Introduction

These bright and fluffy Lemon Rolls are a delightful twist on the classic sweet roll, bursting with fresh lemon flavor and a sweet, tangy glaze. Perfect for breakfast or a light dessert, they combine soft dough with a zesty filling for a refreshing treat.

A close-up of a lemon poppy seed roll held by a woman's hand, showing a spiral shape with about three visible layers: the golden-brown baked dough on the outside, a creamy white icing drizzled unevenly over the top, and sprinkled bright yellow lemon zest scattered across the icing. The dough texture looks soft and slightly shiny from the glaze, with tiny black poppy seeds embedded throughout. In the blurred background, more rolls are seen resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/4 cups all-purpose flour + additional as needed (530g)
4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz.)
1 Tbsp + 1 tsp poppy seeds (optional)
1 tsp fine salt (6g)
1 cup buttermilk, room temperature (240g)
1/2 cup granulated sugar (100g)
1/2 cup unsalted butter, room temperature (113g)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
1/2 cup granulated sugar (100g) for filling
1/2 cup packed light brown sugar (100g) for filling
2 Tbsp fresh lemon zest (about 2 large lemons) for filling (6g)
1/2 cup unsalted butter, softened for filling (113g)
2 cups powdered sugar (250g) for icing
1/4 cup fresh lemon juice (60g) for icing
2 Tbsp unsalted butter, melted for icing (28g)
Fresh lemon zest for garnish

Instructions

Step 1: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer, combine flour, yeast, poppy seeds (if using), and salt.
Step 2: In a separate bowl, mix buttermilk, granulated sugar, and butter pieces. Heat in the microwave for 1 minute until butter is mostly melted and the mixture feels warm but not hot.
Step 3: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed with a dough hook or by hand using a dough whisk until sticky.
Step 4: Add eggs one at a time on medium-low speed, mixing thoroughly after each addition until a sticky dough ball forms. Continue mixing a few minutes until elastic. Add lemon zest and mix to incorporate.
Step 5: Gradually add additional flour, 1 tablespoon at a time, until dough starts to pull away from sides of the bowl and feels tacky but not sticky when poked.
Step 6: Cover the dough and let rest for 10-20 minutes to make rolling easier.
Step 7: Meanwhile, prepare the filling by massaging lemon zest into the sugars in a bowl. Add softened butter and whisk until combined.
Step 8: Roll dough on a floured surface into a 12 by 18 inch rectangle about 1/2 cm thick.
Step 9: Spread filling evenly over dough, leaving 1/2 inch strip uncovered on one long edge.
Step 10: Roll the dough tightly starting at the long edge opposite the uncovered strip. Cut into 12 equal rolls using dental floss for clean cuts.
Step 11: Place rolls in a greased or parchment-lined 9×13-inch pan.
Step 12: Turn oven off. Cover rolls with foil and place inside for 30 minutes to rise until puffed and larger.
Step 13: Remove foil and turn oven on to 350°F (175°C). Bake rolls for 28-32 minutes until golden brown.
Step 14: While rolls bake, whisk powdered sugar, lemon juice, and melted butter to make icing.
Step 15: Let rolls cool 10-20 minutes, then spoon icing over them and garnish with fresh lemon zest.

Tips & Variations

For a poppy seed-free version, simply omit the poppy seeds without affecting flavor significantly.
If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
Use dental floss to cut rolls for cleaner, neater slices.
Freshly grated lemon zest adds brighter flavor than dried; use whenever possible.

Storage

Store cooled lemon rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave for 15-20 seconds before serving. For longer storage, freeze baked rolls without icing, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before icing and serving.

How to Serve

A close-up of a single cinnamon roll held by a woman's hand, showing three visible layers of soft, golden-brown dough spiraled tightly with small black poppy seeds in the middle layer, topped with a smooth white icing that glistens under the light and is sprinkled generously with bright yellow lemon zest, all set against a blurred background of more rolls on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours after kneading. Allow it to come to room temperature and complete the rising steps before baking.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a dough whisk or wooden spoon, then turn out onto a surface to knead until elastic. It will take more effort but works well.