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Lemon Rolls with Lemon Glaze and Zest Topping Recipe

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4.3 from 48 reviews

Delightfully soft and zesty lemon rolls featuring a tender yeast dough infused with fresh lemon zest, filled with a sweet lemon-butter filling, and topped with a tangy lemon icing. Perfect for breakfast, brunch, or a refreshing dessert that combines citrus brightness with comforting sweetness.

Ingredients

Lemon Roll Dough

  • 4 1/4 cups all-purpose flour + additional flour as needed (530g)
  • 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz.)
  • 1 Tbsp + 1 tsp poppy seeds (optional)
  • 1 tsp fine salt (6g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs, room temperature (112g)
  • 2 Tbsp fresh lemon zest (zest of 2 large lemons) (6g)

Lemon Roll Filling

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 Tbsp fresh lemon zest (zest of 2 large lemons) (6g)
  • 1/2 cup unsalted butter, softened (113g)

Lemon Icing

  • 2 cups powdered sugar (250g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 Tbsp unsalted butter, melted (28g)

Additional Topping

  • Fresh lemon zest for garnish

Instructions

  1. Prepare the Dough Dry Ingredients: In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, 4 1/2 tsp instant dry yeast, 1 Tbsp + 1 tsp poppy seeds (optional), and 1 tsp fine salt. Mix to distribute dry ingredients evenly.
  2. Warm Buttermilk Mixture: In a separate bowl, combine 1 cup buttermilk, 1/2 cup granulated sugar, and 1/2 cup butter cut into tablespoon pieces. Heat for 1 minute in the microwave until butter is mostly melted and mixture is warm but not hot to the touch to avoid killing the yeast. Stir to combine well.
  3. Combine Wet and Dry Ingredients: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed using a dough hook or by hand with a dough whisk until the dough is sticky.
  4. Add Eggs and Lemon Zest: Add 2 large eggs one at a time on medium-low speed, mixing well after each addition until fully incorporated. Continue mixing for a couple more minutes until dough becomes elastic. Finally, mix in 2 Tbsp fresh lemon zest on medium speed until evenly combined.
  5. Add Extra Flour: Gradually add additional flour 1 tablespoon at a time while mixing until dough starts to pull away from the sides of the bowl but remains tacky and not sticky. About 3 tablespoons are typically added. Test by poking the dough; it should not leave residue on your finger.
  6. Rest the Dough: Cover the bowl with plastic wrap or towel and let the dough rest for 10-20 minutes to relax and make it easier to roll out.
  7. Make the Lemon Filling: While dough rests, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 2 Tbsp fresh lemon zest in a medium bowl. Massage zest into sugars to release oils and aroma. Add 1/2 cup softened butter and whisk until smooth and combined. Set aside.
  8. Roll Out the Dough: Lightly flour a surface and roll the dough into a rectangle approximately 12 inches by 18 inches and about 1/2 cm thick.
  9. Fill and Roll the Dough: Spread the lemon filling evenly over the dough, leaving a 1/2 inch border on one long edge uncovered for sealing.
  10. Form Rolls: Starting from the opposite long edge, roll the dough tightly toward the uncovered edge. Use dental floss to cut the roll into 12 equal pieces, and place these upright spaced evenly in a greased or parchment-lined 9×13-inch pan.
  11. First Rise in Warm Oven: Turn the oven off and cover the pan with foil. Place pans inside the warm oven for about 30 minutes to let the rolls rise and puff up noticeably.
  12. Bake the Rolls: Remove foil and turn oven on to 350°F (175°C). Once preheated, bake the rolls for 28-32 minutes until golden brown on top.
  13. Make the Lemon Icing: Whisk together 2 cups powdered sugar, 1/4 cup fresh lemon juice, and 2 Tbsp melted butter until smooth and combined.
  14. Cool and Glaze: Let the baked rolls cool for 10-20 minutes. Spoon lemon icing generously over the warm rolls and garnish with fresh lemon zest before serving.

Notes

  • If poppy seeds are not desired, omit them without affecting the recipe.
  • Ensure the buttermilk mixture is warm and not hot to avoid killing the yeast, which would prevent proper rising.
  • Using dental floss to cut rolls prevents squashing and keeps the shape neat.
  • letting the rolls rise in the warm (turned off) oven makes the dough rise evenly and quickly.
  • Butter should be softened (or nearly melted) for easier mixing in the filling and icing.
  • Allow rolls to cool slightly before icing to prevent the glaze from melting off.
  • These rolls can be stored covered at room temperature for 1-2 days or frozen for longer storage.

Find it online: https://justsosavory.com/lemon-rolls-with-lemon-glaze-and-zest-topping-recipe/