These Lemon Curd & White Chocolate Bread Rolls are made from an enriched bread dough that creates a super fluffy and soft roll. They are made in the same way as cinnamon rolls, but with a different filling inside. Zesty lemon curd and creamy white chocolate go so well together – it’s one of my favourite flavour combinations! It’s a perfect balance of tangy lemon and sweet chocolate. As well as the lemon curd and white chocolate filling, I added lemon zest into the dough and I decorated the rolls with a drizzle of melted white chocolate. They would make a yummy addition to a sweet breakfast or brunch!
How to make Lemon Curd & White Chocolate Bread Rolls…
I started by putting the flour, fast action yeast, salt and sugar in a large bowl. In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract and lemon zest. I let the mixture cool for 5 minutes, then whisked the egg into it. I poured the milk mixture into the flour mixture and brought everything together into a sticky dough. To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes.
Then I placed it in a covered oiled bowl to rise for 1 hour. When it had risen, I rolled it out into a rectangle.
I spread the lemon curd over it, then I sprinkled over the white chocolate chips.
I rolled the dough into a sausage shape and cut it into equal pieces, marking out the pieces before I cut with a ruler and knife.
Then I placed the rolls into a lined baking tray, covered it loosely with cling film and left to rise for 30 minutes.
They baked for 25 minutes, until golden brown. Once they were cool I drizzled melted white chocolate all over them and added some yellow sprinkles.
More sweet bread recipes:
|Raspberry & Nutella Bread Rolls||Cinnamon Rolls|
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Stand mixer with dough hook|
|Zester||Lemon Curd||Silicone mat|
|Rolling pin||Fast action yeast||Metal dough scraper|
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Tips for making the Lemon Curd & White Chocolate Bread Rolls:
- You can also use plain flour for this recipe if you can’t get hold of bread flour.
- Make sure the butter and milk mixture is cool enough before adding to the flour, you want to be comfortably able to hold your finger in it.
- I kneaded the dough in my stand mixer fitted with a dough hook, but you can also knead it by hand on a lightly oiled surface.
- I added some yellow sprinkles on top of the buns, you don’t have to do this if you don’t have any to hand. Some lemon zest on top would also be yummy and look pretty too!
- If you want to use a different type of yeast, this is a helpful article about how to bake with dry, instant or fresh yeast and it includes amount conversions.
- If you are using a silicone mat like mine, please be careful when cutting the rolls as I have sliced into my mat in the past and had to buy a new one! You could use a metal dough scraper instead of a knife to cut the rolls to avoid this, or transfer the rolled up dough to a chopping board.
More recipes with lemon curd:
|Lemon Rainbow Cake||Triple Lemon Cake||Lemon Meringue Cupcakes|
|Lemon Curd Cheesecake||Lemon Meringue Dessert Pots|
Lemon Curd & White Chocolate Bread Rolls
For the dough
- 550 g Strong white bread flour
- 1 Sachet fast action yeast (7g)
- 4 tbsp Caster sugar
- 1/4 tsp Salt
- 285 ml Milk whole or semi skimmed
- 75 g Butter or baking spread
- 1 Egg large
- 1 tsp Vanilla extract
- 1 Lemon zest only
For the filling
- 185 g Lemon curd good quality shop bought or homemade
- 50 g White chocolate chips
- 50 g White chocolate melted
- Yellow sprinkles optional
- Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together
- In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract and lemon zest. Let the mixture cool for 5-10 minutes or until lukewarm, then whisk the egg into it
- Pour the milk mixture into the flour mixture and bring everything together into a sticky dough
- Knead the dough for 10 minutes either by hand on a lightly oiled surface or in a mixer with the dough hook attachment
- Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size
- Roll out the risen dough on a lightly floured surface, shape it into a rectangle measuring roughly 40 x 30cm (16 x 12")
- Spread the lemon curd over the top and sprinkle over the white chocolate chips
- Roll the dough into a sausage shape from the longest side, trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick
- Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and leave them to rise for 30 minutes
- Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
- Bake the rolls for 20-25 minutes, until golden brown. Leave to cool
- Drizzle or pipe the melted white chocolate all over the rolls, add the sprinkles if using
- Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be also be frozen if wrapped well
If you like this, check out more of my Bread recipes!
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