If you’re on the hunt for a breakfast treat that bursts with sunshine in every bite, Lemon Rolls are about to become your new obsession. Imagine soft, pillowy dough spiraled with zesty lemon sugar, all crowned with a vibrant lemon glaze. Whether you’re baking to brighten up a lazy weekend morning or adding sparkle to a brunch spread, these citrus-spiked sweet rolls are pure joy. With just the right balance of tang and sweetness, Lemon Rolls always feel special.
Ingredients You’ll Need
Great Lemon Rolls rely on a few simple, quality ingredients—each one brings its magic, from creating a tender rise to delivering a bright citrusy finish. Here’s what you’ll need and why each element makes this treat unforgettable.
- All-purpose flour: This gives your rolls their structure and pillowy, tender bite.
- Granulated sugar: Sweetens both the dough and that irresistible filling, while helping the yeast along.
- Active dry yeast: The secret to pillowy, lofty rolls that practically melt in your mouth.
- Salt: Just a touch wakes up all the other flavors and keeps the sweetness balanced.
- Whole milk (warmed): Adds richness and creates a super soft crumb.
- Unsalted butter: Essential for both the dough and filling, giving each bite a buttery finish.
- Large egg: For extra richness and that lovely, golden color in your rolls.
- Lemon zest: This is what transforms the whole pan—fresh zest equals maximum citrus flavor!
- Powdered sugar: Makes the lemon glaze silky-sweet and smooth.
- Fresh lemon juice: Nothing compares to the punchy freshness it brings to the glaze.
- Extra lemon zest for garnish: A bright, aromatic finishing touch.
How to Make Lemon Rolls
Step 1: Make the Dough
In a large mixing bowl, whisk together 2 1/2 cups of the flour, granulated sugar, active dry yeast, and salt. Pour in the warm milk, melted butter, and cracked egg. Stir until everything starts coming together, adding the last half cup of flour bit by bit until a soft, sticky dough forms. The trick here is not to overdo the flour—the dough should be just kneadable but still supple.
Step 2: Knead and Let It Rise
Dust your work surface with a little flour, then turn out the dough. Knead it for 6 to 8 minutes, using the heel of your hand to work in some gentle stretch and fold action until the dough is smooth, elastic, and bounces back when poked. Place it in a greased bowl, turning once to coat, then cover with a kitchen towel. Let it rise in a warm spot until doubled, about 1 hour—the anticipation is totally worth it.
Step 3: Mix the Filling
While your dough is working its magic, stir together the granulated sugar and fresh lemon zest in a small bowl. This simple step is transformative—massaging the zest into the sugar releases its fragrant oils, making the heart of your Lemon Rolls taste like pure sunshine.
Step 4: Shape the Rolls
After the dough has puffed up, roll it out on a lightly floured surface into a rectangle about 12×18 inches. Spread the softened butter evenly all over, right up to the edges. Sprinkle the lemon-sugar filling in a generous, even shower. Starting from the long side, roll up the dough tightly into a log, then slice into 12 even rolls using a sharp knife or dental floss for clean edges.
Step 5: Second Rise
Arrange your lemon swirls in a greased 9×13-inch baking dish, leaving a bit of space between for them to puff even more. Cover and let rise for another 30 to 40 minutes. This second rise is where the Lemon Rolls get their bakery-style height and that tender pull-apart texture.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once your rolls look light, puffy, and dreamy, slide them into the oven. Bake for 20 to 25 minutes, until the tops are just lightly golden—don’t over-bake! The rolls should be soft, tender, and full of delicate lemon aroma.
Step 7: Glaze and Finish
While the rolls cool just slightly, whisk together the powdered sugar, lemon juice, and milk to make a smooth, pourable glaze. Drizzle generously over the warm rolls so it melts into all the nooks and crannies, then add extra lemon zest for a pop of color and even more zing.
How to Serve Lemon Rolls
Garnishes
For that bakery-worthy finish, don’t skip the final flourish! More fresh lemon zest over the glaze gives your Lemon Rolls an aromatic lift and gorgeous color. If you’re feeling fancy, a sprinkle of crushed freeze-dried raspberries or a handful of edible flowers will make the rolls truly eye-catching.
Side Dishes
Lemon Rolls pair beautifully with plenty of breakfast and brunch favorites. Serve them alongside a fresh fruit salad, creamy Greek yogurt with honey, or fluffy scrambled eggs to balance out the sweetness. For something extra special, a pot of herbal tea or a frothy cappuccino is the perfect match.
Creative Ways to Present
If you’re entertaining, Lemon Rolls make a show-stopping centerpiece. Try arranging them in a spiral on a cake stand or individual mini baskets for that bakery-chic look. You can even pre-cut and stack them like a Lemon Roll “cake”—just add candles for a celebratory twist!
Make Ahead and Storage
Storing Leftovers
If you somehow resist eating all the rolls at once, store any leftovers in an airtight container at room temperature for up to two days. They remain soft and flavorful, especially if you give them a little love before serving again.
Freezing
Lemon Rolls freeze beautifully! To freeze, cool the baked and glazed rolls completely, then wrap each one tightly in plastic wrap, followed by foil. Pop them into a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before enjoying.
Reheating
To reheat, simply microwave a single roll for about 15 to 20 seconds, or warm a whole batch in a low oven (around 300°F) for 8 to 10 minutes covered with foil to keep them from drying out. Your Lemon Rolls will taste like they just popped out of the oven!
FAQs
Can I make Lemon Rolls the night before?
Absolutely! After slicing and arranging the rolls in your baking dish, cover tightly and chill overnight. The next morning, let them come to room temperature and finish rising before baking as usual. This makes mornings so much easier!
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the glaze and overall flavor, as it gives a brighter, more natural citrus taste. Bottled works in a pinch, but you’ll miss out on that fresh tang that makes Lemon Rolls pop.
What if I don’t have whole milk?
You can swap in 2% or even a rich non-dairy milk like oat or almond. The texture may be a bit less rich, but you’ll still get soft and delicious rolls.
How do I avoid overbaking my rolls?
Keep a close eye on your oven starting around the 20-minute mark. The rolls should be just turning golden on top and set in the center—a toothpick should come out clean. Overbaked Lemon Rolls can turn dry, so pull them as soon as they’re ready.
Can I add lemon extract for even more flavor?
Yes! Adding a teaspoon of lemon extract to the glaze or right into the dough or filling is a fantastic way to intensify the citrusy zing, especially for true lemon lovers.
Final Thoughts
If you’re looking for a treat that lights up brunch, wows your friends, or simply gives you something special to look forward to with your morning coffee, give these Lemon Rolls a try. There’s something about that fluffy texture and tangy citrus that’s simply irresistible. Happy baking—you’ll be amazed at how quickly they disappear!
Print
Lemon Rolls Recipe
- Total Time: 2 hours (includes rising time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Lemon Rolls are a delightful citrus twist on classic sweet breakfast rolls. Soft, fluffy dough filled with a zesty lemon-sugar mixture, baked to golden perfection, and drizzled with a tangy lemon glaze. Perfect for a leisurely breakfast or brunch treat!
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the filling:
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter (softened)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- Extra lemon zest for garnish
Instructions
- Dough Preparation: In a large bowl, whisk together 2 1/2 cups flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until a soft dough forms, adding the remaining flour as needed. Knead on a floured surface for 6–8 minutes, or until smooth and elastic.
- Rising and Filling: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour. Combine sugar and lemon zest for the filling. Roll out the dough, spread softened butter, and sprinkle with lemon-sugar mixture. Roll up, cut into rolls, and place in a baking dish.
- Baking and Glazing: Let the rolls rise, then bake at 350°F (175°C) for 20–25 minutes. Prepare the glaze by mixing powdered sugar, lemon juice, and milk. Drizzle over warm rolls and garnish with lemon zest.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract to the glaze.
- These rolls are best served warm but can be reheated gently the next day.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
