30-Minute Lemon Curd Filled Hawaiian Rolls
Soft Hawaiian rolls sliced and filled with tangy-sweet lemon curd, brushed with buttery lemon topping, then baked until golden and finished with a bright lemon glaze. The combination of tender roll, creamy curd, and zesty coating makes these ideal for brunch, Easter, or holiday gatherings. This version distinguishes itself through the piped filling technique that distributes curd evenly throughout each roll rather than just on top, creating pockets of flavor in every bite.
Ingredients
- 1 tablespoon butter, melted
- 12 pack Hawaiian sweet rolls
- ⅓ cup butter, melted
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- ½ can lemon curd
- 1 medium lemon, zested and juiced
- ½ cup powdered sugar, sifted
- 1 tablespoons heavy whipping cream
Instructions
- 1
Preheat oven to 375°F.
- 2
Melt 1 tablespoon butter and spread evenly in baking dish.
- 3
Arrange rolls in dish.
- 4
Cut an X shape into each roll about two-thirds down without cutting through bottom.
- 5
Zest and juice the lemon.
- 6
Combine 1/3 cup melted butter, honey, and lemon zest. Pour over rolls.
- 7
Sprinkle granulated sugar over rolls.
- 8
Transfer lemon curd to piping bag with large tip or zip-top bag with snipped corner. Pipe curd into X cuts on each roll, working to fill interior rather than topping surface.
- 9
Bake uncovered for 12 to 15 minutes until rolls are set.
- 10
Cool rolls slightly.
- 11
Whisk lemon juice, powdered sugar, and heavy cream until smooth.
- 12
Drizzle glaze over cooled rolls.
- 13
Serve warm.
Tips
Use a piping bag with large round tip for easiest lemon curd distribution into rolls; zip-top bag method works but requires more manipulation.
Cool rolls before glazing so glaze sets and adheres rather than sliding off warm rolls.
Good to Know
Airtight container in refrigerator, 3-4 days.
Prepare through glaze step up to 2 hours ahead; apply glaze just before serving for best texture.
Warm, ideally within a few hours of baking. Reheat gently in 300°F oven for 5 minutes if needed.
Common Mistakes
Overcut the X shape; cut only two-thirds down to keep bottom intact and contain filling
Skip piping bag and spoon curd directly; this leads to uneven distribution and curd sitting on surface instead of inside roll
Glaze warm rolls; it will slide off rather than cling to cooled surface
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make the lemon curd from scratch?
Yes. Whisk egg yolks, sugar, lemon juice, and zest over gentle heat until thickened, then whisk in butter off heat. Cool before using. Homemade provides fresher flavor but requires careful temperature control to avoid scrambling eggs.
Can I freeze these rolls after baking?
Yes, freeze cooled rolls in airtight container up to 2 months. Thaw at room temperature or reheat gently in 300°F oven for 10-12 minutes. Texture may soften slightly but rolls remain edible.
What if I don't have a piping bag?
Cut corner off zip-top bag, place curd inside, and squeeze into roll X cuts. Alternatively, carefully spoon curd directly into cuts using small spoon, though distribution may be uneven and require more time.