Lemon Sweet Rolls Recipe
There’s something magical about the combination of buttery, soft dough and bright, tangy lemon that makes these Lemon Sweet Rolls absolutely irresistible. I discovered this recipe during a particularly dreary winter morning when I was craving something that would bring sunshine into my kitchen. The moment I pulled these golden, spiral-shaped beauties from the oven and drizzled them with that glossy lemon glaze, I knew I’d found my new favorite weekend treat.
These sweet rolls are everything you want in a comfort food – pillowy soft dough that practically melts in your mouth, a fragrant lemon filling that’s perfectly balanced between sweet and tart, and a luxurious glaze that seeps into every crevice. What sets these apart from traditional cinnamon rolls is their bright, citrusy personality that makes them feel equally at home on a brunch table or as an elegant dessert.
I’ve made these countless times for family gatherings, and they never fail to disappear within minutes. My sister always requests them for her birthday breakfast, and my neighbor has started “dropping by” whenever she sees me zesting lemons through the kitchen window. The beauty of this recipe lies not just in its incredible flavor, but in how the entire house fills with the most heavenly aroma while they bake.
Perfect for:
- Weekend brunch spreads
- Special occasion breakfasts
- Afternoon tea parties
- Holiday morning treats
- Impressing houseguests
Prep Time: 20 minutes | Rising Time: 1 hour 30 minutes | Bake Time: 25-30 minutes | Total Time: 2 hours 15 minutes
Servings: 12 rolls | Difficulty: Intermediate
Why You’ll Fall in Love with These Lemon Sweet Rolls
Fresh Citrus Burst: Using both lemon zest and fresh juice creates layers of bright flavor that wake up your taste buds without being overwhelming.
Bakery-Quality Texture: The combination of warm milk, butter, and proper rising technique creates rolls so tender they practically fall apart with each bite.
Foolproof Method: Even if you’re new to working with yeast, this recipe guides you through each step with clear timing and visual cues for success.
Make-Ahead Friendly: You can prepare these the night before and bake them fresh in the morning for effortless entertaining.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| For the Dough: | ||
| All-purpose flour | 2 ½ cups | Unbleached preferred for best texture |
| Granulated sugar | ¼ cup | Feeds the yeast and adds sweetness |
| Active dry yeast | 1 packet (2 ¼ tsp) | Check expiration date for best rise |
| Whole milk | 1 cup, warm | Should feel warm to touch, not hot |
| Unsalted butter | ¼ cup, melted | European-style for richer flavor |
| Large egg | 1 | Room temperature works best |
| Salt | ½ teaspoon | Enhances flavor and controls yeast |
| For the Lemon Filling: | ||
| Granulated sugar | 1/3 cup | Creates the sweet base |
| Lemon zest | From 2 lemons | Use microplane for finest zest |
| Unsalted butter | 2 tablespoons, softened | Must be spreadable |
| Fresh lemon juice | 1 tablespoon | Adds bright acidity |
| For the Glaze: | ||
| Powdered sugar | 1 cup | Sift if lumpy for smooth glaze |
| Fresh lemon juice | 2 tablespoons | Adjust for desired consistency |
| Unsalted butter | 2 tablespoons, melted | Adds richness to glaze |
| Lemon zest | 1 teaspoon (optional) | For beautiful garnish |
Step-by-Step Instructions
Preparing the Dough
Step 1: Activate the Yeast In a small bowl, combine the warm milk (it should feel like a comfortable bath temperature) with a pinch of the granulated sugar. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and fragrant. If your yeast doesn’t foam, it may be expired – start over with fresh yeast for best results.
Pro tip: I like to warm my milk in the microwave for about 45 seconds, then test it with my wrist – it should feel warm but not hot enough to kill the yeast.
Step 2: Mix the Dough In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Create a well in the center and add the foamy yeast mixture, melted butter, and egg. Using a wooden spoon or your hands, mix until a shaggy dough forms.
Step 3: Knead to Perfection Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked gently. If it’s too sticky, add flour one tablespoon at a time.
Step 4: First Rise Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
Assembly and Baking
Step 5: Prepare the Lemon Filling While the dough rises, mix together the sugar, lemon zest, softened butter, and lemon juice in a small bowl until it forms a fragrant, spreadable paste. The mixture should smell incredibly bright and citrusy.
Step 6: Roll and Fill Once doubled, punch down the dough and turn it onto a floured surface. Roll into a 12×8-inch rectangle. Spread the lemon filling evenly over the dough, leaving a ½-inch border along one long edge for sealing.
Step 7: Shape the Rolls Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal pieces. Arrange cut-side up in a greased 9×13-inch baking dish.
Step 8: Second Rise and Bake Cover and let rise for 30 minutes while preheating oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and cooked through. The internal temperature should reach 190°F.
Step 9: Make the Glaze While rolls cool slightly, whisk together powdered sugar, lemon juice, and melted butter until smooth. Adjust consistency with more juice or sugar as needed.
Step 10: Glaze and Serve Drizzle the warm glaze over the slightly cooled rolls. Garnish with additional lemon zest if desired. Serve warm for the ultimate experience.
Storage and Tips
Storage: Keep covered at room temperature for 3 days, or refrigerate for up to a week. Freeze unglazed rolls for up to 3 months.
Make-Ahead: Assemble rolls the night before, cover tightly, and refrigerate. Let come to room temperature for 30 minutes before baking.
Pro Tips: Use a kitchen scale for accuracy, ensure your yeast is fresh, and don’t over-flour when rolling to maintain softness.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount but mix it directly with the dry ingredients – no need to activate it first.
What if my dough doesn’t rise?
Check that your yeast is fresh and your milk wasn’t too hot. A warm (75-80°F) environment helps – try placing the bowl on top of your refrigerator.
Can I make these dairy-free?
Absolutely! Substitute the milk with warm oat or almond milk, and use vegan butter throughout the recipe.
How do I know when they’re fully baked?
The rolls should be golden brown on top and sound hollow when tapped. An instant-read thermometer should read 190°F in the center.
Can I freeze the unbaked rolls?
Yes! After the second rise, freeze the unbaked rolls in the pan. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed.
Lemon Sweet Rolls
Ingredients
Method
- Activate yeast – Combine warm milk and a pinch of sugar; sprinkle yeast on top and let stand 5–10 min until foamy.
- Make dough – In a large bowl whisk flour, remaining sugar, and salt. Add yeast mixture, melted butter, and egg; stir to a shaggy mass.
- Knead – Turn onto a floured surface; knead 8–10 min until smooth and elastic.
- First rise – Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
- Prepare filling – Mash sugar, lemon zest, softened butter, and lemon juice to a spreadable paste.
- Roll & fill – Punch down dough; roll to a 12 × 8 in rectangle. Spread filling, leaving ½ in border on one long edge.
- Shape – Roll up tightly from the opposite edge; pinch seam. Slice log into 12 even pieces; set cut-side up in a greased 9 × 13 in pan.
- Second rise – Cover and proof 30 min while heating oven to 350 °F / 175 °C.
- Bake – Bake 25–30 min until golden and centre registers ~190 °F. Cool 10 min.
- Glaze – Whisk powdered sugar, lemon juice, and melted butter until smooth. Drizzle over warm rolls; garnish with extra zest. Serve warm.
