Lemon Rolls

Lemon Rolls are a bright, citrusy twist on classic cinnamon rolls, featuring soft, fluffy dough swirled with sweet lemon filling and topped with a tangy lemon glaze. Bursting with fresh lemon flavor and the perfect balance of sweetness, these rolls are a refreshing treat I love serving for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I love how these lemon rolls are light yet indulgent, with just the right amount of zing to wake up my taste buds. The dough is tender and airy, the lemon filling is sweet and vibrant, and the glaze adds a final touch of citrusy goodness. They’re perfect for spring mornings, holidays, or anytime I want something bright and cheerful from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Instant yeast

• Granulated sugar

• Warm milk

• Butter (softened)

• Egg

• Salt

• Vanilla extract

For the lemon filling:

• Butter (softened)

• Granulated sugar

• Lemon zest

• Lemon juice

For the glaze:

• Powdered sugar

• Lemon juice

• Milk or cream (optional, to adjust consistency)

• Lemon zest (optional, for extra brightness)

Directions

1. I start by mixing warm milk, sugar, and yeast in a bowl and letting it sit until foamy.

2. I stir in the egg, butter, vanilla, salt, and gradually add flour to form a soft dough.

3. I knead the dough for 8–10 minutes until smooth and elastic, then cover and let it rise until doubled (about 1 hour).

4. While the dough rises, I prepare the lemon filling by combining softened butter, sugar, lemon zest, and lemon juice into a smooth spread.

5. Once the dough has risen, I roll it into a large rectangle and evenly spread the lemon filling over the surface.

6. I roll the dough tightly from the long edge and slice into 12 even pieces.

7. I place the rolls in a greased baking dish, cover, and let them rise again for 30–40 minutes.

8. I bake at 350°F (175°C) for 20–25 minutes until golden and cooked through.

9. While the rolls cool slightly, I whisk together the glaze ingredients and drizzle it generously over the warm rolls.

Servings and timing

This recipe makes 12 lemon rolls. It takes 20 minutes to prep, 1.5 hours to rise, and 25 minutes to bake—ready in just over 2 hours total.

Variations

Sometimes I add a bit of cream cheese to the glaze for a richer topping, or I mix poppy seeds into the lemon filling for extra texture. I’ve also used orange or lime zest for different citrus flavors, or layered fresh raspberries over the filling for a fruity twist.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. To reheat, I microwave individual rolls for 10–15 seconds or warm them in a low oven until soft and fragrant again.

FAQs

Can I make these ahead of time?

Yes, I assemble the rolls the night before, refrigerate them, and let them rise at room temperature in the morning before baking.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch—just add extra zest to boost the citrus.

Can I freeze them?

I freeze the baked rolls (without glaze), then thaw and warm before glazing and serving.

How do I get a strong lemon flavor?

I use both zest and juice in the filling and glaze. Lemon zest adds the most intense citrus aroma.

Can I make them dairy-free?

Yes, I substitute plant-based butter and milk. The rolls still turn out soft and delicious.

Conclusion

Lemon Rolls are a zesty, comforting treat I always look forward to making. With their soft, golden dough and vibrant citrus flavor, they’re the perfect way to brighten any morning or special occasion. Whether I’m baking for guests or enjoying them with a hot cup of tea, these rolls always bring a smile to my face.