Lemon-Filled Cardamom Sweet Rolls

Lemon-filled cardamom sweet rolls are a bright, aromatic twist on traditional European sweet buns. Combining the zesty tartness of lemons with the floral warmth of cardamom, these rolls offer a rich, buttery dough filled with homemade lemon curd. The result is a soft, pillowy pastry with a melt-in-your-mouth center and a delicate sugary crust. This recipe is ideal for a spring or summer brunch, a festive holiday table, or an afternoon tea that deserves something truly special. With homemade citrus filling and just the right balance of sweetness and spice, these lemon rolls are the kind of treat that make people ask for seconds—and the recipe.

Cooking Time

• Preparation Time: 30 minutes

• Rising Time: 50–60 minutes

• Baking Time: 25–30 minutes

• Total Time: Approximately 2 hours

Ingredients

For the Dough:

• 500–550 g wheat flour (approximately 4½ cups)

• 1 tablespoon sugar

• 1 whole egg + 1 egg yolk

• 13 g fresh yeast (½ oz)

• 5–6 g ground cardamom (½ teaspoon)

• 125 ml warm water (½ cup)

• 125 ml warm milk (½ cup)

• 5–6 g salt (½ teaspoon)

• 50 g butter (1½ oz), softened

For the Lemon Filling:

• Zest and juice of 2 lemons

• 1 egg

• 100 g sugar (approx. ½ cup)

• 1 teaspoon cornstarch

• 50 g butter (1½ oz), softened

For Brushing and Decoration:

• 1 egg mixed with a splash of milk (for brushing)

• Powdered sugar, for dusting

Step-by-Step Cooking Directions

1. Activate the yeast
In a small bowl, combine warm water, warm milk, and sugar. Crumble in the fresh yeast and stir until dissolved. Let the mixture sit for 10 minutes, until frothy.

2. Make the dough
In a large mixing bowl, combine the flour, cardamom, and salt. Add the yeast mixture, whole egg, egg yolk, and softened butter. Mix until a shaggy dough forms.

3. Knead the dough
Turn the dough onto a floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic. You can also knead with a stand mixer fitted with a dough hook.

4. First rise
Place the kneaded dough into a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 50–60 minutes, or until doubled in size.

5. Make the lemon filling
In a saucepan over medium heat, whisk together the sugar, lemon zest and juice, egg, and cornstarch. Stir constantly until the mixture thickens into a curd-like texture. Remove from heat and whisk in the butter. Allow the lemon filling to cool completely.

6. Shape the rolls
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle about ½-inch thick. Spread the cooled lemon filling evenly across the surface.

7. Form the rolls
Roll the dough tightly from the long edge into a log. Slice into even pieces (about 1½ inches thick) and place them cut-side up on a parchment-lined baking tray.

8. Second rise
Cover the rolls lightly and let them rise for another 20–30 minutes while the oven preheats to 180°C (356°F).

9. Brush and bake
Brush the tops of the rolls with the egg and milk mixture. Bake in the preheated oven for 25–30 minutes, or until golden brown and cooked through.

10. Cool and dust
Let the rolls cool slightly on a wire rack. Dust with powdered sugar before serving.

Nutritional Information (Per Roll, yields approximately 12 rolls)

• Calories: ~240 kcal

• Protein: 5 g

• Carbohydrates: 35 g

• Sugars: 12 g

• Fat: 9 g

• Saturated Fat: 5 g

• Cholesterol: 50 mg

• Sodium: 130 mg

• Fiber: 1 g

The Origins and Popularity of the Recipe

These lemon-filled sweet rolls are a cross-cultural delight. The dough is reminiscent of Scandinavian cardamom buns—a staple in Swedish and Finnish baking—while the tangy lemon curd brings in British afternoon tea flair. Yeasted sweet buns have been a part of European baking traditions for centuries, from brioche in France to Chelsea buns in England. Cardamom, introduced to Northern Europe through trade, has long been used in festive breads and pastries, and its inclusion here ties this treat to cozy, spiced winter baking—while the lemon adds a sunny, summery contrast. These buns are increasingly popular for their balance of brightness and warmth.

Reasons Why You’ll Love the Recipe

• Rich and fluffy dough with a perfect pillowy texture

• Zesty lemon filling that offers a burst of fresh, citrusy flavor

• Warm cardamom aroma that perfumes the kitchen as they bake

• Elegant yet simple: beautiful enough for guests, easy enough for family

• Versatile: perfect for breakfast, brunch, tea, or dessert

• Customizable: fillings and spices can be varied for different occasions

Health Benefits

While this is an indulgent pastry, several ingredients offer nutritional value:

• Lemons provide vitamin C, supporting immune function and digestion

• Cardamom contains antioxidants and may aid in digestion and blood sugar balance

• Eggs are a great source of protein, B12, and healthy fats

• Homemade dough avoids preservatives and additives found in packaged pastries

Serving Suggestions

• Warm with tea or coffee: A classic pairing for breakfast or afternoon break

• With clotted cream or mascarpone: For a truly luxurious touch

• Served chilled: On warm days, cold lemon rolls are just as delightful

• Topped with fresh berries or fruit compote to add freshness and visual appeal

• As part of a brunch buffet with savory quiches, cheeses, and fresh fruit

Common Mistakes to Avoid

• Using cold ingredients: Yeast won’t activate properly unless liquids are warm

• Under-kneading the dough: Results in a dense, heavy texture

• Overproofing: Letting dough rise too long can cause collapse during baking

• Hot lemon curd on dough: Always cool the filling before using it, or it may melt the dough

• Skipping the egg wash: This gives the rolls a shiny, golden finish

Pairing Recommendations

• Drink: Earl Grey tea, cappuccino, or fresh-squeezed lemonade

• Food: Mild cheeses (like ricotta or brie), yogurt parfaits, or fruit salads

• Wine pairing: For an elegant dessert, try a chilled Moscato d’Asti or late harvest Riesling

Cooking Tips

• Use freshly ground cardamom for the most aromatic flavor

• Add lemon zest to the dough for even more citrus brightness

• Try a piping bag to apply the lemon curd if you want precision and minimal mess

• Chill the lemon filling: This makes spreading easier and prevents dough tearing

• Freeze before baking: Roll and slice the rolls, then freeze. Bake directly from frozen with an extra 10 minutes in the oven

Similar Recipes to Try

• Classic Cinnamon Rolls

• Swedish Kardemummabullar (Cardamom Buns)

• Lemon Poppy Seed Muffins

• Orange-Cranberry Sweet Rolls

• Sticky Toffee Buns with Spiced Pear Filling

Variations to Try

• Berry Lemon Rolls: Add crushed raspberries or blueberries to the lemon filling

• Almond Lemon Rolls: Spread almond paste before adding the lemon curd

• Lavender Lemon Rolls: Infuse the curd with a pinch of dried culinary lavender

• Orange Cardamom Rolls: Use orange zest and juice instead of lemon

• Vegan Version: Replace butter with plant-based margarine, and use a flax egg

Ingredient Spotlight

Cardamom
An ancient spice native to India, cardamom adds a complex, floral warmth. Used in both sweet and savory dishes, it pairs beautifully with citrus, vanilla, and nuts. A small amount goes a long way, and it elevates baked goods with a sophisticated flavor.

Lemons
Packed with vitamin C, lemons brighten both flavor and appearance. Lemon juice and zest are used in baking to add acidity and fragrance, and in curds to create luscious, tart-sweet fillings.

Fresh Yeast
Although less commonly used today than dry yeast, fresh yeast yields superior flavor and rise. It requires proofing but rewards you with a more tender crumb.

Conclusion

These Lemon-Filled Cardamom Sweet Rolls are a deliciously fragrant way to celebrate the joy of homemade baking. The balance of bright lemon and warm spice tucked inside fluffy, golden dough creates a pastry that feels both comforting and elegant. With their inviting aroma, melt-in-your-mouth texture, and beautiful presentation, they’re perfect for any occasion—whether you’re impressing brunch guests or savoring a quiet cup of tea. Once you try them, you’ll find yourself coming back to this recipe again and again, exploring its many variations and making it your own signature treat.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes. Use about 4 g (1½ teaspoons) of active dry yeast in place of 13 g of fresh yeast. Be sure to proof it in warm liquid first.

2. Can I make the dough the night before?
Absolutely. After kneading, let the dough rise slowly in the fridge overnight. Bring to room temperature before shaping and baking.

3. What if I don’t have cardamom?
You can substitute with a small pinch of cinnamon, nutmeg, or allspice, though the flavor will differ.

4. Can I freeze the baked rolls?
Yes. Let them cool completely, then wrap individually and freeze for up to 2 months. Reheat in the oven or microwave before serving.

5. How do I know when the dough has risen enough?
It should roughly double in size and feel puffy. Gently press your finger into it—if the indentation stays, it’s ready.

6. Can I use bottled lemon juice?
Fresh lemon juice is best for both flavor and texture. Bottled juice can be more acidic and less aromatic.

7. Is the lemon filling safe to eat if not baked again?
Yes, the lemon curd is fully cooked on the stovetop. It’s safe and ready to eat as is.

8. Can I make mini rolls?
Yes! Slice the rolled dough thinner and adjust the baking time to 18–20 minutes.

9. Can I use gluten-free flour?
You can try a gluten-free flour blend designed for yeast baking, but the texture may vary.

10. What can I use instead of cornstarch in the filling?
Arrowroot powder or tapioca starch are great substitutes. Use the same amount.