Start with the lemon curd so it's ready to go when you need it. Once it's done, store it in the fridge until roll time!

Cook the Roux: In a small pot, whisk together the flour and the first cup of water. Heat gently on low, whisking constantly, until it thickens into a smooth paste. Set it aside to cool—it’s your roux.

Activate the Yeast: In the bowl of your stand mixer, pour in the warm water, sprinkle the yeast over it, and top with a pinch of sugar. Give it a quick stir and let it sit for a few minutes until it dissolves and gets foamy.

Mix the Dough: Add the flour, sugar, and other ingredients into the bowl with the yeast mixture. Crack the eggs on one side and add the cooled roux on the other (this prevents the eggs from cooking if the roux is still warm).

Knead It: Attach the dough hook and start kneading on low, gradually increasing to medium speed. Let the mixer work its magic for 5-7 minutes until the dough forms a soft, stretchy ball.

First Rise: Transfer the dough to a lightly oiled bowl, turn it to coat, then cover it. Let it rise in a warm spot until doubled in size—about 2-4 hours, depending on the season.

Prep Your Pan: Grease a 9x13” pan, making sure to coat all the sides and corners.

Roll It Out: Dust your countertop with flour and roll the dough into a rectangle (about 12x16”).

Add the Lemon Curd: Stir the curd with a little starch, then spread it evenly over the dough, leaving a clean border on one of the long edges to help seal the roll.

Roll and Slice: Starting from the curd-covered side, gently roll the dough into a log. Use unflavored dental floss (trust me, it’s the cleanest way!) to cut it into 1.5” slices. Place the rolls into your prepared pan, leaving some space between each one. Don’t worry if things get messy—it’s part of the fun!

Second Rise: Cover the pan with a clean cloth and let the rolls rise for about an hour. When you press the side of a roll and the dough leaves a small dent, they’re ready to bake.

Preheat your oven to 350°F.

Pour heavy cream between the rolls for extra richness.

Bake for 25-40 minutes, or until the tops are beautifully golden brown.

Make the Glaze: Whisk together the cream cheese, vanilla, lemon juice, and a pinch of salt until smooth. Gradually add powdered sugar, then whisk in milk (a tablespoon at a time) until the glaze is thick yet pourable.

Glaze the Rolls: Spread the glaze over the warm rolls if you want it to melt into a thin layer, or let the rolls cool first for a thicker topping.

Add a Finishing Touch: Drizzle extra lemon curd over the glaze for a bright, tangy finish.

Serve these rolls warm or save them for later—they stay delicious for days in a cool spot. Enjoy!