Soft, pillowy sweet rolls filled with a tangy lemon-sugar mixture and topped with a luscious lemon glaze. These Lemon Rolls are the perfect balance of citrusy brightness and buttery richness—ideal for breakfast, brunch, or an afternoon treat!
Author:Touria Elkoudssi
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:2 hours (including rise time)
Yield:12-14 rolls 1x
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
For the Dough:
3 1/2cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
3/4cup warm milk (about 110°F)
1/4cup granulated sugar
1/4cup unsalted butter, melted
1 egg
1/2 tsp salt
For the Lemon Filling:
1/3cup unsalted butter, softened
1/2cup granulated sugar
Zest of 2 lemons
2 tbsp fresh lemon juice
For the Lemon Glaze:
1cup powdered sugar
2 tbsp fresh lemon juice
2 tbsp cream cheese or butter, softened
Instructions
Step 1: Make the Dough
In a bowl, mix warm milk and yeast. Let sit for 5 minutes until foamy.
Add sugar, melted butter, egg, and salt. Gradually mix in flour to form a soft dough.
Knead for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
Step 2: Prepare the Filling
Mix softened butter, sugar, lemon zest, and lemon juice in a bowl until combined.
Step 3: Shape the Rolls
Roll out dough into a 14×9-inch rectangle. Spread the lemon filling evenly.
Roll up tightly from the long edge and cut into 12 equal pieces.
Place in a greased baking dish, cover, and let rise for another 30-45 minutes.
Step 4: Bake
Preheat oven to 350°F (175°C).
Bake rolls for 20-25 minutes, until golden brown.
Step 5: Make the Lemon Glaze & Serve
Whisk powdered sugar, lemon juice, and cream cheese or butter until smooth.
Drizzle over warm rolls before serving.
Notes
Ensure your milk is warm, not hot, to activate the yeast properly.
For extra lemon flavor, add a bit more zest to the filling and glaze.
If making ahead, refrigerate overnight before baking fresh in the morning.