Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with fresh lemon flavor. Perfect for a breakfast treat or afternoon snack, these homemade rolls are filled with a tangy lemon butter mixture and topped with a sweet lemon glaze for a delightful citrus twist.
Ingredients
Scale
Dough
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for rolling)
Lemon Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the mixture is frothy, indicating the yeast is activated.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, salt, and egg. Stir in the yeast mixture until fully incorporated.
- Form Dough: Gradually add the all-purpose flour, half a cup at a time, mixing constantly until a soft dough forms. Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl. Cover with a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: In a small bowl, stir together the softened butter, granulated sugar, fresh lemon juice, lemon zest, and salt until smooth and well combined to create the lemon filling.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12 by 9-inch rectangle.
- Spread Filling: Evenly spread the lemon filling over the rolled-out dough, leaving a small border around the edges to seal the roll.
- Roll and Slice: Carefully roll the dough tightly starting from one edge to form a log. Slice the log into 12 equal-sized rolls and place them in a greased 9×13-inch baking pan.
- Second Rise: Cover the baking pan with a towel and allow the rolls to rise for another 30 minutes until puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking.
- Bake Rolls: Bake the rolls for 20 to 25 minutes until they turn golden brown on top and are fully cooked through. Remove from oven and let them cool slightly.
- Make Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, milk or heavy cream, and optional vanilla extract until smooth and pourable.
- Glaze Rolls: Drizzle the lemon glaze over the warm rolls, allowing it to soak in and add a sweet citrus finish.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- If you prefer a stronger lemon flavor, add extra lemon zest to the filling.
- For softer rolls, brush the tops with melted butter after baking.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to refresh their softness.
