Lemon Curd Sweet Rolls with Berries (Edit recipe)

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Lemon curd and fresh berries nestled inside sweet rolls–oh my! My husband took one bite of this combo and said “I feel like I need to repent…these are so good!” The dough is infused with lemon zest and lemon essential oil, giving it lemony undertones that pair so well with the filling of lemon curd and berries. I used raspberries in one variation as well as blueberries, either one is equally delicious! If you prefer strawberries, be sure to try my STRAWBERRIES N’ CREAM variety here. If you need a gluten free version, simply sub PRIMAL PALATE g/f FLOUR or CAPUTOS g/f FLOUR 1:1 – easy swap!

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PREP TIME

30 minutes

COOK TIME

30 minutes to 40 minutes

INGREDIENTS

22

Serves: 16-18

Ingredients

filling

.75 cup Sun-kissed Lemon Curd (paleo) (click for recipe)
1 Tbsp Cornstarch
1.5 - 2 cups Raspberries, Organic, or blueberries

lemon infused sweet rolls

1.5 cups Whole Milk, warmed to 110°, can sub dairy free as needed
2.25 tsp Quick Rise Yeast, 1 packet
.66 cup Granulated White Sugar, divided
.66 cup Butter, Salted, room temperature
1 whole Lemon Zest, zest of 1 whole lemon
10 - 12 pinch Lemon Essential Oil (Food-Grade), drops, optional
1.5 tsp Vanilla Baking SALT - am.Niccoli, can sub standard Real Salt
2 whole Eggs, room temperature
1 cup Mashed Potatoes (click for recipe)
5 - 5.5 cups All Purpose Flour, I use a local organic variety, can sub Primal Palate g/f Flour 1:1 or Caputos g/f Flour 1:1
6 - 8 Tbsp Heavy Whipping Cream, room temperature, can sub dairy free as needed

frosting

3 - 4 Tbsp Cream Cheese, Full Fat, can sub dairy free as needed
2 cups Powdered Sugar
2 - 3 Tbsp Lemon Juice
5 - 6 Tbsp Sun-kissed Lemon Curd (paleo) (click for recipe)
.25 cup Raspberries, Organic, frozen, so you can create beadlettes, see note if using blueberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix lemon curd and cornstarch together in a small bowl, whisk well to combine and set aside.
Prepare a large baking dish (I like to use two medium sized) by spraying with avocado oil. You should get approximately 16 rolls, so plan accordingly. Set aside while you prepare rolls.
Add warmed milk 1 tablespoon of the sugar and yeast to a measuring cup, stir well and allow to bloom.
While the yeast blooms, add remaining sugar, butter, lemon zest, lemon oil (if using), salt, eggs and mashed potatoes to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
Once yeast has bloomed, add that along with 2½ cups of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ cup at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
Roll one ball out into an approximate 10”x7” rectangle. Spread half of lemon curd evenly over the top. Distribute half of the raspberries/blueberries evenly over the lemon curd, cutting any in half to ensure easier rolling.
Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 8-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, creating your “sweet roll” and place in the prepared baking dish. Repeat with the other half of the dough, until all strips are rolled and in the pan.
Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
When rolls are ready to go, remove the cover and slowly pour cream evenly over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the cream and create such a luscious texture.
Bake for 30-35 minutes or until browned or until internal temperature reaches 190°. Remove from the oven and allow to cool while you prepare frosting.
For frosting, add cream cheese, powdered sugar and lemon juice to a small mixing bowl and beat until fully combined, adding additional lemon juice or powdered sugar to get the desired consistency.
You can frost the rolls* while they’re still slightly warm or wait a bit longer to cool slightly, totally your call. Once rolls are frosted, add about 1 tsp of lemon curd to the top of each sweet roll and swirl. Grab those frozen raspberries (or freeze dried blueberries) and crush them in the palm of your hands and sprinkle on top of sweet rolls, distributing evenly.
Serve and enjoy! Best enjoyed the day you make them, but can be stored at room temperature for up to 4 days.
They also freeze well! Simply place individual rolls on a cooling rack and place the rack in the freezer. Once frozen solid, you can place them in a freezer zipper bag and then enjoy when desired.

Notes

Before frosting, I like to separate my sweet rolls by cutting around each one first. This makes removing them from the pan easier, no more wondering where one ends and the next one begins and they’re prettier to serve!

For the garnish if you're using blueberries, I like to crush freeze dried blueberries and sprinkle that on top of the lemon curd once the sweet rolls are frosted. It's an optional garnish, but really adds some visual variety.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	11 g
Carbohydrates:	59 g
Protein:	7 g
Cholesterol:	30 g
Sodium:	236 mg
Fiber:	2 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.