Introduction

These Lemon Rolls are soft, fluffy, and bursting with fresh citrus flavor. Perfect for breakfast or a sweet treat, they combine zesty lemon with a tender dough and a luscious glaze. Enjoy the bright, tangy taste in every bite.

Lemon Rolls with Lemon Zest and Lemon Icing Recipe - Recipe Image

Ingredients

4 1/4 cups all-purpose flour + additional flour as needed (530g)
4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz.)
1 Tbsp + 1 tsp poppy seeds (optional)
1 tsp fine salt (6g)
1 cup buttermilk, room temperature (240g)
1/2 cup granulated sugar (100g)
1/2 cup unsalted butter, room temperature (113g)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
1/2 cup granulated sugar (100g) for filling
1/2 cup packed light brown sugar (100g) for filling
2 Tbsp fresh lemon zest (from about 2 large lemons) for filling (6g)
1/2 cup unsalted butter, softened (113g) for filling
2 cups powdered sugar (250g) for icing
1/4 cup fresh lemon juice (60g) for icing
2 Tbsp unsalted butter, melted (28g) for icing
Fresh lemon zest for garnish

Instructions

Step 1: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, yeast, poppy seeds (if using), and salt.
Step 2: In a separate bowl, mix buttermilk, 1/2 cup granulated sugar, and butter pieces. Heat for 1 minute in the microwave until the butter is mostly melted and the mixture is warm but not hot.
Step 3: Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk until sticky.
Step 4: Add eggs one at a time on medium-low speed, mixing each until fully incorporated. Continue mixing a few minutes until the dough becomes elastic. Stir in lemon zest on medium speed.
Step 5: Gradually add extra flour 1 Tbsp at a time until the dough just starts to leave the bowl sides and feels tacky but not sticky.
Step 6: Cover the dough and let it rest for 10-20 minutes to make rolling easier.
Step 7: Meanwhile, prepare filling by mixing granulated sugar, brown sugar, and lemon zest. Massage zest into sugar until fragrant, then whisk in softened butter.
Step 8: Roll dough on a floured surface into a 12 by 18 inch rectangle about 1/2 cm thick.
Step 9: Spread filling evenly over dough, leaving a 1/2 inch border on one long side.
Step 10: Roll dough tightly starting from the long side opposite the border. Cut into 12 equal pieces using dental floss.
Step 11: Place rolls in a greased or parchment-lined 9×13 inch pan.
Step 12: Turn the oven off, cover rolls with foil, and place them inside for 30 minutes to rise until puffed.
Step 13: Remove foil, turn the oven to 350°F (175°C), and bake rolls for 28-32 minutes until golden brown.
Step 14: To make icing, whisk powdered sugar, lemon juice, and melted butter until smooth.
Step 15: Let rolls cool 10-20 minutes, then drizzle icing over and sprinkle with fresh lemon zest before serving.

Tips & Variations

Use room temperature ingredients to help the dough rise evenly and produce a tender crumb.
If you don’t have buttermilk, use regular milk with 1 Tbsp lemon juice as a substitute.
Poppy seeds add a nice texture and flavor, but you can omit them if you prefer.
For extra lemon flavor, add a teaspoon of lemon extract to the icing.

Storage

Store cooled lemon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. The icing may become a little runny when refrigerated but will firm back up when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it back to room temperature before rolling and filling.

How do I know when the rolls are done baking?

They should be golden brown on top and spring back slightly when pressed. Baking time may vary, so check at 28 minutes and adjust as needed.

Lemon Rolls with Lemon Zest and Lemon Icing Recipe

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★★★★★

4.7 from 128 reviews

These Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. Featuring a tender yeast dough infused with bright lemon zest, a sweet and tangy lemon-sugar filling, and a luscious lemon glaze on top, they make the perfect sweet breakfast treat or dessert. The rolls rise in a warm oven and bake to a beautiful golden brown, then are generously coated with a lemony icing for an irresistible finish.

Author: Lila
Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 1 hour 30 minutes
Yield: 12 rolls 1x
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

4 1/4 cups all-purpose flour, plus additional as needed (530g)
4 1/2 tsp (2 packets) instant dry yeast (14g)
1 Tbsp + 1 tsp poppy seeds (optional)
1 tsp fine salt (6g)
1 cup buttermilk, room temperature (240g)
1/2 cup granulated sugar (100g)
1/2 cup unsalted butter, room temperature (113g)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from 2 large lemons) (6g)

Filling Ingredients

1/2 cup granulated sugar (100g)
1/2 cup packed light brown sugar (100g)
2 Tbsp fresh lemon zest (from 2 large lemons) (6g)
1/2 cup unsalted butter, softened (113g)

Icing Ingredients

2 cups powdered sugar (250g)
1/4 cup fresh lemon juice (60g)
2 Tbsp unsalted butter, melted (28g)
Fresh lemon zest, for topping

Instructions

Prepare the Dough Dry Ingredients: In a large bowl or stand mixer bowl, combine the all-purpose flour, instant dry yeast, poppy seeds (if using), and salt. Mix to combine.
Heat Buttermilk Mixture: In a separate bowl, mix buttermilk, granulated sugar, and cubed butter. Heat in the microwave for 1 minute until the butter is mostly melted and the mixture is warm to the touch but not hot, to protect yeast.
Combine Wet and Dry Ingredients: Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand using a dough whisk until the mixture forms a sticky dough.
Add Eggs: Mix in the eggs one at a time on medium-low speed until each is fully incorporated. Continue mixing for a couple of minutes until the dough becomes elastic. Add lemon zest and mix until incorporated.
Add Flour as Needed: Gradually add extra flour, about 1 tablespoon at a time, mixing until the dough starts to pull away from the sides of the bowl but remains tacky. The dough should not be sticky to the touch. This usually requires about 3 extra tablespoons of flour.
Rest Dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 10-20 minutes to make rolling easier.
Make Filling: In a medium bowl, mix granulated sugar, light brown sugar, and lemon zest. Rub the zest into the sugar to release oils and enhance flavor. Add softened butter and whisk until combined.
Roll Dough: On a lightly floured surface, roll dough into a 12 inch by 18 inch rectangle, about 1/2 cm thick.
Spread Filling: Evenly spread the lemon filling over the dough, leaving a 1/2 inch border on one long edge to seal the roll.
Roll and Cut: Roll the dough tightly from the long side toward the uncovered edge. Cut into 12 equal slices using dental floss for a clean cut.
Proof Rolls: Place rolls into a greased or parchment-lined 9×13-inch pan. Turn off the oven and cover rolls with foil, then place inside for 30 minutes to rise until puffed.
Bake Rolls: Remove foil and preheat oven to 350°F (175°C). Bake rolls for 28-32 minutes until golden brown.
Prepare Icing: Whisk powdered sugar, fresh lemon juice, and melted butter until smooth.
Cool and Glaze: Let rolls cool for 10-20 minutes, then spoon lemon icing over the tops and garnish with fresh lemon zest.

Notes

The oven is preheated by turning it on after the rolls have proofed inside it at a low temperature to create an ideal warm environment for rising.
Using dental floss to cut the rolls results in cleaner and more precise slices than a knife.
Ensure the buttermilk mixture is not too hot to avoid killing the yeast.
Letting the dough rest before rolling makes it easier to handle and roll out evenly.
Poppy seeds in the dough are optional but add a subtle crunch and flavor.
The icing is best spread while rolls are slightly warm for better absorption.

Keywords: lemon rolls, lemon pastry, sweet rolls, yeast rolls, lemon zest, breakfast rolls, lemon glaze, lemon icing, poppy seed rolls