Saturday, 4 May 2024

Lemon Filled Breakfast Buns

 

Lemon Filled Breakfast Buns 




I can't remember when I first noticed this recipe for lemon curd filled Hawaiian rolls, but I bookmarked it as soon as I saw it. I knew it was something I really wanted to make. It looked very easy and delicious. 



I love lemon anything and the idea of a sweet roll filled with lemon curd really set my tastebuds to tingling.  I don't know about you, but lemon curd is one of my absolute favorite things on the planet!  I could gobble it up with a spoon and sometimes do.  



Shhh . . .  let this be our little secret.
 

Lemon Filled Breakfast Buns



The original recipe made 12 buns. I did not want or need 12 buns, and so I took the liberty of cutting the recipe in half to make only 6 buns, half of which I shared with my sister and her husband.  They were most appreciative.  I also added metric ingredients in addition to the North American ones, so that lemon lovers on both sides of the pond can bake and appreciate these.


A simple cut is made (X shaped) down into the center of slider rolls and then a sweet lemon and honey butter mixture is poured over top, along with a sprinkle of granulated sugar which creates a lovely glazed sugar crust.


The cuts are  then filled with a quantity of lemon curd. I sometimes make my own curd, but this time I did use a good quality shop bought, adding to the ease of preparation.



Lemon Filled Breakfast Buns 



That's pretty much it, popped into the oven and baked until that lemon curd filling is bubbling a bit and the top of the buns get all  nice and crunchy, ready to be drizzled with a lovely sweet and tart lemon drizzle when they come out of the oven.  Wait a few minutes to serve, as hot lemon curd can really burn.



I did take the opportunity to sprinkle a bit more fresh lemon zest on top of the finished buns to dress them up a bit.  These make for a beautiful weekend breakfast/brunch treat for when you want to make something just a little bit special.


I loved that they were so easy to make. Incredibly delicious as well, but then again, I am a HUGE lemon lover.  If it is lemon, I am on it!



Lemon Filled Breakfast Buns 




WHAT YOU NEED TO MAKE LEMON FILLED BREAKFAST BUNS



I am always amazed when I see such simple ingredients come together to make something so incredibly delicious. I don't know why!  I should be used to it by now!



  • 1/2 TBS or so softened butter to butter the dish
  • 1/2 pack (12 pack) King's Hawaiian Sweet Rolls (or any similar roll)
  • 2 1/2 TBS (36g) butter, melted
  • 1/2 TBS (11g) liquid honey
  • 1/2 tsp freshly grated lemon zest
  • 1/2 TBS (6g) granulated sugar
  • 5 to 6 ounces (142g - 170g) good quality lemon curd (about 2/3 cup or so)
To finish:
  • 1/2 cup (65g) icing sugar
  • 1/2 TBS lemon juice
  • 1 TBS cream, or as needed
  • 1/2 tsp freshly grated lemon zest to garnish (optional)




Lemon Filled Breakfast Buns 




I used salted butter to butter my dish and to melt for over the rolls. I did not find them to be salty in the least. I never have both salted and unsalted butter in the house. You can usually compensate for using salted butter by reducing any salt required in the recipe.


The rolls I used were the King's Hawaiian Sweet Rolls, original. They are a smallish sweet type of bun that comes twelve to the pack, all joined together, or a slider roll as it were. You can use any roll of the same size. You will only need half the pack. Wrap and freeze the other half for a future date. (Watch this space!)


Scrub your lemon really well with  vegetable brush to remove any wax or insect dirt before zesting and then pat it dry. Those black specks on the lemon, not freckles just so you know. They are most likely fly dirt. I don't want to eat it and I am guessing you don't either!


Use a good quality lemon curd. On this day I used the PC brand that is available at my local shops. You can also use homemade lemon curd. I have an excellent recipe that you can find here.  Its not that hard to make. I often make it in the winter when Citrus fruits are at their peak, and cheaper.





Lemon Filled Breakfast Buns

 


HOW TO MAKE LEMON FILLED BREAKFAST BUNS

These are really a very simple make.  You will be amazed at just how easy they are! I used a piping bag with a large tip to fill the buns, which made it even easier. You can also use a spoon if you wish.



Preheat the oven to 375*F/190*C/ gas mark 5. You will need a shallow casserole dish about 5 X 7 inches in size and 1 1/2 inches deep, large enough to hold the buns in one layer. Butter the dish really well with the softened butter.



Place the rolls into the buttered dish. Using a sharp knife, cut an "X" down into the top of each bun, going down about 2/3 of the depth of the bun but being very careful not to go all the way through.




Lemon Filled Breakfast Buns 





Whisk together the melted butter, honey and lemon zest. Pour this mixture evenly over the tops of the rolls. Sprinkle with the granulated sugar.



Using a large piping tip and a piping bag, squeeze a portion of lemon curd down into each roll through the "X" to fill the roll. You want it inside and not just on the top. You can use a spoon, but it is a lot fiddlier to do so.



Bake, uncovered, in the preheated oven for 12 to 15 minutes.




Lemon Filled Breakfast Buns 





Leave to cool while you make the glaze. Whisk together the icing sugar, lemon juice and cream to give you a smooth drizzle icing. Drizzle it over the top of the warm rolls.



Sprinkle with the remaining lemon zest (if desired) and serve whilst still warm. These will keep, covered, for up to 4 days in the refrigerator.





Lemon Filled Breakfast Buns 
 



These buns were positively amazing. Such a simple thing to make and oh so delicious when done. I sent half over to my sister for her and Dan to enjoy.  They really liked them as well.


Quick and very easy to make, with WOW flavor, these are destined to become a family favorite of yours!  I guarantee!  If you like lemon and lemon curd, you are going to LOVE these!



Lemon Filled Breakfast Buns



Are you looking for ways to use up your lemon curd, aside from just eating it with a spoon?  These recipes might come in really handy as well!


LEMON CURD DRIZZLE CAKE -  This is one of the easiest lemon drizzle cakes to make. All of the ingredients, including a portion of lemon curd, are whizzed together in a food processor and then poured into a loaf tin for baking. The food processor does all the hard work. Its a great way to use up the rest of your lemon curd.  A simple lemon sugar drizzle is soaked into the top after baking. Altogether very delicious!


LEMON CURD COOKIESThese lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! They also melt in the mouth.  I like to drizzle a simple lemon glaze over top to dress them up. Optional, but very nice.


Yield: 6 small buns
Author: Marie Rayner
Lemon Filled Breakfast Buns

Lemon Filled Breakfast Buns

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Premade sweet slider buns, filled with a lush lemon curd filling and nicely glazed prior to baking. Finished off with a lemon drizzle glaze and some zested lemon. These are fabulously tasty, simple to make and oh so easy!

Ingredients

  • 1/2 TBS or so softened butter to butter the dish
  • 1/2 pack (12 pack) King's Hawaiian Sweet Rolls (or any similar roll)
  • 2 1/2 TBS (36g) butter, melted
  • 1/2 TBS (11g) liquid honey
  • 1/2 tsp freshly grated lemon zest
  • 1/2 TBS (6g) granulated sugar
  • 5 to 6 ounces (142g - 170g) good quality lemon curd (about 2/3 cup or so)
To finish:
  • 1/2 cup (65g) icing sugar
  • 1/2 TBS lemon juice
  • 1 TBS cream, or as needed
  • 1/2 tsp freshly grated lemon zest to garnish (optional)

Instructions

  1. Preheat the oven to 375*F/190*C/ gas mark 5. You will need a shallow casserole dish about 5 X 7 inches in size and 1 1/2 inches deep, large enough to hold the buns in one layer. Butter the dish really well with the softened butter.
  2. Place the rolls into the buttered dish. Using a sharp knife, cut an "X" down into the top of each bun, going down about 2/3 of the depth of the bun but being very careful not to go all the way through.
  3. Whisk together the melted butter, honey and lemon zest. Pour this mixture evenly over the tops of the rolls. Sprinkle with the granulated sugar.
  4. Using a large piping tip and a piping bag, squeeze a portion of lemon curd down into each roll through the "X" to fill the roll. You want it inside and not just on the top. You can use a spoon, but it is a lot fiddlier to do so.
  5. Bake, uncovered, in the preheated oven for 12 to 15 minutes.
  6. Leave to cool while you make the glaze. Whisk together the icing sugar, lemon juice and cream to give you a smooth drizzle icing. Drizzle it over the top of the warm rolls.
  7. Sprinkle with the remaining lemon zest (if desired) and serve whilst still warm. These will keep, covered, for up to 4 days in the refrigerator.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen


Lemon Filled Breakfast Buns





Just look at that lovely lemon filling. Oh boy, but these were some delicious!


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14 comments

  1. These look fabulous. I can' wait to make them. I love all your recipes and have been a follower for years. I'm looking forward to more of your marvelous recipes.

    ReplyDelete
    Replies
    1. Thank you so much! I hope you will try these. They really were Divine! xo

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  2. Another winner, Marie. Looks fabulous and I'm saving this one for the next time I have a brunch!

    ReplyDelete
    Replies
    1. Prepare to be amazed Jeanie! Everyone is sure to love them! I guarantee! xo

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  3. Wow! These look amazing…I love lemon as well! These will be made soon in my house! Thanks and happy day. V.

    ReplyDelete
    Replies
    1. You are welcome V! I just know you will fall in love with them! I would be surprised if you didn't. They really are amazingly delicious! xo

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  4. What to do with the leftover lemon curd after making the excellent drizzle cake, make this recipe! And am I glad I did. Such an easy recipe to make but oh so good.
    Hugs, Claire

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    Replies
    1. I am so pleased you enjoyed these Claire! Thank you so much for taking the time to let me know! That makes me happy! I very much appreciate it! Hugs, xo

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  5. I’m new to your blog and now have about a year’s worth of recipes to try. I really like the sound of these buns, but I’m not sure what the U.K. equivalent bun is. Would something like a brioche bun work? Also, is liquid honey runny honey? I look forward to trying your recipes and reporting back!

    ReplyDelete
    Replies
    1. Hi Kirsty! Welcome! I am pleased you enjoy my recipes! These buns are about 2 inches square. You could use a finger bun, but they would be a bit more elongated. Still good though! Yes, liquid honey is runny honey! I hope you enjoy them! Let me know how you get on! xo

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  6. Hi Marie, I want to bake these a day ahead and if so, would you recommend rewarming them to serve? Or are they the best the same day you make them?

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    Replies
    1. I really believe that they are best made on the same day as you wish to serve them. But if you do make them a day ahead, I would not glaze them until I had rewarmed them. I would suggest about 10 minutes or so in a moderate oven (350*F/180*C), until heated through. Glaze after you take them from the oven. Let me know how you get on! xo

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  7. I decided to make these the day of and they were delicious! Thank you!

    ReplyDelete
  8. I am so pleased that you enjoyed these Isla! Thank you so much for taking the time to share your experience! It is very much appreciated! xo

    ReplyDelete

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