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Soft & Fluffy Lemon Rolls – A Bright and Buttery Treat

Soft & Fluffy Lemon Rolls – A Bright and Buttery Treat

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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!

Ingredients

Units Scale

For the Dough:

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1/2 tsp salt

For the Lemon Filling:

  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp cream cheese or butter, softened

Instructions

Step 1: Make the Dough

  1. In a bowl, mix warm milk and yeast. Let sit for 5 minutes until foamy.
  2. Add sugar, melted butter, egg, and salt. Gradually mix in flour to form a soft dough.
  3. 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

  1. Mix softened butter, sugar, lemon zest, and lemon juice in a bowl until combined.

Step 3: Shape the Rolls

  1. Roll out dough into a 14×9-inch rectangle. Spread the lemon filling evenly.
  2. Roll up tightly from the long edge and cut into 12 equal pieces.
  3. Place in a greased baking dish, cover, and let rise for another 30-45 minutes.

Step 4: Bake

  1. Preheat oven to 350°F (175°C).
  2. Bake rolls for 20-25 minutes, until golden brown.

Step 5: Make the Lemon Glaze & Serve

  1. Whisk powdered sugar, lemon juice, and cream cheese or butter until smooth.
  2. 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.

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