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Fluffy and exquisitely tender, these Lemon Sweet Rolls are swirled with both lemon sugar AND luscious lemon curd, and generously smothered in lemon cream cheese frosting!

Lemon Sweet Rolls

Fluffy and exquisitely tender, these Lemon Sweet Rolls are swirled with both lemon sugar AND luscious lemon curd, and generously smothered in lemon cream cheese frosting!
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 5 hours
Course Breakfast
Cuisine American
Servings 12 Rolls

Ingredients
  

Lemon Curd:

  • 6 egg yolks
  • 1 whole egg
  • ¾ cup granulated sugar
  • ⅓ cup + 2 Tablespoons freshly-squeezed lemon juice
  • 2 Tablespoons lemon zest
  • Pinch of salt
  • 3 Tablespoons unsalted butter, cut into half-inch pieces

Dough:

  • ¼ cup warm water*
  • 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
  • 1 teaspoon granulated sugar
  • ¼ cup instant vanilla pudding mix
  • 1 cup milk, warmed in microwave for 30-40 seconds
  • ⅓ cup unsalted butter, melted
  • 1 Tablespoon Greek yogurt or sour cream
  • 1 egg
  • ½ teaspoon salt
  • 3-3 ¼ cup all-purpose flour

Lemon Sugar Filling:

  • 4 Tablespoons salted butter, softened
  • ⅔ cup granulated sugar
  • 2 Tablespoons lemon zest

Lemon Cream Cheese Frosting:

  • 5 ounces cream cheese, softened
  • 5 Tablespoons unsalted butter, softened
  • 2 Tablespoons freshly-squeezed lemon juice
  • 1 Tablespoon corn syrup
  • 2 teaspoons vanilla
  • ⅛ teaspoon salt
  • 2 cups powdered sugar

Instructions
 

Make the Lemon Curd:

  • In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened to a pudding-like consistency. This should take about 3-5 minutes minutes.
  • Immediately strain the curd through a fine-mesh strainer into a shallow bowl (for quicker cooling). Allow to cool at room temperature for 1 hour before placing in the refrigerator to cool completely.

Make the Dough:

  • In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, and salt, beating until fully combined.
  • Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too sticky, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
  • Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
  • After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin (dusted in flour), roll it out to an 18-by-12-inch rectangle. Sprinkle extra flour onto the dough if it begins to stick to the rolling pin.
  • Make the lemon sugar filling by combining the butter, sugar and lemon zest together in a bowl. Spread the filling evenly over the entire surface of the dough. Transfer 1/2 cup of the lemon curd to another bowl--save for later. Spoon the rest of the lemon curd on top of the lemon sugar filling. Make sure to spread evenly. Roll dough tightly into a log, ending with the seam side down.**
  • Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.

*If Baking Immediately

  • Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.

*Or...If You Want to Bake the Rolls the Next Day

  • Place covered rolls in the refrigerator for up to 20 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.***

Baking:

  • For either version, bake at 350ºF for 25-30 minutes, or until the rolls are golden brown. While the rolls bake, prepare the cream cheese frosting.

Make the Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium speed for about 1 minute. Add the lemon juice, corn syrup, vanilla, and salt, and beat until combined. Gradually add the powdered sugar, a half cup at a time, beating until well incorporated. Scrape down sides of the bowl, if necessary.
  • Once the rolls have baked, remove from the oven. Allow to rest/cool for 20 minutes.
  • Spread the cream cheese frosting over the cinnamon rolls. Take the reserved lemon curd, drop teaspoonfuls on the tops of each roll, then use a knife or spatula to swirl it into the frosting. Serve immediately.
  • Rolls are best eaten fresh, but will keep in an airtight container in the refrigerator for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.

Notes

*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.
**I found that the best technique is to LIFT and roll the dough on top of itself instead of using a pushing action. This will keep the lemon curd from smushing out.
***My rolls usually rise slowly when they're in the refrigerator overnight. If they're already doubled in size the next morning, just let them sit at room temperature for about 30 minutes to take the chill off, then bake.