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.

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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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.

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.