If you’ve ever dreamed of combining two of the most irresistible treats—crème brûlée and donuts—into one mouthwatering dessert, then these Lemon Crème Brûlée Donut Rolls are your dream come true. Imagine soft, fluffy dough rolled up with a smooth lemon-infused custard filling, and then baked to golden perfection with a crispy caramelized sugar topping. It’s a bite-sized dessert that brings the indulgence of crème brûlée together with the comforting warmth of fresh donuts. Trust me, these little rolls are bound to become your new favorite treat.
Why You’ll Love This Recipe?
Lemon Crème Brûlée Donut Rolls combine all the best elements of two classic desserts. The tangy, fresh lemon flavor in the crème brûlée filling adds a perfect balance of brightness to the richness of the custard. The golden, slightly crisp sugar topping gives that signature brûléed crunch, while the fluffy, pillowy donut roll is simply irresistible. Whether you’re serving these for breakfast, brunch, or dessert, they’re guaranteed to impress. Plus, they’re a fun twist on traditional donuts and crème brûlée, making them a conversation starter at any gathering.
Ingredients
For the Donut Rolls:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warm
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (for extra flavor)
- 1 tablespoon lemon juice (optional for added citrus)
For the Lemon Crème Brûlée Filling:
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
You can find the full list of ingredients below.
Directions
1. Make the Dough
In a large bowl, combine the flour, sugar, instant yeast, and salt. In a separate bowl, whisk together the warm milk, softened butter, egg, vanilla extract, lemon zest, and lemon juice. Slowly add the wet ingredients into the dry ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little extra flour, a tablespoon at a time.
2. Let the Dough Rise
Place the kneaded dough into a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size. This allows the dough to become light and airy.
3. Make the Lemon Crème Brûlée Filling
While the dough is rising, prepare the lemon crème brûlée filling. In a small saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract, lemon zest, and lemon juice. Let the filling cool to room temperature.
4. Roll Out the Dough
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a floured surface and roll it out into a rectangle, about 1/4 inch thick. Spread a thin layer of the lemon crème brûlée filling over the dough, leaving a small border around the edges. Be careful not to use too much filling, as it can spill out when rolling.
5. Roll and Slice
Starting from one edge, carefully roll the dough up into a log. Once rolled, slice the dough into 8-10 even pieces using a sharp knife or dental floss (to avoid squishing the rolls). Arrange the rolls in a greased baking dish, leaving a little space between each roll.
6. Bake the Donut Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for about 18-22 minutes, or until they are golden brown on top and cooked through. You’ll know they’re done when they smell heavenly and the tops are slightly firm to the touch.
7. Caramelize the Sugar
Once the rolls are baked and cooled slightly, sprinkle a thin layer of granulated sugar evenly over the top of the rolls. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the rolls under the broiler for 1-2 minutes, but be sure to watch them closely so the sugar doesn’t burn.
8. Serve and Enjoy
Let the sugar topping cool and harden for a few minutes before serving. These Lemon Crème Brûlée Donut Rolls are best enjoyed fresh out of the oven, with a nice crispy sugar crust and a creamy, lemony center. Serve them as a decadent breakfast treat, a dessert, or a special brunch dish!
Expert Tips and Tricks
- Don’t Overstuff: Be careful not to add too much crème brûlée filling to the dough, as it may overflow during baking. A thin layer is all you need for that rich flavor without the mess.
- Make the Crème Brûlée Filling Ahead: You can make the filling ahead of time and refrigerate it until you’re ready to use it. Just make sure to let it cool completely before spreading it on the dough.
- Perfect Caramelization: If you’re using a kitchen torch to caramelize the sugar, keep the flame about 3-4 inches above the rolls and move it in circular motions for even caramelization.
- Use a Rolling Pin: If you’re not confident in rolling the dough by hand, use a rolling pin to get a nice, even rectangle. This makes it easier to spread the filling and roll it up tightly.
Recipe Variations and Possible Substitutions
- Citrus Twist: If you’re a fan of different citrus fruits, you can swap out the lemon for orange, lime, or even grapefruit zest. Each fruit will give a unique twist to the flavor.
- Make It Without a Torch: If you don’t have a kitchen torch, you can still achieve a similar effect by sprinkling the sugar and broiling the rolls in the oven for a minute or two. Just be sure to keep a close eye on them to avoid burning.
- Add Berries: If you want to add a bit of freshness and tartness, serve these donut rolls with fresh berries like raspberries or strawberries on the side, or even add them directly into the filling.
Serving and Pairing Suggestions
These Lemon Crème Brûlée Donut Rolls are delightful on their own, but you can elevate them even more by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a hot cup of coffee, tea, or a mimosa for brunch. If you want to go all out, drizzle them with a little extra lemon glaze or powdered sugar for a beautiful finishing touch.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. The rolls are best enjoyed fresh, but you can reheat them in the oven at 300°F (150°C) for about 5 minutes to soften them up. Just be sure to re-crisp the sugar topping using the torch or broiler for a few seconds before serving.
4 FAQs
1. Can I use store-bought dough?
Yes, you can use store-bought dough for a quicker version of this recipe. Use a soft dough like biscuit or puff pastry dough, but make sure to roll it out and treat it the same way as the homemade dough in the recipe.
2. Can I make the crème brûlée filling ahead of time?
Yes, you can make the crème brûlée filling up to 2 days in advance. Just store it in the fridge and allow it to cool completely before using it in the recipe.
3. How do I know when the donut rolls are done?
The rolls should be golden brown on top and spring back slightly when touched. You can also check the center with a toothpick—if it comes out clean, they’re ready.
4. Can I make this recipe in advance?
While these donut rolls are best served fresh, you can assemble them ahead of time and refrigerate them before baking. Just be sure to allow the dough to come to room temperature before baking.
Conclusion
Lemon Crème Brûlée Donut Rolls are a show-stopping dessert that combines the best of two beloved treats. With their rich lemon custard filling, soft dough, and crunchy caramelized sugar topping, they are sure to impress your guests and satisfy your sweet tooth. Whether you’re serving them at a brunch, special occasion, or just as a treat for yourself, these rolls are a delightful twist on classic flavors. Give them a try, and prepare to be wowed!
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Lemon Crème Brûlée Donut Rolls
- Prep Time: 30 minutes (excluding rise time)
- Cook Time: 18-22 minutes
- Total Time: 1 hour 30 minutes (including rise time)
- Yield: 10 servings 1x
- Category: Dessert, Brunch, Sweet Treats
- Method: Baked
- Cuisine: American, French
- Diet: Vegetarian
Description
Lemon Crème Brûlée Donut Rolls are a fusion of two irresistible desserts—creamy lemon-infused custard rolled in soft donut dough and finished with a crispy caramelized sugar topping. Perfect for breakfast, brunch, or dessert, they offer a luxurious twist on classic flavors.
Ingredients
- For the Donut Rolls:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warm
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice (optional)
- For the Lemon Crème Brûlée Filling:
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Make the Dough: Combine flour, sugar, instant yeast, and salt in a bowl. In another bowl, whisk together warm milk, butter, egg, vanilla extract, lemon zest, and lemon juice. Mix wet into dry ingredients, forming dough. Knead for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Place dough in a greased bowl, cover with a towel, and let rise for 1-1.5 hours, until doubled in size.
- Make the Lemon Crème Brûlée Filling: Heat cream and milk in a saucepan. Whisk together egg yolks and sugar in a separate bowl. Gradually add hot milk mixture to yolks, then cook on low heat until thickened. Stir in vanilla, lemon zest, and lemon juice. Cool to room temperature.
- Roll Out the Dough: Punch down dough, roll out to a 1/4 inch thick rectangle. Spread a thin layer of crème brûlée filling over dough.
- Roll and Slice: Roll dough up into a log, then slice into 8-10 pieces. Arrange slices in a greased baking dish.
- Bake the Donut Rolls: Preheat oven to 350°F (175°C). Bake rolls for 18-22 minutes, until golden brown and cooked through.
- Caramelize the Sugar: Sprinkle granulated sugar over the rolls. Use a kitchen torch to caramelize the sugar, or broil for 1-2 minutes, watching carefully.
- Serve and Enjoy: Let the sugar topping harden before serving. Enjoy fresh out of the oven with a crispy crust and creamy center.
Notes
- Make the crème brûlée filling ahead of time and refrigerate for convenience.
- Use a kitchen torch for best results when caramelizing sugar; alternatively, broil in the oven.
- These rolls are best enjoyed fresh but can be reheated at 300°F (150°C) for 5 minutes.
Nutrition
- Serving Size: 1 donut roll
- Calories: 320
- Sugar: 20
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg