Lemon Curd Filled Hawaiian Rolls (Lemon Curd Sweet Rolls) are super easy to make, tastes amazing, and only take a handful of ingredients! They start with simple premade sweet rolls that are filled with lemon curd and topped with glaze. They taste just like a lemon filled doughnut in a fraction of the time.
Lemon Curd Hawaiian Rolls are ready from prep to table in 20 minutes.
Lemon Curd Filled Hawaiian Rolls
If you’ve been following me for a while, I first shared my Cinnamon Roll Pull-Apart Bread and King’s Hawaiian Cheesecake Danish a long time back. Since then they have become really popular (and copied by others) and I’ve made several different varieties of dessert rolls that start with premade Hawaiian Rolls. (I’ve even made some with Parker style rolls.)
They’re so convenient and quick, my family just loves them. I hope you’ll try them too!
What You’ll Need to Make Lemon Curd Sweet Rolls
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
Lemon Curd Buns are so convenient, once you try them, you’ll be hooked! As well, for your convenience, I highlighted and linked to the product so that you can see exactly what I used. You are not obligated to purchase them if you just want to open and look at them. Of course, you can easily add them to your grocery cart if you do want to purchase them.
- King’s Hawaiian rolls. Or similar sweet rolls. This brand works too.
- Butter. Three tablespoons + 1 tablespoon. Not margarine.
- Lemon pie filling. You’ll use half of a can. I don’t like to use partial cans of items but I had to this time. However, you can make homemade lemon curd.
- Granulated white sugar.
- Powdered sugar.
- Lemon. Zested and juiced.
Equipment you’ll need for Lemon Curd Cinnamon Rolls
- Sheet pan with 2-inch sides, 9×13-inch casserole dish, or 9×13-inch baking pan.
- Measuring spoons and cups.
- Ziptop bag
- Scissors (to cut ziptop bag).
- Can opener.
It’s easier if you use a piping bag with a large tip on it to pipe the lemon curd into the rolls. If you don’t have a piping bag, you can up a zip-top bag and snip the end to pipe the lemon curd into the lemon curd rolls. You’ll need to work with it to get the lemon curd into the roll and not just on top. As well, you can spoon the lemon curd into the rolls. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.
More King’s Hawaiian recipes
- Cinnamon Roll Pull-Apart Bread
- Apple Fritter Hawaiian Rolls
- Sister Schubert’s Poppy Seeds Sausage Rolls
- Hawaiian Rolls Sticky Buns
- Sister Schubert’s Cinnamon Roll Pull-Apart Bread
- 5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls
Lemon Curd Filled Hawaiian Rolls
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- 1 tablespoon butter melted
- 12 pack KING'S HAWAIIAN® original sweet rolls
- ⅓ cup butter melted
- 1 tablespoon honey
- 1 tablespoon granulated white sugar
- ½ can (or 10 to 12 ounces) lemon curd or lemon pie filling
- 1 medium lemon zested and juiced
- ½ cup powdered sugar sifted
- 1 to 2 tablespoons heavy cream
- Bloggers and creators, be a good human and don't copy my recipe.
- Preheat the oven to 375°F. Melt 1 tablespoon of butter and spread it evenly in a 9×13-inch baking dish, sheet pan, or another pan with sides.
- Place the rolls over the butter. Cut an X into the rolls about ⅔ down but not completely through the bottom of the rolls.
- Zest one lemon, then juice it. You'll get about 1 teaspoon of zest and 1 tablespoon of juice. No need to be exact, just use one lemon.
- Stir together the ⅓ cup butter, honey, and lemon zest. Pour evenly over the rolls.
- Sprinkle the 1 tablespoon of granulated sugar over the rolls.
- Now you'll add the lemon curd to the 'X's you cut in the rolls. It's easier if you use a piping bag with a large tip on it to pipe the lemon curd into the rolls. If you don't have a piping bag, you can up a zip-top bag and snip the end. You'll need to work with it to get the curd into the roll and not just on top. Or, you can spoon the lemon curd into the rolls. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.
- Bake the rolls, uncovered at 375°F for 12 to 15 minutes. I cooked the ones photographed for 15 minutes.
- Allow the rolls to cool while you're mixing the glaze. Whisk the lemon juice, powdered sugar, and 1 to 2 tablespoons of heavy cream together until smooth. Pour it over the rolls.
- Serve warm. Store any leftovers in an airtight container in the refrigerator. They'll keep 3 to 4 days.