Why You’ll Love This Recipe
I love how refreshing and light these lemon rolls taste. They have the soft, comforting texture of a cinnamon roll but with a zesty, citrusy twist. The lemon glaze melts into the warm rolls, making each one perfectly sweet and tangy. They’re a great treat to share or enjoy with a morning coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2•25 tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar, divided
- 2 tbsp unsalted butter, melted, plus 2 tbsp softened for brushing
- 1 large egg
- 3 cups all-purpose flour, plus extra for dusting
- ½ tsp salt
- Zest of 1 large lemon
- Juice of 1 large lemon (about 2 tbsp)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Directions
- In a small bowl, I combine warm milk, yeast, and 1 tsp of the sugar. I let it stand for 5–10 minutes until foamy.
- In a large bowl, I whisk the egg, melted butter, remaining sugar, lemon zest, and lemon juice. I stir in the yeast mixture.
- I add flour and salt to the bowl and mix until a shaggy dough forms. I knead it on a floured surface for 5 to 7 minutes until the dough is smooth and elastic.
- I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- On a lightly floured surface, I roll out the dough into a 12×18-inch rectangle. I brush it with the softened butter.
- I roll the dough tightly from the long side, pinch to seal the edge, and cut it into 12 equal rolls (about 1½ inches each).
- I arrange the rolls in a greased 9×13-inch baking pan, cover them, and let them rise again for 30 minutes.
- While they rise, I preheat the oven to 350°F (175°C).
- I bake the rolls for 20 to 25 minutes, until they’re golden brown and fully baked through.
- While the rolls cool slightly, I whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- I drizzle the glaze over the warm rolls and let it soak in. I serve them slightly warm or at room temperature.
Servings and timing
This recipe makes 12 rolls. Prep time is 20 minutes (plus rising), baking time is 25 minutes, and total time is about 1 hour 45 minutes. Each roll has approximately 220 kcal.
Variations
Sometimes I add a little cream cheese to the glaze for extra richness. I’ve also added poppy seeds to the dough for a subtle crunch and classic lemon-poppy combination.
storage/reheating
I store leftover lemon rolls in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15 to 20 seconds or in the oven at 300°F until heated through.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough and let it rise overnight in the refrigerator. I bring it to room temperature before shaping and baking.
Can I freeze the rolls?
Absolutely. I freeze them after baking and glazing, then reheat gently in the oven before serving.
What’s the best type of lemon to use?
I use fresh, large lemons for both the zest and juice. Meyer lemons also work wonderfully for a slightly sweeter flavor.
Can I use a stand mixer for kneading?
Yes, I often use my mixer with a dough hook attachment to knead for 5 to 7 minutes until smooth.
How do I know when the rolls are done baking?
I look for a golden top and check the center roll to ensure it’s cooked through. A thermometer inserted should read around 190°F.
Conclusion
These Lemon Rolls are bright, soft, and full of flavor—a wonderful change from traditional breakfast bakes. I love making them for brunches, gatherings, or just when I want something sweet and sunny. They always bring a smile and a burst of lemony delight.
Print
Lemon Rolls
- Total Time: ~1 hour 45 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
These soft and zesty lemon rolls are filled with fresh citrus flavor and drizzled with a tangy lemon glaze. Perfect for breakfast, brunch, or a bright dessert treat.
Ingredients
For the dough:
2¼ tsp active dry yeast (1 packet)
¾ cup warm milk (110°F/43°C)
¼ cup granulated sugar, divided
2 tbsp unsalted butter, melted
1 large egg
3 cups all-purpose flour (plus extra for dusting)
½ tsp salt
Zest of 1 lemon
Juice of 1 lemon (about 2 tbsp)
2 tbsp unsalted butter, softened (for filling)
For the glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Instructions
Mix warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
In a large bowl, whisk egg, melted butter, remaining sugar, lemon zest, and juice. Stir in yeast mixture.
Add flour and salt. Mix and knead until smooth and elastic (5–7 minutes).
Place in greased bowl, cover, and let rise 1 hour until doubled.
Roll dough into a 12×18-inch rectangle. Brush with softened butter.
Roll from the long side, seal edge, and cut into 12 rolls.
Arrange in greased 9×13-inch pan, cover, and let rise 30 minutes.
Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden.
Whisk glaze ingredients. Drizzle over warm rolls. Serve warm or room temp.
Notes
Add cream cheese to glaze for richness.
Stir in poppy seeds for lemon-poppy flavor.
Meyer lemons add a sweeter, floral twist.
Use a stand mixer with dough hook if preferred.
- Prep Time: 20 minutes (plus rising)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American