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Lemon Meringue Pudding Sweet Rolls

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When life hands you lemons, make sweet rolls! ...or add vodka. Whichever comes first :) These are hands down the best sweet rolls I've made using an idea that came from finding one lonely cup of Lemon Meringue Pie Pudding in my pantry. These are decadent and fruity and perfect for your love!

Rate this recipe 3.9/5 (7 Votes)

Ingredients

  • Bread Ingredients:
  • 3 cups bread flour
  • 1 1/2 cup warm water
  • 1 cup sugar
  • 3 tbsp. butter or shortening
  • 1 tsp. salt
  • 1 package yeast
  • 1 egg
  • 1 tbsp. vanilla
  • 1 tbsp. Almond extract – *optional
  • 1 tbsp. lemon zest
  • Filling/Topping:
  • 1 block cream cheese or Neufetchel cheese
  • 3 containers Jello Snack Pack Lemon Meringue Pudding
  • 1 egg
  • 1 cup sugar
  • 1 tbsp. lemon juice or lemon extract
  • 1 tsp. lemon zest

Details

Servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Lemon Meringue Pudding Sweet Rolls - Step 1

Bread Machine Method:

Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Place all ingredients (wet last) in your bread machine on the dough cycle until ready.

Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients. Reserve 1 cup of filling for your topping.

Step 2

Lemon Meringue Pudding Sweet Rolls - Step 2

Place dough on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll.

Step 3

Lemon Meringue Pudding Sweet Rolls - Step 3

Gently cut the roll into 8-10, 1 1/2 slices with a serrated knife. Place side by side in a greased 13×9 pan. Repeat with second half of dough.

Step 4

Lemon Meringue Pudding Sweet Rolls - Step 4

Bake at 375 for about 20 minutes. Remove from oven and gently spread with reserved topping/filling. Continue to bake another 10-12 minutes or until rolls are completely baked.

This recipe can also be made by hand: By Hand:

Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Add all ingredients to your stand mixer with a dough hook and mix until soft dough ball forms, about 10 minutes.

Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients. Reserve 1 cup of filling for your topping.

Place dough on floured surface. Knead dough for approx. 10 minutes or until glossy. Place dough in a greased bowl, cover and allow to rise until doubled in size. Punch down.

Place dough back on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll. Gently cut the roll into 8-10, 1 1/2 slices with a serrated knife. Place side by side in a greased 13×9 pan. Repeat with second half of dough. Place in a warm area and let rise again about 30 minutes. Bake at 375 for about 20 minutes. Remove from oven and gently spread with reserved topping/filling. Continue to bake an additional 10-12 minutes or until rolls are baked through.

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