Last weekend I decided to make some cinnamon rolls. But then I opened my fridge, and saw a jar of lemon curd calling my name. Lemon curd is one of those condiments that sit in your fridge for a long time, because it's hard to use on a regular basis. This recipe is the perfect way to use up lemon curd, or a great excuse to go buy a jar because it's awesome!
Soft, doughy, creamy and full of lemon flavor. Yum! For the dough, I halved this recipe from The Pioneer Woman, and it turned out beautifully. I love making dough, is there any better smell than yeast? I just love it. I found that these rolls were also delicious cold, but if you have the option, warm and gooey is the way to go!
Dough (Recipe from The Pioneer Woman)
2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packet
4 cups Flour (Plus 1/2 cup extra, reserved) All-purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tbs. Salt
6 oz. Cream Cheese
1/3 cup Lemon Curd
Juice from Half of a Lemon
2 Heaping tbs. Lemon Zest
1/3 cup Sour Cream
1 cup powdered sugar
Juice from 1 lemon
1 tbs. Lemon Curd
1. In a large pot, heat the milk, vegetable oil, and sugar over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 4 cups of flour, stir until combined then cover with a warm, wet kitchen towel. Set aside in a warm place (I put mine in front of my heater). After about an hour, the dough should have about doubled. Add the baking soda, baking powder, salt and 1/2 cup of extra flour. Stir thoroughly to combine. You can use the dough right away, or place in the fridge and refrigerate for up to 3 days.
3. Preheat oven to 375 degrees. In a mixer, mix together all the ingredient for the filling until thoroughly combined and set aside.
4. On a floured surface, roll out dough to form a long, rectangle that's about 20 X 10 inches. The dough should be rolled very thin. Using a spatular, evenly spread out all the filling onto the dough. Beginning at the edge furthest from you, begin rolling the dough towards you. Once you get to the end, pinch the dough together to seal.
5. Using a serrated knife, cut the log into 1/2 inch slices and place onto baking pans. This should make about 20 rolls. Place into oven, and let bake for about 15 minutes, or until slightly golden.
6. While the rolls cook, make the glaze. Simply mix together the powdered sugar, lemon juice and lemon curd. Remove rolls from the oven, let cool slightly, and pour glaze over the rolls and enjoy!