These Lemon Custard Rose Sweet Rolls are a mouthwatering pastry treat that combines the flavor of lemon with the sweet creaminess of custard, all wrapped up in a soft, fluffy, rose-shaped bun. These sweet rolls are perfect for breakfast, brunch, or any time you’re craving something sweet and indulgent.
How to make Lemon Custard Rose Sweet Rolls
First, prepare the lemon custard filling so it has time to cool before assembling the buns. To make the lemon custard, you have to mix the egg yolk with sugar, salt, flour, and cornstarch. Bring the milk to a simmer and gradually pour over the egg yolk mixture.Â
Return to heat and cook the custard until thickens. Add vanilla extract and lemon zest of two lemons and mix to combine. Cover with plastic wrap and let cool to room temperature.Â
Now you can prepare the dough. For this dissolve yeast with milk and a teaspoon of sugar and let it rest for 5 minutes to activate. You can use either the active dry yeast or fresh yeast.
Whisk together the flour, sugar, lemon zest, and salt in a large bowl. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter. Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand or stand mixer. Let the dough rise for about 1 hour until doubled in size.Â
On a floured surface turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball. Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter. Fill each with lemon custard and shape it into a rose, creating a beautiful and delicate floral pattern. The rolls are baked until golden brown, creating a slightly crispy exterior that gives way to a soft, pillowy interior.
Remove the rose rolls from the oven and brush with sugar syrup.
How to serve these rose rolls
These sweet rolls are best served warm. The creamy custard and lemon flavors perfectly complement the sweet, yeasty dough, creating a flavor explosion that will leave your taste buds wanting more.
Lemon Custard Rose Sweet Rolls are a great way to start the day, but they also make a wonderful dessert or snack. They can be enjoyed on their own or paired with a cup of coffee or tea for a truly indulgent experience.
What I love about these rolls is that are very versatile. You can use various fillings, either savory or sweet. From cheese to vegetable or meat filings, nuts, poppy seeds, sweet cheese and the list can go on.
So, hope you will try making them for your next brunch or special occasion. Your taste buds will thank you! If you do try them out don’t forget to tag me on Instagram. I love seeing how it turns out for you. Enjoy!
Other lemon desserts you may like to try
Lemon desserts are sure to satisfy any sweet tooth with their bright and zesty flavors. For a decadent dessert try this amazing Lemon Poppy Seed Cake with Lemon Curd and White Chocolate.
This Lemon Meringue Tart is another lemon dessert we highly recommend that will surely be a crowd pleaser.
These Lemon Bars are a classic dessert. very easy to make, made with a buttery crust and a tangy lemon filling. For more lemon desserts check our collection of Lemon Recipes.
YOU MAY ALSO LIKE:
Chocolate Brioches
Knots 4 Ways
Apple Doughnuts
Lemon Custard Rose Sweet Rolls
Ingredients
For the dough
- 3 ¼ cups (400g) all-purpose flour
- 1/3 cup (70g) sugar
- 1/2 tsp (3g) salt
- Lemon zest of a lemon
- 1 ½ tsp (5g) active dry yeast (or 20g fresh yeast)
- 1 cup (240ml) lukewarm milk
- 1 egg , beaten
- 1 tsp (5g) vanilla extract
- 1/4 cup (56g) butter , melted
Lemon Custard
- 1 cup (240ml) milk
- 1/4 cup (50g) sugar
- 2 tbsp (16g) cornstarch
- 1 tsp (5g) flour
- 1 egg yolk
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- lemon zest from 2 lemons
Sugar Syrup
- 1/4 cup (50g) sugar
- 3 tbsp (50ml) water
Instructions
Prepare the vanilla pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolk with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract and lemon zest.
- Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.
Prepare the dough.
- In a medium bowl add yeast, 1 tsp (5g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
- In a large bowl whisk together the flour, sugar, lemon zest, and salt. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter. Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand or stand mixer.
- Transfer the dough to an oiled bowl and cover it with plastic wrap.
- Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
Prepare the rose sweet rolls.
- On a floured surface turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball.
- Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter.
- Make 4 cuts leaving the center as is.
- Add about 1 teaspoon of lemon custard in the center.
- Take one of the sections and cover the side of the filling.
- Take the opposite section and cover the other side of the filling. Pinch to seal.
- Repeat with the remaining sections.
- Transfer to a parchment paper-lined baking sheet.
- Cover with a kitchen towel and let them rest for 30-45 minutes at room temperature.
- Meanwhile preheat the oven to 350F (180C).
- Brush each roll with beaten egg.
- Bake for 20-25 minutes until golden brown.
Meanwhile, prepare the sugar syrup.
- Place sugar and water into a small saucepan and bring to a boil.
- Remove from heat and let cool slightly.
- Remove the rolls from the oven and brush each with sugar syrup. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
