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Lemon Rolls Recipe

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4.3 from 66 reviews

These Lemon Rolls are a delightful citrus-infused treat featuring a soft, tender dough filled with a bright lemon-sugar butter mixture, baked to golden perfection, and topped with a tangy lemon icing. Perfect for breakfast or brunch, their aromatic zest and light sweetness make them irresistibly fresh and satisfying.

Ingredients

Lemon Roll Dough

  • 4 1/4 cups all-purpose flour (530g), plus additional for dusting
  • 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz)
  • 1 Tbsp + 1 tsp poppy seeds (optional)
  • 1 tsp fine salt (6g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs, room temperature (112g)
  • 2 Tbsp fresh lemon zest (from 2 large lemons) (6g)

Lemon Roll Filling

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 Tbsp fresh lemon zest (from 2 large lemons) (6g)
  • 1/2 cup unsalted butter, softened (113g)

Lemon Icing

  • 2 cups powdered sugar (250g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 Tbsp unsalted butter, melted (28g)

Additional Topping

  • Fresh lemon zest

Instructions

  1. Prepare the Lemon Roll Dough: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine the flour, instant dry yeast, poppy seeds (if using), and salt. In a separate bowl, warm the buttermilk, granulated sugar, and butter together in the microwave for 1 minute until butter is mostly melted; ensure the mixture is warm but not hot to protect the yeast. Gradually add the warm liquid to the dry ingredients and mix with a dough hook or dough whisk on medium speed until sticky.
  2. Incorporate Eggs and Lemon Zest: Beat in the eggs one at a time on medium-low speed until fully incorporated. Continue mixing for a few minutes until the dough becomes elastic. Add the lemon zest and mix until evenly distributed.
  3. Adjust Dough Consistency: Add additional flour one tablespoon at a time while mixing until the dough starts to pull away from the sides of the bowl and feels tacky but not sticky. Usually about 3 extra tablespoons are needed. Cover with plastic wrap or a towel and let rest for 10-20 minutes to relax the dough for easier rolling.
  4. Make the Lemon Roll Filling: In a medium bowl, combine granulated sugar, light brown sugar, and lemon zest. Use your fingers to massage the zest into the sugar to release oils and aroma. Add softened butter and whisk until fully combined, creating a smooth lemony filling.
  5. Roll Out the Dough: Place dough onto a lightly floured surface. Using a rolling pin, roll it into a rectangle approximately 12 inches by 18 inches, about 1/2 cm thick.
  6. Spread Filling and Roll: Spread the lemon filling evenly over the rectangle, leaving a 1/2 inch strip uncovered along one long edge to seal the roll. Starting from the opposite long edge, roll the dough tightly toward the uncovered strip to form a log.
  7. Cut Rolls: Using dental floss, cut the log into 12 equal pieces. Place the rolls cut side up into a greased or parchment-lined 9×13-inch pan.
  8. First Proof in the Oven: Turn the oven off. Cover the rolls loosely with foil and place them in the warm oven for about 30 minutes to rise and puff up.
  9. Bake the Rolls: Remove foil and turn the oven back on, preheating to 350°F (175°C). Bake the rolls uncovered for 28 to 32 minutes until golden brown on top.
  10. Prepare Lemon Icing: While rolls bake, whisk together powdered sugar, fresh lemon juice, and melted butter until smooth.
  11. Cool and Ice: Allow rolls to cool for 10-20 minutes after baking, then drizzle or spoon the lemon icing over the warm rolls. Garnish with fresh lemon zest as desired.

Notes

  • Use instant dry yeast for best results. If substituting active dry yeast, proof it in warm water with sugar first and allow for a longer rise time.
  • Use a ruler to roll the dough to the exact 12 x 18 inch dimensions to ensure even baking and uniform rolls.
  • Cut rolls neatly using dental floss rather than a knife to preserve shape.
  • If dough is difficult to cut, chill the rolled log in the refrigerator for 20-30 minutes before slicing.
  • Use a metal 9×13-inch pan for baking. If using glass, reduce oven temperature to 325°F (162°C) to prevent over-browning.
  • Allow rolls to cool slightly before icing for best texture and icing absorption.
  • These lemon rolls can be prepared the day before baking: after cutting and placing in the pan, cover tightly and refrigerate overnight. Remove to warm for 1-2 hours before baking next morning.

Find it online: https://deliciousyum.com/lemon-rolls-recipe/