Lemon Sweet Rolls Recipe
If you’re searching for the ultimate breakfast treat to brighten your morning, look no further than these Lemon Sweet Rolls. Imagine pillowy-soft rolls swirled with a sweet, vibrant lemon filling and finished with a tangy lemon glaze—each bite is like a burst of sunshine! Whether you’re hosting a spring brunch, celebrating a special occasion, or simply craving something homemade and comforting, these Lemon Sweet Rolls deliver the perfect blend of citrusy zing and melt-in-your-mouth texture.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of pantry staples and a couple of lemons come together to create magic. Each ingredient in these Lemon Sweet Rolls brings something essential, from the fluffy dough to the zesty glaze, so don’t skip a thing!
- Warm milk (3/4 cup, about 110°F): The warmth helps activate the yeast, giving your rolls that irresistible lift and tenderness.
- Active dry yeast (2 1/4 teaspoons): The secret to a pillowy rise and soft, airy texture.
- Granulated sugar (1/4 cup for dough, 1/2 cup for filling): Adds sweetness and helps the yeast work its magic in the dough and filling.
- Unsalted butter (1/4 cup melted for dough, 1/4 cup softened for filling): Rich, creamy flavor that makes every bite decadent and tender.
- Large egg (1): Adds structure and a little extra richness to the dough for that classic bakery feel.
- All-purpose flour (2 3/4 cups): The foundation of your rolls, giving them just the right amount of chewiness.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Lemon zest (2 tablespoons, from about 2 lemons): The star of the show—don’t skimp! It infuses the filling with bright, aromatic citrus flavor.
- Powdered sugar (1 cup for glaze): For that dreamy, smooth glaze that drapes over each roll.
- Lemon juice (2 tablespoons for glaze): Adds zingy tartness that perfectly offsets the sweetness.
- Milk (1 tablespoon for glaze): Helps the glaze reach the perfect pourable consistency.
- Optional extra lemon zest: Sprinkle on top for an extra pop of color and flavor.
How to Make Lemon Sweet Rolls
Step 1: Activate the Yeast
Start by combining your warm milk and yeast in a small bowl. Give it a gentle stir and let it rest for 5 to 10 minutes. This is your chance to watch the yeast come alive and get nice and foamy—proof that your Lemon Sweet Rolls will rise beautifully!
Step 2: Mix the Dough
In a large mixing bowl, whisk together the sugar, melted butter, egg, and salt. Now pour in your frothy yeast mixture and stir it all up. Gradually add the flour, mixing until a soft dough forms. If you’re kneading by hand, dust your surface lightly and enjoy the process; otherwise, let your mixer do the work. Keep kneading for 5 to 7 minutes, until the dough is smooth, elastic, and just slightly tacky to the touch.
Step 3: First Rise
Place the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, cozy spot for about an hour. You’re looking for it to double in size—the anticipation is real, but trust me, it’s worth the wait!
Step 4: Prepare the Lemon Filling
While your dough is rising, mix together the granulated sugar and lemon zest in a small bowl, using your fingers to really work the zest into the sugar. This releases all those fragrant oils and ensures your Lemon Sweet Rolls are full of zesty goodness. Set aside the softened butter for spreading in the next step.
Step 5: Shape the Rolls
Once your dough has doubled, turn it out onto a lightly floured surface. Roll it into a 10×14-inch rectangle (don’t worry about perfection—just get close!). Spread the softened butter evenly over the dough, then sprinkle the lemon-sugar mixture right to the edges. Roll up the dough tightly from the long side, then slice into 9 even rolls using a sharp knife or dental floss for that perfect swirl. Arrange them in a greased 9×9-inch baking dish.
Step 6: Second Rise
Cover your pan of rolls and let them rise for another 30 to 40 minutes. They’ll puff up and start to fill out the pan, promising soft, gooey centers and golden tops.
Step 7: Bake
Preheat your oven to 350°F (175°C). Slide the rolls into the oven and bake for 20 to 25 minutes, until they’re lightly golden and your kitchen smells absolutely heavenly. Don’t overbake—you want them soft and tender!
Step 8: Glaze and Serve
While the rolls are baking, whisk together the powdered sugar, lemon juice, and milk for a glaze that’s smooth and pourable. Drizzle it generously over the warm Lemon Sweet Rolls, letting it seep into every swirl. Top with extra lemon zest if you’re feeling fancy—then dive in while they’re still warm!
How to Serve Lemon Sweet Rolls
Garnishes
For a truly eye-catching and flavorful finish, sprinkle your Lemon Sweet Rolls with a little extra lemon zest or even a dusting of powdered sugar just before serving. If you want to get creative, try adding a few edible flowers or a handful of fresh berries alongside for a fresh, springtime touch.
Side Dishes
Lemon Sweet Rolls are delicious on their own, but they also pair beautifully with a bowl of Greek yogurt and fresh fruit, a crisp fruit salad, or even a handful of toasted almonds for crunch. For a brunch spread, serve them alongside a hot pot of coffee, a pitcher of fresh orange juice, or a sparkling mimosa.
Creative Ways to Present
If you’re hosting, arrange the rolls on a pretty cake stand or platter, drizzle with extra glaze at the table, and let everyone pull apart their own roll. For an extra-special touch, try serving them in individual ramekins or wrapping up a few rolls in parchment for an adorable edible gift. However you present them, these Lemon Sweet Rolls are guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
If you have any Lemon Sweet Rolls left (a big “if”!), store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The glaze helps keep them soft, but if they start to dry out a bit, don’t worry—there are easy ways to revive them.
Freezing
For longer storage, you can freeze the baked (and cooled) Lemon Sweet Rolls, either individually or as a whole batch. Wrap tightly in plastic wrap and foil, or place in a freezer-safe container. They’ll keep well for up to 2 months. To serve, simply thaw overnight in the fridge and reheat before glazing if you haven’t already.
Reheating
To bring your Lemon Sweet Rolls back to life, warm them gently in the microwave for about 15–20 seconds per roll or in a low oven (300°F) for 10 minutes. If they’re looking a little dry, add a tiny splash of milk over the top before reheating—they’ll be soft and gooey again in no time!
FAQs
Can I make Lemon Sweet Rolls the night before?
Absolutely! Prepare the rolls right up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and puff up a bit before baking as usual. Perfect for a no-stress breakfast or brunch!
What’s the best way to get strong lemon flavor?
For an extra punch, add a few drops of lemon extract to your glaze or an extra tablespoon of zest to the filling. Freshly zested lemons give the brightest flavor, so don’t use bottled juice or dried zest if you can help it.
Can I double this recipe?
Yes! Just double all the ingredients and use a larger baking dish (like a 9×13-inch pan) or two 9×9-inch pans. Keep an eye on the bake time, as larger batches may take a few extra minutes.
Can I make these rolls without a stand mixer?
Definitely. The dough is soft and easy to knead by hand—just dust your hands and work surface with a bit of flour, and knead until smooth and elastic. It’s a great way to get hands-on and really connect with your baking!
How can I tell if the dough has risen enough?
The dough is ready after it’s doubled in size and feels airy and puffy when gently pressed. In a warm kitchen, this usually takes about an hour. If it’s chilly, give it a bit more time or set the bowl near a sunny window or a slightly warm oven.
Final Thoughts
If you’re ready to treat yourself and your loved ones to something truly special, these Lemon Sweet Rolls are a must-bake. Each bite is like a little bit of sunshine, making any breakfast or brunch feel extra bright. Give them a try—you’ll be hooked from the very first swirl!
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Lemon Sweet Rolls Recipe
- Total Time: 1 hour 50 minutes
- Yield: 9 rolls 1x
- Diet: Vegetarian
Description
Delight in these soft and fragrant Lemon Sweet Rolls, perfect for a bright and cheerful breakfast or brunch. Featuring a tender dough swirled with a zesty lemon-sugar filling and topped with a tangy lemon glaze, these homemade rolls offer a refreshing citrus twist on the classic sweet roll.
Ingredients
For the Dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
For the Lemon Filling:
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup unsalted butter, softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- Optional: extra lemon zest for topping
Instructions
- Activate the yeast: In a small bowl, stir the warm milk and yeast together. Let sit for 5 to 10 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine sugar, melted butter, egg, and salt. Add the foamy yeast mixture and mix well. Gradually incorporate the flour until a soft dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
- Mix the filling: While the dough rises, combine the lemon zest and sugar in a small bowl to prepare the lemon filling.
- Roll and fill the dough: Once risen, roll the dough out on a floured surface into a 10×14-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the lemon-sugar mixture on top.
- Shape the rolls: Roll up the dough tightly from the long side, then slice into 9 even rolls. Place the rolls in a greased 9×9-inch baking dish. Cover and let rise again for 30 to 40 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn lightly golden.
- Prepare the glaze: While the rolls bake, whisk together powdered sugar, lemon juice, and milk until smooth for the glaze.
- Glaze and serve: Drizzle the lemon glaze over warm rolls and sprinkle with extra lemon zest if desired. Serve the rolls warm for best flavor.
Notes
- For a stronger lemon flavor, add a few drops of lemon extract to the glaze.
- These rolls are best enjoyed fresh but can be gently reheated in the microwave the next day.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
