As a baker, there’s nothing quite like the sweet, zesty aroma of freshly baked lemon rolls filling up the kitchen. This recipe is one of my favorites because it combines the comforting softness of a classic cinnamon roll with the refreshing, tangy flavor of lemon. Whether you’re serving these rolls for a weekend brunch or just craving something indulgent for dessert, these lemon rolls are sure to impress. The soft, pillowy dough, paired with a sweet and tangy lemon glaze, is the perfect treat for anyone who loves citrus-flavored baked goods. Today, I’ll walk you through how to make these delicious lemon rolls from scratch, step by step. Trust me, once you try them, they’ll become a regular in your baking rotation.
Ingredients + How to Bake Lemon Rolls:
Ingredients:
For the Dough:
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3 cups all-purpose flour (plus extra for dusting)
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1/4 cup granulated sugar
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1 packet (2 1/4 tsp) active dry yeast
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1/2 cup whole milk, warmed
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1/4 cup unsalted butter, melted
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1 large egg
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1/2 tsp salt
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1 tsp vanilla extract
For the Lemon Filling:
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1/4 cup unsalted butter, softened
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1/2 cup granulated sugar
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Zest of 2 lemons
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2 tbsp freshly squeezed lemon juice
For the Lemon Glaze:
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1 cup powdered sugar
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2 tbsp freshly squeezed lemon juice
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1 tsp lemon zest
How to Bake Lemon Rolls:
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Prepare the Dough: In a large bowl, combine 1/4 cup of sugar, warm milk, and yeast. Stir gently and let it sit for about 5 minutes, or until the mixture is frothy. This ensures the yeast is active. Once ready, add the melted butter, egg, salt, and vanilla extract to the yeast mixture. Stir to combine.
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Knead the Dough: Gradually add the flour, one cup at a time, mixing after each addition until a dough forms. Turn the dough out onto a floured surface and knead for about 5–7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
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Make the Lemon Filling: While the dough is rising, prepare the filling by mixing together softened butter, sugar, lemon zest, and lemon juice in a bowl. Set aside.
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Shape the Rolls: Once the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and roll it into a rectangle, approximately 12 x 18 inches. Spread the lemon filling evenly across the surface, leaving a small border around the edges. Starting from the longer side, roll the dough tightly into a log.
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Slice and Arrange: Slice the dough into 12 equal pieces using a sharp knife or dental floss. Arrange the rolls in a greased 9×13-inch baking dish, ensuring they are close but not overcrowded. Cover the dish with a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they puff up.
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Bake the Rolls: Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown. Keep an eye on them as baking times can vary, and you want them to be perfectly golden on top.
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Prepare the Lemon Glaze: While the rolls are baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
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Finish the Rolls: Once the rolls are done baking, remove them from the oven and let them cool for about 5 minutes. Drizzle the lemon glaze generously over the warm rolls before serving. The glaze will melt slightly, creating a tangy-sweet topping that perfectly complements the rolls.
How Long to Bake, How to Store Leftovers, Tips for Perfect Lemon Rolls:
How Long to Bake:
Baking your lemon rolls to the perfect golden-brown color is crucial for getting that soft, fluffy texture on the inside while ensuring the glaze has a chance to melt perfectly on top. The typical baking time for lemon rolls is 20–25 minutes at 350°F (175°C). However, ovens can vary, so it’s important to check the rolls around the 20-minute mark. The rolls should be golden brown on top and slightly firm to the touch. If you notice the edges getting too brown too quickly, you can cover them loosely with aluminum foil and continue baking for the remaining time. It’s always better to slightly underbake than overbake these rolls because they will continue to set as they cool.
How to Store Leftovers:
If you happen to have any leftovers (which is unlikely, but it happens!), you can store them for up to 2-3 days. Simply place the cooled rolls in an airtight container or cover them tightly with plastic wrap. Store them at room temperature for short-term freshness. If you want to keep them for a longer period, it’s best to freeze them. Wrap the cooled rolls in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 2 months. When ready to eat, you can reheat the rolls in the oven at 300°F (150°C) for about 10 minutes, or microwave them for about 20 seconds for a quick treat.
Tips for Perfect Lemon Rolls:
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Use Fresh Lemon Juice and Zest: The fresh lemon flavor really shines in this recipe, so make sure to use freshly squeezed lemon juice and freshly grated zest. Bottled lemon juice often lacks the vibrant flavor you want in these rolls.
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Don’t Overwork the Dough: When kneading the dough, be gentle and don’t overwork it. Over-kneading can lead to tough rolls, and you want them to be soft and fluffy. Just knead until the dough is smooth and elastic, and you’re good to go.
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Let the Dough Rise Properly: The first rise is crucial for creating soft, fluffy rolls. Be patient and let the dough double in size. If you’re in a hurry, you can place the dough in an oven with the light on to create a warm, draft-free environment, speeding up the rise.
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Check the Rolls Before Glazing: Once the rolls are baked, allow them to cool for about 5 minutes before adding the glaze. If the rolls are too hot, the glaze might melt away completely. A slight cooling will let the glaze set beautifully on top, adding the perfect sweet-tangy touch.
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Add Extra Flavors (Optional): If you love a little extra flavor, consider adding a pinch of ground cinnamon to the filling for a warm, spicy contrast to the bright lemon. You can also mix in some chopped candied ginger for a fun twist on the classic flavor profile.
Frequently Asked Questions:
1. Can I make these lemon rolls ahead of time?
Yes, you can prepare the dough in advance! After you’ve mixed and kneaded the dough, place it in a greased bowl and cover it with plastic wrap. Store it in the refrigerator overnight for the first rise. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before rolling and filling. This allows you to enjoy fresh lemon rolls without having to do all the work in the morning.
2. Can I freeze the lemon rolls?
Absolutely! If you want to freeze the lemon rolls, it’s best to freeze them before baking. After slicing and arranging the rolls in the baking dish, cover them tightly with plastic wrap and aluminum foil, then freeze. When you’re ready to bake, allow the rolls to thaw and rise for about 1-2 hours before baking as usual. This way, you can enjoy fresh rolls whenever you want without having to start from scratch.
3. How can I make these lemon rolls gluten-free?
To make gluten-free lemon rolls, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check if the flour blend already contains xanthan gum or another binding agent. If not, you may need to add some to help the dough hold together. Keep in mind that the texture may be slightly different, but the lemon flavor will still shine through.
4. What can I use instead of lemon zest?
If you don’t have lemons on hand, you can substitute the lemon zest with orange zest for a slightly different flavor. You can also use bottled lemon zest or lemon extract, though fresh zest gives the best flavor. Just be cautious with lemon extract, as it can be much more potent than fresh zest.
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Lemon Rolls
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
These Lemon Rolls are the perfect combination of tangy citrus flavor and sweet, soft dough. With a touch of lemon zest in the filling and a sweet lemon glaze on top, these rolls are ideal for breakfast, brunch, or a delicious dessert. They’re surprisingly easy to make, and the result is a batch of tender, flavorful rolls that will leave your kitchen smelling heavenly. Whether you’re a seasoned baker or a beginner, these rolls will surely become a family favorite.
Ingredients
For the Dough:
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3 cups all-purpose flour (plus extra for dusting)
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1/4 cup granulated sugar
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1 packet (2 1/4 tsp) active dry yeast
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1/2 cup whole milk, warmed
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1/4 cup unsalted butter, melted
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1 large egg
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1/2 tsp salt
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1 tsp vanilla extract
For the Lemon Filling:
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1/4 cup unsalted butter, softened
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1/2 cup granulated sugar
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Zest of 2 lemons
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2 tbsp freshly squeezed lemon juice
For the Lemon Glaze:
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1 cup powdered sugar
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2 tbsp freshly squeezed lemon juice
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1 tsp lemon zest
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
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In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes, then add melted butter, egg, salt, and vanilla extract. Stir well.
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Gradually add flour to the yeast mixture, mixing after each addition, until a dough forms. Knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-1.5 hours.
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Once risen, punch the dough down and roll it out to a 12 x 18-inch rectangle. Spread the lemon filling evenly over the dough, then roll it tightly from the longer side.
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Slice the dough into 12 rolls and place them in the prepared baking dish. Cover and let rise for 30-45 minutes.
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Bake for 20–25 minutes until golden brown. While baking, whisk together powdered sugar, lemon juice, and zest for the glaze.
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Once baked, drizzle the glaze over the warm rolls. Let cool for 5 minutes before serving.
Notes
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Store leftover rolls in an airtight container at room temperature for up to 2-3 days, or freeze for up to 2 months.
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For a crunchy topping, add chopped walnuts or almonds before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes