Description
These Lemon Sweet Rolls are a bright and tangy twist on classic sweet rolls, featuring a soft, fluffy dough filled with a luscious lemon butter filling, then topped with a zesty lemon glaze. Perfect for breakfast or dessert, these rolls combine the comforting richness of buttery pastry with the refreshing vibrancy of fresh lemon zest and juice.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter (melted)
- 1 large egg
Lemon Filling
- â…“ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Activate yeast: In a large bowl or stand mixer, whisk together warm milk, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make dough: Add melted butter, egg, salt, and 2½ cups of the flour to the yeast mixture. Mix until a soft dough forms, then gradually knead in the remaining flour until the dough is smooth and elastic, about 6–8 minutes.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare filling: In a small bowl, combine softened butter, sugar, lemon zest, and lemon juice to create the lemon filling spread.
- Shape rolls: Once the dough has risen, roll it out on a floured surface into a 10×14-inch rectangle. Evenly spread the lemon filling over the dough. Roll the dough tightly from the long side into a log, then cut into 12 equal rolls.
- Second rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown and cooked through.
- Prepare glaze: While the rolls cool slightly, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Finish and serve: Drizzle the glaze generously over the warm rolls and serve immediately for the best flavor and texture.
Notes
- For an extra lemony punch, add a few drops of lemon extract to the glaze.
- You can prepare the rolls the night before shaping, refrigerate, and bake fresh the next morning for convenience and freshness.
