Lemon Curd Rolls with Lemon Cream Cheese Frosting

Set up a double boiler. Bring about 2 inches of water to a boil in a saucepan. Make sure that the water is shallow enough so that it doesn't touch the bottom of the mixing bowl once the bowl is set on top of the saucepan. Heat on medium heat.

In the bowl, whisk together 2 whole eggs, 2 egg yolks, and 3/4 cup of granulated sugar until smooth and well combined. Reduce the heat under the saucepan so the water is at a gentle simmer, not a full boil. Using an oven mitt, place the bowl on top of the saucepan and hold it steady while you whisk vigorously and continuously, keeping the eggs moving so they thicken without scrambling.

The egg mixture will start to thicken and become frothy.

Whisk in half of the lemon juice while the bowl is still over the simmering water, continuing to whisk constantly so the mixture stays smooth and the eggs don’t curdle.

Add the remaining lemon juice and half of the cubed butter to the bowl, whisking vigorously and continuously to keep the mixture smooth. Continue adding the remaining butter a little at a time, whisking after each addition until it’s fully melted and incorporated. The curd will thicken as you whisk, and the whole process should take about 6–7 minutes. Once the lemon curd is finished, let it cool slightly at room temperature. Transfer it to an airtight container and refrigerate until fully chilled; a mason jar works well for this. It will keep in the refrigerator for up to 1 week, and it will continue to thicken as it cools, making it perfect for the lemon rolls. This can also be done in advance.

To make the dough, combine 1 cup warm milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 4 tablespoons unsalted, room-temperature butter in a large bowl. Mix everything together by hand or with a stand mixer using a dough hook, or with a bread machine set to the raw dough cycle. Knead the dough by hand for 15 minutes, with a stand mixer on medium-low speed for 10–12 minutes, or in a bread machine until the dough cycle completes.

Lightly grease a bowl with vegetable oil, place the dough inside, cover it with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours.

The dough should be puffy and almost doubled in size.

Lightly dust your work surface with flour to prevent sticking, then place the risen dough onto it.

Using a rolling pin, gently roll the dough into a rectangle measuring about 10 by 12 inches, keeping the thickness around half an inch.

Spread 1/2 cup of lemon curd evenly over the rolled‑out dough, going all the way to the edges but leaving a small border so it doesn’t spill out as you roll.

Begin rolling the dough up tightly from the long edge, keeping the spiral as even as possible. Finish with the seam side down so the roll stays closed while you slice.

Using a piece of unflavored dental floss, gently slide it underneath the rolled dough until you reach the center. Cross the ends of the floss over the top and pull them in opposite directions to slice cleanly through the dough. This method prevents the spiral from being squashed, giving you neat, even cuts without compressing the layers. After cutting the log in half, continue using the floss to divide each section into smaller rolls of equal size, ensuring uniform baking and beautiful swirls in every piece. You should end up with 8 rolls.

Spray a 9×9 square or round baking pan with nonstick spray, then place all 8 rolls inside, leaving just a little space between each one so they can expand. Cover the pan with plastic wrap and let the rolls rise in a warm spot for 30–60 minutes.

About 20 minutes before baking, preheat your oven to 375°F. Once the lemon curd rolls look puffy and are lightly touching, bake them for 15–18 minutes, until the tops are lightly golden. Allow the lemon curd rolls to cool for 12–15 minutes before frosting them.

While the rolls cool, make the frosting. In a medium bowl, combine 3 tablespoons of softened butter, 1 ounce of softened cream cheese, 1/2 teaspoon vanilla extract, 1 1/2 cups confectioners’ sugar, and 2 tablespoons of lemon juice. Mix with an electric mixer until the frosting is smooth, creamy, and spreadable.

Frost the lemon rolls while they are warm.

Lemon rolls are best served while still warm.

Enjoy!

Check out our other breakfast rolls, like our Soft Cinnamon Rolls, Caramel Pecan Sticky Buns, Soft Raspberry Rolls, and Soft Cherry Almond Rolls.