There are desserts meant to be eaten with a fork and knife. Some need a spoon, others a straw. But some desserts are really meant to be grabbed with both hands - however sticky, gooey and messy they may be. This is one of those desserts.
Classic cinnamon buns are delicious, obviously. But my motto is - if it ain't broken, fix it anyway! And this version - filled with lemon curd and topped with a sticky-sweet lemon icing - is seriously top of the line. If you make these in stages - the dough and filling the night before and then assemble and bake then next day - they're easy as can be, and your guests will think you spent 4 hours baking just for them!
Tip of the Day: You can make the dough all in one day or do like I do, and make it the night before and let it rise in the fridge for 8-12 hours.
500g (4 cups) flour
10g (1 tablespoon) instant dry yeast*
80g (1/2 cup) instant pudding powder (I used lemon, vanilla would be fine)
25g (2 tablespoons) sugar
300g (about 1 1/4 cups) milk
1 large egg
50g (3.5 tablespoons) melted butter
2g (pinch) salt
2 tablespoons heavy cream
1 cup lemon curd (recipe below)
1 serving lemon icing (recipe below)
Mix the milk, egg and melted butter together. Add the salt, sugar, pudding, flour and yeast. Mix the dough with the dough hook on a stand mixer or a wooden spoon until it all comes together, then continue kneading or mixing for another 5 minutes.
In a lightly greased bowl leave the dough, covered, to rise for 30-45 minutes.
Then roll the dough out on a well-floured surface to a large rectangle, about twice as long as it is wide, and 1/2" thick.
Spread the lemon curd over the dough, and then roll it up from the long side to form a long tube.
Cut the log in to 1" slices, and place them in a greased baking dish, about 1 inch apart from each other. Let rise another 15-20 minutes.
Beat together the egg and cream and brush it over the rolls.
Bake on 350 F for 15-20 minutes until just starting to brown.
Remove from the oven and let cool 5 minutes, the drizzle the icing on top. Serve warm.
*If you're using active dry yeast, proof it in the milk (slightly warmed) for 10 minutes first.
Microwave Lemon Curd: (you won't need it all!)
1/2 cup white sugar
1 egg plus 1 egg yolk
1/2 cup fresh lemon juice (2-3 lemons)
4 teaspoons lemon zest (1-2 lemons)
3 tablespoons butter or margarine, melted
Whisk together the sugar and eggs until smooth. Add in the lemon juice and zest and whisk to combine.
Stir in the melted butter until smooth.
Microwave on high, stopping to stir ever minute, for 3 1/2 to 5 minutes. Refrigerate in a sealed container until cold.
2 cups sifted confectioners sugar
1-2 tablespoons lemon juice
Starting with one tablespoon, mix together the juice and sugar. Add more sugar or juice until you get the consistency you're looking for!