Soft Fluffy Lemon Rolls (Printable Version)
Soft, fluffy yeast rolls scented with fresh lemon, filled with sweet citrus sugar, and topped with tangy lemon glaze.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Lemon Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon, for garnish
# Directions:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix thoroughly until well combined. Gradually incorporate flour, mixing until a soft, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes on medium-low speed.
04 - Place dough in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - While dough rises, cream softened butter, granulated sugar, lemon zest, and lemon juice in a small bowl until smooth and spreadable. Set aside until ready to use.
06 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 16x12 inch rectangle, ensuring even thickness throughout.
07 - Spread lemon filling evenly over dough, leaving a 1/2 inch border along edges. Starting from the longer side, roll dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
08 - Arrange rolls cut-side up in a greased 9x13 inch baking dish, leaving slight space between each. Cover and let rise for 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake rolls for 23-27 minutes until golden brown on top and cooked through. Rotate pan halfway through for even browning.
10 - While rolls cool slightly, whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust consistency with additional lemon juice if needed.
11 - Drizzle warm lemon glaze evenly over slightly cooled rolls. Sprinkle with additional lemon zest for garnish, if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of soft pillowy dough and that sweet tart lemon filling creates the most perfect balance of flavors
- These rolls freeze beautifully so you can always have homemade comfort breakfast ready on busy weekdays
02 -
- Warm the milk to about 110°F because hot milk will kill the yeast and cold milk will slow it down
- Let the rolls cool for just 10 minutes before glazing so the glaze sets perfectly but still melts into the cracks
03 -
- Use unflavored dental floss to slice the rolls cleanly without squishing them
- Room temperature ingredients mix better so take everything out about 30 minutes before starting