We all love Cinnamon Rolls, don’t we? Let’s try a different version of rolls, very soft, very moist and perfect for summer time. The Lemon Curd

filling gives so much flavour to these rolls, but I could not possibly say otherwise, I’m in love with Lemon Curd. 😉

So let’s see how we can make these super yummy rolls.


  • 500 grams flour
  • 7g of active yeast
  • 240 ml of milk, warm
  • 55g of sugarsugar
  • 85g of butter, soft
  • ½ teaspoon of salt
  • 30g of corn flour



  • 250g of creamcheese
  • 50g of butter, melted
  • 300g of icing sugar


  1. Make the Lemon Curd, following my recipe.
  2. In a bowl put the yeast, the milk and the sugar. Let it rest for 10 minutes.
  3. Pur the flour and the corn flour into the bowl of your stand mixer, then add in the yeast mixture.
  4. Star mixing with the knead attachment
  5. Then add the butter and the salt.
  6. Mix well for about 6-8 minute untill you get a smooth dough.
  7. Place it into a greased bowl, cover it with cling film and let it raise for 1 hour.
  8. After 1 hour roll out the dough on a floured surface, roll it out into a rectangle.
  9. Now transfer the rolled out dough onto a baking sheet lined with parchment paper.
  10. Spread the lemon curd all over the rolled out dough.
  11. Then add the frozen berries.
  12. Star rolling it from its short side.
  13. Now place the rolled up dough into the fridge for 1 hour.
  14. In the meantime pre-heat the over at 190°
  15. Now take the rilled and filled dough, cut it into a few pieces, each about 4-5cm thick.
  16. Place each roll in a baking pan, lined with paper
  17. Bake for 15 minutes at 190°
  18. Then bake for 20 minutes at 175°.

To make the glaze mixt all the ingredients together very well

Pour the glaze over the rolls once they are baked and have cooled down a bit.

These will melt into your mouth. Please do make them, its fun, and you’ll come back to thank me 😉


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