If you love citrus-packed breakfasts and sweet treats that brighten your mornings, these Lemon Rolls are about to steal your heart. Picture soft, fluffy dough swirled with a dazzling, zesty lemon filling, then glossed with tangy lemon glaze—each bite is like biting into a cloud of sunshine. Whether you’re hosting a brunch, treating friends, or sneaking one as an afternoon pick-me-up, you’ll fall for how these rolls bring together just the right balance of sweetness and tartness. Get ready to bake up some joy with Lemon Rolls that will instantly lift your spirits and delight every lemon lover at the table!
Ingredients You’ll Need
All you need are a handful of simple, wholesome ingredients to make magic happen. Each one plays a role in bringing out the signature tang and delicate crumb of these Lemon Rolls, so don’t skip or swap—the results are worth it!
- All-purpose flour: The backbone of the dough, it delivers a pillowy, tender texture that absorbs all the luscious lemon flavors.
- Granulated sugar: Sweetens both the dough and the filling, and balances the tartness of the lemons.
- Instant yeast: Gives the rolls their beautiful, airy rise—make sure it’s fresh for maximum fluffiness.
- Salt: A pinch sharpens all the other flavors; don’t skip this tiny but mighty ingredient.
- Warm milk: Adds richness to the dough, making it soft and moist every time.
- Unsalted butter: Melted for the dough, softened for the filling—either way, it brings richness and moisture that makes the rolls irresistible.
- Large egg: Helps bind the dough and adds just the right amount of tenderness.
- Lemon zest (fresh!): Packs in all the aromatic, sunny citrus flavor—don’t hold back here.
- Powdered sugar: Essential for the silky-smooth lemon glaze that crowns each roll.
- Fresh lemon juice: For maximum tang in the glaze and extra punch in every bite—you want it as fresh as possible.
How to Make Lemon Rolls
Step 1: Prepare the Dough
Start by combining the flour, granulated sugar, instant yeast, and salt in a large mixing bowl or the bowl of your stand mixer. In another bowl, whisk together the warm milk, melted butter, and large egg. Pour these wet ingredients into your dry mix, then stir or mix until a soft dough forms. Knead the dough for 5 to 7 minutes until it’s smooth, elastic, and a bit tacky but not sticky—this gives Lemon Rolls that unforgettable, pillowy softness.
Step 2: First Rise
Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rest somewhere warm for about an hour—until it doubles in size. This first rise is where the magic happens, allowing your Lemon Rolls to become delightfully airy and light, just waiting to be filled with zesty goodness.
Step 3: Make the Lemon Filling
While the dough rises, stir together the granulated sugar and fresh lemon zest in a small bowl. Rub them together with your fingers until the oils are released and every sugar crystal is fragrant and bright yellow. Set aside a moment to inhale—this is pure sunshine in a bowl, and it’s the secret to the flavor-packed heart of your Lemon Rolls!
Step 4: Shape and Fill
Once the dough has risen, roll it out on a lightly floured surface to a large 12×18-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle all that lemon-sugar magic across the top. Starting from one long edge, tightly roll up the dough into a log and then slice it into 12 even rolls. Arrange these Lemon Rolls in a greased 9×13-inch baking dish and cover for their second rise—another 30 to 45 minutes until puffy and almost doubled again.
Step 5: Bake
Preheat your oven to 350°F (175°C). Slide the pan into the center rack and bake the rolls for 20 to 25 minutes, or until they turn golden and your kitchen smells like a lemony paradise. The tops should be just lightly golden and spring back when touched.
Step 6: Make the Lemon Glaze
While the Lemon Rolls are cooling slightly (but still warm), whisk together powdered sugar, fresh lemon juice (add more or less to reach your ideal drizzle-able consistency), and lemon zest. Pour or drizzle this silky, sweet-tart glaze all over the warm rolls and watch it sink into every swirl.
How to Serve Lemon Rolls
Garnishes
For a beautiful finishing touch, sprinkle a final dusting of lemon zest over the glazed rolls, or add a few edible flowers or thinly sliced lemon rounds for a splash of color and extra brightness. A light dusting of powdered sugar never hurts either if you want a little extra elegance.
Side Dishes
Lemon Rolls shine brightest when paired with simple breakfast classics—think creamy Greek yogurt, a fresh fruit salad, or a platter of just-sliced berries. For brunch, serve alongside a steaming cup of black coffee or herbal tea to balance the citrus sweetness, or add a savory egg dish for the ultimate spread.
Creative Ways to Present
Serve your Lemon Rolls in a beautiful basket lined with a linen napkin for a brunch table centerpiece, or arrange them on a cake stand and let the glaze drip deliciously down the sides. For parties, you can even cut them smaller and serve mini Lemon Rolls on a tiered tray for an elegant afternoon tea.
Make Ahead and Storage
Storing Leftovers
If you somehow wind up with leftovers (don’t be surprised if you don’t!), store your Lemon Rolls tightly covered or in an airtight container at room temperature for up to 2 days. After that, you can refrigerate them for another 2 days to keep them extra fresh.
Freezing
To freeze, let the Lemon Rolls cool fully, then wrap each roll or the whole tray tightly in plastic wrap followed by foil. They’ll stay fresh in your freezer for up to 2 months. When you’re ready, thaw overnight in the fridge—your sunshine-filled breakfast is always just a step away.
Reheating
To revive that just-baked magic, warm individual Lemon Rolls in the microwave for about 20 seconds or pop the whole tray in a 300°F oven for 10 minutes. The glaze keeps them luscious, and a bit of warmth makes every swirl soft and irresistible again.
FAQs
Can I make Lemon Rolls the night before?
Absolutely! After shaping the rolls and placing them in the baking dish, cover and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as usual. Fresh Lemon Rolls in the morning with no extra effort!
What’s the best way to get extra lemon flavor?
If you want an extra punch, you can add 1 tablespoon of lemon juice to the filling, or swirl in a few spoonfuls of lemon curd before rolling up the dough. Lemon zest in the glaze also takes things to a whole new level.
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast. Just be sure to dissolve it in the warm milk (let it get foamy for 5 to 10 minutes) before mixing with the rest of the dough ingredients. The rise time may be a little longer, but your Lemon Rolls will still come out dreamy.
My dough isn’t rising—what went wrong?
This usually means the yeast was expired, the milk was too hot, or your kitchen was too cool. Make sure your yeast is active, the milk is warm but not hot (about 100–110°F), and give the dough a cozy, draft-free spot to rise. Sometimes a little patience is all you need!
How do I get perfectly even rolls?
Use a ruler to gently score the dough log before slicing so each Lemon Roll is the same size. Dental floss (unflavored!) or a very sharp knife makes it easy to cut without squishing down the soft dough.
Final Thoughts
Baking these Lemon Rolls is like inviting a burst of sunshine into your kitchen, and sharing them is pure joy. Don’t hesitate—treat yourself and your loved ones to this bright, sweet delight and let every bite be a celebration of lemons, love, and a little homemade magic.
Print
Lemon Rolls Recipe
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight your taste buds with these fluffy and tangy Lemon Rolls, perfect for breakfast or a sweet treat. The soft dough is filled with a zesty lemon-sugar mixture and topped with a refreshing lemon glaze.
Ingredients
For the dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the lemon filling:
- 1/2 cup granulated sugar
- 2 tbsp lemon zest (from 2 lemons)
- 1/4 cup unsalted butter, softened
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Prepare the dough: In a large bowl, combine flour, sugar, yeast, and salt. Mix warm milk, melted butter, and egg in a separate bowl. Combine wet and dry ingredients, knead until smooth, and let rise for 1 hour.
- Make the filling: Mix sugar and lemon zest. Roll out dough, spread butter, sprinkle lemon sugar, roll up, cut into rolls, place in baking dish, and let rise for 30–45 minutes.
- Bake the rolls: Preheat oven to 350°F (175°C), bake rolls for 20–25 minutes. Whisk together glaze ingredients and drizzle over cooled rolls.
Notes
- Enhance the lemon flavor by adding lemon juice to the filling or swirling in lemon curd.
- Prepare rolls ahead and bake fresh in the morning.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
