If you’re craving pillowy-soft pastries with a sunny, citrusy punch, you’re in for a treat with these irresistible Lemon Sweet Rolls. Imagine the warm, comforting embrace of a classic cinnamon roll, but with each swirl bursting with bright lemon zest and draped in a silky, tangy glaze—perfect for breakfast, brunch, or a cheerful dessert. These Lemon Sweet Rolls truly capture the essence of springtime mornings and special occasions, infusing every bite with zesty joy you’ll want to share again and again.
Ingredients You’ll Need
Lemon Sweet Rolls come together with a handful of staple ingredients, each working its flavor magic to give you the fluffiest, most citrus-kissed rolls imaginable. Here’s what you’ll need and why every ingredient matters.
- Warm milk (1 cup, 110°F): The warmth is key for activating yeast, setting the foundation for your soft, airy dough.
- Active dry yeast (2 1/4 teaspoons): This is what gives the rolls their signature rise, making them beautifully tender.
- Granulated sugar (1/3 cup plus 3/4 cup for filling): Sugar not only sweetens the dough and filling, but also helps the yeast work its magic.
- Unsalted butter (1/3 cup melted for dough; 1/2 cup softened for filling): Butter enriches both the dough and the filling, adding flavor and soft texture.
- Eggs (2 large): Eggs add richness and structure, resulting in a tender crumb.
- Salt (1/2 teaspoon): Just enough to balance the sweetness and bring out the lemony flavors.
- All-purpose flour (4 to 4 1/2 cups): The backbone of the rolls—start with 4 cups and add more as needed for a supple, non-sticky dough.
- Zest of 2 lemons (plus zest for filling and glaze): Fresh lemon zest perfumes the dough, filling, and glaze, giving that vibrant citrus kick.
- Powdered sugar (1 1/2 cups, for glaze): This makes the glaze silky-smooth and ready for a satisfying drizzle.
- Lemon juice (2 tablespoons, for glaze): Adds bright tang to the glaze, making each bite pop.
- Milk (1 tablespoon, for glaze): Keeps the glaze just the right consistency for pouring.
How to Make Lemon Sweet Rolls
Step 1: Activate the Yeast
Begin by combining your warm milk, yeast, and a tablespoon of sugar in a large mixing bowl (or your trusty stand mixer). Give it a quick stir and let it sit for 5–10 minutes. When the top is foamy and bubbly, you’ll know your yeast is alive and ready to leaven your Lemon Sweet Rolls.
Step 2: Make the Dough
Add the melted butter, remaining sugar, eggs, salt, lemon zest, and 4 cups of flour to the yeast mixture. Mix with a dough hook or by hand until a soft, shaggy dough forms. If it’s sticky, sprinkle in more flour, a little at a time, until the dough just pulls away from the sides. Knead for 5–7 minutes—either with your mixer or on a lightly floured counter—until smooth and elastic.
Step 3: First Rise
Lightly grease a large bowl and place your dough inside, turning it so the surface is coated. Cover with a clean towel or plastic wrap, and let it rise in a warm spot for about an hour. Your dough should double in size, becoming wonderfully puffy.
Step 4: Prepare the Lemon Filling
Mix together the softened butter, granulated sugar, and lemon zest until the mixture is creamy and fragrant. If you’re after even more citrus zing, feel free to stir in an extra tablespoon of lemon juice here—trust me, it elevates the filling beautifully.
Step 5: Roll, Fill, and Slice
Punch down your risen dough and roll it into a 16×12-inch rectangle. Spread the lemon-sugar filling over the dough, all the way to the edges, making sure every bite gets that tangy hit. Starting at the long edge, roll the dough up tightly (think jelly roll style), then use a sharp knife or floss to slice it into 12 even rolls.
Step 6: Second Rise
Arrange the rolls in a greased 9×13-inch baking dish. Cover them up again and let them rise for another 30–45 minutes, until they’re puffed and snuggled up against each other, ready for the oven.
Step 7: Bake to Golden Perfection
While your oven preheats to 350°F, take a moment to appreciate how your kitchen already smells amazing. Bake the Lemon Sweet Rolls for 20–25 minutes, or until golden on top and cooked through. The anticipation will be almost too much to bear!
Step 8: Make and Drizzle the Glaze
While the rolls cool slightly, whisk together powdered sugar, lemon juice, milk, and lemon zest into a smooth glaze. Drizzle generously over the warm rolls—watch as it melts into every swirl, adding shine and extra citrus flavor.
How to Serve Lemon Sweet Rolls
Garnishes
For extra flair, top your Lemon Sweet Rolls with an extra sprinkle of fresh lemon zest or even a dusting of powdered sugar. Edible flowers or a handful of berries on the side add a beautiful, brunch-worthy touch that’s as lovely as it is delicious.
Side Dishes
Pair your sweet rolls with a bowl of fresh fruit salad, creamy Greek yogurt, or a hot cup of coffee for a complete breakfast spread. For a celebratory brunch, try serving them alongside a fresh green salad or lightly scrambled eggs to balance the sweetness.
Creative Ways to Present
These Lemon Sweet Rolls shine on a big platter for guests to grab and share, but you can also place them in individual cupcake wrappers for easy serving at parties. For an extra indulgent experience, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Sweet Rolls in an airtight container at room temperature for up to two days. If you live in a hot or humid climate, store them in the refrigerator to keep the glaze fresh and the rolls extra moist.
Freezing
Lemon Sweet Rolls freeze beautifully! Allow them to cool completely, then wrap individual rolls tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. For best results, freeze without glaze, then glaze after reheating.
Reheating
To enjoy a fresh-from-the-oven experience, reheat Lemon Sweet Rolls in the microwave for 15–20 seconds, or in the oven at 300°F until warmed through. If frozen, thaw overnight in the fridge then warm as above. A touch of warmth makes the glaze extra luscious and the rolls as soft as ever.
FAQs
Can I make Lemon Sweet Rolls ahead of time?
Absolutely! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish rising before baking fresh—no early wake-up required.
What if I don’t have a stand mixer?
No mixer, no problem! You can mix and knead the dough entirely by hand. It just takes a little extra elbow grease, but the results will be just as tender and delicious.
How can I make the rolls even more lemony?
If you’re all about the citrus, add a tablespoon of lemon juice to the filling and extra zest to the glaze. You’ll get a bolder, tangier flavor that true lemon lovers will adore.
Can I use instant yeast instead of active dry yeast?
Yes! If you’re using instant yeast, skip the proofing step with the warm milk and sugar. Just add everything to the bowl and proceed as directed; your rise times may be slightly shorter.
Are Lemon Sweet Rolls good for brunch parties?
They’re fantastic for brunch! Their sunny flavor, tender crumb, and gorgeous glaze make them a showstopper for gatherings, baby showers, or any celebration worth a little extra sweetness.
Final Thoughts
If you’re looking for a recipe that’s as joyful to make as it is to eat, these Lemon Sweet Rolls are just the thing. Their bright citrus twist and melt-in-your-mouth texture have a way of turning any day into something special. Give them a try—you’ll find yourself craving their sunny sweetness again and again!
Print
Lemon Sweet Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Sweet Rolls are a delightful citrus-infused twist on classic sweet rolls. Soft, fluffy dough filled with a zesty lemon-sugar mixture and topped with a tangy lemon glaze, they are perfect for breakfast or a sweet treat any time of day.
Ingredients
Dough:
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- zest of 2 lemons
Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- zest of 2 lemons
Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- zest of 1 lemon
Instructions
- Dough: In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon of sugar. Add melted butter, remaining sugar, eggs, salt, lemon zest, and 4 cups of flour. Mix until a soft dough forms. Knead for 5–7 minutes. Let rise for 1 hour.
- Filling: Mix butter with lemon zest and sugar.
- Assembly: Roll out dough, spread filling, roll up, cut into rolls. Place in baking dish, let rise for 30–45 minutes.
- Baking: Preheat oven to 350°F. Bake rolls for 20–25 minutes.
- Glaze: Whisk together powdered sugar, lemon juice, milk, and lemon zest. Drizzle over warm rolls before serving.
Notes
- For extra tang, add 1 tablespoon of lemon juice to the filling.
- These can be made ahead and refrigerated before baking; bring to room temperature before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
