Sticky Lemony Breakfast Buns

¼ cup granulated sugar

Zest of 1 lemon

2 loaves (1 pound each) frozen white bread dough, thawed and allowed to come to room temperature

½ cup lemon curd

2 tablespoons lemon juice

1¼ cups powdered sugar

Line a baking sheet with kitchen parchment.

In a small bowl, stir together the granulated sugar and lemon zest. Sprinkle half of it on a clean counter.

Place 1 loaf of the dough on the sprinkled counter, then roll it out to form an 8-by-16-inch rectangle (with one of the long sides facing you). Sprinkle the dough with the remaining sugar, then gently run the roller over the dough to ensure the sugar mixture sticks. Roll out the second loaf to the same size, then set it on top of the first.

Spread the lemon curd over the dough, leaving a 1-inch strip bare along the long edge farther from you. Starting at the edge closest to you, roll the dough up into a log. Pinch the dough along the seam to seal it.

Using a sharp knife, slice the roll into 1-inch-wide rounds. Arrange the rounds on the prepared baking sheet, then cover loosely with plastic wrap. Allow to rise for 30 minutes, or until puffy. After 15 minutes, heat the oven to 350 degrees.

When the buns have risen, uncover and bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature of the buns should read 185 degrees. Allow to cool slightly before icing.

To make the icing, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over the tops of the buns. Serve warm or at room temperature.

Serves 15.

Nutrition values per serving: 250 calories, 6 g fat (1.5 g saturated), 44 g carbohydrates, 2 g fiber, 17 g sugar, 7 g protein, 25 mg cholesterol, 370 mg sodium.

Alison Ladman for The Associated Press