• Use a bread knife to cut the rolls into uniform sizes. (See Tip 5)
• Use a ½-inch metal cannoli tube to cut a core in the side of each Hawaiian roll, being careful not to cut all the way through. If necessary, use small tweezers to remove any remaining plug.

Lemon-Curd Filling

• In a medium bowl, beat the cream cheese, lemon curd, confectioners' sugar, lemon zest, and salt until completely smooth and creamy.
• Transfer to a piping bag with a #12 round tip.
• Insert the piping tip into the side hole of the Hawaiian rolls and gently pipe in the filling until you see a slight expansion at the opening. Do not overfill.

Hard-Set Glaze

• Beat together the confectioners’ sugar, corn syrup, lemon juice, and salt until smooth and pourable.
• If needed, add ½ to 1 teaspoon of additional lemon juice to achieve a slow-ribbon consistency (the ribbon should disappear into the glaze within 5 seconds)
• Dip the tops of the filled rolls straight down into the glaze to a depth of about ¼ inch. Lift straight up; allow excess glaze to drip off. Place on a wire rack to set.
• Immediately, sprinkle the tops of the rolls with yellow sanding sugar (before the glaze sets). Allow to rest for 30 minutes or until the glaze is set.
• Yield: 12 Lemon-Curd Filled Rolls