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Lemon Rolls

Lemon Rolls

Julia
These Lemon Rolls are soft, fluffy sweet rolls filled with bright lemon sugar and topped with a fresh lemon glaze. Perfect for brunch, Easter, or weekend baking, this homemade lemon rolls recipe delivers bakery-style texture with vibrant citrus flavor in every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Course Breakfast
Cuisine American
Servings 12 rolls

Ingredients
  

  • For the Dough
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast 1 packet
  • ¾ cup warm milk about 110°F
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • ¼ cup unsalted butter softened
  • ½ teaspoon salt
  • For the Lemon Filling
  • ½ cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons unsalted butter softened
  • For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional

Instructions
 

  • Activate the Yeast
  • In a small bowl, combine warm milk and yeast.
  • Let sit 5–10 minutes until foamy.
  • Make the Dough
  • In a large bowl, mix flour, sugar, and salt.
  • Add egg, softened butter, and yeast mixture.
  • Mix until a dough forms.
  • Knead for 8–10 minutes until smooth and elastic.
  • Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
  • Shape the Rolls
  • Punch down dough.
  • Roll into a 10x14-inch rectangle on a floured surface.
  • Spread softened butter over the dough.
  • Mix sugar and lemon zest together; sprinkle evenly over butter.
  • Roll tightly into a log from the long side.
  • Slice into 9–12 rolls.
  • Place in a greased baking dish.
  • Cover and let rise again 30–45 minutes.
  • Bake
  • Preheat oven to 350°F (175°C).
  • Bake 20–25 minutes until lightly golden on top.
  • Internal temperature should reach about 190°F.
  • Glaze
  • Let rolls cool 5–10 minutes.
  • Whisk powdered sugar and lemon juice until smooth.
  • Drizzle generously over warm rolls.
  • Serve warm for best texture.

Notes

  • Milk should be warm, not hot, to avoid killing the yeast.
  • Do not skip the second rise — it ensures soft rolls.
  • Avoid overbaking to keep rolls fluffy.
  • Dental floss works well for slicing clean rolls.
  • For overnight prep, refrigerate shaped rolls before second rise and bake in the morning.
Keyword citrus cinnamon rolls, glazed lemon rolls, homemade lemon rolls recipe, lemon breakfast rolls, lemon brunch recipe, Lemon Rolls, lemon sweet rolls