Soft Fluffy Lemon Rolls (Printer-friendly)
Soft fluffy citrus rolls with zesty lemon filling and sweet glaze, ideal for breakfast or dessert
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Lemon Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon (optional)
# Directions:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until foamy.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix well. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a lightly floured surface for 8–10 minutes until elastic and smooth, or use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
06 - Roll risen dough on a lightly floured surface into a 16x12 inch rectangle.
07 - Spread lemon filling evenly over the dough, leaving a 1/2 inch border.
08 - Roll up tightly from the longer side. Slice into 12 equal rolls.
09 - Arrange rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes.
10 - Preheat oven to 350°F.
11 - Bake 23–27 minutes until golden brown.
12 - Cool slightly. Whisk together powdered sugar and lemon juice for glaze and drizzle over warm rolls. Garnish with extra lemon zest if desired.
# Expert Advice:
01 -
- The combination of sweet buttery dough and tart lemon filling creates this perfect balance that hits every single pleasure point in your brain
- They reheat beautifully so you can make them ahead and still have that fresh-baked experience all week long
02 -
- Don't rush the yeast activation step, if your milk is too hot you'll kill the yeast and your rolls won't rise properly
- Roll your dough rectangle as evenly as possible so your rolls bake uniformly and you don't end up with some undercooked centers
03 -
- Room temperature ingredients mix more evenly and create better texture, so take your eggs and butter out about an hour before starting
- If your glaze seems too thick, add juice one teaspoon at a time, remembering that powdered sugar thickens as it sits