These soft and fluffy lemon rolls are bursting with zesty lemon flavor, making them the perfect sweet breakfast or afternoon treat. With a buttery citrus filling and a tangy lemon glaze, these rolls are a delightful twist on classic cinnamon rolls.
Why You’ll Love This Recipe
- Bright & Refreshing – A citrus-filled treat that’s perfect for spring and summer.
- Soft & Fluffy – The yeast dough bakes up light and pillowy every time.
- Perfect for Any Occasion – Great for brunch, dessert, or a special weekend bake.
- Make-Ahead Friendly – Prep the dough the night before and bake fresh in the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- 1 cup warm milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
- 1 tablespoon lemon zest
For the Filling:
- ½ cup fresh lemon juice
- ½ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Directions
1. Activate the Yeast
In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
2. Prepare the Dough
In a large mixing bowl, combine melted butter, salt, flour, egg, and lemon zest. Add the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
3. First Rise
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise for 1 hour, or until doubled in size.
4. Prepare the Filling
Punch down the dough and roll it out into a 12×18-inch rectangle. Spread softened butter over the dough, then sprinkle with brown sugar and fresh lemon juice.
5. Shape the Rolls
Roll the dough tightly and cut it into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.
6. Second Rise
Cover and let the rolls rise for 30-45 minutes, until puffed up.
7. Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
8. Make the Lemon Glaze
While the rolls are baking, whisk together powdered sugar, lemon juice, and milk until smooth.
9. Glaze & Serve
Once the rolls are done, drizzle the lemon glaze over them while they’re still warm. Serve and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Calories: 350 kcal per serving
- Servings: 12
Variations
- Make it extra lemony – Add more zest to the dough and glaze.
- Berry twist – Add fresh raspberries or blueberries to the filling.
- Overnight option – Prepare the rolls, cover, and refrigerate overnight. Bake fresh in the morning.
Storage & Reheating
- Store: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Freeze unglazed rolls for up to 2 months. Reheat and glaze before serving.
- Reheat: Warm in the microwave for 15 seconds or in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast—just skip the proofing step and mix it directly into the flour.
What type of milk works best?
Whole milk gives the best richness, but you can use almond, oat, or 2% milk as well.
Can I make these without eggs?
Yes! Substitute ¼ cup unsweetened applesauce for the egg.
Conclusion
These Lemon Rolls are soft, fluffy, and packed with citrusy flavor, making them perfect for any occasion. Whether you enjoy them fresh from the oven, as a brunch centerpiece, or a sweet snack, they are sure to be a hit! Try them today!
Print
Lemon Rolls
These soft and fluffy Lemon Rolls are packed with zesty citrus flavor, featuring a buttery lemon filling and a tangy lemon glaze. Perfect for breakfast, brunch, or dessert, these homemade sweet rolls are a refreshing twist on classic cinnamon rolls. Make-ahead friendly and absolutely delicious!
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
Ingredients
For the Dough:
- 1 cup warm milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
- 1 tablespoon lemon zest
For the Filling:
- ½ cup fresh lemon juice
- ½ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
1. Activate the Yeast
- In a small bowl, combine warm milk, granulated sugar, and yeast.
- Let it sit for 5-10 minutes until foamy.
2. Prepare the Dough
- In a large mixing bowl, combine melted butter, salt, flour, egg, and lemon zest.
- Add the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
3. First Rise
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise for 1 hour, or until doubled in size.
4. Prepare the Filling
- Punch down the dough and roll it out into a 12×18-inch rectangle.
- Spread softened butter over the dough, then sprinkle with brown sugar and fresh lemon juice.
5. Shape the Rolls
- Roll the dough tightly and cut it into 12 equal pieces.
- Place the rolls into a greased 9×13-inch baking dish.
6. Second Rise
- Cover and let the rolls rise for 30-45 minutes, until puffed up.
7. Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown.
8. Make the Lemon Glaze
- While the rolls are baking, whisk together powdered sugar, lemon juice, and milk until smooth.
9. Glaze & Serve
- Once the rolls are done, drizzle the lemon glaze over them while they’re still warm.
- Serve and enjoy!
Notes
- Make it extra lemony – Add more lemon zest to the dough and glaze.
- Berry twist – Add fresh raspberries or blueberries to the filling.
- Overnight option – Prepare the rolls, cover, and refrigerate overnight. Bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
