Step 1

Bloggers and creators, be a good human and don't copy my recipe.

Step 2

Preheat the oven to 375°F. Melt 1 tablespoon of butter and spread it evenly in a 9x13-inch baking dish, sheet pan, or another pan with sides.

Step 3

Place the rolls over the butter. Cut an X into the rolls about ⅔ down but not completely through the bottom of the rolls.

Step 4

Zest one lemon, then juice it. You'll get about 1 teaspoon of zest and 1 tablespoon of juice. No need to be exact, just use one lemon.

Step 5

Stir together the ⅓ cup butter, honey, and lemon zest. Pour evenly over the rolls.

Step 6

Sprinkle the 1 tablespoon of granulated sugar over the rolls.

Step 7

Now you'll add the lemon curd to the 'X's you cut in the rolls. It's easier if you use a piping bag with a large tip on it to pipe the lemon curd into the rolls. If you don't have a piping bag, you can up a zip-top bag and snip the end. You'll need to work with it to get the curd into the roll and not just on top. Or, you can spoon the lemon curd into the rolls. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.

Step 8

Bake the rolls, uncovered at 375°F for 12 to 15 minutes. I cooked the ones photographed for 15 minutes.

Step 9

Allow the rolls to cool while you're mixing the glaze. Whisk the lemon juice, powdered sugar, and 1 to 2 tablespoons of heavy cream together until smooth. Pour it over the rolls.

Step 10

Serve warm. Store any leftovers in an airtight container in the refrigerator. They'll keep 3 to 4 days.