This Homemade Lemon Rolls Recipe is the ultimate treat for citrus lovers, offering a bright and zesty twist on a classic breakfast favorite. Ready in just 90 minutes, these rolls are incredibly soft, fluffy, and topped with a luscious lemon icing that makes them perfect for any brunch or summer morning.
Table of Contents
Why You Will Love This Homemade Lemon Rolls Recipe
You will adore this Homemade Lemon Rolls Recipe because it delivers bakery-quality results in a fraction of the time. Unlike traditional yeast breads that require hours of proofing, this recipe uses an assisted rise method to get you from dough to delicious in under an hour and a half. The combination of tangy buttermilk, fresh lemon zest, and a sweet glaze creates a perfectly balanced flavor profile that is refreshing rather than overly heavy. Plus, using dental floss to cut the rolls ensures perfectly round, beautiful swirls every single time.
Ingredients for Homemade Lemon Rolls
Lemon Roll Dough
- 4 1/4 cups all-purpose flour (plus extra for kneading)
- 4 1/2 tsp (2 packets) instant dry yeast
- 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 (about 2 large lemons)
Lemon Roll Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 Tbsp fresh lemon zest
- 1/2 cup unsalted butter (softened)
Lemon Icing and Topping
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp unsalted butter (melted)
- Additional fresh lemon zest for garnish
Step-by-Step Instructions
- Prepare the Dough Base: Preheat your oven to 200 F (95 C). In the bowl of a stand mixer or a large mixing bowl, whisk together 4 1/4 cups of flour, the instant yeast, poppy seeds, and salt.
- Heat the Wet Ingredients: In a separate microwave-safe bowl, combine the buttermilk, granulated sugar, and butter. Microwave for 1 minute and stir. The mixture should be warm to the touch but not hot (hot liquid can kill the yeast).
- Mix the Dough: Slowly pour the warm buttermilk mixture into the dry ingredients. Using a dough hook or a wooden spoon, mix on medium speed. Add the eggs one at a time, mixing until a sticky dough ball forms. Continue mixing for a few minutes to develop elasticity, then mix in the lemon zest.
- Adjust Flour and Rest: Add additional flour 1 tablespoon at a time until the dough clears the sides of the bowl. It should be tacky but not stick to your finger when poked. Cover the bowl with plastic wrap and let it rest for 10 to 20 minutes to relax the gluten.
- Make the Lemon Filling: While the dough rests, combine the granulated sugar, brown sugar, and lemon zest in a bowl. Massage the zest into the sugar with your fingers to release the oils. Whisk in the softened butter until smooth.
- Roll and Fill: On a lightly floured surface, roll the dough into a 12×18 inch rectangle (about 1/2 cm thick). Spread the lemon filling evenly over the dough, leaving a 1/2-inch border on one long side.
- Cut the Rolls: Roll the dough tightly starting from the long side with the filling. Use dental floss to cut the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking pan.
- The Assisted Rise: TURN THE OVEN OFF. Cover the pan with foil and place it in the warm (but turned off) oven for 30 minutes. The rolls should puff up significantly.
- Bake: Remove the rolls from the oven and discard the foil. Preheat the oven to 350 F (175 C). Once heated, bake the rolls for 28 to 32 minutes until they are golden brown.
- Ice and Serve: Whisk together the powdered sugar, lemon juice, and melted butter. Let the rolls cool for about 10 to 20 minutes before spooning the icing over them. Garnish with extra lemon zest.
Expert Tips for the Perfect Lemon Rolls
To ensure your Homemade Lemon Rolls Recipe turns out perfectly, always perform the finger test on your dough. If you poke the dough and it leaves a residue on your skin, it needs a touch more flour; if it is tacky but pulls away clean, it is ready. Another pro tip is to use unflavored dental floss for cutting. This prevents the dough from being squashed, which often happens when using even the sharpest knife. Finally, if you are using a glass baking dish instead of metal, be sure to lower the oven temperature to 325 F (162 C) to prevent the bottoms from browning too quickly.
Variations and Substitutions
Flour Swaps: While all-purpose flour is standard, you can use a high-quality gluten-free 1-to-1 blend. Note that you may need to knead it slightly longer to provide structure.
Yeast Options: If you only have active dry yeast, you must bloom it in the warm buttermilk and sugar mixture for 5 to 10 minutes until foamy before adding it to the flour.
Dairy Alternatives: You can substitute buttermilk with whole milk or a non-dairy alternative like oat or soy milk. For the butter, a high-quality vegan butter stick works well.
Citrus Variations: If you want a different flavor profile, you can swap the lemon for lime or orange zest and juice for a tropical twist.
Serving Suggestions
These rolls are best served warm when the centers are at their gooiest. They make an excellent centerpiece for a Mother’s Day brunch, an Easter breakfast, or a summer garden party. Pair them with a fresh fruit salad or a savory side like soft scrambled eggs to balance the sweetness. For an extra touch of indulgence, you can serve them with a dollop of lemon curd on the side.
Storage, Freezing, and Reheating
Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: You can freeze individual rolls by wrapping them tightly in plastic wrap and then a layer of aluminum foil. They will stay fresh for up to 2 months.
Reheating: To recapture that fresh-baked texture, heat a single roll in the microwave for 20 to 30 seconds. If reheating a whole pan, cover with foil and place in a 300 F oven for about 10 minutes.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 567 kcal |
| Carbohydrates | 84 g |
| Protein | 8 g |
| Fat | 23 g |
| Saturated Fat | 12 g |
| Sodium | 332 mg |
| Sugar | 35 g |
Homemade Lemon Rolls
Ingredients
Equipment
Method
- Prepare the Dough Base: Preheat your oven to 200 F (95 C). In the bowl of a stand mixer or a large mixing bowl, whisk together 4 1/4 cups of flour, the instant yeast, poppy seeds, and salt.4 1/4 cups all-purpose flour, 4 1/2 tsp instant dry yeast, 1 Tbsp + 1 tsp poppy seeds, 1 tsp fine salt
- Heat the Wet Ingredients: In a separate microwave-safe bowl, combine the buttermilk, granulated sugar, and butter. Microwave for 1 minute and stir. The mixture should be warm to the touch but not hot.1 cup buttermilk, 1/2 cup granulated sugar, 1/2 cup unsalted butter
- Mix the Dough: Slowly pour the warm buttermilk mixture into the dry ingredients. Using a dough hook or a wooden spoon, mix on medium speed. Add the eggs one at a time, mixing until a sticky dough ball forms. Continue mixing for a few minutes to develop elasticity, then mix in the lemon zest.2 large eggs, 2 Tbsp fresh lemon zest
- Adjust Flour and Rest: Add additional flour 1 tablespoon at a time until the dough clears the sides of the bowl. It should be tacky but not stick to your finger when poked. Cover the bowl with plastic wrap and let it rest for 10 to 20 minutes to relax the gluten.
- Make the Lemon Filling: While the dough rests, combine the granulated sugar, brown sugar, and lemon zest in a bowl. Massage the zest into the sugar with your fingers to release the oils. Whisk in the softened butter until smooth.1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 Tbsp fresh lemon zest, 1/2 cup unsalted butter
- Roll and Fill: On a lightly floured surface, roll the dough into a 12×18 inch rectangle (about 1/2 cm thick). Spread the lemon filling evenly over the dough, leaving a 1/2-inch border on one long side.
- Cut the Rolls: Roll the dough tightly starting from the long side with the filling. Use dental floss to cut the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking pan.
- The Assisted Rise: TURN THE OVEN OFF. Cover the pan with foil and place it in the warm (but turned off) oven for 30 minutes. The rolls should puff up significantly.
- Bake: Remove the rolls from the oven and discard the foil. Preheat the oven to 350 F (175 C). Once heated, bake the rolls for 28 to 32 minutes until they are golden brown.
- Ice and Serve: Whisk together the powdered sugar, lemon juice, and melted butter. Let the rolls cool for about 10 to 20 minutes before spooning the icing over them. Garnish with extra lemon zest.2 cups powdered sugar, 1/4 cup fresh lemon juice, 2 Tbsp unsalted butter, Additional fresh lemon zest
Notes
Frequently Asked Questions
Can I make these lemon rolls the night before?
Yes! You can prepare the rolls up until the cutting stage, place them in the pan, and cover them tightly with plastic wrap. Store them in the refrigerator overnight. In the morning, let them sit at room temperature for 1 to 2 hours to rise before baking as directed.
Why are my rolls dense instead of fluffy?
Dense rolls usually happen if too much flour was added to the dough or if the yeast was killed by liquid that was too hot. Ensure your buttermilk mixture is warm (around 105-110 F) and add flour only until the dough is no longer sticking to the bowl.
Do I have to use poppy seeds?
Not at all. The poppy seeds add a nice visual contrast and a slight crunch, but they do not affect the structural integrity of the Homemade Lemon Rolls Recipe. You can omit them entirely if you prefer.
What is the best way to zest a lemon?
Use a microplane or a fine grater, being careful to only remove the yellow part of the skin. Avoid the white pith underneath, as it is very bitter and can ruin the flavor of your rolls.