Soft lemon curd rolls filled with raisins and topped with a smooth glaze and a cherry. Inspired by the classic British bakery Belgian bun, made simple with no yeast.

No yeast Lemon Curd Rolls (Belgian buns) with glace icing and a cherry on the top

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Dough

Step 1 and 2 of no yeast lemon curd rolls: flour mixture with butter cubes in a bowl and butter mixed into flour until crumbly.

Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter.
Use your fingertips or a fork to mix the butter into the flour until crumbly.

Step 3 and 4 of no yeast lemon curd rolls: milk added to flour mixture and dough formed into a soft ball.

Pour in the milk.
Use a spatula or your hands to bring the mixture together into a soft dough.

Shaping and filling the dough

Step 5 and 6 of no yeast lemon curd rolls: dough shaped into a rectangle and spread with lemon curd and raisins.

Turn the dough out onto a well-floured surface. Gently pat it into a rectangle using your hands instead of a rolling pin so the rolls stay soft and light.
Spread the lemon curd evenly over the dough. Sprinkle with raisins or cranberries, if using. You can use store bought lemon curd or my easy 5 ingredient Eggless Lemon Curd

Rolling the filled dough into a log and slicing into pieces for no yeast lemon curd rolls.

Starting with the longer edge, gently roll the dough into a tight log.
Cut the log into 9 even pieces. Transfer to the baking sheet and gently press each one down slightly.

Bake

Transfer the rolls to a greased baking pan, spacing them slightly apart.
Bake for 15 minutes. Turn the pan and bake for another 10–15 minutes until golden brown. Remove from the oven and cover loosely for about 10 minutes to help keep them soft.

Glaze

Whisk the powdered sugar with hot water or milk until smooth and thick but pourable.
Spoon or drizzle the glaze over the warm rolls and top each with a whole or halved maraschino cherry (glacé cherry)

Storage

At room temperature: For up to 1 day in an airtight container
Refrigerate: For up to three days in an airtight container.

Reheating

These rolls are best enjoyed warm. To reheat:

Microwave: Cover with a damp paper towel and heat for 20–25 seconds (1 roll) or in 30-second bursts for multiple rolls until warmed through.
Air fryer: Warm at 325–350°F (160–180°C) for 2–3 minutes until heated through

Recipe

No Yeast Lemon Curd Rolls (Belgian Buns)

PREP TIME 20

COOK TIME 30

TOTAL TIME 50

9 rolls

A classic British bakery-style roll made without yeast, filled with tangy lemon curd and raisins, and topped with sweet glaze and a cherry.

Ingredients

For the dough

2 ½ cups (300g) all purpose (plain flour)
2 ½ Tablespoons (25g) white granulated sugar
3 level teaspoons baking powder
1 teaspoon salt
⅓ cup (80g) cold salted or unsalted butter (cubed or grated)
¾ cup 180ml milk (if cold, warm slightly before using)

For the filling

½ cup (120g) lemon curd, store bought or homemade (see note 1
⅓ cup (60g) raisins or dried cranberries (optional)

For the glaze

1 cup (150g) powdered sugar (icing sugar)
2 ½ Tablespoons hot water or milk
9 whole or halved maraschino cherries (glacé cherries)

Instructions

Lightly grease an 8-inch (20 cm) square or round baking pan and line with parchment paper

Make the dough

Combine all purpose flour, white granulated sugar, baking powder and salt in a large bowl then add the butter.
Use your fingertips or a fork to mix the butter into the flour mixture.
Pour in the milk and use a spatula or hands to form a soft dough.
Turn out onto a well-floured surface and shape the dough with your hands to form approximately an 8 × 12-inch (20 × 30 cm) rectangle.
Avoid using a rolling pin, as it can compress the dough too firmly and make the rolls less tender.

Filling

Spread store bought or homemade lemon curd on top of the dough in an even layer.
Sprinkle the raisins or cranberries (if using) Feel free to omit them if you don't like raisins or cranberries

Preheat the oven

Preheat oven now to 350°F (175°C). If using convection, reduce to 325°F (160°C).

Shape

Starting with the longer edge, gently roll the dough into a long and tight roll.
Cut the roll into 9 pieces, each about 1½ inches (4cm) thick. Carefully transfer them to the baking sheet and gently press them down a little.

Bake

Bake for 15 minutes, then turn the baking sheet around in the oven and bake for a further 10 to 15 minutes until golden brown.
After removing the buns from the oven, leave them in the pan and cover loosely for about 10 minutes to trap steam and keep them soft.

Make the glaze

Add powdered sugar and hot water or milk in a small bowl. Whisk until thick and smooth.
Adjust the consistency as needed: add a little more hot water for a thinner glaze, or a bit more powdered sugar for a thicker glaze.
While the buns are still warm, spread or drizzle the glaze over each bun. The warmth helps it soak in.
Finish by adding a whole or halved maraschino (glacé) cherry on top of each bun.

Storage

At room temperature: For up to 1 day in an airtight container
Refrigerate: For up to three days in an airtight container.

Reheating

Microwave: Cover with a damp paper towel and heat for 20–25 seconds (1 roll) or in 30-second bursts for multiple rolls until warmed through.
Air fryer: Warm at 325–350°F (160–180°C) for 2–3 minutes until heated through.

Recipe Notes

You can use store bought lemon curd or my easy 5 ingredient Eggless Lemon Curd for this recipe.

Nutrition

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No yeast Lemon Curd Rolls (Belgian Buns)

Step by step photos

Dough

Shaping and filling the dough

Bake

Glaze

Storage

Reheating

Recipe