Soft Fluffy Lemon Rolls (Print)

Soft fluffy dough rolls filled with sweet-tart lemon sugar and topped with tangy lemon glaze for a bright citrusy treat.

# 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 to 110°F
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, sifted
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon

# How To Make:

01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5-10 minutes until foamy and activated.
02 - Whisk melted butter, eggs, remaining sugar, and salt into the yeast mixture. Gradually incorporate flour until a soft, tacky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-6 minutes on medium-low speed.
04 - Place dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free area for 1-1.5 hours until doubled in bulk.
05 - Beat softened butter, granulated sugar, lemon zest, and lemon juice until smooth and spreadable. Set aside at room temperature.
06 - Punch down risen dough and roll into a 16x12 inch rectangle on a floured surface. Spread lemon filling evenly, leaving a 1/2 inch border on all edges.
07 - Starting from a long edge, roll dough tightly into a log. Cut into 12 equal portions using unflavored dental floss or a sharp knife.
08 - Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F with rack positioned in center.
10 - Bake rolls for 23-27 minutes until golden brown on top and cooked through. Cover loosely with foil if browning too quickly.
11 - While rolls cool slightly, whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
12 - Drizzle warm glaze over slightly cooled rolls. Garnish with additional lemon zest if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of sweet dough and tangy lemon filling creates the perfect balance of flavors
  • These rolls stay incredibly soft for days, making them ideal for make ahead breakfasts or unexpected guests
  • The fresh lemon zest throughout gives you that bright citrus perfume that feels like spring in every bite
02 -
  • Warm milk should feel like bath temperature around 105°F to 110°F to activate yeast without killing it
  • The dough rises best in a draft free spot like an unlit oven with just the light on
  • Let rolls cool for about 10 minutes before glazing or the icing will melt right off
03 -
  • Brush the baked rolls with a little melted butter before glazing for extra shine
  • Add a teaspoon of vanilla extract to the glaze for a more complex flavor profile
  • Room temperature ingredients help the dough come together smoothly and evenly

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