Lemon Rolls with Creamy Vanilla Bean Icing

I always wondered what in the world people did with lemon curd. I mean, besides those crazies who eat it by the spoonful or slathered on toast. It's delicious, don't get me wrong, but it's also very tart and almost overpoweringly lemony. But finally I had it. Lemon rolls!

These little guys are like rolls of sunshine, smothered beneath heaping mounds of creamy icing and just bursting with flavor. Oh, man, I want some now!

Plus, if you're looking for a unique Mother's Day brunch idea, these rolls are it! They're light and fluffy and delicious...pretty much perfect for our dear mom.

Lemon Rolls with Creamy Vanilla Bean Icing [click to print]
Makes about 13 rolls


For the rolls

• 2-1/2 c. flour
• 2-1/4 tsp. yeast (OR one 0.25oz packet) 
• 2 tsp. sugar
• 1/2 tsp. salt
• 1 T. butter, melted
• 1/4 tsp. lemon extract
• 1/2 c. whole milk plus 1 T. separated
• 2 egg yolks, large
• 1 c. lemon curd (try this recipe for Lemon Silk! or you can use store-bought)

For the icing

• 3 c. powdered sugar
• 1/4 c. unsalted butter, softened
• 1 tsp. vanilla bean paste (OR extract)
• 1/8 tsp. salt
• 1/4 c. plus 1-2 T. whole milk

In stand mixer bowl, whisk together flour, yeast, sugar and salt. In small bowl, whisk together butter, extract and 1/2 c. milk. Add milk mixture and yolks to flour mixture and beat on low with dough hook until combined. 

Gradually add remaining tablespoon of milk, if needed, until mixture is fully combined. Continue beating on medium-high speed for 5 minutes. Cover with damp cloth and allow to rise in warm place until doubled in size. 

Preheat oven to 400 F and line 7x11 pan with parchment paper, allowing about 3 to 5 inches of paper to overhang edges, or coat generously with nonstick cooking spray; set aside. If you don't have 7x11, you can squeeze the rolls into an 8x8 or spread out in 9x13. It will be okay. 

Punch down dough and roll out into a rectangle about 1/4" thick and approximately 8x15". Generously spread lemon curd over entire surface of dough, leaving about a half inch border uncovered. Beginning at the edge farthest from you, roll up dough to form a long lemon snake. Cut into 1" slices and place in baking pan. 

Allow to rise another 30 minutes. Bake for 10 minutes. Cover top of pan loosely with a piece of foil and return to oven for about 15 minutes or until done. If you used cooking spray, carefully tip rolls onto large serving plate or cookie sheet and allow to cool. If you used parchment paper, allow to cool in pan about 10 minutes then lift edges of parchment and allow to cool on wire rack. 

Prepare icing by combining sugar, butter, vanilla and salt in mixing bowl. Add 1/4 c. milk and mix on low speed to combine. Gradually add additional milk to reach desired consistency. Spread over slightly warm rolls and devour. Oh. My. Lemony-Goodness.

Source: Adapted from My Custard Pie