Description
These Homemade Sweet Lemon Rolls are soft, fluffy, and filled with a buttery lemon sugar filling before being topped with a bright homemade lemon icing. Bursting with fresh lemon flavor, they’re the perfect breakfast, brunch, or spring and summer treat.
Ingredients
- For the Dough:
- 4¼ cups all-purpose flour, plus extra as needed
- 4½ teaspoons instant dry yeast (2 packets)
- 1 tablespoon + 1 teaspoon poppy seeds (optional)
- 1 teaspoon fine salt
- 1 cup buttermilk, room temperature
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- For the Filling:
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons fresh lemon zest
- ½ cup unsalted butter, softened
- For the Icing:
- 2 cups powdered sugar
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter, melted
- Fresh lemon zest, for garnish
Instructions
- Preheat oven to 200°F (95°C). Mix flour, yeast, poppy seeds, and salt in a large bowl.
- Warm buttermilk, sugar, and butter until the butter is mostly melted. Do not overheat.
- Add the warm mixture to the dry ingredients and mix until combined.
- Add eggs one at a time, then mix in the lemon zest.
- Add additional flour, one tablespoon at a time, until the dough is tacky but not sticky.
- Cover and let the dough rest for 10–20 minutes.
- Mix together the filling ingredients until smooth.
- Roll dough into a 12×18-inch rectangle and spread the filling evenly over the surface.
- Roll tightly into a log and cut into 12 equal rolls using dental floss or a sharp knife.
- Arrange rolls in a greased 9×13-inch baking dish.
- Turn the oven off, cover the rolls with foil, and let them rise in the warm oven for about 30 minutes.
- Remove rolls, uncover, and preheat oven to 350°F (175°C).
- Bake for 28–32 minutes until golden brown.
- Whisk together powdered sugar, lemon juice, and melted butter to make the icing.
- Cool the rolls for 10–20 minutes, then spread the icing over the warm rolls and garnish with fresh lemon zest.
Notes
- Do not overheat the milk mixture or it may kill the yeast.
- Add flour gradually to avoid a dry dough.
- For the softest rolls, ice them while they’re still slightly warm.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Bread, Breakfast
- Method: Bake
- Cuisine: American