Hello everyone, long time no see! I hope you’re all having a great summer.

I’ve been working all summer, and despite the fact that I simply love what I do my body finally said “slow down” and I ended up in hospital.

When you’re hospitaized you have some time to think, and I felt so grateful for not being seriously ill – especially when I saw people who wouldn’t get a second chance. That being said, today I am healthy and well and I am very grateful.

I have received so many e-mails and texts from readers wondering where I’d got to, but now you know why it’s been so quiet here these past few weeks.

But now let’s talk baking! These rolls are oh so good – like pie in the shape of a bun. Need I say more?


Lemon pie rolls

  • 3 1/4 cup (400 g) all-purpose flour
  • 4 tablespoons (35 g) powdered milk
  • 1/4 cup (50 g) regular sugar
  • ¼ teaspoon salt
  • 1 3/4 oz. (50 g) fresh yeast
  • 1/4 cup (50 ml) tepid water
  • 3 large eggs + 1 egg yolk (use the leftover egg white to brush the buns before baking)
  • 1/2 cup + 1 tablespoon (150 g) butter
  • Finely grated zest from 1 lemon
  • Lemon curd
  • White Cloud Frosting

Preheat the oven to 350 ˚F (180 ˚C).

Put all the dry ingredients into a mixing bowl.

Dissolve the yeast in the tepid water and add it to the flour mixture.

Stir in the egg and butter.


Use the dough hook attachment and mix for about 20 minutes, medium speed.


The dough may seem too sticky at first, but after 20 minutes it will be soft and smooth.


Leave to prove for about 45 minutes, room temperature.


Roll out on a floured surface.


Sprinkle over the finely grated lemon zest and spread out approx. 1/2 – 1 cup (100-200 ml) of the lemon curd.

You can find my recipe for lemon curd here.



Roll up like a Swiss roll, cut into slices and place on a lined baking tray.

Bake in the preheated oven for about 9-12 minutes or until nicely browned.




Make the White cloud frosting, you can find the recipe here.


Transfer the frosting to a piping bag and pipe a luscious cloud of frosting on top of each roll. (You could just use a spoon for this if you prefer.)



You can use a blow torch to get that classic meringue pie look, or simply put the tray back into the oven on a very high heat for a couple of minutes until the frosting is slightly scorched.


Super yummy with some extra lemon curd on top, you can find the recipe for lemon curd here.



100 % lemon yumminess. Even if lemon meringue pie is my favorite pie I love these rolls even more… It’s just something about that soft and fluffy roll, topped with white cloud frosting and lemon curd… I have to say that for me, this is the ultimate summer treat.

I urge you to try baking these lemon pie rolls, I know you’ll love them.


I hope I was able to tempt you, and that you’ll all enjoy the rest of this amazing summer.

Hugs from me to you.

Love, Manuela xo




  1. So sorry you were in the hospital. Glad you are feeling better. Those lemon rolls look amazing I cant wait to try. I am sure my family will all enjoy as they all love lemon. 🙂

    • Team Passion4Baking Reply

      Hi Erika, thank you for your kind words. 🙂

      -Team Passion4Baking

  2. Hi! Instead of using powdered milk, can you use regular milk? And if so, how much? Powdered milk is hard to come around where I live.

    • Team Passion4Baking Reply

      Hi Nora, if you can’t find powdered milk just omit it. But if you do omit it, we recommend substituting the tepid water with tepid milk.
      Happy baking!

      -Team Passion4Baking

  3. can we use instant dry yeast instead of the fresh one?? i cant get that where i live

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