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Homemade Lemon Rolls Recipe

Homemade Lemon Rolls

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising & Resting 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 567
Ingredients Equipment Method Notes

Ingredients
  

Lemon Roll Dough
  • 4 1/4 cups all-purpose flour plus extra for kneading
  • 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 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

Equipment

  • Stand Mixer
  • Microwave-safe bowl
  • Dough hook
  • Dental floss
  • 9x13-inch Baking Pan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Roll and Fill: On a lightly floured surface, roll the dough into a 12x18 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.
  7. 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 9x13-inch baking pan.
  8. 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.
  9. 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.
  10. 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

To ensure perfect results, perform the finger test on your dough; if it is tacky but pulls away clean, it is ready. Use unflavored dental floss for cutting the rolls to prevent them from being squashed.