Lemon Rolls Lemon Icing

These lemon rolls bring together the fluffiest dough and a bright citrus kick for breakfast or brunch in just about ninety minutes. With a gooey tender center and a creamy lemon icing drizzle, they always remind me of lazy summer mornings with my family gathered around the table and the scent of fresh lemons filling the kitchen.

I first made these for a weekend brunch to cheer everyone up after a long week and now requests for them never stop especially once warm weather hits.

Ingredients

• All-purpose flour: for structure and soft texture Use high-quality unbleached flour for best results
• Instant dry yeast: ensures a quick reliable rise Make sure to check the expiry date and store in a cool place
• Poppy seeds (optional): add a subtle crunch and pretty flecked look Choose fresh seeds for the most flavor
• Fine salt: enhances flavor and balances the sweetness
• Buttermilk: adds tang and keeps the dough extra tender Always use room temperature for best yeast activation
• Granulated sugar: sweetens the dough and helps browning Go for pure cane sugar if possible
• Unsalted butter: brings richness and softness Use it at room temperature for easy mixing
• Large eggs: further enrich the dough and add moisture Always use room temperature eggs for even dough
• Fresh lemon zest: infuses natural citrus oil Pick unwaxed bright yellow lemons and wash well before zesting
• Light brown sugar: in the filling provides caramel notes Look for moist soft sugar clusters
• Powdered sugar: combines smoothly into the icing Sift before using for lump free icing
• Fresh lemon juice: in the icing for sharp flavor Always juice freshly for the brightest taste

Step-by-Step Instructions

Prep the Dry Ingredients:

In a large bowl or your stand mixer combine flour yeast poppy seeds and salt Blend with a whisk until evenly distributed This gives your dough a reliable rise and even crumb

Warm the Wet Ingredients:

In a separate bowl microwave buttermilk granulated sugar and butter until the butter is almost melted and the mixture is warm not hot Stir to fully blend The mixture should just feel warm to the touch

Mix and Form the Dough:

Pour the warm buttermilk blend into the dry ingredients and mix until combined Add eggs one at a time mixing gently between each until fully incorporated Then add lemon zest and mix until the dough becomes elastic and smooth Add extra flour by the tablespoon just until dough becomes tacky but not sticky Test by pressing your finger in and making sure it does not leave residue

Rest the Dough:

Cover the dough bowl with a towel or plastic wrap Let it sit for ten to twenty minutes to relax the gluten and make it easier to roll

Make the Filling:

In a medium bowl use your fingertips to work lemon zest into both sugars until fragrant Add softened butter and beat or whisk until smooth Set aside until needed

Roll and Fill:

Turn the rested dough onto a lightly floured surface Roll it into a rectangle about twelve inches by eighteen inches and half a centimeter thick Gently spread the lemon filling across the dough leaving a border for sealing

Shape and Cut the Rolls:

Carefully roll the dough from the long edge into a tight log Pinch the edge to seal Use dental floss to cut the log into twelve even rolls for clean edges

Proof the Rolls:

Arrange the rolls in a greased or parchment lined nine by thirteen inch baking pan Turn off your preheated oven Cover the pan with foil and let rise inside the warm oven for about thirty minutes until puffy

Bake the Rolls:

Take the rolls out and remove the foil Reheat the oven to three hundred fifty degrees Fahrenheit once hot bake the rolls for twenty eight to thirty two minutes until golden brown

Make the Lemon Icing:

While rolls cool whisk together powdered sugar lemon juice and melted butter until smooth Adjust icing consistency with a touch more lemon juice if needed

Ice and Finish:

Spoon icing over the warm rolls and sprinkle with fresh lemon zest Let set for at least ten minutes before serving to allow the icing to melt into the swirls

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My favorite part of this recipe is working the fresh lemon zest into the sugar The whole kitchen smells like a sunbeam and my kids always ask to help with this bit It just doesn’t feel like summer without a batch of these bright rolls on the counter

Storage Tips

Store lemon rolls tightly wrapped at room temperature for up to two days or refrigerate for up to five days For longer storage freeze individually wrapped rolls then thaw and warm before icing

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Ingredient Substitutions

Use active dry yeast in place of instant just activate in a bit of warm water and sugar first Greek yogurt watered down can substitute for buttermilk in a pinch Try orange zest in place of lemon for a different citrus twist

Serving Suggestions

Serve these rolls warm right from the oven for maximum gooeyness Pair with a big bowl of fresh berries and coffee for a brunch favorite They are also wonderful as an afternoon snack with iced tea

Cultural Context

Lemon rolls are a sunny twist on classic cinnamon rolls which have roots in Sweden’s kanelbullar The addition of citrus makes them especially popular in American kitchens as a way to brighten up sweet doughs for spring and summer

Recipe FAQs

→ What makes lemon rolls soft and fluffy?

Using buttermilk, eggs, and instant yeast creates a tender, airy dough. Letting the dough rest and rise fully is key for a pillowy crumb.

→ How do I achieve gooey centers in my rolls?

Spread the lemon filling evenly and roll the dough tightly. Ensure the rolls are snuggly arranged in the pan before baking for gooey centers.

→ Can I prepare the rolls in advance?

Yes, cut and arrange the dough in the pan, cover well, and refrigerate overnight. Let the rolls rise and warm up before baking the next morning.

→ What's the best way to cut lemon rolls?

Dental floss slices rolls cleanly without compressing the dough, ensuring even pieces and maintaining the spiral shape.

→ Why is fresh lemon zest important?

Fresh zest infuses both the dough and filling with a vibrant citrus flavor, making every bite aromatic and lively.

→ Is it possible to use active dry yeast?

Yes, activate the yeast with warm liquid and sugar before adding it, and allow for a longer rise since active yeast works more slowly than instant.