These homemade lemon rolls are a perfect summer treat, offering soft, fluffy dough with gooey centers, topped with a tangy lemon icing. Whether served for breakfast or brunch, they are sure to brighten your day with their refreshing citrus flavor.
Ingredients
For the Lemon Roll Dough:
- 4 1/4 cups all-purpose flour (530g), plus extra flour as needed
- 4 1/2 tsp instant dry yeast (2 packets, 14g / 1/2 oz)
- 1 Tbsp + 1 tsp poppy seeds (optional)
- 1 tsp fine salt (6g)
- 1 cup buttermilk or whole milk (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)
For the 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)
- 1/2 cup unsalted butter, softened (113g)
For the 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
Equipment:
- 9×13-inch pan
- Parchment paper
- Stand mixer with dough hook or Danish dough whisk
- Ruler
- Dental floss
Instructions
1. Make the Dough:
- Preheat your oven to 200°F / 95°C.
- In the bowl of a stand mixer (or a large mixing bowl), combine 4 1/4 cups flour, 4 1/2 tsp instant yeast, 1 Tbsp + 1 tsp poppy seeds, and 1 tsp salt.
- In a separate bowl, mix 1 cup buttermilk, 1/2 cup sugar, and 1/2 cup butter. Heat in the microwave for 1 minute until the butter is mostly melted, and the mixture is warm but not hot. If it’s too hot, it can kill the yeast!
- Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a wooden spoon. The dough should be sticky.
- Add 2 eggs, one at a time, mixing until each is fully incorporated. Continue mixing until the dough becomes elastic.
- Stir in the zest of 2 large lemons and mix until incorporated.
- Gradually add additional flour, 1 tablespoon at a time, until the dough begins to leave the sides of the bowl. The dough should feel tacky but not sticky.
- Cover the bowl with plastic wrap or a towel and let it rest for 10-20 minutes to make it easier to roll out.
2. Prepare the Filling:
- In a medium bowl, combine 1/2 cup granulated sugar, 1/2 cup brown sugar, and the zest of 2 lemons. Gently rub the zest into the sugar to release its oils.
- Add 1/2 cup softened butter and whisk until smooth. Set aside.
3. Roll the Dough:
- Once the dough has rested, turn it out onto a lightly floured surface and roll it into a 12×18-inch rectangle, about 1/2 cm thick.
- Spread the lemon filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long edge, creating a log. Using dental floss, cut the dough into 12 even rolls.
- Place the rolls in a greased 9×13-inch pan.
4. Let the Dough Rise:
- Turn off your oven and place the pan in the oven to rise for 30 minutes. The warmth of the oven will help the dough rise.
- After 30 minutes, remove the pan, and preheat the oven to 350°F / 175°C.
5. Bake the Lemon Rolls:
- Once the oven is preheated, bake the rolls for 28-32 minutes or until golden brown.
6. Make the Icing:
- While the rolls bake, prepare the lemon icing by whisking together 2 cups powdered sugar, 1/4 cup lemon juice, and 2 Tbsp melted butter.
7. Add the Icing:
- After the rolls are baked, let them cool for 10-20 minutes before drizzling the icing over them.
- Top with additional fresh lemon zest for an extra burst of citrus flavor.
Tips for Success:
- Don’t add too much flour! Only add flour as needed, 1 tablespoon at a time, until the dough is tacky but not sticky. It should pass the “finger test” — when you poke the dough, it should spring back without leaving residue on your finger.
- Use a ruler to ensure the dough is rolled out to the correct size (12×18 inches) for even rolls.
- Cut the rolls with dental floss for clean, even slices.
- If using a glass baking dish, lower the baking temperature to 325°F / 162°C to prevent over-browning.
- Cool slightly before icing — this allows the icing to melt perfectly over the rolls.
Make-Ahead Instructions:
- You can prepare these lemon rolls the night before. Once the rolls are cut and placed in the pan, cover them tightly with plastic wrap and refrigerate overnight.
- The next morning, take the rolls out 1-2 hours before baking to allow them to rise. Preheat the oven to 350°F / 175°C, and bake as usual for 26-30 minutes.
Storage:
- Store leftover lemon rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the rolls individually, wrapping them tightly in plastic wrap and foil.