Description

These Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. The dough is enriched with buttermilk, butter, and eggs, rolled with a tangy lemon-sugar filling, and topped with a luscious lemon glaze. Perfect for breakfast or a delightful dessert, they combine a gentle sweetness with zesty brightness and a tender crumb.

Ingredients

Scale

Dough Ingredients

4 1/4 cups all-purpose flour (530g), plus additional for dusting
4 1/2 tsp (2 packets) instant dry yeast (14g)
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, cut into Tbsp-sized pieces (113g)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)

Filling Ingredients

1/2 cup granulated sugar (100g)
1/2 cup packed light brown sugar (100g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
1/2 cup unsalted butter, softened (113g)

Icing Ingredients

2 cups powdered sugar (250g)
1/4 cup fresh lemon juice (60g)
2 Tbsp unsalted butter, melted (28g)
Fresh lemon zest for topping

Equipment

9 x 13-inch pan
Parchment paper (optional)
Stand mixer with dough hook or Danish dough whisk
Ruler (for measuring dough)
Dental floss (for cutting rolls)

Instructions

Prepare the Dough Dry Ingredients: Preheat your oven to 200°F (95°C). In a large bowl or the bowl of your stand mixer, combine 4 1/4 cups flour, instant dry yeast, poppy seeds (if using), and salt. Mix these dry ingredients to blend evenly.
Warm Liquid Mixture: In a separate bowl, mix buttermilk, granulated sugar, and cubed butter. Heat in the microwave for about 1 minute until the butter is mostly melted and the mixture is warm but not hot. Stir to combine thoroughly.
Combine Wet and Dry Ingredients: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed with a dough hook or by hand with a Danish dough whisk or large wooden spoon. The dough will be quite sticky.
Add Eggs and Lemon Zest: Incorporate the eggs one at a time on medium-low speed, mixing until each is fully incorporated. Continue mixing until the dough becomes elastic. Then add the lemon zest and mix until evenly distributed.
Add Additional Flour: Add extra flour one tablespoon at a time, mixing between additions, until the dough pulls away from the sides of the bowl but remains tacky, not sticky. Approximately 3 more tablespoons of flour is typical.
Rest the Dough: Cover the dough bowl with plastic wrap or a towel and let it rest for 10 to 20 minutes to relax and make rolling easier later.
Prepare the Filling: While the dough rests, blend granulated sugar, brown sugar, and lemon zest together by massaging the zest into the sugar to release oils. Add softened butter and whisk until fully combined.
Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle approximately 12 inches by 18 inches and about 1/2 cm thick.
Apply Filling: Spread the lemon filling evenly over the dough, leaving a 1/2-inch border on one long side free of filling to help with sealing the rolls.
Roll and Cut: Roll the dough tightly from the long side toward the uncovered border. Use dental floss to cut the log into 12 equal slices, gently pressing down to separate.
First Rise in Oven: Place the rolls into a greased or parchment-lined 9×13-inch pan. Turn off the oven and cover the pan with foil, placing it inside the warm oven to rise for about 30 minutes until puffed and nearly doubled.
Bake the Rolls: Remove the foil, turn the oven on to 350°F (175°C), and bake the rolls for 28 to 32 minutes until golden brown on top.
Make the Icing: While the rolls bake or cool, whisk powdered sugar, lemon juice, and melted butter until smooth and glossy.
Cool and Ice: Allow the rolls to cool for 10 to 20 minutes, then generously spoon the lemon icing over the warm rolls and sprinkle with fresh lemon zest for garnish.

Notes

Ensure the buttermilk mixture is warm, not hot, to avoid killing the yeast.
Using dental floss to cut the rolls prevents squashing and helps keep them intact.
Resting the dough before rolling makes it easier to handle and roll out smoothly.
Adding poppy seeds is optional but adds a nice texture and subtle flavor that complements the lemon.
For best flavor, use fresh lemon zest and juice in the filling and icing.
Covering and rising in the turned-off oven creates a warm, draft-free environment for an optimal rise.
The icing is quite tart; adjust lemon juice amount to suit your sweetness preference.
You can line the pan with parchment paper for easier removal and cleaning.

Prep Time: 30 minutes
Cook Time: 32 minutes
Category: Breakfast, Dessert, Pastry
Method: Baking
Cuisine: American

Keywords: lemon rolls, lemon pastry, breakfast rolls, lemon zest, sweet rolls, homemade rolls, lemon sugar filling