Description
These Lemon Rolls with Lemon Glaze are soft, fluffy, and bursting with bright citrus flavor. Made with a yeast dough enriched with lemon zest and filled with a buttery brown sugar and fresh lemon juice mixture, these sweet rolls are baked to a golden brown and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or a delightful dessert, these rolls offer a perfect balance of sweet and tart in every bite.
Ingredients
Scale
Dough
- 1 cup warm milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
- 1 tablespoon lemon zest
Filling
- 2 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Activate Yeast: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active and ready to use.
- Prepare Dough: In a large mixing bowl, combine the melted butter, salt, all-purpose flour, egg, and lemon zest. Add the yeast mixture and stir until a sticky dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Proper kneading develops the gluten, giving the rolls their ideal texture.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Roll Out Dough: After the dough has risen, gently punch it down to release air. Roll it out on a floured surface into a 12×18-inch rectangle for filling.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the brown sugar on top, then drizzle the fresh lemon juice evenly to add a tangy twist to the sweet filling.
- Form Rolls: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces to form individual rolls.
- Second Rise: Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover and let them rise for 30-45 minutes until they puff up again.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Bake Rolls: Bake the rolls for 25-30 minutes or until they turn golden brown on top and are cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and milk until smooth and pourable.
- Glaze Rolls: Once the rolls are done baking, remove them from the oven and immediately drizzle the lemon glaze over them while still warm, allowing the glaze to absorb slightly.
- Serve: Let the rolls cool slightly before serving. Enjoy warm to fully appreciate the soft texture and bright lemon flavor.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Use fresh lemon zest and juice for the best citrus flavor.
- These rolls are best enjoyed the same day but can be reheated gently the next day.
- For a richer flavor, you can brush the tops with melted butter right after baking before glazing.
- If you prefer less tartness, reduce the lemon juice in the filling slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Lemon rolls, lemon glaze, sweet rolls, yeast dough, breakfast pastry, citrus rolls, lemon dessert
