Ingredients
1 cup whole milk, warmed to 110°F
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter, softened
1 large egg, room temperature
1/2 teaspoon salt
Zest of 1 lemon
3 1/2 to 4 cups all-purpose flour
3/4 cup lemon curd
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 large egg, beaten (for egg wash)
Instructions
1-Roll out the dough: Roll out the elastic dough with no stress.
2-Spread the curd: Spread the curd for citrus zing.
3-Slice the rolls: Slice into tight rolls to avoid gaps.
4-Second rise: Allow the second rise until they puff like clouds.
5-Bake: Bake until buttery aroma fills the kitchen.
6-Glaze: Apply glaze so it melts in for fluffy heaven.
Last Step:
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🔑 Always proof yeast in warm milk until foamy to avoid flat rolls.
🥚 Use room temperature egg and softened butter for smooth mixing and even rise.
⚖️ Spread a thin layer of lemon curd to prevent soggy dough.
- Prep Time: 30 minutes
- Rise Time: 1.5-2.5 hours
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg