Lemon Rolls with Glaze (Printable Version)

Fluffy citrus-filled rolls topped with tangy glaze, ideal for morning treats or afternoon indulgence.

# 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 to 110°F
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)

# Preparation Steps:

01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until mixture becomes foamy and active.
02 - Whisk in melted butter, eggs, remaining sugar, and salt. Gradually incorporate flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5–6 minutes on medium speed.
04 - Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free area for 1–1.5 hours until doubled in volume.
05 - While dough rises, beat softened butter, sugar, lemon zest, and lemon juice until creamy and well combined. Set aside at room temperature.
06 - Punch down risen dough and roll into a 16x12 inch rectangle on a floured surface. Spread lemon filling evenly, leaving a 1/2 inch border along the edges.
07 - Starting from the longer edge, roll dough tightly into a log. Using a sharp knife or dental floss, slice into 12 equal rolls approximately 1 1/2 inches thick.
08 - Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover with a towel and let rise 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake rolls 23–27 minutes until golden brown and cooked through. An instant thermometer inserted into the center should read 190°F.
10 - While rolls cool slightly, whisk powdered sugar with 2 tablespoons lemon juice. Add additional juice 1 teaspoon at a time until desired drizzling consistency is reached.
11 - Drizzle warm glaze evenly over slightly cooled rolls. Sprinkle with additional lemon zest if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The balance of tart lemon and sweet sugar creates an incredibly addictive flavor profile
  • These rolls manage to feel both special and comforting, perfect for slow weekends or impressive brunches
  • The dough is surprisingly forgiving, making them an excellent entry point for yeast baking newcomers
02 -
  • Warm milk should feel like bath temperature to activate yeast without killing it
  • The second rise is just as crucial as the first for light, fluffy results
  • Let rolls cool for just 10 minutes before glazing or it will melt right off
03 -
  • Room temperature ingredients prevent the butter from seizing when mixing
  • A little flour on your hands keeps dough from sticking while rolling

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