Lemon Sweet Rolls
Pillowy yeast rolls spiralled with bright lemon-sugar filling and finished with a tangy lemon glaze—perfect for brunch or a cheery dessert.
Ingredients
- Dough
- 2 ½ cups all-purpose flour unbleached
- ¼ cup granulated sugar plus a pinch for proofing
- 1 packet / 2 ¼ tsp active dry yeast
- 1 cup whole milk warm (about 110 °F)
- ¼ cup unsalted butter melted
- 1 large egg room temperature
- ½ tsp salt
- Lemon Filling
- ⅓ cup granulated sugar
- Zest of 2 lemons
- 2 Tbsp unsalted butter softened
- 1 Tbsp fresh lemon juice
- Lemon Glaze
- 1 cup powdered sugar sifted
- 2 Tbsp fresh lemon juice more for thinner glaze
- 2 Tbsp unsalted butter melted
- 1 tsp lemon zest optional garnish
Instructions
- 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.
Notes
Overnight option: Assemble, cover, and refrigerate after step 7. Next morning, stand 30 min at room temperature, then bake.
Make-ahead: Freeze unbaked, sliced rolls after the second rise; thaw overnight in fridge and bake, adding ~5 min.
Dairy-free swap: Use warm oat/almond milk and plant-based butter 1:1.
Troubleshooting rise: Ensure milk is warm (not hot) and yeast is within date; proof in a 75–80 °F spot.