Lemon Rolls Recipe

Bursting with zesty citrus flavor and ooey-gooey, tangy-sweet icing, these Lemon Rolls are the ultimate treat for anyone who loves a little sunshine in their baked goods. Imagine the delicate swirl of a soft, fluffy roll, each bite studded with pockets of lemony sugar and finished with a luscious, puckery glaze—this is pure joy in breakfast form! Whether you’re impressing brunch guests or just need a pick-me-up on a cloudy weekend morning, this is a recipe you’ll want to keep in your back pocket.

Ingredients You’ll Need

Making Lemon Rolls requires simple, familiar ingredients you might already have on hand, but don’t let their simplicity fool you. Each one plays a crucial part—some bring tang, others softness, and a select few provide bursts of citrus brightness that really make the rolls sing. Let’s break them down so you know exactly what to shop for and why.

• All-purpose flour: Builds the structure of the rolls, keeping them light but strong enough to hold in all those delicious layers.
• Instant dry yeast: The magic ingredient that helps your Lemon Rolls rise tall and fluffy—no need to activate in water, just mix it right in!
• Poppy seeds (optional): Pepper your dough with a little crunch and some lovely, subtle flavor if you want a twist.
• Fine salt: A pinch sharpens all the sweet and tart flavors, preventing your rolls from tasting flat.
• Buttermilk, room temperature: Adds tenderness and slight tang, setting these rolls apart from ordinary ones.
• Granulated sugar: Sweetens the dough and the filling, enhancing contrast with the lemon’s tartness.
• Unsalted butter, room temperature or softened: Melts into every layer, creating that addictive soft crumb and buttery taste.
• Large eggs, room temperature: Bind the ingredients together and make the dough rich and pillowy.
• Fresh lemon zest: The heart of Lemon Rolls—use plenty for maximum fragrance and lemon flavor.
• Light brown sugar: Brings a hint of caramelized sweetness to the filling, which balances the punch of citrus.
• Powdered sugar: For a super-smooth, creamy icing that melts over warm rolls.
• Fresh lemon juice: Mixed into the icing, it gives a tangy, vibrant zing right on top.
• Parchment paper and a 9×13-inch pan: Essential for easy release, perfect baking, and simple clean-up.
• Stand mixer with dough hook or Danish dough whisk: Makes kneading a breeze, but a sturdy wooden spoon works too in a pinch.
• Ruler and dental floss: For picture-perfect, evenly sliced Lemon Rolls and a bakery-worthy presentation.

How to Make Lemon Rolls

Step 1: Make the Lemon Roll Dough

Begin by preheating your oven to just 200 F (95 C). In the bowl of your stand mixer, or a large mixing bowl, toss together your flour, instant yeast, poppy seeds (if using), and salt. Meanwhile, combine buttermilk, sugar, and butter in a separate bowl, then microwave for about a minute until the butter is almost melted and the mixture is pleasantly warm (not hot!). This careful temperature ensures the yeast will thrive, unlocking the best, fluffiest Lemon Rolls possible.

Step 2: Combine Wet and Dry Ingredients

Slowly add your warm buttermilk mixture to the dry ingredients, then mix using a dough hook, Danish dough whisk, or even a sturdy wooden spoon if that’s all you have. The dough will look quite sticky—that’s just right! Next, mix in the eggs one at a time. They take a minute or two to fully incorporate, so don’t rush this part. Let the dough transform into something glossier, softer, and more elastic as you mix.

Step 3: Finish the Dough and Let It Rest

Now, it’s time for that vibrant lemon zest—don’t skimp! Mix it in and watch as the dough takes on flecks of gold and releases an incredible aroma. At this point, you’ll probably need to add an extra tablespoon or two of flour until the dough just pulls away from the sides of the bowl and feels tacky but not sticky. Give it a poke: if your finger comes away clean, you’re there! Cover the bowl and let the dough rest for 10 to 20 minutes to relax the gluten, making rolling later a breeze.

Step 4: Prepare the Lemon Roll Filling

While your dough is chilling, grab a medium bowl and combine granulated sugar, light brown sugar, and more fresh lemon zest. Massage everything together with your fingers to release the oils, making it extra fragrant and flavorful. Stir in the softened butter to form a spreadable, almost creamy filling—this will soon become the Lemon Rolls’ mouthwatering center.

Step 5: Roll, Fill, and Slice the Lemon Rolls

Lightly flour your counter, then roll out the rested dough into a rectangular sheet about 12×18 inches and half a centimeter thick. Spread the lemon-scented filling all over, but leave a thin strip on one long edge clear. Gently roll up the dough (like a giant lemony carpet), finishing with the clean strip to seal the edge. Use dental floss for mess-free, neat slicing: slide it under the log, cross the ends over the top, and pull tight to make 12 even pieces. Tuck the rolls into your prepared 9×13-inch pan.

Step 6: Let the Lemon Rolls Rise

Now for a pro tip: turn the oven off and cover the pan with foil. Place your Lemon Rolls in the warm, turned-off oven for about 30 minutes to help them puff up and become irresistibly light. After their rise, take the rolls out and remove the foil while you preheat the oven to 350 F (175 C).

Step 7: Bake to Perfection

With the oven fully preheated, bake your Lemon Rolls for 28 to 32 minutes. You’re looking for golden tops and that classic cinnamon-roll fragrance—but with a citrus twist! Give them a few minutes in the pan afterward so the crumb can set.

Step 8: Make and Add the Lemon Icing

While the rolls cool, whisk up a simple icing using powdered sugar, fresh lemon juice, and melted butter. The icing comes together in seconds and will be rich, glossy, and tangy. When the rolls are warm (but not piping hot), generously spread the icing over the top and finish with a little extra lemon zest for that crowd-pleasing flair.

How to Serve Lemon Rolls

Garnishes

Sprinkle more fresh lemon zest right after icing for a bright pop of color and a fragrant finish, or add a light dusting of extra powdered sugar for bakery-style beauty. You can even drop a few edible flowers on the serving platter to turn Lemon Rolls into a show-stopping centerpiece.

Side Dishes

These Lemon Rolls are lovely on their own, but try pairing them with a fruit salad, crispy bacon, or a creamy Greek yogurt parfait for a brunch spread that’s both refreshing and indulgent. Their tangy flavor is balanced by savory sides, while their softness plays off crunchy accompaniments perfectly.

Creative Ways to Present

Serve your Lemon Rolls family-style in their baking dish, on a rustic wooden board, or pile them high on a tiered cake stand for a brunch party. For individual servings, place each roll in a pretty cupcake wrapper and top with a candied lemon slice—it’s a whimsical touch everyone will remember!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Lemon Rolls, cover the pan tightly with foil or transfer the rolls to an airtight container. They’ll stay soft at room temperature for a day, but for freshest flavor and best texture, refrigerate if longer (up to 3 days).

Freezing

Lemon Rolls freeze beautifully! After baking and cooling completely, wrap them well in plastic and foil, or store in a freezer-safe container, for up to two months. You can also freeze unbaked, sliced rolls in the pan—just thaw overnight in the fridge and rise before baking.

Reheating

When you’re ready to enjoy, reheat Lemon Rolls gently in the microwave (about 15-20 seconds per roll) or cover the pan with foil and warm in a 300 F oven until just heated through. If you’ve frozen them, let them thaw first for best results, then ice after reheating for that fresh, gooey effect.

FAQs

Can I make Lemon Rolls in advance?

Absolutely! You can assemble the rolls up to the point of their final rise, then refrigerate the pan overnight. In the morning, simply let them come to room temperature and finish rising before baking as usual—perfect for a fuss-free brunch.

What if I don’t have buttermilk?

No problem! You can make an easy substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 5 minutes. This will give your Lemon Rolls that same tender texture and tang.

How do I know when the rolls are done baking?

Keep an eye on the tops—they should be a rich golden brown, and the center rolls should spring back lightly when gently pressed. If you’re unsure, an instant-read thermometer should read about 190 F in the middle of a roll.

Can I add berries or other fillings?

Absolutely! A handful of fresh raspberries or thinly sliced strawberries scattered over the filling adds a gorgeous burst of color and extra flavor. Play with other fruits if you feel adventurous, but don’t overload—the rolls need to stay fluffy.

Do these Lemon Rolls work with gluten-free flour?

Most gluten-free flour blends will work, especially if they are intended for yeast baking. Rolls may not be quite as fluffy, but with a little extra patience during rising, you’ll still have a delicious, citrusy treat.

Final Thoughts

I can’t wait for you to taste these warm, sunshine-bright Lemon Rolls! Whether for breakfast, brunch, or a dazzling dessert, each bite is pure comfort and joy. So gather your lemons and your favorite people—these unforgettable rolls are sure to brighten any day.

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