Soft Fluffy Lemon Rolls (Printable)
Soft, fluffy rolls filled with fresh lemon zest and sweet-tart lemon sugar, topped with tangy glaze. Perfect for breakfast or dessert.
# 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 (optional)
# How to Make It:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand for 5–10 minutes until mixture becomes foamy and activated.
02 - Whisk in melted butter, eggs, remaining sugar, and salt 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.
04 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area for 1–1.5 hours until doubled in bulk.
05 - While dough rises, cream softened butter with sugar until light and fluffy. Blend in lemon zest and juice until smooth and spreadable.
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 around edges.
07 - Roll dough tightly from the longer edge into a log. Cut into 12 equal slices and arrange in a greased 9x13 inch baking dish.
08 - Cover rolls and let rise in a warm place for 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake rolls for 23–27 minutes until golden brown and cooked through.
10 - Cool rolls in pan for 10 minutes. Whisk powdered sugar with lemon juice until smooth, then drizzle over warm rolls. Garnish with extra lemon zest if desired.
# Expert Advice:
01 -
- The combination of sweet tart filling and pillowy soft dough creates something magical that regular cinnamon rolls just cant match
- That moment when you pull them from the oven and the whole house smells like a bakery in spring
02 -
- Warm milk should feel like bath temperature, hot enough to activate yeast but not kill it
- The dough might feel sticky but resist adding too much flour or your rolls will turn out dense
03 -
- Room temperature ingredients prevent the butter from seizing up when mixed
- A serrated knife works better than a chefs knife for cutting clean rolls without squishing the dough