Lemon Sweet Rolls

Why You’ll Love This Recipe

These Lemon Sweet Rolls are a refreshing change from traditional cinnamon rolls. The dough is tender and buttery, while the filling brings a burst of fresh lemon flavor that is balanced by the sweetness of the glaze. The rolls are soft, gooey, and packed with layers of flavor. Plus, the aroma of lemon and sugar filling the kitchen while they bake is simply irresistible. Whether you’re serving them to guests or enjoying them with your family, these rolls will quickly become a favorite.

Ingredients

For the dough:

• 1 cup warm milk

• 1/4 cup granulated sugar

• 1 packet active dry yeast (2 1/4 teaspoons)

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 4 cups all-purpose flour

• 1 teaspoon salt

For the lemon filling:

• 1/4 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 tablespoons lemon zest (from about 2 lemons)

• 1/4 cup freshly squeezed lemon juice

For the glaze:

• 1 cup powdered sugar

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until the mixture is frothy. Add the melted butter, eggs, and salt to the yeast mixture and stir until well combined. Gradually add the flour, one cup at a time, mixing until the dough begins to form.

2. Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.

3. Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

4. Prepare the filling: While the dough is rising, mix the softened butter, sugar, lemon zest, and lemon juice in a small bowl until smooth and combined.

5. Shape the rolls: Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a large rectangle (about 12×18 inches). Spread the lemon filling evenly over the dough, leaving a small border around the edges.

6. Roll and slice: Starting from the long side, roll the dough into a tight log. Slice the log into 12 even pieces.

7. Second rise: Arrange the rolls in a greased 9×13-inch baking dish or a round cake pan, ensuring they are close together. Cover the rolls with a kitchen towel and let them rise for 30-45 minutes, or until they have puffed up.

8. Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

9. Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest (if using) to make the glaze. Set aside.

10. Glaze and serve: Once the rolls are out of the oven, let them cool slightly for 5-10 minutes. Drizzle the lemon glaze generously over the warm rolls, allowing it to soak in. Serve and enjoy!

Servings and Timing

• Servings: 12 rolls

• Preparation Time: 20 minutes (plus rising time)

• Cooking Time: 20-25 minutes

• Total Time: 2 hours

Variations

• Lemon and Blueberry Sweet Rolls: Add fresh or frozen blueberries to the lemon filling for a fruity twist on this classic recipe.

• Cream Cheese Filling: For a richer filling, you can add a layer of cream cheese mixed with sugar and lemon juice in place of or alongside the lemon butter filling.

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add xanthan gum or follow the specific instructions for the flour blend you’re using.

• Lemon Poppy Seed Rolls: Add 1-2 tablespoons of poppy seeds to the filling for a slight crunch and extra lemon flavor.

Storage/Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.

• Reheating: Reheat individual rolls in the microwave for 10-15 seconds, or warm them in a 350°F (175°C) oven for 5-10 minutes.

FAQs

1. Can I make these rolls the night before?

Yes, you can prepare the rolls up to the point of the second rise, then cover the rolls and refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

2. Can I freeze these rolls?

Yes, you can freeze the rolls either before or after baking. If freezing before baking, assemble the rolls and place them in a greased baking dish. Cover and freeze for up to 2 months. When ready to bake, let them thaw and rise for about 1 hour, then bake as directed. If freezing after baking, allow the rolls to cool completely, then wrap tightly and store in a freezer-safe container for up to 3 months.

3. Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer with a dough hook to knead the dough. Start with low speed and gradually increase it to medium speed until the dough is smooth and elastic.

4. Can I make this recipe without yeast?

While yeast is essential for the texture and rise of the dough, you can try using a quick bread or scone recipe if you don’t want to use yeast. The texture will be denser, but still delicious.

5. Can I add a layer of cream cheese frosting?

Absolutely! If you want a richer, sweeter topping, you can add a cream cheese frosting on top of the glaze. Just mix together cream cheese, butter, powdered sugar, and a little vanilla extract for a smooth frosting.

6. Can I make these rolls smaller or larger?

Yes, you can adjust the size of the rolls depending on your preference. If making them smaller, reduce the baking time slightly. If making them larger, increase the baking time by 5-10 minutes.

7. Can I make this recipe without butter?

Yes, you can substitute the butter with margarine or coconut oil if you prefer a dairy-free version. Keep in mind that the flavor may be slightly different.

8. Can I use lemon extract instead of lemon juice and zest?

Yes, you can use lemon extract, but it won’t have the same fresh, bright flavor as lemon juice and zest. Use 1-2 teaspoons of lemon extract in place of the juice and zest.

9. Can I use a different glaze?

If you prefer a simpler glaze, you can just use powdered sugar and lemon juice. If you like a thicker glaze, you can add more powdered sugar until it reaches the desired consistency.

10. How can I prevent the rolls from getting too dark on top?

If the rolls are getting too dark on top, cover them loosely with aluminum foil during the last 5-10 minutes of baking to prevent them from overbaking.

Conclusion

Lemon Sweet Rolls are the perfect combination of light, fluffy dough and a sweet, zesty lemon filling. With a simple glaze to tie it all together, this recipe makes for a refreshing and indulgent treat. Whether you’re serving them for a special occasion or just craving a citrusy delight, these rolls are sure to become a new favorite. Their light, airy texture and tangy sweetness will leave everyone wanting more!

Lemon Sweet Rolls

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Lemon Sweet Rolls are a light and fluffy treat with a tangy lemon filling and a sweet lemon glaze, making them the perfect balance of sweet and tart. These rolls are a refreshing twist on traditional cinnamon rolls and are perfect for breakfast, brunch, or dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 2 hours
• Yield: 12 rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 cup warm milk
   
   1/4 cup granulated sugar
   
   1 packet active dry yeast (2 1/4 teaspoons)
   
   1/2 cup unsalted butter, melted
   
   2 large eggs
   
   4 cups all-purpose flour
   
   1 teaspoon salt
   
   1/4 cup unsalted butter, softened
   
   1 cup granulated sugar
   
   2 tablespoons lemon zest (from about 2 lemons)
   
   1/4 cup freshly squeezed lemon juice
   
   1 cup powdered sugar
   
   2 tablespoons lemon juice
   
   1 teaspoon lemon zest (optional, for extra flavor)

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Instructions

Prepare the dough: In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until frothy. Add melted butter, eggs, and salt, then stir until well combined. Gradually add flour, one cup at a time, mixing until the dough forms.

1. Knead the dough: Turn out the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If sticky, add more flour as needed.
2. Let the dough rise: Place the dough in a greased bowl, cover with a towel, and let rise for 1-1.5 hours, until doubled in size.
3. Prepare the filling: Mix softened butter, sugar, lemon zest, and lemon juice in a small bowl until smooth.
4. Shape the rolls: Punch the risen dough down. Roll it into a 12×18-inch rectangle. Spread the lemon filling evenly, leaving a border.
5. Roll and slice: Roll dough into a tight log and slice into 12 pieces.
6. Second rise: Arrange rolls in a greased 9×13-inch baking dish. Let rise for 30-45 minutes until puffed up.
7. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown and cooked through.
8. Prepare the glaze: Whisk powdered sugar, lemon juice, and zest (if using) for the glaze.
9. Glaze and serve: Drizzle glaze over warm rolls. Serve immediately.

Notes

1. For a richer filling, add a cream cheese layer along with the lemon filling.
2. Try a lemon-blueberry version by adding fresh or frozen blueberries to the filling.
3. For a gluten-free option, use a gluten-free flour blend and adjust as needed.

Nutrition

• Serving Size: 1 roll
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg