If you’re searching for a treat that captures the very essence of sunny mornings and happy gatherings, Lemon Sweet Rolls are about to become your new favorite. Imagine the pillowy softness of classic cinnamon rolls, but with a bright, tangy twist from fresh lemon zest and juice, topped with a luscious lemony glaze. Each bite is a perfect balance of sweet and citrusy, making these rolls just as welcome at a brunch table as they are for an afternoon snack. Whether you’re a seasoned baker or just dipping your toes into homemade pastries, this recipe brings a little burst of sunshine into every kitchen.
Ingredients You’ll Need
The beauty of Lemon Sweet Rolls lies in their simplicity—each ingredient is carefully chosen to create tender dough, a zesty filling, and a silky glaze. These kitchen staples come together for a bake that’s as impressive as it is approachable.
- Warm milk: The cozy foundation for a fluffy dough—be sure it’s just warm to the touch, not hot.
- Active dry yeast: The secret to a light, airy roll—let it bloom to ensure your rolls rise beautifully.
- Granulated sugar: Adds sweetness to the dough and the filling, balancing the tartness of the lemon.
- Unsalted butter (softened): Gives the dough and filling their rich, melt-in-your-mouth texture.
- Egg: Binds the dough and adds a touch of richness—room temperature works best here.
- Salt: Enhances all the flavors and keeps the rolls from tasting flat.
- All-purpose flour: The classic base for a soft, tender roll—measure carefully for best results.
- Lemon zest: The star of the show—freshly grated for maximum citrus fragrance and zing.
- Lemon juice: Used in the glaze to pack a punch of tart lemon flavor right at the finish.
- Powdered sugar: Whips up into a silky-smooth glaze that melts into the warm rolls.
- Milk (for the glaze): Creates just the right consistency for drizzling over the top.
How to Make Lemon Sweet Rolls
Step 1: Bloom the Yeast
Begin by stirring warm milk and active dry yeast together in a large mixing bowl. Let this sit for 5 to 10 minutes. You’ll know it’s ready when the surface becomes foamy—this means your yeast is alive and ready to work its magic for extra-fluffy Lemon Sweet Rolls.
Step 2: Mix the Dough
Add granulated sugar, softened butter, egg, and salt to the yeast mixture. Stir until everything is well combined. Gradually add the flour, mixing as you go, until a soft dough forms. The dough might be a little sticky at first, but it will come together as you knead.
Step 3: Knead and First Rise
Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes. You’re looking for a smooth, elastic texture—think of this as giving your Lemon Sweet Rolls their signature fluffiness. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 4: Prepare the Lemon Filling
While the dough rises, combine granulated sugar and lemon zest in a small bowl. Use a fork to mash and mix, releasing all those aromatic oils from the zest. This simple step infuses the sugar with bright, sunny flavor that will set these rolls apart.
Step 5: Shape and Fill the Rolls
After the dough has risen, roll it out into a 14×9-inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with your lemon-sugar mixture. Roll the dough up tightly from the long side, sealing the seam. Slice into 9 equal rolls—each one a future Lemon Sweet Roll masterpiece.
Step 6: Second Rise
Arrange the rolls cut-side up in a greased 9×9-inch baking dish. Cover and let them rise again for 30 to 40 minutes. This second rise ensures every roll is light, tender, and ready to soak up the lemon glaze.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until they’re lightly golden and cooked through. The kitchen will fill with a tangy, buttery aroma—a sure sign your Lemon Sweet Rolls are nearly ready.
Step 8: Glaze and Serve
While the rolls are baking, whisk together powdered sugar, lemon juice, milk, and extra zest to make a vibrant glaze. Drizzle the glaze over the warm rolls as soon as they come out of the oven. The result? A glossy, citrusy finish that takes these Lemon Sweet Rolls over the top.
How to Serve Lemon Sweet Rolls
Garnishes
For a dazzling finishing touch, scatter a few extra pinches of freshly grated lemon zest over the glazed rolls. If you’re feeling fancy, a sprinkle of powdered sugar or even delicate edible flowers makes your Lemon Sweet Rolls look bakery-worthy and irresistible.
Side Dishes
Pair these bright, tangy rolls with fresh berries, a fruit salad, or a scoop of vanilla yogurt for a brunch that’s both refreshing and satisfying. A mug of Earl Grey tea or a frothy latte is all you need to round out the perfect Lemon Sweet Rolls experience.
Creative Ways to Present
Try arranging the rolls on a pretty cake stand or serving them individually on colorful plates with a twist of lemon. For a brunch party, you can even create a “roll bar” with little bowls of different glazes—think raspberry or blueberry—for guests to drizzle over their own Lemon Sweet Rolls.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Sweet Rolls, store them in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious, making them just as tempting the next morning.
Freezing
Lemon Sweet Rolls freeze beautifully! After baking and cooling, wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. For best results, freeze without glaze and add fresh glaze after reheating.
Reheating
To enjoy warm Lemon Sweet Rolls again, simply microwave a single roll for about 10–15 seconds, or reheat the whole batch in a low oven (about 300°F) for 10 minutes. Add a fresh drizzle of glaze to recapture that just-baked magic.
FAQs
Can I make the dough ahead of time?
Absolutely! Prepare the dough the night before, shape the rolls, and let them rise in the fridge overnight. In the morning, bring them to room temperature while the oven preheats, then bake as directed for fresh Lemon Sweet Rolls with minimal effort.
What if I don’t have fresh lemons?
While fresh lemon zest and juice give the best flavor, you can substitute bottled lemon juice in the glaze and use a little lemon extract in the filling if needed. The rolls will still taste deliciously citrusy.
Can I double the recipe?
Yes, you can easily double the ingredients to make 18 Lemon Sweet Rolls. Use a larger baking dish (such as a 9×13-inch pan) and watch the baking time—add a few minutes if needed until the rolls are golden and cooked through.
How do I know when the rolls are done baking?
The tops should be lightly golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep your Lemon Sweet Rolls soft and tender.
Can I add more lemon flavor?
For extra tang, add a tablespoon of lemon juice to the filling or a touch of lemon extract to the dough. You can even sprinkle candied lemon peel on top for a citrusy punch.
Final Thoughts
There’s something truly special about sharing a pan of homemade Lemon Sweet Rolls with friends and family. The bright, zesty flavors and soft, bakery-style texture never fail to put a smile on everyone’s face. Give this recipe a try—you’ll be amazed at just how simple and rewarding it is to bring a little sunshine to your table!
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Lemon Sweet Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 9 rolls 1x
- Diet: Vegetarian
Description
Delightful Lemon Sweet Rolls featuring a soft, fluffy dough filled with a zesty lemon sugar mixture, baked to golden perfection and topped with a tangy lemon glaze. Perfect for breakfast or dessert, these rolls balance sweet and citrus flavors for a refreshing treat.
Ingredients
For the Dough
- 3/4 cup warm milk
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 egg
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
For the Filling
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter (softened)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active. Add sugar, softened butter, egg, and salt, mixing until combined. Gradually incorporate the flour, stirring until a soft dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it doubles in size.
- Prepare the Filling and Shape Rolls: While the dough rises, combine sugar and lemon zest in a small bowl, mashing with a fork to release the lemon oils. Roll the risen dough into a 14×9-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the lemon sugar mixture on top. Roll the dough tightly from the long side, then cut into 9 equal rolls. Place the rolls into a greased 9×9-inch baking dish. Cover and allow them to rise for another 30–40 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are lightly golden and cooked through.
- Make the Glaze and Serve: While the rolls are baking, whisk together powdered sugar, lemon juice, milk, and lemon zest to create the glaze. Once the rolls come out warm from the oven, drizzle the glaze over them before serving for an extra burst of citrus flavor.
Notes
- These rolls are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- For an extra tangy flavor, add a tablespoon of lemon juice to the filling mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
