Lemon Curd Pie Crust Cinnamon Rolls
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!
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.
© Can’t Stay Out of the Kitchen
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
Tried this recipe?Let us know how it was!