Soft Glazed Lemon Rolls

Why You’ll Love This Recipe

I love how these rolls combine the comforting texture of soft, pillowy dough with the bright, fresh zing of lemon. The lemon sugar filling melts into every swirl, and the glaze adds just the right amount of sweetness. These rolls are perfect for brunch, spring gatherings, or anytime I’m craving something citrusy and cheerful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough

• 3½ cups all-purpose flour

• 1 packet (2¼ tsp) active dry yeast

• ¼ cup granulated sugar

• ½ teaspoon salt

• ¾ cup warm milk (110°F/43°C)

• ¼ cup unsalted butter, melted

• 1 large egg

For the Lemon Filling

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• Zest of 2 lemons

• 2 tablespoons fresh lemon juice

For the Lemon Glaze

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

• Zest of 1 lemon (optional, for garnish)

directions

1. Activate the yeast: I combine warm milk and yeast in a large bowl and let it sit for 5–10 minutes until foamy.

2. Mix the dough: I stir in sugar, melted butter, egg, and salt. Gradually add flour and mix until a soft dough forms.

3. Knead: I knead the dough on a floured surface for 8–10 minutes until smooth, or use a dough hook for 6–8 minutes.

4. First rise: I place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until doubled in size.

5. Make lemon filling: In a separate bowl, I mix softened butter, sugar, lemon zest, and juice until smooth and spreadable.

6. Shape rolls: I roll the dough into a 12×18-inch rectangle, spread the lemon filling evenly, roll it up from the long edge, and slice into 12 rolls.

7. Second rise: I place the rolls in a greased 9×13-inch dish, cover, and let them rise again for 30–45 minutes.

8. Bake: I preheat the oven to 350 °F (175 °C) and bake for 22–26 minutes, until golden and fully set.

9. Glaze: While they bake, I whisk together the lemon juice and powdered sugar until smooth. I drizzle the glaze over warm rolls and sprinkle with lemon zest if desired.

Servings and timing

• Servings: 12 rolls

• Prep Time: 25 minutes

• Rise Time: ~1 hour 45 minutes

• Bake Time: 25 minutes

• Total Time: ~2 hours 30 minutes

• Calories: ~290 kcal per roll

Variations

• Berry twist: I sprinkle a handful of fresh blueberries or raspberries over the lemon filling before rolling.

• Cream cheese glaze: Swap lemon glaze for a lemon-cream cheese glaze for extra richness.

• Orange version: Use orange zest and juice in place of lemon for a warm citrus note.

• Mini rolls: I slice into 16 smaller rolls and bake in a 9×9 dish—perfect for bite-sized treats.

• Overnight version: I assemble the rolls and let them rise in the fridge overnight, then bake fresh in the morning.

storage/reheating

I store leftover rolls covered at room temperature for 1 day or in the fridge for up to 4 days. To reheat, I warm them in the microwave for about 20 seconds or in the oven at 300 °F until soft and warm. I avoid freezing the glazed rolls, but I do freeze unglazed rolls and glaze them after thawing and warming.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! I skip the proofing step and mix it directly with the dry ingredients—just make sure the milk is still warm.

How do I keep the rolls soft?

I cover them while rising and after baking to retain moisture, and I avoid overbaking—they should just be golden on top.

Can I use a stand mixer for kneading?

Definitely. I use the dough hook on medium speed for 6–8 minutes until the dough is smooth and elastic.

Can I make these dairy-free?

Yes—use plant-based milk and vegan butter alternatives for the dough, filling, and glaze.

Can I make these ahead of time?

Absolutely. I assemble them and refrigerate overnight, then let them rise slightly in the morning before baking fresh.

Conclusion

These Soft Glazed Lemon Rolls are a fresh, vibrant take on classic sweet rolls. With their tender dough, bright lemon filling, and tangy glaze, they’re irresistible for brunch or dessert. I love baking them on weekends or for special occasions, and I know they’ll brighten up your table too!

Soft Glazed Lemon Rolls

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• Author: Mia
• Total Time: ~2 hours 30 minutes
• Yield: 12 rolls
• Diet: Vegetarian

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Description

These fluffy lemon rolls are filled with bright citrusy goodness and topped with a sweet-tart lemon glaze — the perfect brunch treat or morning bake.

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Ingredients

For the Dough:

3½ cups all-purpose flour

1 packet (2¼ tsp) active dry yeast

¼ cup granulated sugar

½ tsp salt

¾ cup warm milk (110°F/43°C)

¼ cup unsalted butter, melted

1 large egg

For the Lemon Filling:

½ cup unsalted butter, softened

¾ cup granulated sugar

Zest of 2 lemons

2 tbsp fresh lemon juice

For the Lemon Glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice

Zest of 1 lemon (optional, for garnish)

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Instructions

Activate Yeast: Combine warm milk and yeast in a large bowl. Let sit 5–10 minutes until foamy.

Mix Dough: Stir in sugar, melted butter, egg, and salt. Gradually mix in flour until a soft dough forms.

Knead Dough: Knead by hand for 8–10 minutes or with a dough hook for 6–8 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours or until doubled.

Make Filling: Mix softened butter, sugar, lemon zest, and lemon juice in a bowl until smooth.

Shape Rolls: Roll dough into a 12×18-inch rectangle. Spread lemon filling evenly. Roll from long edge and slice into 12 rolls.

Second Rise: Place rolls in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes.

Bake: Preheat oven to 350°F (175°C). Bake for 22–26 minutes until golden and set.

Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over warm rolls and garnish with lemon zest if desired.

 

Notes

Add fresh berries to filling for a fruity twist.

Swap glaze with lemon cream cheese glaze for extra richness.

Use orange zest/juice for a citrus variation.

Slice smaller rolls (16) for mini bites.

Assemble the night before and bake fresh in the morning.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baked, Yeast-Risen
• Cuisine: American