Description
Lemon Rolls are soft, pillowy breakfast treats filled with a bright lemon-sugar mixture and topped with a tangy-sweet lemon glaze. Like cinnamon rolls but with a citrus twist, they’re perfect for spring brunches or cozy mornings.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg
- For the lemon filling:
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/4 cup unsalted butter, softened
- For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk or cream, as needed
Instructions
- In a large bowl, mix warm milk, melted butter, sugar, and yeast. Let sit until foamy, about 5–10 minutes.
- Stir in egg and salt. Gradually add flour, mixing until a soft dough forms. Knead until smooth and elastic.
- Cover and let the dough rise in a warm place for about 1 hour or until doubled in size.
- Mix lemon zest and sugar, then cream with softened butter to make the filling.
- Roll out the dough into a rectangle on a floured surface. Spread lemon filling evenly over the dough.
- Roll up tightly from the long side and cut into 9–12 rolls. Arrange in a greased baking dish.
- Cover and let rise for another 30 minutes while preheating oven to 350°F (175°C).
- Bake for 20–25 minutes, until golden and baked through.
- Whisk glaze ingredients until smooth. Drizzle over warm rolls and let it soak in.
Notes
- Add cream cheese to glaze for richness.
- Swap lemon for orange zest for a twist.
- Top with sliced almonds or coarse sugar before baking.
- Serve warm with ice cream for dessert-style rolls.
- Make dough the night before and refrigerate before second rise.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
