Save These lemon rolls are soft and fluffy with gooey centers, topped with delightful lemon icing. Bursting with lemon flavor, they make the perfect summer breakfast or brunch.
I first made these lemon rolls for a weekend family breakfast and everyone loved the citrusy twist. The icing always disappears quickly, and now they are a staple in our summer baking rotation.
Ingredients
- Lemon Roll Dough: 4 1/4 cups all-purpose flour (plus additional for dusting), 4 1/2 tsp instant dry yeast (2 packets), 1 Tbsp + 1 tsp poppy seeds (optional), 1 tsp fine salt, 1 cup buttermilk, room temperature, 1/2 cup granulated sugar, 1/2 cup unsalted butter, room temperature, 2 large eggs, room temperature, 2 Tbsp fresh lemon zest (from 2 large lemons)
- Lemon Roll Filling: 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 Tbsp fresh lemon zest (from 2 large lemons), 1/2 cup unsalted butter, softened
- Lemon Icing: 2 cups powdered sugar, 1/4 cup fresh lemon juice, 2 Tbsp unsalted butter, melted
- Additional Topping: Fresh lemon zest
Instructions
- Prepare Dough:
- Preheat your oven to 200°F (95°C). In a large bowl or stand mixer, combine flour, yeast, poppy seeds, and salt. In a separate bowl, combine buttermilk, sugar, and butter. Microwave for 1 minute, stir, and ensure the mixture is warm but not hot.
- Mix Dough:
- Slowly pour the buttermilk mixture into the dry ingredients and mix on medium speed or by hand. Mix in eggs one at a time, forming a sticky dough. Add lemon zest and add extra flour one Tbsp at a time until the dough leaves the bowl sides, feeling tacky but not sticky. Cover and rest 10-20 minutes.
- Make Filling:
- Combine granulated sugar, light brown sugar, and lemon zest, massaging zest into sugar. Add softened butter and whisk until combined.
- Shape & Fill:
- On a lightly floured surface, roll dough into a 12 x 18-inch rectangle, about 1/2 cm thick. Spread filling, leaving a 1/2-inch border. Roll dough tightly from the long side and cut into 12 pieces with dental floss. Place in a greased or lined 9x13-inch pan.
- First Rise:
- Turn off oven. Cover rolls with foil and let rise inside warm oven about 30 minutes.
- Bake:
- Remove rolls, heat oven to 350°F (175°C), bake 28-32 minutes until golden brown.
- Make Icing:
- Whisk powdered sugar, lemon juice, and melted butter until smooth.
- Finish:
- Cool rolls 10-20 minutes. Spoon icing over and top with fresh lemon zest.
Save My kids always request these lemon rolls for special breakfasts and love helping drizzle the icing. It has become a fun family baking tradition each summer.
Required Tools
9 x 13-inch pan, parchment paper, stand mixer with dough hook or Danish dough whisk, ruler, and dental floss.
Allergen Information
Contains gluten, dairy, and eggs. Check ingredient labels carefully if you're unsure about allergens.
Nutritional Information
Calories: 567, Total Fat: 24 g, Carbohydrates: 80 g, Protein: 8 g per serving.
Save Serve lemon rolls slightly warm for maximum gooeyness and enjoy with your favorite morning beverage.
Recipe Questions & Answers
- → Can I prepare lemon rolls in advance?
Yes, you can refrigerate cut rolls overnight. Let them rise before baking the next morning for best texture.
- → What’s the secret to extra fluffy rolls?
Use room temperature ingredients and allow adequate rising time. Don’t rush kneading—the dough should be tacky, not sticky.
- → How do I cut rolls cleanly?
Dental floss works well to slice rolled dough without squishing it, ensuring neat, even pieces.
- → Can I use a different citrus?
Yes, you may substitute orange or lime zest and juice if you want to develop new flavor profiles.
- → Is it possible to make these dairy-free?
Try plant-based butter and buttermilk alternatives for a dairy-free version, adjusting texture as needed.
- → Do these rolls contain allergens?
They include gluten, dairy, and eggs. Always check ingredient labels to accommodate dietary needs.