Lemon Sweet Rolls

Soft, fluffy, and bursting with citrus brightness—these Lemon Sweet Rolls are like sunshine baked into a pan. Every bite delivers a swirl of sweet, tangy lemon filling wrapped in tender dough, topped with a luscious glaze that melts right into the rolls. They’re perfect for breakfast, brunch, or whenever you need a little happiness on a plate.

Why You’ll Love This Recipe

• Fresh & vibrant flavor—the lemon filling gives the perfect sweet-tart punch.
• Soft, bakery-style texture—pillowy dough that stays light and tender.
• Make-ahead option—prep the night before for an easy morning bake.
• Perfect for gatherings—impress guests with a citrusy twist on classic cinnamon rolls.

Chef’s Pro Tips for Perfect Results

• Zest the lemons before juicing—you’ll get maximum flavor from the oils in the peel.
• Let the dough rise in a warm, draft-free spot for best volume.
• Roll the dough tightly to keep the filling from leaking out.
• For an extra lemony glaze, swap some of the milk for fresh lemon juice.

Ingredients

For the Dough:

• 1 cup warm milk (110°F / 43°C)
• 2¼ tsp active dry yeast
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ tsp salt

For the Lemon Filling:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• Zest of 2 lemons

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk (or lemon juice for extra tang)
• ½ tsp vanilla extract

Instructions

1. Activate yeast: In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
2. Make dough: In a large mixing bowl, whisk remaining sugar, egg, yolk, and melted butter. Stir in yeast mixture, then add flour and salt. Knead until smooth (5–7 minutes).
3. First rise: Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
4. Prepare filling: Mix softened butter, sugar, and lemon zest in a small bowl until combined.
5. Shape rolls: Roll dough into a 12×18-inch rectangle. Spread lemon filling evenly over dough. Roll up tightly from the long side and slice into 12 rolls.
6. Second rise: Arrange rolls in a greased 9×13-inch pan. Cover and let rise again for 30–45 minutes.
7. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until lightly golden.
8. Make glaze: Whisk powdered sugar, milk (or lemon juice), and vanilla until smooth.
9. Finish: Drizzle glaze over warm rolls and serve.

Flavor & Texture Secrets

The key to these rolls is the bright lemon zest worked into the filling—it infuses the butter with intense citrus aroma that carries through each bite. Combined with the soft, rich dough and a tangy-sweet glaze, they’re irresistible.

Serving Ideas

• Serve warm for the ultimate gooey, fresh-from-the-oven experience.
• Pair with coffee or tea for a cozy brunch.
• Garnish with extra lemon zest for a pop of color.

Storage Tips

• Best enjoyed the day they’re baked.
• Store in an airtight container at room temperature for up to 2 days.
• Reheat in the microwave for 15 seconds before serving.

FAQs

1. Can I use bottled lemon juice? Fresh is best for flavor, but bottled will work in the glaze.
2. Can I make them overnight? Yes—prepare up to the second rise, refrigerate overnight, and bake in the morning.
3. Can I freeze them? Yes, freeze baked (unglazed) rolls and thaw before glazing.
4. What if I want them extra tangy? Add more zest to the filling and use lemon juice in the glaze.
5. Can I make mini rolls? Yes, roll the dough smaller and reduce bake time slightly.

Conclusion

Lemon Sweet Rolls are a bright, refreshing twist on a classic. With their soft dough, zesty filling, and sweet glaze, they’re a mood-lifting treat that works for any occasion. Once you try them, you’ll want them in your baking rotation year-round.

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