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Tue, Apr 29 2014 post by Tina From mommyskitchen.net

Lemon Strawberry Sweet Rolls

Normally when I bake sweet rolls I usually prepare a cinnamon variety. Since its spring I wanted to create a spring like recipe, so I came up with these delicious Lemon Sweet Rolls W/...

Lemon Sweet Rolls With Lemon Curd Filling

Normally when I bake sweet rolls I usually prepare a cinnamon variety. Since its spring I wanted to create a spring like recipe, so I came up with these delicious Lemon Sweet Rolls W/Lemon Curd Filling. My daughter loves anything lemon, so it was no surprise that she loved these rolls.  

I used Rhodes Frozen Bread dough for the sweet roll dough and a homemade lemon curd for the filling along mixed with cream cheese. Rhodes frozen dough is perfect for baking, and taste just as good and bakes up soft and fluffy just like a homemade yeast bread.

Lemon Sweet Rolls With Lemon Curd Filling

The lemon curd filling is really easy to make, but you can also use store bought if you're in a pinch for time. I mixed the lemon curd with softened cream cheese and used that as the filling. I was unsure how it all would come together, but in the end the rolls turned out fabulous. 


These delicious Lemon Sweet Rolls would be perfect for breakfast, brunch or the upcoming Mother’s Day Holiday. I know as a mom I would sure love to have a big pan of these for my Mother’s day breakfast. These rolls are quick, easy and sure to satisfy the lemon lover in your house.

Lemon Sweet Rolls With Lemon Curd Filling

These are the ingredients you will need:  One loaf Rhodes Frozen Bread Dough (thawed), one recipe lemon curd (recipe below), softened cream cheese, powdered sugar, lemon extract and milk.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Homemade Lemon Curd is simple to make, but you can use store bough lemon curd if you’re in a pinch for time.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Start by making the lemon curd. Mix the eggs, lemon juice, sugar and butter together in a glass bowl and cook over a water bath whisking constantly until the mixture thickens and gets creamy. You will know the mixture is thick enough when the lemon curd coats the back of a spoon. Transfer to another bowl and set aside to cool. Cool the lemon curd in the refrigerator for at least one hour.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Lightly grease a 13x9 inch baking dish with baking spray or butter and set aside.  Spray counter with non-stick cooking spray. Roll the bread dough into a 10x15 –inch rectangle or as close as you can roll it out to that size.

 

 

Lemon Sweet Rolls With Lemon Curd Filling
Mix the 2/3 cup lemon curd together with 4 ounces softened cream cheese. Spread the lemon cream cheese mixture to within one inch of the dough on all sides.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Roll up tightly starting with the long side (15 inch). Using a sharp knife or dental floss, cut into 12 -14 equal pieces. Place each roll cut side down on a prepared 9x13 inch baking pan. Spray a piece of plastic wrap with non stick spray and place over rolls.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Let the rolls rise until double in size.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until lightly golden brown. Remove from the oven and let rolls cool on a baking rack.

 

 

Lemon Sweet Rolls With Lemon Curd Filling

Combine the glaze ingredients and drizzle over warm sweet rolls. 

 

Print

Lemon Sweet Rolls

Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Lemon Sweet Rolls
5.0 / 5  (1 vote, 10 reviews )

Ingredients

1 – loaf Rhodes Frozen Bread Dough, thawed
2/3 – cup lemon curd (recipe below)
4 – ounces cream cheese, softened

Lemon Curd Filling:
3 - whole eggs 
1/3 - cup fresh lemon juice 
½ - cup sugar
1 – tablespoon butter

Glaze:
1 ½ - cups powdered sugar
1 /2 – teaspoon lemon extract
2 – 3 tablespoon milk
1 – teaspoon lemon zest

Instructions

Start by making the lemon curd filling. Mix the eggs, lemon juice, sugar and butter together in a glass bowl and cook over a water bath whisking constantly until the mixture thickens and gets creamy.
You will know the mixture is thick enough when the lemon curd coats the back of a spoon. Transfer to another bowl and set aside to cool. Cool the lemon curd in the refrigerator for at least an hour and then mix together with the cream cheese until blended; set aside.
Lightly grease a 13x9 inch baking dish with baking spray or butter and set aside. Spray counter with non-stick cooking spray. Roll the bread dough into a 10x15 –inch rectangle or as close as you can roll it out to that size.
Spread the lemon cream cheese mixture to within one inch of the dough on all sides. Roll up tightly starting with the long side (15 inch). Using a sharp knife or dental floss, cut into 12 -14 equal pieces. Place each roll cut side down on a prepared 9x13 inch baking pan.
Spray a piece of plastic wrap with non stick spray and place over rolls. Let the rolls rise until double in size. Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until lightly golden brown.

Remove from the oven and let rolls cool on a baking rack. Combine the glaze ingredients and drizzle over warm sweet rolls.
Servings: 12

10 Comments

Kentuckylady717 said on Jan 08, 2015
These look delicious and I do want to make these....they are easy enough......thanks for posting it....
ColleenB. said on Jan 23, 2015
Yum. Was wondering how long the lemon curd will last in the frig and looks like it makes about 1/2 pint.
Stacie said on Feb 02, 2015
Colleen, we'd give the lemon curd about a week in the fridge tops.
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