Lemon Rolls with Lemon Glaze Recipe

Introduction

Lemon rolls are a bright and tangy twist on classic cinnamon rolls, perfect for spring mornings or anytime you crave a citrusy treat. Soft, tender dough wrapped around a lemony filling and topped with a sweet glaze makes these rolls irresistibly delicious.

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ teaspoon salt
• ¾ cup whole milk (warmed to 110°F)
• ¼ cup unsalted butter (melted)
• 1 large egg
• Zest of 1 lemon
• Filling: ¼ cup lemon juice
• Filling: ½ cup brown sugar
• Filling: lemon zest (to taste)
• Filling: butter for spreading (about 3 tablespoons, softened)
• Glaze: powdered sugar (½ cup)
• Glaze: lemon juice (1-2 tablespoons)
• Glaze: milk (1 tablespoon)

Instructions

1. Step 1: In a large bowl, combine the flour, granulated sugar, yeast, and salt. Add the warmed milk, melted butter, egg, and lemon zest. Mix until a soft dough forms.
2. Step 2: Knead the dough on a floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
4. Step 4: Prepare the filling by mixing the brown sugar, lemon zest, lemon juice, and softened butter until well combined.
5. Step 5: Roll out the risen dough into a 12×18 inch rectangle. Spread the filling evenly over the dough.
6. Step 6: Roll the dough tightly from one long edge to form a log. Slice into 12 equal pieces.
7. Step 7: Place the rolls in a greased baking dish. Cover and let them rise again for about 30 minutes.
8. Step 8: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown.
9. Step 9: While the rolls bake, whisk together the powdered sugar, lemon juice, and milk to make the glaze until smooth.
10. Step 10: Once baked, let the rolls cool slightly, then drizzle the glaze over the top before serving.

Tips & Variations

• For a stronger lemon flavor, add extra lemon zest to the filling or the glaze.
• Try substituting lemon juice with orange juice for a different citrus twist.
• Use room temperature ingredients to help the dough rise faster and more evenly.
• Brush the dough with a little melted butter before adding filling for extra richness.

Storage

Store leftover lemon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in the oven at 300°F for 5 to 10 minutes or microwave briefly until soft. Glaze can be reapplied after reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives for this recipe?

Yes, you can substitute whole milk with almond milk, soy milk, or any other milk alternative, but keep it warm to help activate the yeast properly.

How do I know when the dough has risen enough?

The dough is ready when it has roughly doubled in size and looks puffy and soft. You can gently press a finger into it—if the indentation stays, it’s ready to proceed.

Lemon Rolls with Lemon Glaze Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

These delightful Lemon Rolls feature a soft, tender dough infused with bright lemon zest and filled with a luscious lemon-brown sugar butter spread. Baked to golden perfection and topped with a tangy lemon glaze, they make for a perfect sweet breakfast treat or afternoon snack.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ teaspoon salt
• ¾ cup whole milk, warmed to 110°F (43°C)
• ¼ cup unsalted butter, melted
• 1 large egg
• Zest of 1 lemon

Filling

• ¼ cup lemon juice
• ½ cup brown sugar
• Lemon zest (from 1 lemon)
• Butter, softened (about 3 tablespoons) for spreading

Glaze

• Powdered sugar (about 1 cup)
• Lemon juice (2 tablespoons)
• Milk (1 tablespoon)

Instructions

1. Combine dry ingredients and wet mix: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warmed whole milk, melted unsalted butter, beaten egg, and lemon zest. Mix together until a soft dough forms.
2. Knead the dough: Transfer the dough onto a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten for a tender crumb.
3. First rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
4. Prepare the filling: In a bowl, mix the brown sugar, lemon zest, lemon juice, and softened butter until thoroughly combined to create a flavorful lemon filling.
5. Shape the rolls: Roll the risen dough out onto a lightly floured surface into a 12×18 inch rectangle. Spread the lemon filling evenly over the dough. Starting with one of the long edges, roll the dough tightly into a log and slice it into 12 equal pieces.
6. Second rise: Arrange the rolls in a greased baking dish, leaving some space between each. Cover and let them rise again for about 30 minutes until puffy.
7. Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown on top and are cooked through.
8. Make the glaze: While the rolls bake, whisk together powdered sugar, lemon juice, and milk until smooth to create a sweet and tangy glaze.
9. Glaze and serve: Once the rolls are baked and slightly cooled, drizzle the lemon glaze generously over them. Serve warm or at room temperature for best flavor.

Notes

• Make sure the milk is warmed to about 110°F to properly activate the yeast without killing it.
• For more lemon flavor, zest the lemon before juicing to preserve all the oils and aroma separately in filling and glaze.
• Butter for the filling should be softened but not melted to help spread easily.
• Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
• These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Keywords: lemon rolls, sweet rolls, lemon pastry, breakfast rolls, lemon glaze, yeast rolls, homemade rolls, sweet breakfast