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Lemon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 18 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour 28 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These delightful Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. Featuring a tender dough infused with lemon zest and a sweet, tangy lemon filling, they’re topped with a smooth lemon glaze and fresh zest. Perfect for breakfast or brunch, these rolls combine the richness of buttermilk and butter with the brightness of citrus in every bite.

Ingredients

Scale

Lemon Roll Dough

  • 4 1/4 cups all-purpose flour (530g), plus additional for dusting
  • 4 1/2 tsp (14g) instant dry yeast (2 packets)
  • 1 Tbsp + 1 tsp poppy seeds (optional)
  • 1 tsp fine salt (6g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs, room temperature (112g)
  • 2 Tbsp fresh lemon zest (from 2 large lemons) (6g)

Lemon Roll Filling

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 Tbsp fresh lemon zest (from 2 large lemons) (6g)
  • 1/2 cup unsalted butter, softened (113g)

Lemon Icing

  • 2 cups powdered sugar (250g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 Tbsp unsalted butter, melted (28g)

Additional Topping

  • Fresh lemon zest for garnish

Instructions

  1. Prepare the Dough: Preheat your oven to 200 F / 95 C. In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, 4 1/2 tsp instant dry yeast, poppy seeds (if using), and salt.
  2. Warm Wet Ingredients: In a separate bowl, mix buttermilk, granulated sugar, and butter. Heat in the microwave for 1 minute until butter is mostly melted and mixture is warm but not hot. Stir well.
  3. Combine Ingredients: Slowly add warm buttermilk mixture to the dry ingredients and mix on medium speed with a dough hook or by hand using a dough whisk until sticky.
  4. Add Eggs and Lemon Zest: Add eggs one at a time on medium-low speed until fully incorporated and dough forms a sticky ball. Continue mixing until dough is elastic, then mix in lemon zest until incorporated.
  5. Add Flour Gradually: Add additional flour 1 Tbsp at a time while mixing until dough pulls away from bowl sides and feels tacky but not sticky.
  6. Rest the Dough: Cover with plastic wrap or towel and let dough rest for 10-20 minutes to relax and make rolling easier.
  7. Make Lemon Filling: While dough rests, combine granulated sugar, brown sugar, and lemon zest in a bowl. Massage zest into sugar to release oils. Whisk in softened butter until mixture is smooth and aromatic.
  8. Roll Out Dough: On a floured surface, roll dough to a 12 in x 18 in rectangle about 1/2 cm thick.
  9. Spread Filling: Evenly spread the lemon filling over the dough, leaving a 1/2 inch border on the long side.
  10. Form Rolls: Roll dough tightly toward the uncovered edge. Use dental floss to cut the roll into 12 equal pieces and place them in a greased or lined 9×13 inch pan.
  11. Proof Rolls: Turn the oven off. Cover rolls with foil and place them in the warm oven for 30 minutes to rise until puffed and larger in size.
  12. Bake Rolls: Remove foil, turn oven on to 350 F / 175 C, and bake rolls for 32 minutes or until golden brown.
  13. Make Icing: Whisk powdered sugar, lemon juice, and melted butter until smooth.
  14. Finish and Serve: Let rolls cool 10-20 minutes, drizzle with lemon icing, and sprinkle fresh lemon zest on top. Serve warm or at room temperature.

Notes

  • Use instant dry yeast for best results; active yeast may require pre-activation and longer rising times.
  • Use a ruler to ensure dough is rolled out to the exact size for even baking.
  • Cut rolls with dental floss for cleaner cuts and to avoid squishing the dough.
  • If rolls are difficult to cut, chill the rolled log in the fridge for 20-30 minutes before slicing.
  • Use a metal 9×13-inch pan for baking; if using glass, reduce oven temperature to 325 F / 162 C.
  • Allow rolls to cool 10-20 minutes before icing to let the glaze settle perfectly.
  • These rolls can be refrigerated overnight after cutting; bake next day after warming and rising.
  • Preheat oven fully before baking for best texture and color.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://garlicpan.com/lemon-rolls-recipe/