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
