Brainwave. Sheer brainwave.

We all loved the dough for Michelle’s cinnamon buns and Mum and I were discussing how it was reminiscent of the lemony buns we can get from the bakers.

So I decided to have a go. It worked!

First, I put a scant ½ cup sultanas in a small bowl and covered them with just-off-the-boil water and a tbsp triple sec liquer.

Once they had plumped and softened, I drained them and added the zest of 1 lemon to them.

Make the cinnamon bun recipe up to the point of painting the rolled out dough with butter, ready to fill.

(NB. I had to cut the rolled dough in half to do a batch of lemon and one of cinnamon; if I was doing the whole batch as lemon, I would add the zest of another lemon to the cream cheese.)

Instead of the brown sugar and cinnamon, spread the buttered dough with 4-5 tbsp lemon curd. Sprinkle evenly with the sultanas and roll up as before.

Cut the cylinder into slices as before

Leave to rise overnight and bake for 30 mins as per the cinnamon buns.

I made the icing up with lemon juice, just to reinforce the flavour. Yummo to the max, baby.

Here’s the recipe in full with the lemony changes:

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2 Responses to “Lemon and sultana buns”

1. Michelle {Brown Eyed Baker} says:

   16 September, 2009 at 5:54 pm

   I love the spin you put on these rolls, and I can only imagine how fabulous they tasted!! Wonderful job!
2. Anna says:

   16 September, 2009 at 8:20 pm

   Thanks Michelle! We love this recipe so much, it was fun to play with the filling but now I have to do half lemon and half cinnamon to keep everyone happy