Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course).
So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.
We start by replacing the cinnamon sugar with sugar spiked with lemon zest. Then we fill the buns with purchased lemon curd (a decadent, tangy treat that also is good simply spread onto toast). Finally, we drizzle our finished buns with icing made from lemon juice and powdered sugar.
The result is vibrantly lemony, but not mouth puckering.
And to keep things fast and easy, we use purchased frozen bread dough as the base for the buns.
All you need to do is thaw the dough, roll it out, fill it, then roll it back up before slicing and baking. These buns are the perfect way to start Easter — or any spring — morning.
Sticky lemony breakfast buns
You’ll find loaves of frozen bread dough in the grocer’s freezer section. Jars of lemon curd are alongside the jams and jellies.
Start to finish: 11/2 hours (30 minutes active)
1/4 cup granulated sugar
Zest of 1 lemon
Two 1-pound loaves frozen white bread dough, thawed and allowed to come to room temperature
1/2 cup lemon curd
2 tablespoons lemon juice
11/4 cups powdered sugar
Line a baking sheet with kitchen parchment.
In a small bowl, stir together the granulated sugar and lemon zest. Sprinkle half of it on a clean counter.
Place 1 loaf of the dough on the sprinkled counter, then roll it out to form an 8-by-16-inch rectangle (with one of the long sides facing you). Sprinkle the dough with the remaining sugar, then gently run the roller over the dough to ensure the sugar mixture sticks. Roll out the second loaf to the same size, then set it on top of the first.