Lemon Sweet Rolls Recipe
Bright, tangy, and oh-so-soft, these Lemon Sweet Rolls are my absolute favorite way to bring a bit of sunshine into any morning. Imagine the perfect balance of pillowy dough swirled with fragrant lemon zest and a sweet, citrusy glaze that makes every bite irresistible. Whether you savor them fresh from the oven or enjoy one with an afternoon cup of tea, Lemon Sweet Rolls are a joyful twist on the classic cinnamon roll that will light up your breakfast table and win over anyone who tries them.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in creating the unforgettable taste and texture of Lemon Sweet Rolls. By sticking to simple staples and vibrant citrus, you’ll build layers of flavor and irresistible softness, bite after bite.
- All-purpose flour: The foundation of our dough, providing structure and softness.
- Active dry yeast: Powers the dough’s rise, giving the rolls their fluffy texture.
- Granulated sugar: Adds subtle sweetness to both dough and filling.
- Salt: Balances sweetness and enhances all the other flavors.
- Milk: Makes the dough tender, rich, and moist.
- Water: Ensures the dough is perfectly hydrated for a lovely crumb.
- Unsalted butter, softened: Infuses the dough, filling, and glaze with rich flavor and contributes to the rolls’ melt-in-your-mouth feel.
- Egg: Adds strength and ensures the dough is supple and rich.
- Lemon zest: Packs intense lemon aroma and flavor into every swirl and the bright glaze.
- Powdered sugar: Forms the base of our silky, sweet glaze.
- Lemon juice: Delivers that unmistakable citrus tang in the glaze.
- Milk (for glaze): Loosens up the icing so it drizzles beautifully.
How to Make Lemon Sweet Rolls
Step 1: Prepare the Dough
Begin by mixing 2 cups of the flour, yeast, granulated sugar, and salt in a large bowl. Meanwhile, gently warm the milk, water, and butter in a small saucepan—just until the butter is melted and the mixture is warm to the touch. Pour this into your dry ingredients, add the egg, and mix until everything is wonderfully combined. Stir in the rest of the flour little by little until a soft, slightly sticky dough forms.
Step 2: Knead and First Rise
Turn the dough out onto a lightly floured surface and knead for about 5-6 minutes, or until it’s smooth and elastic and bounces back when poked. Place the dough in a greased bowl, cover it with a clean towel, and set it in a warm spot. Let it rise for around 1 hour, or until it’s doubled in size – you’ll see it become puffy and airy, ready for its citrusy filling.
Step 3: Prepare the Lemon Filling
While the dough is rising, stir together the lemon zest and granulated sugar in a small bowl. Work the zest into the sugar until it feels slightly damp and richly fragrant; this releases the lemon’s oils so your rolls positively burst with flavor. Keep your softened butter at room temperature for easy spreading later.
Step 4: Roll, Fill, and Shape
Once the dough has risen, punch it down gently and roll it into a 12×15-inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the lemon sugar mixture from edge to edge. Roll up the dough tightly from the long side for tight, beautiful spirals. Slice into 12 even pieces and place the rolls in a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover the pan with a towel and let the Lemon Sweet Rolls rise again for 30 minutes. They’ll puff up and fill out the pan, ensuring they bake up soft and tall with perfectly defined swirls. This extra rise is the secret to that bakery-style texture—don’t rush it!
Step 6: Bake
Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes. As they bake, your kitchen will fill with the most mouthwatering smell of butter and lemon. The tops should be lightly golden, and the rolls should feel pillowy when pressed. Let them cool for just a few minutes in the pan, but not too long—you want them warm for the glaze!
Step 7: Lemon Glaze
In a bowl, whisk together powdered sugar, fresh lemon juice, milk, and extra zest until smooth. The glaze should be just thin enough to drizzle. Pour it generously over your warm Lemon Sweet Rolls and watch it seep into every swirl for bright, sweet-tart flavor in every bite.
How to Serve Lemon Sweet Rolls
Garnishes
A light sprinkle of extra lemon zest on top adds both color and a zippy aroma that will catch everyone’s eye. You can also dust a touch of powdered sugar over the glaze or even scatter a few edible flowers for an extra wow factor when you really want to impress.
Side Dishes
Lemon Sweet Rolls pair beautifully with a big bowl of fresh mixed berries or a simple fruit salad for even more brightness. For a special brunch, serve alongside creamy Greek yogurt, crispy bacon, or a fluffy, just-cooked omelet—the tart lemon plays so well with savory flavors!
Creative Ways to Present
Try stacking the rolls on a pretty cake stand for a centerpiece-worthy display at your next brunch gathering. For grab-and-go treats, tuck each roll into a parchment muffin liner. Or, present them warm in a basket lined with a cheerful linen napkin for the ultimate cozy, bakery-café effect.
Make Ahead and Storage
Storing Leftovers
If you happen to have a few rolls left (no guarantees with these!), keep them in an airtight container at room temperature for up to 2 days. The rolls will stay soft and luscious, especially if you reheat them before serving.
Freezing
Lemon Sweet Rolls freeze beautifully! Once baked and cooled, wrap each roll tightly in plastic wrap and slide them into a freezer bag. They’ll keep well for up to 2 months. When you’re ready for a treat, thaw at room temperature and gently warm before glazing.
Reheating
To recapture that fresh-from-the-oven magic, pop a roll into the microwave for 15-20 seconds or warm a pan of rolls in a 300°F oven (covered loosely with foil) for about 10 minutes. The glaze will melt in again, and the rolls become wonderfully soft.
FAQs
Can I make Lemon Sweet Rolls the night before?
Yes! You can prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, allow them to come to room temperature and complete their final rise before baking as directed.
What if I don’t have fresh lemons?
Fresh lemon zest gives the best flavor, but in a pinch, you can use bottled lemon juice for the glaze and a bit of lemon extract with sugar for the filling. The result will still be delicious, though not quite as vibrant!
Can I use instant yeast instead of active dry yeast?
Absolutely. Substitute the same amount of instant yeast and skip proofing—the dough will rise a bit faster, so keep an eye on it!
How do I get even, perfect rolls?
Use a ruler or simply eyeball the dough so it’s rolled evenly before filling. A sharp serrated knife or unflavored dental floss works wonders for slicing neat, uniform rolls.
Are Lemon Sweet Rolls suitable for a gluten-free diet?
As written, these rolls use all-purpose flour and are not gluten-free. However, you can experiment with a 1:1 gluten-free flour blend designed for yeast baking—expect a slightly different texture, but just as much lemony joy!
Final Thoughts
If you’re looking for a bake that’s both cozy and bright, these Lemon Sweet Rolls might just become your new favorite. I hope you have a wonderful time making them and sharing a little burst of citrus sunshine with those you love. Give them a whirl—you’ll be hooked after the very first bite!
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Lemon Sweet Rolls Recipe
- Total Time: 1 hour 50 minutes (includes rising time)
- Yield: 12 rolls
- Diet: Vegetarian
Description
Delight in these tangy and sweet Lemon Sweet Rolls, perfect for breakfast or dessert. Soft, fluffy rolls filled with zesty lemon sugar and topped with a citrusy glaze.
Ingredients
Dough:
3 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup milk; 1/4 cup water; 1/4 cup unsalted butter, softened; 1 large egg
Lemon Filling:
1/2 cup granulated sugar; 2 tablespoons lemon zest (from about 2 lemons); 1/4 cup unsalted butter, softened
Lemon Glaze:
1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk; 1/2 teaspoon lemon zest
Instructions
- Dough Preparation: In a large bowl, combine 2 cups of the flour, yeast, sugar, and salt. In a small saucepan, warm the milk, water, and butter until just warm (not hot). Add the wet mixture to the dry ingredients along with the egg and mix until well combined.
- Knead & Rise: Gradually stir in the remaining flour to form a soft dough. Knead the dough on a floured surface for about 5–6 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled.
- Lemon Filling & Rolling: Mix lemon zest and sugar for the filling. Roll dough into a 12×15-inch rectangle. Spread with butter, sprinkle with lemon sugar, roll tightly, and cut into 12 slices. Place in baking dish.
- Second Rise & Baking: Cover rolls and let rise for 30 minutes. Preheat oven to 350°F (175°C) and bake for 20–25 minutes until golden.
- Glaze & Serve: Whisk together glaze ingredients and drizzle over warm rolls. Enjoy!
Notes
- Best when freshly made.
- Reheat leftovers for a tasty treat.
- Adjust glaze for more tang if desired.
- Dough can be chilled overnight for convenience.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
