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Soft Glazed Lemon Rolls From Scratch

A stack of three fluffy, golden lemon rolls generously topped with thick, dripping lemon glaze.
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Make these soft lemon rolls with a bright, zesty filling and a tangy lemon icing. This recipe proves that incredible, soul-satisfying baked goods do not need to be complicated.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • Zest of 2 large lemons
  • 1/4 cup granulated sugar (for filling)
  • 1/4 cup (1/2 stick) unsalted butter, softened (for filling)
  • 1/4 cup fresh lemon juice (for glaze)
  • 2 cups powdered sugar (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the 3 cups of flour, 1/4 cup of sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the 1/4 cup sugar, softened butter, and lemon zest in a small bowl until combined.
  5. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the lemon filling evenly over the dough.
  6. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  7. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes until golden brown.
  9. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar and fresh lemon juice until smooth. Add more juice or sugar as needed to reach a thick, pourable consistency.
  10. Glaze and serve: Drizzle the tangy lemon icing generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For overnight lemon sweet rolls, assemble the rolls, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Add 5 to 10 minutes to the bake time if baking directly from the refrigerator.
  • If you prefer a stronger citrus flavor, add 1 teaspoon of lemon extract to the glaze mixture.
  • Use fresh lemon zest and juice; bottled juice changes the flavor profile of these zesty citrus rolls.

Nutrition

Find it online: https://www.purecookingjoy.com/best-lemon-rolls-recipe-soft-glazed/

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