Lemon Sweet Rolls
Servings: 18 rolls
Calories: 309cal
Ingredients
Homemade Lemon Curd
- ½ cup lemon juice 125g
- ½ cup granulated sugar 113g
- 3 large eggs
- 6 Tablespoons unsalted butter 85g
Dough
- ¾ cup warm water 190g
- 2 ¼ teaspoon active dry yeast 1 packet. 8g
- 1 teaspoon salt
- ½ cup granulated sugar divided. 118g
- ¼ cup buttermilk 67g
- 1 large egg
- ⅓ cup vegetable oil 68g
- 4 ½ cups all purpose flour 722g
Lemon Cream Cheese Frosting
- 4 ounces brick style cream cheese 113g
- 3 Tablespoons unsalted butter softened at room temperature. 42g
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ¼ teaspoon pure vanilla extract
- 1 cup powdered sugar 120g
Instructions
Make the Lemon Curd
- To make the lemon curd, combine the lemon juice and sugar in a saucepan, whisk well, then add in the eggs. Heat over medium-low heat and start to whisk in the butter.1/2 cup lemon juice, 1/2 cup granulated sugar, 3 large eggs, 6 Tablespoons unsalted butter
- Allow the mixture to bubble for about 2-3 minutes until starting to thicken before removing from heat. Allow to cool (you can transfer into a mason jar after it has cooled a bit to continue chilling in the fridge).
Make the Dough
- Grease and line the casserole dish and set aside.
- To make the dough, combine the warm water, yeast, salt, and 2 Tablespoons of the sugar in a large bowl.3/4 cup warm water, 2 1/4 teaspoon active dry yeast, 1 teaspoon salt
- Allow the mixture to "proof" (bubble) for 5 minutes before continuing with the recipe.
- Add the remaining 6 tablespoons sugar, buttermilk, egg, and vegetable oil and stir well.1/4 cup buttermilk, 1 large egg, 1/3 cup vegetable oil
- Add in the flour, 1 cup at a time, until well incorporated.4 1/2 cups all purpose flour
- Knead the dough for 5 minutes, then cover the bowl with a clean kitchen towel and allow to rise, about an hour.
- Punch down the dough and then roll out on a floured surface into a large rectangle about 1/2" thick. (Use flour to prevent the dough from sticking to the rolling pin as well.)
- Spread the lemon curd over the rolled dough and then roll one long side of the rectangle towards the other, forming a tight log.
- Cut the log into 2" sections to form the sweet rolls.
- Place the buns in the prepared casserole dish and cover with foil, allowing to rise one last time, approximately 1-2 hours.
- Heat the oven to 350F and bake the rolls for 17 minutes.
Lemon Cream Cheese Icing
- Start the icing while the lemon rolls are baking. Beat the cream cheese with an electric mixer until smooth. Add the butter and continue mixing until combined. Add the lemon juice, zest, vanilla extract, and powdered sugar and beat until combined.4 ounces brick style cream cheese, 3 Tablespoons unsalted butter, 1 cup powdered sugar, 1 Tablespoon lemon zest, 2 Tablespoons lemon juice, 1/4 teaspoon pure vanilla extract
- Use an icing spatula to spread the icing over the top of the baked rolls. You may have extra icing, which I like to serve on the side.
Video
Notes
- Be sure to check the expiration date on your yeast. If it does not bubble or foam when combined with warm water and sugar then it is no longer active or "alive" and your dough will not rise properly.
- You can easily substitute with a store-bought jar of lemon curd to make this recipe quicker if preferred. I highly recommend sticking to fresh lemons for this recipe as the flavor is superior and the star of this dish. You will need about 2 1/2 lemons to yield 1/2 cup of juice called for in the lemon curd portion of this recipe.
Nutrition
Serving: 1roll | Calories: 309cal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 168mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg
