These lemon curd filled sweet buns are a creamy, dreamy, pillowy and lemony treat. So much so that they are just wonderfully delicious!

Lemon Curd

So, when I found myself with some additional lemon curd and thought why not try it as a cinnamon bun (more sweet bun really ) filling. And wow am I glad I did. There were doubts when I was cutting and transferring the rather messy buns and their oozing filling to the baking dish, but these are so deliciously good!!

Sweet Bun Dough

Because I began with my usual cinnamon bun dough for the base and had the chilled curd in the fridge already, these came about rather easily.

These buns are not overly sweet and suit a decadent icing nicely. And I made sure I did the double icing technique. This means you mix up the frosting and apply a thin layer to the buns within 5 minutes after coming out of the oven and then wait to spread the remaining, more generous coating, of frosting in another 15-20 minutes later. Yum.

My lemon curd recipe can be found here and is what I used. However I am sure a different lemon curd recipe or store bought would also work fine.

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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.

Lemon Curd Sweet Buns Ingredients

• 1 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 (more if too runny)
• 1/2 Teaspoon Vanilla
• 1-3 Tablespoons of Half and half (or cream) depending on consistency

Lemon Curd Filled Sweet Buns Directions

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.
    
    Rolling & Filling
    
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.
    
    Frosting
    
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.

Next try out Blackberry Cinnamon Buns
Cranberry Sauce Cinnamon Buns
Lingonberry Cinnamon Sweet Buns
Yeast Free Cinnamon Biscuits