Ingredients
¾ cup warm milk (110°F)
2 tbsp granulated sugar
2¼ tsp active dry yeast (one ¼-oz packet)
3 cups all-purpose flour
1 tsp salt
1 tbsp lemon zest, plus more for garnish
¼ cup unsalted butter, melted and cooled
1 large egg, at room temperature
½ cup lemon curd (homemade or store-bought like Bonne Maman)
2 cups powdered sugar
2 tbsp fresh lemon juice
Instructions
1-Activate the yeast: Stir yeast and sugar into warm milk (110°F); wait 5-10 minutes until frothy with tiny bubbles.
2-Make the dough: Combine dry ingredients and lemon zest, add yeast mixture, melted butter, and egg; knead 5-7 minutes until smooth and springy.
3-First rise: Place dough in oiled bowl, cover, and let rise in warm spot 45-60 minutes until doubled; test with floured finger indent that slowly fills.
4-Roll and fill: Punch down dough, roll to 12×9-inch rectangle, spread thin lemon curd leaving 1/2-inch border.
5-Shape the rolls: Roll tightly from long side into log; slice into 12 pieces using unflavored floss.
6-Second rise: Place rolls in greased 9×13-inch dish, cover, and let rise 20-30 minutes until puffy.
7-Bake: Bake at 350°F for 22-25 minutes until tops are lightly golden and filling bubbles at edges.
8-Glaze and serve: Cool 5-10 minutes, then drizzle with lemon glaze.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Test yeast by ensuring frothy bubbles after 5-10 minutes.
🍋 Use room-temperature ingredients and keep dough slightly tacky, not sticky.
🔥 Double rise ensures pillowy soft centers; don’t skip.
- Prep Time: 25 minutes
- Rising Time: 1 hour 5 minutes - 1 hour 30 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 roll
- Calories: 282 kcal
- Sugar: 28g
- Sodium: 236mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 27mg