimes add lemon zest to the dough for extra citrus aroma. If I want a richer topping, I mix a little cream cheese into the glaze. For a berry twist, I add a thin layer of raspberry preserves along with the lemon curd before rolling. I also enjoy sprinkling a bit of coarse sugar on top before baking for added texture.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual rolls in the microwave for about 15–20 seconds or in a 300°F oven for 8–10 minutes. I can also freeze the baked rolls for up to 2 months and thaw before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I sometimes let the dough rise overnight in the refrigerator. I bring it to room temperature before rolling and shaping.
What if my yeast does not foam?
If the yeast does not foam, I know the milk may have been too hot or the yeast expired. I start again with fresh yeast.
Can I use homemade lemon curd?
Yes, I often use homemade lemon curd for even fresher flavor.
How do I know when the rolls are fully baked?
I look for a light golden color on top and check that the center rolls are cooked through and no longer doughy.
Can I freeze the rolls before baking?
Yes, I assemble the rolls and freeze them before the second rise. When ready to bake, I thaw and allow them to rise before placing them in the oven.
Conclusion
I find these lemon sweet rolls to be the perfect balance of soft, buttery dough and bright citrus flavor. The tangy lemon curd swirl and sweet glaze make them feel special without being overly complicated. Whether I serve them for brunch or dessert, they always bring a fresh and cheerful touch to the table.
Lemon sweet rolls made with soft homemade dough, filled with bright lemon curd, and topped with a smooth vanilla glaze. These fluffy citrus rolls are perfect for brunch, spring gatherings, or weekend baking.
Author:Ella
Prep Time:30 minutes
Cook Time:25–30 minutes
Total Time:2 hours 45 minutes
Yield:12 servings
Category:Breakfast / Brunch
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Dough
⅔ cup (163 g) whole milk, warmed to 100–110°F
5 tablespoons granulated sugar, divided
1 packet (2 ¼ teaspoons) active dry yeast
2 large eggs, room temperature
3 cups (375 g) all-purpose flour
½ cup (1 stick / 113 g) unsalted butter, room temperature, cut into pieces
1 teaspoon kosher salt
Filling
¾ cup (240 g) lemon curd
Glaze
1 cup (125 g) confectioners’ sugar
2–3 tablespoons whole milk
Instructions
1. Activate the Yeast
In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk lightly. Let sit for about 5 minutes, until foamy.
2. Add Eggs
Whisk eggs into the milk mixture until smooth.
3. Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine remaining 4 tablespoons sugar, flour, and salt.
Add the milk mixture. With the mixer on low speed, add butter one piece at a time, mixing well between additions.
4. Knead
Knead on medium speed for 1 minute, then increase to medium-high and knead until smooth and elastic, about 5 minutes.
5. First Rise
Transfer dough to a greased bowl, turning to coat all sides. Cover with plastic wrap.
Let rise in a warm place until doubled in size, about 1 to 1½ hours.
6. Roll & Fill
Punch down the dough and turn onto a lightly floured surface. Roll into a 10×15-inch rectangle (about ¼-inch thick).
Spread lemon curd evenly over the surface.
7. Roll & Cut
Starting from the long edge, roll the dough tightly into a log.
Cut into 12 rolls using a sharp knife.
8. Second Rise
Place rolls cut side up into a greased 9×13-inch baking dish. Cover and let rise again until doubled, about 45–60 minutes.
9. Bake
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, or until lightly golden brown. Cool for at least 5 minutes.
10. Glaze
In a small bowl, whisk confectioners’ sugar and milk until smooth.
Drizzle glaze over warm rolls and serve.
Notes
Ensure milk is not too hot to avoid killing the yeast.
For stronger lemon flavor, add 1 teaspoon lemon zest to the glaze.
Rolls can be prepared the night before and refrigerated before the second rise.
Store leftovers in an airtight container for up to 3 days.
