When we moved to our neighborhood several years ago, we started hosting an Easter egg hunt as a fun way to get to know our neighbors. As my kids got older, they loved hiding the eggs for the neighborhood kids as much as they loved finding them. Of course, delicious food makes any get-together better, so if you’re hosting your own Easter egg hunt, ask the grown ups to bring a favorite springtime treat to share. This Jumbo Lemon Sweet Roll would be perfect to take along to any Easter brunch or get-together.
I baked up this fluffy lemon pastry with Bob’s Red Mill Organic Unbleached White Flour. I always notice a difference in my baked goods when I use a high-quality flour like Bob’s Red Mill. Their white flour is the same high protein flour used by professional bakers because it produces high, well-textured loaves of bread and light, airy baked goods. It’s a kitchen staple that’s perfect for all of your baking needs.
To make this Jumbo Lemon Sweet Roll, I used my favorite cinnamon roll dough, but filled it with a lemon curd and cream cheese mixture. Then I cut long strips of the filled dough and twisted them before arranging them in a 9-inch pie pan.
You can also use this recipe to make regular sweet rolls, but there’s just something fun about a giant pastry! Look for lemon curd near the pie filling in your local grocery store. It usually comes in a glass jar and looks a lot like lemon meringue pie filling.
Once the sweet roll is baked, simply finish it off with a powdered sugar and lemon glaze. I find the easiest way to serve this is to cut into into wedges, like a pie. My boys loved this for breakfast so much, I actually made it twice in one week! And I can definitely see it becoming an Easter brunch tradition.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.