Lemon Rolls Recipe
If you’re searching for a sunny, citrusy treat that feels like a big, warm hug with every bite, these Lemon Rolls are about to become your new favorite recipe. Pillowy-soft and golden, swirled with fragrant lemon sugar and finished with a glossy, tangy lemon glaze, they bring a burst of brightness to breakfast, brunch, or dessert. This recipe is the perfect blend of simple ingredients and bold flavors, making it easy to bring bakery-style delight right into your own kitchen.
Ingredients You’ll Need
Baking Lemon Rolls doesn’t require anything fancy, just a handful of classic ingredients that work together to create pure magic. Each one brings something special to the table, from the creaminess of butter to the zesty punch of fresh lemon. Here’s what you’ll need and why each part matters:
- All-purpose flour: The foundation of the dough, providing structure and softness.
- Active dry yeast: The secret to that fluffy rise and irresistible texture.
- Granulated sugar: Sweetens both the dough and the lemony filling for balanced flavor.
- Salt: Just a pinch enhances every other flavor in the rolls.
- Warm milk: Activates the yeast and gives the dough richness—use half-and-half for a decadent twist!
- Unsalted butter: Adds moisture and flavor to both the dough and the filling; don’t skimp here.
- Egg: Helps bind the dough and adds tenderness.
- Lemon zest: The star of the show—fresh zest infuses the rolls and glaze with bright, citrusy aroma.
- Powdered sugar: Creates a silky glaze that perfectly coats the rolls.
- Fresh lemon juice: Balances the sweetness of the glaze with tangy brightness.
How to Make Lemon Rolls
Step 1: Prepare the Dough
Start by whisking together 2 1/2 cups of flour, yeast, sugar, and salt in a large bowl. Pour in the warm milk, melted butter, and egg, stirring until everything just comes together. Gradually add the rest of the flour, mixing until you have a soft, slightly sticky dough. Transfer it onto a floured surface and knead for 5–7 minutes, working in just enough flour to keep it manageable, until the dough is smooth and elastic.
Step 2: Let the Dough Rise
Place your kneaded dough in a greased bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean towel and let it rise somewhere warm for about an hour, or until it’s doubled in size. This is when the yeast works its magic, giving your Lemon Rolls that signature fluffiness.
Step 3: Make the Lemon Sugar Filling
While the dough is rising, combine granulated sugar and plenty of fresh lemon zest in a small bowl. Rubbing the zest into the sugar with your fingers releases the oils, making the mixture extra fragrant and flavorful. Soften your butter so it’s easy to spread on the dough later.
Step 4: Shape and Fill the Rolls
Once the dough is ready, roll it out on a lightly floured surface into a roughly 10×15-inch rectangle. Spread the softened butter all over, then sprinkle every inch with your lemon sugar mixture. Gently roll up the dough from the long side, keeping the roll tight as you go. Slice into 12 even pieces using a sharp knife or dental floss for the cleanest cuts.
Step 5: Second Rise and Bake
Place your rolls cut side up in a greased 9×13-inch baking dish, leaving a bit of space between each one. Cover and let them rise for another 30 minutes, so they get nice and puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake for 20–25 minutes, or until the rolls are golden and the kitchen smells like pure lemony heaven.
Step 6: Make and Add the Lemon Glaze
While the Lemon Rolls bake, whisk together powdered sugar, fresh lemon juice, and a little more lemon zest until smooth and pourable. Drizzle the glaze generously over the warm rolls as soon as they come out of the oven, letting it seep into every swirl. The result: sticky, glossy, irresistible Lemon Rolls!
How to Serve Lemon Rolls
Garnishes
For a fresh look and a little extra zing, sprinkle additional lemon zest over the glazed rolls just before serving. A light dusting of powdered sugar or a few thin lemon slices on the platter add a lovely, inviting touch.
Side Dishes
Lemon Rolls pair wonderfully with a simple fruit salad, Greek yogurt, or a platter of fresh berries. For brunch, serve them alongside scrambled eggs or a savory quiche to balance the sweet citrus flavors.
Creative Ways to Present
Try arranging the rolls in a circular pattern on a cake stand, or serve them individually in parchment muffin liners for a bakery-style effect. If you’re feeling fancy, tie a little ribbon around each roll for special occasions or gift baskets.
Make Ahead and Storage
Storing Leftovers
If you have any Lemon Rolls left (and that’s a big if!), store them in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge, where they’ll stay soft for up to four days.
Freezing
Lemon Rolls freeze beautifully! Wrap the cooled, unglazed rolls tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge and glaze just before serving for best results.
Reheating
To bring back that fresh-from-the-oven warmth, microwave individual rolls for 15–20 seconds or reheat them (covered) in a 300°F oven for about 10 minutes. If you’ve already glazed them, a quick zap in the microwave keeps the icing gooey and delicious.
FAQs
Can I make Lemon Rolls the night before?
Absolutely! Prepare the rolls up to the second rise, then cover the pan and refrigerate overnight. In the morning, let them come to room temperature and finish rising before baking as directed.
What’s the best way to zest a lemon?
Use a microplane or fine grater, and only remove the bright yellow outer layer—this gives you the most flavor without any bitterness from the white pith underneath.
Can I add cream cheese to the glaze?
Yes! Blend a couple of tablespoons of softened cream cheese into the glaze for a richer, tangier topping that pairs perfectly with the lemony sweetness.
What if I don’t have fresh lemons?
Fresh lemons are best for both zest and juice, but in a pinch, you can use bottled lemon juice for the glaze and substitute orange zest for a different citrus twist.
Can I use instant yeast instead of active dry yeast?
You can! Simply add the instant yeast directly to the flour mixture—no need to proof it first. Your Lemon Rolls may rise a little quicker, so keep an eye on them during both rise times.
Final Thoughts
If you love a sweet treat with a punch of citrus, you simply have to try these Lemon Rolls. They’re soft, bright, and guaranteed to put a little sunshine in your day. Happy baking—and don’t forget to share a batch with someone special!
Print
Lemon Rolls Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Lemon Rolls are soft, tender sweet rolls filled with a zesty lemon sugar mixture and topped with a tangy lemon glaze. Perfect for breakfast or dessert, they combine a buttery dough with bright citrus flavors for an irresistible treat that’s homemade and delicious.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 3 tablespoons unsalted butter, softened
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Dough: In a large bowl, mix 2 1/2 cups of flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until combined. Gradually add the remaining flour until a soft dough forms. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Make the Filling and Shape Rolls: In a small bowl, combine the sugar and lemon zest for the filling. Once the dough has risen, roll it out into a 10×15-inch rectangle. Spread the softened butter over the dough and sprinkle evenly with the lemon sugar mixture. Roll the dough up tightly from the long side and cut into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
- Prepare the Lemon Glaze: While the rolls bake, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Glaze and Serve: Drizzle the glaze over warm rolls before serving to add a sweet and tangy finish.
Notes
- For a richer dough, substitute milk with half-and-half.
- Add a bit of cream cheese to the glaze for a tangy twist.
- These rolls can be prepared the night before and baked in the morning for fresh rolls any time.
- Prep Time: 25 minutes (plus 90 minutes rise time)
- Cook Time: 25 minutes
- Category: Breakfast or Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
