Lemon Curd Pie Crust Cinnamon Rolls

Name: Lemon Curd Pie Crust Cinnamon Rolls
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Ingredients: 4 oz. lemon curd ((from a 12-oz. jar)); 4 Pillsbury refrigerated pie crusts; 1/4 cup granulated sugar; 1/2 tbsp. ground cinnamon ((or 1 1/2 teaspoons ground cinnamon)); 4 tbsp. salted butter (softened)

October 12, 2025Teresa Ambra

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I love making breakfast foods and desserts with Lemon Curd! The thick lemony flavor reminds me of Lemon Meringue Pie–which has always been one of my favorite desserts. These delicious Cinnamon Rolls use only 5 ingredients! They’re easy to whip up and are great to serve for a weekend or company breakfast–especially if you enjoy Lemon Curd! 🙂

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Back in July, I whipped up several of these Pie Crust Cinnamon Rolls for breakfast and stored them in the freezer. Those included Peach-Mango, Fig, Grape and Apple along with Lemon Curd. I enjoyed ALL of them! But I served them to our Hostess Committee when we usher for church services on Sunday mornings. They always love the goodies I bake for them, including these Pie Crust Cinnamon Rolls.

If you enjoy lemon curd and are looking for an easy breakfast item for a brunch menu, Lemon Curd Pie Crust Cinnamon Rolls are terrific.

Lemon Curd Pie Crust Cinnamon Rolls are delightful for a holiday breakfast.

Every bite will knock your socks off.

These Pie Crust Cinnamon Rolls are terrific for brunch menus.

Lemon Curd oozes out of each one!

Here’s what I did.

I used these ingredients.

Roll out pie crusts.

Spread each one with softened butter.

Place one-half teaspoonfuls of lemon curd over the buttered pie crust. Space the lemon curd out about every inch or so and leave a one-inch border around the edge.

Place granulated sugar and cinnamon in a small bowl.

Continue stirring until very well mixed.

Sprinkle cinnamon-sugar mixture over top of pie crust.

Roll up the pie crust, crimping the edges as you roll.

Place on a parchment paper-lined cookie sheet. Crimp edges of dough with the tines of a fork to seal.

Bake at 350 degrees about 25 minutes, until done.

Allow pie crust to cool before cutting into pieces.

Lemon Curd is naturally tart. You can sprinkle the cinnamon rolls with powdered sugar or glaze with a powdered sugar icing if you want them sweeter.

Lemon Curd Pie Crust Cinnamon Rolls are great for a weekend breakfast.

These cinnamon rolls are also great little treats for tailgating parties and potlucks.

Here’s the recipe.

LEMON CURD PIE CRUST CINNAMON ROLLS

(My own concoction)

Lemon Curd Pie Crust Cinnamon Rolls

Teresa Ambra

Enjoy the lemony flavors of Lemon Curd in these luscious Lemon Curd Pie Crust Cinnamon Rolls. This easy 5-ingredient recipe can be whipped up quickly and baked for any weekend, company or holiday breakfast or brunch menu. These sweet treats are also terrific for tailgating parties and potlucks. If you need finger foods, these delightful cinnamon rolls made with pie crust should be on your menu!

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Prep Time 8

Cook Time 25

Total Time 33

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 147 kcal

Equipment

1 large cookie sheet or 2 smaller cookie sheets
parchment paper
1 table knife (to spread butter)
1 small mixing bowl
1 spoon
1/2 teaspoon measuring spoon
1 fork

Ingredients

4 oz. lemon curd (from a 12-oz. jar)
4 Pillsbury refrigerated pie crusts
1/4 cup granulated sugar
1/2 tbsp. ground cinnamon (or 1 1/2 teaspoons ground cinnamon)
4 tbsp. salted butter softened

Instructions

Preheat oven to 350°.
Combine sugar and cinnamon in a small bowl; set aside.
Roll out pie crusts.
Spread each pie crust with one tbsp. softened butter.
Place ½ to 1 teaspoon dabs of lemon curd evenly over top of each crust.
Leave a one to two-inch border around the outside circle of the pie crust and don’t place any lemon curd in that area.
Space each dab of lemon curd about an inch apart.
Sprinkle 1 tablespoon of the cinnamon-sugar mixture over each pie crust.
(You will not use all of the cinnamon-sugar mixture).
Roll up pie crust, gently but tightly crimping the edges as you roll.
Place on parchment paper-lined cookie sheet pan leaving about two to three inches between each Cinnamon Roll so rolls can expand while baking.
(Don’t crowd the cinnamon rolls; use two baking sheets, if necessary).
Use a fork to press down the ends about 1/8-inch to seal cinnamon rolls.
Try to also seal the edge of the pie crust between the end pieces so the filling doesn’t leak out while baking.
Bake at 350° for approximately 25-30 minutes or until crust is baked.
Allow Cinnamon Rolls to cool completely before removing to a bread board to cut in slices.
Cut down in one to one-and-a-half inch slices.
If you want a sweeter cinnamon roll: sprinkle with powdered sugar after cinnamon rolls have cooled.
You can also mix a glaze with one cup powdered sugar plus one tablespoon (or more) of water; whisk well and drizzle over each cinnamon roll, if desired.

Notes

NOTE: You will not use the entire jar of Lemon Curd.

NOTE: I found it easier to use Pillsbury pie crusts. They are thicker and don’t tear as easily as other store-bought brands.

NOTE: Try not to overbake the Cinnamon Rolls or they end up getting too flaky. Start checking after 20 minutes.

NOTE: Avoid the temptation of adding more cinnamon-sugar mixture or more lemon curd. It will end up oozing out of the of the cinnamon rolls while baking and cause a mess!

NOTE: Lemon Curd is naturally tart. If you prefer the cinnamon rolls sweeter, sprinkle with powdered sugar after cooling, or glaze with a powdered sugar icing of one cup powdered sugar plus one tablespoon (or more) of water.

Nutrition

Calories: 147kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 125mgPotassium: 25mgFiber: 1gSugar: 4gVitamin A: 54IUVitamin C: 0.01mgCalcium: 8mgIron: 1mg

Keyword breakfast, brunch, cinnamon rolls, lemon, lemon curd, pie crust cinnamon rolls

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