Lemon Sweet Breakfast Rolls

Lemon Sweet Breakfast Rolls

 

 

 

 

 

 

 

 

 

 

 

You can't get much easier than a can of dough and a jar of lemon curd. Oh, and maybe a little icing on top. Serve these warm ...right out of the oven or let them cool and pour my cream cheese frosting all over the top. OMG, so good!   Try my easy Lemon Breakfast rolls!

Lemon Sweet Breakfast Rolls

I can Pillsbury Pizza dough

3/4 cup sugar

1 lemon, zested

4 tablespoons soft, unsalted butter

1/8 teaspoon freshly-ground nutmeg

1/4 cup lemon juice , from 2 lemons

1/2 cup lemon curd

 

Lemon Filling

Using a hand mixer, mix the sugar and the zested lemon for about 20 seconds just to combine the two. Add in the butter and nutmeg and whip until thick and creamy. Slowly add the lemon juice and mix until combined. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Butter a 13×9-inch baking dish. On a floured surface, roll the dough into a 10 x 15 inch rectangle. Spread the lemon mixture on the dough leaving half inch border. Next, add a layer of lemon curd.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the dough up tightly, starting on the long side and moving from one end to the other and pulling tight as you go. Using a sharp knife, cut the dough in 1 inch to 1 ½ inch increments. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. 

 

 

 

 

 

 

 

 

 

 

 

Bake the Rolls. Heat the oven to 350 degrees. Place the rolls in the oven and bake for 30-35 minutes, until lightly browned.

 

 

 

 

  

 

 

 

 

 

 

 

 Glaze:

While your rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy. Add the powdered sugar and blend until smooth and creamy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the rolls rest for a good 10-15 minutes. Spoon the glaze over the rolls. Add more zest if you would like.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.