Since the winter began, I have been planning to make this popular and delicious dessert, but somehow it would always slip through. It seems that a real snow day was all the inspiration I needed.

The lemon curd I made for another cake, but it goes so well in this dessert. Yummy! Certainly you can make the classic rolls with cinnamon.

This is another recipe with a step by step explanation and I photographed the entire process.

Preparation time: 45 minutes

Ingredients (for 12 smaller rolls):

Dough

– 250 g flour

– 1/2 bag of yeast

– 20 g sugar

– pinch of salt

– 120 ml milk

– 20 g butter

– 1 egg

Lemon curd

– juice of 2 bigger lemons

– zest of 1 lemon

– 145 ml milk

– 50 g sugar

– 1 table spoon of cornstarch

– 1 tea spoon of vanilla extract

– 1 tea spoon of turmeric, for color

Cinnamon frosting

– 2 table spoons of sugar

– 2 table spoons of cinnamon

– 20 g butter

We’re preparing the dough. Mix 150 g of flour, yeast, sugar and salt. Add warm milk, melted butter and egg. Add the rest of the flour. The dough can be mixed with a mixer or hand. We need to get a dough that is soft, but it does not stick to your fingers. Glaze the dough with 1 teaspoon of oil, cover with a cloth and leave in a warm place for 1 hour to rise.

We are preparing the lemon curd. Put all the ingredients in a pot and warm until the curd begins to thicken. Leave in the fridge for the mixture to cool.

When the dough rises, roll it in the form of a rectangle. If we make rolls with two filling, divide the dough.

Coat one piece of dough with lemon curd. Leave some curd for serving.

Coat the second part of the dough with butter and then frost with cinnamon and sugar.

Roll the dough into a roll of length and cut it.

Grate the baking tray with oil and flour. Sort the rolls. Leave for 30 minutes to rise again.

Bake for 30 minutes on 175°C.

 

Leave the baked rolls to cool. Before serving, coat with the rest of lemon curd.

An ideal dessert for afternoon coffee or tea.