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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest Dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 10-20 minutes to make rolling easier.
  7. 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.
  8. Roll Dough: On a lightly floured surface, roll dough into a 12 inch by 18 inch rectangle, about 1/2 cm thick.
  9. Spread Filling: Evenly spread the lemon filling over the dough, leaving a 1/2 inch border on one long edge to seal the roll.
  10. 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.
  11. 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.
  12. Bake Rolls: Remove foil and preheat oven to 350°F (175°C). Bake rolls for 28-32 minutes until golden brown.
  13. Prepare Icing: Whisk powdered sugar, fresh lemon juice, and melted butter until smooth.
  14. 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

Find it online: https://platedandproud.com/lemon-rolls-with-lemon-zest-and-lemon-icing-recipe/