Go Back
Print
lemon curd sweet buns

Lemon Curd Filled Sweet Buns

Delicious pillowly sweet rolls filled with creamy lemon curd and covered in frosting

Course Breakfast, Dessert
Keyword lemon, sweet buns
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Servings 12
Author Laura Crawford

Ingredients

  • 1/3 Cup Warm Milk
  • 2 Tablespoons Butter
  • 1/4 Cup of Sugar
  • 2 1/4 Teaspoons Quick Rise Yeast
  • 1 Egg beaten
  • 3 1/2 Cups of All-Purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 2 Teaspoons Softened Butter for greasing the pan

Filling:

  • 1 Cup Lemon Curd

Frosting:

  • 4 Tablespoons softened butter
  • 4 Tablespoons softened cream cheese
  • 2 Cups powdered Icing Sugar
  • 1/2 Teaspoon Vanilla
  • 1-3 Tablespoons of Half and half or cream depending on consistency

Instructions

  1. Measure yeast and sugar into the bowl of the stand mixer.
  2. Heat the milk until warm and stir in the 2 tablespoons of butter. It’s alright if the butter doesn’t melt entirely.
  3. Pour over the yeast and sugar in the mixing bowl and allow the yeast to foam up.
  4. Add the egg.
  5. With the dough hook on add 2 cups of flour and start mixing on low or 2 speed.
  6. Once mixing add in the last 2 cups of flour with the salt.
  7. Knead for 4 – 8 minutes on the 2 speed until the dough is a smooth and elastic ball (bounces back when gently indented) and the sides of the mixing bowl are clean.
  8. Oil a large mixing bowl.
  9. With clean hands, shape the dough into ball and place into the oiled bowl.
  10. Cover and allow to rise until doubled in size. 30 – 60 minutes.
  11. Generously butter a 9″ x 13″ baking pan with 2 teaspoons of softened butter (best done by hand).
  12. Punch down the dough.
  13. Roll the dough out on a lightly oiled surface to a 12″ x 15″ rectangle with an even thickness.
  14. Spread the lemon curd evenly on the dough, leaving a 1/2″ border at the far end for sealing.
  15. Carefully roll the long side of the dough away from you and seal the edge (with a little water from your finger along the edge can help the dough to stick).
  16. Cut in 12 equal pieces (about an 1″ each) with a floured, serrated knife.
  17. Place in buttered baking dish.
  18. Cover and allow to rise for 30 minutes.
  19. Preheat the oven to 375 degrees.
  20. Bake for 25 (20-30 depending on oven) minutes, until the rolls are brown and evenly cooked through.
  21. Remove from the oven and make icing while the buns are still warm.

  22. Add powdered sugar, butter, cream cheese, vanilla and milk together to make a thick paste. Then slowly continue adding milk or cream, a teaspoon at a time, until reaching desired consistency.

  23. Spread a thin layer of the frosting on the lemon sweet within 5 minutes of coming out of the oven. Wait another 10 -20 minutes and generously spread the remaining frosting over the still warm buns.
  24. Serve warm or at room temperature.