Easy lemon curd buns recipe with frosting
Soft, sweet lemon curd buns with poppy seeds and a lovely fresh lemon glaze. How good does that sound? And trust me, they’re even better than you think! If you’re a lemon lover you’re going to fall in love with the lemon flavour on this beauties.
Lemon curd and poppy seed buns
What on earth do you call a lemon curd roll that’s actually a cinnamon roll but isn’t? Yes, these are life’s dilemmas. Haha… I love cinnamon buns. I think they are incredibly delicious. But when Eva and I were discussing what to make for our next blog shoot, we came to the conclusion that we both already had “regular” cinnamon buns on the site.
What can you find in this post:
But we came up with two new versions, one of which had cinnamon in the recipe and the other – this one – didn’t. Then you immediately get into a pickle with the naming of the recipe. Anyway, I decided that lemon curd buns pretty much covers it. Lemon curd rolls or lemon curd sticky buns would also cover it. Anyway, you just have to make them.
Do you love cinnamon rolls and lemon? Then you are going to fall in love with these. Trust me, they are dangerously good. To make them, you can make your own dough using the full recipe in the recipe card below.
Making the dough
You use a food processor with the dough hook attached. In the bowl of the processor you add all purpose flour, instant yeast, sugar and luke warm milk. Whisk until it is all combined. Add the eggs one at a time. When it is all combined it is time to add the softened butter bit by bit. Continue running the machine until it is all combined. Once it is, add the poppy seed, lemon zest and a little bit of salt. Now take an oiled bowl (large bowl) and place the dough inside. Cover the bowl with plastic wrap or a clean tea towel and let the dough rise until it is about doubled in size. The first rise should take about one hour.
Second rise of the lemon curd buns
Now is the time to turn out your dough onto a lightly floured surface. Roll out into a large rectangle of about 40 (15 inches) x 20 (7,5 inch) centimeters. For the filling you take homemade lemon curd and you mix this with corn starch. That will make the lemon curd a little bit firmer and make sure it stays inside of the lemon curd buns. Spread the mixture over the dough.
Rolling the buns
Rolling the buns is started from the long side. Gently roll them into a long roll and cut them with a sharp knife into about 15 more or less equal sizes. Place them on a baking pan with the cut side up. You can use parchment paper but in this case I prefer to brush the baking dish with butter or oil. Cover the lemon curd sweet rolls with plastic wrap and let them rise again for about half an hour.
Preheat the oven to 175˚C (325˚F) and (after removing the plastic wrap!) bake them golden brown in about 25 minutes. Let them cool down on a wire rack before you add any frosting.
Now these delicious lemon curd rolls are perfect without any frosting at all, but the lemon flavor will get more intense if you also add lemon frosting. I keep it simple and just mix icing sugar with fresh lemon juice but you can also make a lemon cream cheese frosting if you prefer. Or you can simply sprinkle over some extra lemon curd. That would work well too. Here we opted for the lemon frosting with icing sugar.
You can also brush them with melted butter and sprinkle with powdered sugar or brown sugar.
Making these fluffy lemon rolls takes a bit of time with the rising and all but if you want to make them quicker, there is a delicious shortcut. I sometimes use croissant dough for a really quick version. It follows the same procedure as I have used here for these chocolate buns. You just roll out the croissant dough and spread it with the lemon curd mixture. You can use your own lemon curd or you can go for the quicker version here too and use ready made lemon curd. I like to use Chivers but any brand will do. Definitely quicker than homemade.
Lemon curd buns
- 1 instant yeast 7g
- 225 g whole milk lukewarm
- 75 g sugar
- 500 g flour
- 2 eggs beaten
- 75 g butter at room temperature, cut into cubes
- 1/2 teaspoon salt
- 3 tbsp poppy seeds
- 1/2 tsp lemon zest
- 175 g lemon curd
- 1 tablespoon cornflour
- Icing sugar
- lemon juice
- Start by making the dough. Take the bowl of the food processor. Add the flour, sugar, yeast and milk. Whisk until combined. Add the eggs one at a time. When everything is mixed, add the lumps of butter. Continue to run the machine until the butter chunks are well mixed. Finally add the poppy seeds, lemon zest and salt.
- Form the dough into a ball and place in a greased bowl. Leave to rise in a warm place for 1 hour. Cover with a clean tea towel.
- Dust your work surface with a little flour and roll out the dough into a rectangle about 40 x 20 cm.
- Mix the lemon curd with the cornflour in a small bowl. Spread this over the dough.
- Roll up the dough from the long side. Cut into about 15 pieces.
- Grease a baking tray or baking sheet and place the rolls on it. Place them in the tin with the cut side up. Cover with cling film and leave to rise for half an hour.
- Preheat the oven to 175˚C (325˚F).
- Bake the lemon curd rolls for about 25 minutes until golden brown. Leave to cool completely.
- Make the icing by mixing the icing sugar with the lemon juice to the desired consistency. Spread the icing over the rolls.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.