Lemon Curd Stuffed Cinnamon Buns

Name: Lemon Curd Stuffed Cinnamon Buns
Prep time: 45 min
Cook time: 25 min
Yield: 12

cinnamon-buns lemon-curd dessert baking yeast breakfast sweet-rolls

Desserts

These indulgent cinnamon buns hide a surprise center of tangy lemon curd, creating a delightful contrast to the warm spices and sweet glaze, perfect for special occasions or weekend treats.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 25

Ingredients

240ml1 cup whole milk, warmed to 43°C (110°F)
7g1 packet (2 1/4 tsp) active dry yeast
100g1/2 cup granulated sugar, divided
560g4 1/2 cups bread flour
5ml1 tsp salt
2 large2 large eggs, room temperature
85g6 tbsp unsalted butter, softened
360ml1 1/2 cups prepared lemon curd (or homemade)
115g1/2 cup unsalted butter, softened (for filling)
200g1 cup light brown sugar, packed
15ml1 tbsp ground cinnamon
2.5ml1/2 tsp ground nutmeg
15ml1 tbsp lemon zest
115g4 oz cream cheese, softened
60g1/4 cup unsalted butter, softened (for glaze)
250g2 cups powdered sugar
30ml2 tbsp fresh lemon juice
5ml1 tsp vanilla extract
30-45ml2-3 tbsp heavy cream

Instructions

In small bowl, combine 240ml1 cup whole milk, 7g1 packet (2 1/4 tsp) active dry yeast, and 15ml (1 tbsp) 100g1/2 cup granulated sugar. Let stand 5-10 minutes until foamy.
In stand mixer bowl, combine 560g4 1/2 cups bread flour, remaining sugar, and 5ml1 tsp salt. Make well in center.
Add yeast mixture, 2 large2 large eggs, and 85g6 tbsp unsalted butter to flour. Using dough hook, mix until dough comes together.
Knead on medium speed 8-10 minutes until smooth and elastic. Dough should be slightly sticky but pull away from bowl.
Place in greased bowl, cover, and rise in warm place 1-1.5 hours until doubled.
Mix 115g1/2 cup unsalted butter, 200g1 cup light brown sugar, 15ml1 tbsp ground cinnamon, 2.5ml1/2 tsp ground nutmeg, and 15ml1 tbsp lemon zest for filling.
Punch down dough and roll on floured surface into 40x30cm (16x12-inch) rectangle.
Spread cinnamon mixture evenly over dough, leaving 2.5cm (1-inch) border.
Using teaspoon, place small dollops of 360ml1 1/2 cups prepared lemon curd (or homemade) evenly over cinnamon filling (about 5ml/1 tsp per bun location).
Starting from long edge, tightly roll dough into log. Pinch seam to seal.
Cut into 12 equal pieces using dental floss or sharp knife. Place in greased 23x33cm (9x13-inch) pan.
Cover and rise 30-45 minutes until puffy. Preheat oven to 180°C (350°F).
Bake 22-25 minutes until golden brown. Cool 10 minutes.
For glaze, beat 115g4 oz cream cheese and 60g1/4 cup unsalted butter until fluffy. Add 250g2 cups powdered sugar, 30ml2 tbsp fresh lemon juice, and 5ml1 tsp vanilla extract. Add 30-45ml2-3 tbsp heavy cream to reach desired consistency.
Spread glaze over warm buns, allowing it to melt into crevices.

Ingredients

id: warm_milk metric: 240ml imperial: 1 cup name: whole milk, warmed to 43°C (110°F)
id: active_yeast metric: 7g imperial: 1 packet (2 1/4 tsp) name: active dry yeast
id: granulated_sugar metric: 100g imperial: 1/2 cup name: granulated sugar, divided
id: bread_flour metric: 560g imperial: 4 1/2 cups name: bread flour
id: salt metric: 5ml imperial: 1 tsp name: salt
id: eggs metric: 2 large imperial: 2 large name: eggs, room temperature
id: butter_dough metric: 85g imperial: 6 tbsp name: unsalted butter, softened
id: lemon_curd metric: 360ml imperial: 1 1/2 cups name: prepared lemon curd (or homemade)
id: butter_filling metric: 115g imperial: 1/2 cup name: unsalted butter, softened (for filling)
id: brown_sugar metric: 200g imperial: 1 cup name: light brown sugar, packed
id: cinnamon metric: 15ml imperial: 1 tbsp name: ground cinnamon
id: nutmeg metric: 2.5ml imperial: 1/2 tsp name: ground nutmeg
id: lemon_zest metric: 15ml imperial: 1 tbsp name: lemon zest
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, softened
id: butter_glaze metric: 60g imperial: 1/4 cup name: unsalted butter, softened (for glaze)
id: powdered_sugar metric: 250g imperial: 2 cups name: powdered sugar
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract
id: heavy_cream metric: 30-45ml imperial: 2-3 tbsp name: heavy cream

Instructions

In small bowl, combine {warm_milk}, {active_yeast}, and 15ml (1 tbsp) {granulated_sugar}. Let stand 5-10 minutes until foamy.
In stand mixer bowl, combine {bread_flour}, remaining sugar, and {salt}. Make well in center.
Add yeast mixture, {eggs}, and {butter_dough} to flour. Using dough hook, mix until dough comes together.
Knead on medium speed 8-10 minutes until smooth and elastic. Dough should be slightly sticky but pull away from bowl.
Place in greased bowl, cover, and rise in warm place 1-1.5 hours until doubled.
Mix {butter_filling}, {brown_sugar}, {cinnamon}, {nutmeg}, and {lemon_zest} for filling.
Punch down dough and roll on floured surface into 40x30cm (16x12-inch) rectangle.
Spread cinnamon mixture evenly over dough, leaving 2.5cm (1-inch) border.
Using teaspoon, place small dollops of {lemon_curd} evenly over cinnamon filling (about 5ml/1 tsp per bun location).
Starting from long edge, tightly roll dough into log. Pinch seam to seal.
Cut into 12 equal pieces using dental floss or sharp knife. Place in greased 23x33cm (9x13-inch) pan.
Cover and rise 30-45 minutes until puffy. Preheat oven to 180°C (350°F).
Bake 22-25 minutes until golden brown. Cool 10 minutes.
For glaze, beat {cream_cheese} and {butter_glaze} until fluffy. Add {powdered_sugar}, {lemon_juice}, and {vanilla_extract}. Add {heavy_cream} to reach desired consistency.
Spread glaze over warm buns, allowing it to melt into crevices.

Tips

Lemon Curd: Use store-bought for convenience or make homemade for best flavor. Curd should be thick, not runny.

Rising Environment: Create warm environment by turning oven to lowest setting for 2 minutes, then turning off.

Cutting Technique: Dental floss cuts cleanly without squishing. Slide under roll, cross ends over top, and pull.

Make-Ahead: Assemble buns, cover tightly, and refrigerate overnight. Let come to room temperature 30 minutes before baking.

Filling Distribution: Don't add too much lemon curd or it will leak out. Small dollops create perfect pockets.

Storage: Keep glazed buns covered at room temperature 2 days or refrigerated up to 5 days.

Reheating: Microwave individual buns 15-20 seconds for fresh-from-oven warmth.

Variations: Try orange curd with cardamom, or raspberry curd with almond extract in dough.