Lemon Rolls Recipe

If you’ve ever wanted a bright, zesty twist on classic breakfast rolls, Lemon Rolls are about to become your new kitchen obsession. Imagine pillowy-soft dough swirled with ribbons of sweet-tart lemon filling, topped with a luscious lemon icing that glistens as it melts into every nook and cranny. Each bite is sunshine on a plate—perfect for spring brunches, cozy weekends, or any time you need a pick-me-up. These rolls bring a whole new energy to your table, balancing sweetness, tanginess, and a hint of buttery richness in every mouthful.

Ingredients You’ll Need

You’ll fall in love with how simple yet purposeful these ingredients are. Each one has a starring role: from the buttermilk’s tenderizing powers to the splash of fresh lemon zest that steals the show. Let’s break down what makes these Lemon Rolls unforgettable.

• All-purpose flour: A sturdy yet soft base that gives these rolls structure and fluffiness.
• Instant dry yeast: The leavening hero that brings your dough to life, making every roll airy and light.
• Poppy seeds (optional): Add a delicate crunch and subtle nutty flavor for extra flair.
• Fine salt: Just a bit to elevate all the lemony sweetness and balance the dough.
• Buttermilk: Makes your rolls tender and slightly tangy—trust me, it’s a game changer!
• Granulated sugar: Essential for both the dough and the filling, delivering just the right level of sweetness.
• Unsalted butter: Richness and flavor in every bite; use it in the dough, filling, and icing.
• Large eggs: Bind everything beautifully and add extra moisture for soft, dreamy rolls.
• Fresh lemon zest: The magical ingredient that infuses your Lemon Rolls with bold citrus flavor.
• Packed light brown sugar: Brings depth and caramel notes to your filling for the ultimate swirl.
• Powdered sugar: Forms the silky-smooth base of your lip-smacking lemon icing.
• Fresh lemon juice: Piles on even more zesty punch in the icing, tying everything together.

How to Make Lemon Rolls

Step 1: Mix the Dry Ingredients

Start by gathering your largest bowl (or the bowl of a stand mixer) and whisk together the flour, instant dry yeast, poppy seeds (if you’re on Team Poppy), and salt. This mix sets the stage for a dough that’s both plush and flavorful. A quick stir ensures even distribution, especially the yeast—so every roll will rise proudly!

Step 2: Warm the Wet Ingredients

In a separate bowl, add your buttermilk, granulated sugar, and butter. Zap this in the microwave for about a minute, just until the butter is almost melted and everything feels nicely warm (but never hot!). If it’s too steaming, let it cool a bit—yeast is a bit finicky and won’t work its magic if things get too toasty.

Step 3: Combine and Knead

Slowly pour your warm buttermilk mixture into the dry ingredients. If you have a dough hook, now’s its time to shine! Begin mixing and then, one at a time, drop in the eggs. Take your time—each egg needs to fully join the party. After they’re both in, keep mixing until you have a sticky but cohesive dough ball. Sprinkle in the lemon zest and watch your dough come alive with tiny flecks of citrus!

Step 4: Adjust Flour and Rest the Dough

As the dough mixes, add flour one tablespoon at a time until the dough just starts pulling away from the sides of the bowl. It should feel tacky, not sticky—think soft and elastic when you poke it. Once you’ve hit the right texture, cover the bowl and let the dough rest for 10 to 20 minutes. This is the perfect time to tidy your workspace or sneak a cup of coffee.

Step 5: Make the Lemon Roll Filling

Let’s move to filling! In a medium bowl, combine granulated sugar, brown sugar, and even more lemon zest. Give the mixture a little massage with your fingertips to release all those lemon oils—it smells incredible! Blend in the softened butter to create a rich, spreadable paste that will soon be the heart of every roll.

Step 6: Shape and Cut the Lemon Rolls

On a lightly floured surface, roll your dough out to a large rectangle (about 12 by 18 inches and 1/2 centimeter thick). Spread your lemon filling evenly, making sure to leave a half-inch strip bare along the long edge—this bare spot will help you seal the roll. Carefully roll up the dough, then use dental floss to slice 12 perfect rolls for even baking and gorgeous swirls.

Step 7: Assisted Oven Rise

Arrange your rolls into a greased or lined 9×13-inch pan. Here’s a game-changing tip: turn off your oven and let the rolls rise inside, covered with foil, for 30 minutes. This cozy, warm environment helps them puff up and get light as clouds. By the time you peek, they’ll be pillowy and ready to go!

Step 8: Bake the Lemon Rolls

Remove the pans from the oven and the foil, reheat your oven to a toasty 350 F (175 C), then bake for 28 to 32 minutes. You’re looking for golden brown tops and that irresistible aroma. Leave the rolls in the pan, but take a moment to admire your handiwork—you’re so close to Lemon Rolls bliss!

Step 9: Finish with Lemon Icing

While the rolls cool for about 10 to 20 minutes, whisk together powdered sugar, fresh lemon juice, and melted butter until smooth and creamy. Spoon the icing generously over the warm rolls—even better if it drips down the sides. If you want to win at brunch, finish with a sprinkle of extra lemon zest for a sunny look and flavor.

How to Serve Lemon Rolls

Lemon Rolls Garnishes

To make your Lemon Rolls extra eye-catching (and tasty!), top each one with a sprinkle of freshly grated lemon zest as soon as you finish with the icing. For a playful crunch, a few extra poppy seeds never hurt! If you’re feeling fancy, a dusting of powdered sugar or even some candied lemon slices will make these rolls the star of your brunch spread.

Side Dishes

Lemon Rolls are delicious on their own, but they truly shine as part of a bountiful breakfast or brunch. Serve them alongside scrambled eggs, crisp bacon, or a platter of fresh berries for a well-rounded meal. A creamy Greek yogurt with a drizzle of honey pairs beautifully with the zesty flavors, and a hot pot of coffee or tea is a must for soaking up those last bites of icing.

Creative Ways to Present

Your Lemon Rolls can be the highlight of any celebration. Arrange them in a round cake pan for a pull-apart bread effect, or place each roll in a parchment muffin liner for an easy, grab-and-go breakfast treat. For special occasions, stack them into a “roll tower” on a cake stand and garnish with edible flowers and bright citrus slices for a dramatic centerpiece!

Make Ahead and Storage

Storing Leftovers

If you somehow have Lemon Rolls left over (they disappear fast!), store them in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge, where they’ll stay tender and flavorful for up to a week. Be sure to place a piece of wax paper between layers to stop the rolls from sticking together.

Freezing

Lemon Rolls freeze beautifully, so you can bake now and enjoy later. To freeze, let the baked and cooled rolls (before icing) firm up on a baking sheet, then store them in a freezer-safe zip bag or container for up to two months. Thaw overnight in the fridge, and add fresh icing just before serving for best results.

Reheating

Want that just-baked warmth? Gently reheat leftover Lemon Rolls in the microwave for 20 to 30 seconds per roll, or warm a whole pan in a 300 F oven for about 10 minutes. If reheating from frozen, let the rolls thaw first for the most even results. Don’t forget to ice again if needed—the icing is everything!

FAQs

Can I make Lemon Rolls ahead of time?

Absolutely! Prepare the rolls up until the second rise in the pan, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking as directed. Fresh-baked Lemon Rolls at sunrise? Yes, please.

What if I don’t have buttermilk?

No worries—simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and voilà! Homemade buttermilk substitute that keeps your rolls fluffy and delicious.

Can I use regular active dry yeast instead of instant?

You can! Just dissolve active dry yeast in the warmed buttermilk mixture and let it sit for a few minutes to activate before combining with the dry ingredients. The dough may need a slightly longer rise, but your Lemon Rolls will turn out fantastic.

Is it necessary to use poppy seeds?

Poppy seeds are entirely optional—they add a fun appearance and gentle crunch but aren’t critical to the overall flavor. Feel free to leave them out if you’re not a fan, or substitute with chia seeds for a different twist.

How do I know when the rolls are done baking?

The tops should be golden brown and the aroma irresistible. If you’re unsure, lightly tap the center roll—it should feel firm, not doughy. A thermometer inserted in the center should read around 190 F if you want to be extra precise.

Final Thoughts

I hope you’re as excited to try these Lemon Rolls as I am to share them with you. Their dazzling citrus flavor, soft texture, and heavenly aroma truly set them apart from the ordinary. Gather your ingredients, invite your favorite people, and treat yourself to a batch of these irresistible rolls—you’ll be hooked from the very first bite!

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