Soft Fluffy Lemon Rolls (Printable)

Soft, fluffy rolls with fresh lemon zest, sweet-tart filling, and tangy glaze. Perfect for breakfast or dessert.

# What goes in:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Lemon Filling

08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon for garnish

# Directions:

01 - Combine warm milk (110°F) with yeast and a pinch of sugar in a large bowl. Let stand 5-10 minutes until mixture becomes foamy and fragrant.
02 - Whisk melted butter, eggs, remaining sugar, and salt into yeast mixture. Gradually incorporate flour, mixing until soft dough forms.
03 - Turn dough onto lightly floured surface and knead 8-10 minutes until smooth and elastic. Alternatively, use stand mixer with dough hook for 5-6 minutes on medium speed.
04 - Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in warm, draft-free area for 1-1.5 hours until doubled in volume.
05 - Beat softened butter, sugar, lemon zest, and lemon juice until creamy and spreadable. Set aside at room temperature.
06 - Punch down risen dough and roll into 16x12 inch rectangle on lightly floured surface, ensuring even thickness throughout.
07 - Spread lemon filling evenly over dough, leaving 1/2 inch border on all edges. Roll tightly from longer side into log.
08 - Using sharp knife or unflavored dental floss, cut log into 12 equal rolls, approximately 1 1/4 inches thick.
09 - Arrange rolls cut-side up in greased 9x13 inch baking dish. Cover and let rise 30 minutes until puffy and nearly doubled.
10 - Position oven rack to center position. Preheat to 350°F.
11 - Bake 23-27 minutes until golden brown on top and cooked through. Internal temperature should reach 190°F when tested with instant-read thermometer.
12 - Whisk powdered sugar and lemon juice until smooth. Adjust consistency with additional juice if needed—glaze should be thick but pourable.
13 - Drizzle warm glaze over rolls immediately after removing from oven. Sprinkle with reserved lemon zest. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These rolls strike that perfect balance between buttery comfort and bright citrus freshness
  • The dough is incredibly forgiving, even if you are new to yeast baking
  • They reheat beautifully and somehow taste even better the next morning
02 -
  • Warm the milk to about 110 degrees F, anything hotter can kill the yeast
  • Letting the dough rise in a turned off oven with just the light on creates the perfect warm environment
  • The filling will seem thick but that prevents it from leaking out during baking
03 -
  • Use a microplane or fine zester to get just the yellow part of the peel without any bitter white pith
  • Room temperature ingredients help the dough come together smoothly and ensures even rising

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