I can't remember when I first noticed this recipe for lemon curd filled Hawaiian rolls, but I bookmarked it as soon as I saw it. I knew it was something I really wanted to make. It looked very easy and delicious.
I love lemon anything and the idea of a sweet roll filled with lemon curd really set my tastebuds to tingling. I don't know about you, but lemon curd is one of my absolute favorite things on the planet! I could gobble it up with a spoon and sometimes do.
Shhh . . . let this be our little secret.
The original recipe made 12 buns. I did not want or need 12 buns, and so I took the liberty of cutting the recipe in half to make only 6 buns, half of which I shared with my sister and her husband. They were most appreciative. I also added metric ingredients in addition to the North American ones, so that lemon lovers on both sides of the pond can bake and appreciate these.
A simple cut is made (X shaped) down into the center of slider rolls and then a sweet lemon and honey butter mixture is poured over top, along with a sprinkle of granulated sugar which creates a lovely glazed sugar crust.
The cuts are then filled with a quantity of lemon curd. I sometimes make my own curd, but this time I did use a good quality shop bought, adding to the ease of preparation.
That's pretty much it, popped into the oven and baked until that lemon curd filling is bubbling a bit and the top of the buns get all nice and crunchy, ready to be drizzled with a lovely sweet and tart lemon drizzle when they come out of the oven. Wait a few minutes to serve, as hot lemon curd can really burn.
I did take the opportunity to sprinkle a bit more fresh lemon zest on top of the finished buns to dress them up a bit. These make for a beautiful weekend breakfast/brunch treat for when you want to make something just a little bit special.
I loved that they were so easy to make. Incredibly delicious as well, but then again, I am a HUGE lemon lover. If it is lemon, I am on it!
WHAT YOU NEED TO MAKE LEMON FILLED BREAKFAST BUNS
I am always amazed when I see such simple ingredients come together to make something so incredibly delicious. I don't know why! I should be used to it by now!
- 1/2 TBS or so softened butter to butter the dish
- 1/2 pack (12 pack) King's Hawaiian Sweet Rolls (or any similar roll)
- 2 1/2 TBS (36g) butter, melted
- 1/2 TBS (11g) liquid honey
- 1/2 tsp freshly grated lemon zest
- 1/2 TBS (6g) granulated sugar
- 5 to 6 ounces (142g - 170g) good quality lemon curd (about 2/3 cup or so)
- 1/2 cup (65g) icing sugar
- 1/2 TBS lemon juice
- 1 TBS cream, or as needed
- 1/2 tsp freshly grated lemon zest to garnish (optional)
I used salted butter to butter my dish and to melt for over the rolls. I did not find them to be salty in the least. I never have both salted and unsalted butter in the house. You can usually compensate for using salted butter by reducing any salt required in the recipe.
The rolls I used were the King's Hawaiian Sweet Rolls, original. They are a smallish sweet type of bun that comes twelve to the pack, all joined together, or a slider roll as it were. You can use any roll of the same size. You will only need half the pack. Wrap and freeze the other half for a future date. (Watch this space!)
Scrub your lemon really well with vegetable brush to remove any wax or insect dirt before zesting and then pat it dry. Those black specks on the lemon, not freckles just so you know. They are most likely fly dirt. I don't want to eat it and I am guessing you don't either!
Use a good quality lemon curd. On this day I used the PC brand that is available at my local shops. You can also use homemade lemon curd. I have an excellent recipe that you can find here. Its not that hard to make. I often make it in the winter when Citrus fruits are at their peak, and cheaper.
HOW TO MAKE LEMON FILLED BREAKFAST BUNS
These are really a very simple make. You will be amazed at just how easy they are! I used a piping bag with a large tip to fill the buns, which made it even easier. You can also use a spoon if you wish.
Preheat the oven to 375*F/190*C/ gas mark 5. You will need a shallow casserole dish about 5 X 7 inches in size and 1 1/2 inches deep, large enough to hold the buns in one layer. Butter the dish really well with the softened butter.Place the rolls into the buttered dish. Using a sharp knife, cut an "X" down into the top of each bun, going down about 2/3 of the depth of the bun but being very careful not to go all the way through.
Whisk together the melted butter, honey and lemon zest. Pour this mixture evenly over the tops of the rolls. Sprinkle with the granulated sugar.
Using a large piping tip and a piping bag, squeeze a portion of lemon curd down into each roll through the "X" to fill the roll. You want it inside and not just on the top. You can use a spoon, but it is a lot fiddlier to do so.Bake, uncovered, in the preheated oven for 12 to 15 minutes.
Leave to cool while you make the glaze. Whisk together the icing sugar, lemon juice and cream to give you a smooth drizzle icing. Drizzle it over the top of the warm rolls.
Sprinkle with the remaining lemon zest (if desired) and serve whilst still warm. These will keep, covered, for up to 4 days in the refrigerator.
These buns were positively amazing. Such a simple thing to make and oh so delicious when done. I sent half over to my sister for her and Dan to enjoy. They really liked them as well.
Quick and very easy to make, with WOW flavor, these are destined to become a family favorite of yours! I guarantee! If you like lemon and lemon curd, you are going to LOVE these!
Are you looking for ways to use up your lemon curd, aside from just eating it with a spoon? These recipes might come in really handy as well!
LEMON CURD DRIZZLE CAKE - This is one of the easiest lemon drizzle cakes to make. All of the ingredients, including a portion of lemon curd, are whizzed together in a food processor and then poured into a loaf tin for baking. The food processor does all the hard work. Its a great way to use up the rest of your lemon curd. A simple lemon sugar drizzle is soaked into the top after baking. Altogether very delicious!
LEMON CURD COOKIES - These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! They also melt in the mouth. I like to drizzle a simple lemon glaze over top to dress them up. Optional, but very nice.
Yield: 6 small bunsAuthor: Marie Rayner
Lemon Filled Breakfast Buns
Prep time: 10 MinCook time: 15 MinTotal time: 25 MinPremade sweet slider buns, filled with a lush lemon curd filling and nicely glazed prior to baking. Finished off with a lemon drizzle glaze and some zested lemon. These are fabulously tasty, simple to make and oh so easy!Ingredients
- 1/2 TBS or so softened butter to butter the dish
- 1/2 pack (12 pack) King's Hawaiian Sweet Rolls (or any similar roll)
- 2 1/2 TBS (36g) butter, melted
- 1/2 TBS (11g) liquid honey
- 1/2 tsp freshly grated lemon zest
- 1/2 TBS (6g) granulated sugar
- 5 to 6 ounces (142g - 170g) good quality lemon curd (about 2/3 cup or so)
- 1/2 cup (65g) icing sugar
- 1/2 TBS lemon juice
- 1 TBS cream, or as needed
- 1/2 tsp freshly grated lemon zest to garnish (optional)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. You will need a shallow casserole dish about 5 X 7 inches in size and 1 1/2 inches deep, large enough to hold the buns in one layer. Butter the dish really well with the softened butter.
- Place the rolls into the buttered dish. Using a sharp knife, cut an "X" down into the top of each bun, going down about 2/3 of the depth of the bun but being very careful not to go all the way through.
- Whisk together the melted butter, honey and lemon zest. Pour this mixture evenly over the tops of the rolls. Sprinkle with the granulated sugar.
- Using a large piping tip and a piping bag, squeeze a portion of lemon curd down into each roll through the "X" to fill the roll. You want it inside and not just on the top. You can use a spoon, but it is a lot fiddlier to do so.
- Bake, uncovered, in the preheated oven for 12 to 15 minutes.
- Leave to cool while you make the glaze. Whisk together the icing sugar, lemon juice and cream to give you a smooth drizzle icing. Drizzle it over the top of the warm rolls.
- Sprinkle with the remaining lemon zest (if desired) and serve whilst still warm. These will keep, covered, for up to 4 days in the refrigerator.
Did you make this recipe?
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Just look at that lovely lemon filling. Oh boy, but these were some delicious!
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