Lemon Curd Sweet Rolls

Make lemon curd first, as it needs to chill for several hours.

Set up a double boiler with a pot and a stainless steel bowl.

Squeeze lemons to get 0.5 cup of lemon juice (about 2.5 lemons).

In the bowl, whisk together 2 whole eggs and 2 egg yolks.

Add 2/3 cup sugar, 0.5 cup lemon juice, and a pinch of salt to the eggs and whisk together.

Place the bowl over the pot of warm water and cook over medium-high heat, whisking until thickened (about a few minutes).

Once thickened to a pie filling consistency, remove from heat.

Add 1 stick of unsalted butter (cut into pieces) to the curd and whisk until melted and smooth.

Transfer the lemon curd to a sealable container and refrigerate for 1.5 to 2 hours.

Prepare the cinnamon roll dough (link to previous video for dough recipe).

Omit 1 teaspoon of cinnamon from the dough recipe.

Turn the oven on to keep warm and place the dough inside to rise.

Flour the countertop and form the dough into a rectangle.

Spread 1/2 stick softened butter over the dough.

Pour lemon curd over the buttered dough, spreading it close to the edges.

Roll the dough tightly, pinching the edges to seal in the curd.

Slice the rolled dough into 12 pieces (cut each half into thirds).

Place the rolls in a greased pan with seams facing down.

Cover the rolls with a towel and let them rise for 30 minutes.

Preheat the oven to 350°F and bake the rolls for 30 minutes.

Equipment Needed

Spice Level:

Allergens