These Lemon Sweet Rolls are made with the easiest and fluffiest brioche dough, wrapped around tangy lemon curd, baked and then frosted with lemon cream cheese frosting.
In a small saucepan on the stovetop, melt your butter. Remove from heat. To the butter, add whole milk, lemon juice from half a lemon, and then your egg. Whisk to combine.
Replace paddle with dough hook attachment and knead dough on medium speed for 3 minutes. Turn off mixer to check consistency.
Turn mixer back on medium and mix for 5 more minutes, or until dough is smooth and wrapping around the dough hook.
Remove the dough from the mixer and shape into a ball with your hands, Place in a greased bowl and cover with plastic wrap.