If you crave sunshiny flavor baked into pillowy-soft pastry, Lemon Rolls are about to become your new obsession. Imagine the tangy brightness of fresh lemon zest wound through tender, slightly sweet dough, each swirl layered with a citrusy sugar filling and finished with a zingy lemon glaze. These are the ultimate treat for anyone who loves a burst of citrus in every buttery bite. Whether for a spring brunch, a special breakfast, or a cheerful dessert, Lemon Rolls will delight you with their soft texture and irresistible aroma.
Ingredients You’ll Need
The magic of Lemon Rolls comes from a few simple but perfectly chosen ingredients. Each one plays a vital role, from the soft, airy crumb of the dough to the bold citrus notes that make these rolls unforgettable. Here’s what you’ll need and why each is essential:
- All-purpose flour: The backbone of the dough, providing structure and a perfectly tender base.
- Active dry yeast: Gives the rolls their lift and fluffy texture—make sure yours is fresh for the best rise.
- Granulated sugar: Sweetens both the dough and the filling, balancing the tartness of the lemon.
- Salt: Enhances flavor all around and prevents the rolls from tasting flat.
- Warm milk (110°F): Activates the yeast and keeps the dough ultra-soft and moist.
- Unsalted butter: Adds rich flavor to the dough, filling, and glaze—softened for the filling, melted for the dough.
- Egg: Gives the dough richness and a lovely golden hue.
- Lemon zest: The superstar ingredient for both the dough and the filling, infusing every bite with fresh citrus aroma.
- Fresh lemon juice: The main feature of the tangy glaze, heightening the sweet-tart lemon flavor.
- Powdered sugar: Whips up into a silky glaze that melts into the warm rolls.
How to Make Lemon Rolls
Step 1: Mix the Dough
Kick things off by combining 2 ½ cups flour, active dry yeast, granulated sugar, and salt in a large bowl. Add the warm milk, melted butter, egg, and a healthy dose of lemon zest to the mix. Stir until a sticky, shaggy dough begins to form—don’t worry if it looks a little messy at first! Gradually add the remaining flour, mixing just until the dough pulls away from the sides of the bowl and isn’t overly tacky.
Step 2: Knead and Rise
Transfer the dough to a lightly floured surface or use a stand mixer fitted with the dough hook. Knead for 5 to 7 minutes, until you have a pliable, elastic dough that feels soft and smooth. Gently tuck the dough into a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free spot for about 1 hour. You’re looking for it to double in size, so be patient—this is what creates those cloud-like Lemon Rolls.
Step 3: Prepare the Lemon Sugar Filling
While your dough is getting puffy, stir together the granulated sugar and lemon zest for the filling in a small bowl. This step lets the citrus oils in the zest infuse right into the sugar, making the flavor truly pop. Have your softened butter ready to spread—this layer will help the filling stick and add decadence to every swirl.
Step 4: Roll, Fill, and Slice
Punch down the risen dough to release air, then roll it out on a floured surface to a 10×14-inch rectangle. Smooth the softened butter over the surface, then shower it with an even layer of the lemon sugar mixture. Starting at the long end, tightly roll up the dough into a log—don’t rush, since a tight roll gives you those beautiful swirls. Slice the log into 12 rolls with a sharp knife, and nestle them into a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover your pan and set it aside for another 30 to 40 minutes. This second rise is where the Lemon Rolls get their final lift and signature fluffiness. You’ll know they’re ready when they look puffy and touch each other gently in the pan.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes, or until the tops are golden brown and your kitchen smells of buttery-citrus heaven. Resist the urge to overbake—pull them out as soon as they’re just set and lightly browned for that soft, pillowy interior.
Step 7: Glaze and Enjoy
While the rolls are cooling ever so slightly, whisk powdered sugar, fresh lemon juice, and a touch of zest into a smooth glaze. Drizzle it generously over the warm rolls so it trickles into the crevices and melts just enough for an irresistible finish. Serve immediately, while they’re at their sunniest and softest.
How to Serve Lemon Rolls
Garnishes
Elevate your Lemon Rolls with a sprinkle of extra freshly grated lemon zest on top or a pinch of poppy seeds for a pretty contrast. A few thinly sliced candied lemon wheels are also stunning if you want to get extra fancy for a special occasion.
Side Dishes
These rolls are the perfect star of a brunch spread! Pair them with fresh berries, a bowl of Greek yogurt drizzled with honey, or scrambled eggs for a satisfying, well-rounded meal. If you’re serving a crowd, a sparkling lemonade or light herbal tea makes a wonderfully refreshing pairing.
Creative Ways to Present
If you’d like to surprise family or guests, try serving Lemon Rolls in a basket lined with a colorful napkin or nestled alongside mini ramekins of lemon curd for extra dipping. For a grab-and-go option, arrange individual rolls in cupcake liners and display on a cake stand at breakfast parties or baby showers.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Lemon Rolls (although they disappear quickly!), let them cool fully and transfer them to an airtight container. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The rolls will stay soft and the lemon glaze keeps its brightness.
Freezing
To freeze Lemon Rolls, allow them to cool completely after baking—skip the glaze if possible and add it after reheating. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating and glazing as usual for a just-baked taste.
Reheating
Warm leftover rolls in the microwave for about 15 seconds or in a low oven (300°F/150°C) for 8–10 minutes. If you prefer, you can add a splash of water or brush lightly with melted butter before reheating to keep them extra soft and steamy.
FAQs
Can I use instant yeast instead of active dry?
Absolutely! You can substitute instant yeast for active dry at a one-to-one ratio. Instant yeast may cut down the rise time slightly, so keep an eye on your dough and move to the next step when it’s doubled in size.
How do I get even, neat slices when cutting the rolls?
For perfectly even Lemon Rolls, use a sharp serrated knife or unflavored dental floss to slice through the rolled-up dough. Gently saw or pull through the log without squashing it to create beautiful, uniform swirls every time.
Can I make Lemon Rolls the night before?
Yes! Prepare the rolls through the second rise, cover, and refrigerate overnight. Let the rolls come to room temperature and finish rising in the morning, then bake and glaze fresh for a stress-free breakfast treat.
What if I want them extra lemony?
If you’re truly a lemon lover, add a drop of lemon extract to the glaze and a bit more zest to the filling. You could also drizzle with extra lemon juice or swap the milk in the dough for buttermilk for a subtle, tangy twist.
Do Lemon Rolls work with other citrus fruits?
Absolutely! Orange or lime zest and juice can be substituted for a fun change of pace—just keep the quantities the same and enjoy a new twist on this bright, cheerful recipe.
Final Thoughts
Citrus fans, it’s time to let these Lemon Rolls brighten your day. Their blend of pillowy dough and zippy lemon glaze is like a bite of sunshine—easy to love and even easier to make at home. Preheat your oven and treat yourself (and your favorite people) to this luscious, lemony delight soon!
Print
Lemon Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including rising time)
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these freshly baked Lemon Rolls. A soft, citrus-infused pastry that’s perfect for a sweet breakfast treat or a delightful brunch option.
Ingredients
Dough:
- 3 ¼ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- zest of 1 lemon
For the filling:
- ½ cup granulated sugar
- zest of 2 lemons
- 3 tablespoons unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Dough Preparation: In a large bowl, combine 2 ½ cups flour, yeast, sugar, and salt. Stir in warm milk, melted butter, egg, and lemon zest. Mix until a sticky dough forms. Gradually add the remaining flour as needed until the dough pulls away from the sides of the bowl. Knead the dough for about 5–7 minutes until soft and elastic. Let rise for 1 hour.
- Filling: Roll out the dough, spread softened butter, and sprinkle lemon sugar mixture. Roll up the dough, slice into rolls, and place in a baking dish. Let rise again for 30–40 minutes.
- Baking: Preheat oven to 350°F (175°C). Bake the rolls for 22–25 minutes until golden brown.
- Glaze: Whisk together powdered sugar, lemon juice, and zest. Drizzle over warm rolls before serving.
Notes
- For extra lemon flavor, add a drop of lemon extract to the glaze.
- Best served warm; can be gently reheated the next day.
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