If you are looking for the ultimate citrus treat, this Easy Lemon Rolls Recipe is exactly what you need. These rolls are ready in just 90 minutes, baking up incredibly soft and fluffy with gooey, vibrant centers. They are bursting with fresh lemon flavor and topped with a zesty lemon icing, making them the perfect centerpiece for a summer breakfast or brunch.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to fall in love with these citrusy sweet rolls. First, the 90-minute timeline means you do not have to wait all day for a delicious homemade treat. The unique assisted rise method ensures your dough puffs up perfectly every time, regardless of how cold your kitchen might be. Finally, the combination of aromatic lemon zest massaged into sugar and the optional crunch of poppy seeds creates a sophisticated flavor profile that is far more refreshing than a standard cinnamon roll.
Ingredients
- 4 1/4 cups all-purpose flour (plus extra for kneading)
- 4 1/2 teaspoons (or 2 packets) instant dry yeast
- 1 tablespoon plus 1 teaspoon poppy seeds (optional)
- 1 teaspoon fine salt
- 1 cup buttermilk, room temperature
- 1/2 cup granulated sugar (for the dough)
- 1/2 cup unsalted butter, room temperature (for the dough)
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (for the dough)
- 1/2 cup granulated sugar (for the filling)
- 1/2 cup light brown sugar, packed
- 2 tablespoons fresh lemon zest (for the filling)
- 1/2 cup unsalted butter, softened (for the filling)
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted (for the icing)
- Fresh lemon zest for garnish
Step-by-Step Instructions
- Prepare the Dough Base: Preheat your oven to 200 F (95 C). In the bowl of a stand mixer or a large mixing bowl, combine 4 1/4 cups of all-purpose flour, the instant dry yeast, poppy seeds, and salt.
- Heat the Wet Ingredients: In a separate microwave-safe bowl, combine the buttermilk, 1/2 cup granulated sugar, and 1/2 cup butter. Heat in the microwave for 1 minute, then stir. The butter should be mostly melted and the mixture should be warm to the touch, but not hot enough to kill the yeast.
- Mix the Dough: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed using a dough hook or a large wooden spoon. Add the eggs one at a time, mixing on medium-low until a sticky ball forms. Add 2 tablespoons of lemon zest and continue mixing for a few minutes to develop elasticity.
- Adjust Flour and Rest: Add additional flour 1 tablespoon at a time until the dough clears the sides of the bowl but still feels tacky. Cover the bowl with plastic wrap and let the dough rest for 10 to 20 minutes to relax the gluten.
- Prepare the Lemon Filling: In a medium bowl, combine the granulated sugar, light brown sugar, and lemon zest. Use your fingertips to massage the zest into the sugar until fragrant. Whisk in the softened butter until combined.
- Roll and Fill: On a lightly floured surface, roll the dough into a 12-inch by 18-inch rectangle (about 1/2 cm thick). Spread the lemon filling evenly over the dough, leaving a 1/2-inch border on one long side.
- Shape the Rolls: Roll the dough tightly starting from the long side with filling. Use dental floss to cut the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking pan.
- The Assisted Rise: Turn the oven off. Cover the pan with aluminum foil and place it in the warm (but turned off) oven for 30 minutes. The rolls should look puffy and increased in size.
- Bake: Remove the rolls from the oven and discard the foil. Turn the oven back on to 350 F (175 C). Once preheated, bake the rolls for 28 to 32 minutes until they reach a light golden brown color.
- Ice and Serve: While the rolls cool for 10 to 20 minutes, whisk together the powdered sugar, lemon juice, and melted butter. Spoon the icing over the warm rolls and garnish with extra lemon zest.
Expert Tips / Pro Tips
The Finger Test: To ensure you do not add too much flour, use the finger test. Poke the dough; it should feel tacky (like a post-it note) but should not leave any residue on your finger. Over-flouring leads to dense, dry rolls.
The Dental Floss Trick: Instead of using a knife, which can squish the delicate dough layers, use a piece of unflavored dental floss. Slide it under the log, cross it over the top, and pull quickly for a perfectly clean cut every time.
Metal vs. Glass: For the best results, use a metal baking pan. If you must use a glass baking dish, reduce the oven temperature to 325 F (162 C) to prevent the bottoms from browning too quickly.
Variations & Substitutions
Yeast Options: If you only have active dry yeast, you can use it, but you must first bloom it in the warm buttermilk and sugar mixture for 5 to 10 minutes until foamy. Note that the rise times will be longer.
Dairy Alternatives: You can substitute the buttermilk with whole milk or a non-dairy alternative like soy or oat milk. Vegan butter can also be used in place of dairy butter.
Citrus Swaps: While this Easy Lemon Rolls Recipe focuses on lemons, you can easily swap the lemon zest and juice for lime or orange to create different citrus variations.
Gluten-Free: While not personally tested, a high-quality 1-to-1 gluten-free flour blend may work. Be sure to knead slightly longer to provide better structure.
Serving Suggestions
These lemon rolls are best served warm, about 15 minutes after they come out of the oven. They pair beautifully with a cup of hot coffee or a glass of cold milk. For a fancy brunch spread, serve them alongside fresh berries and a savory dish like a vegetable quiche to balance the sweetness.
Storage, Freezing & Reheating
Room Temperature: Store leftover rolls in an airtight container for up to 2 days.
Freezing: You can freeze individual rolls by wrapping them tightly in plastic wrap and then aluminum foil. They will stay fresh for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: To restore that fresh-baked texture, microwave a single roll for 20 to 30 seconds. If reheating a whole pan, cover with foil and place in a 300 F (150 C) oven for about 10 minutes.
Nutrition Information
| Metric | Amount Per Serving |
| Serving Size | 1 Roll |
| Calories | 567 kcal |
| Total Fat | 23g |
| Saturated Fat | 12g |
| Cholesterol | 65mg |
| Sodium | 332mg |
| Total Carbohydrates | 84g |
| Dietary Fiber | 3g |
| Sugars | 35g |
| Protein | 8g |
Easy Lemon Rolls
Ingredients
Equipment
Method
- Prepare the Dough Base: Preheat your oven to 200 F (95 C). In the bowl of a stand mixer or a large mixing bowl, combine 4 1/4 cups of all-purpose flour, the instant dry yeast, poppy seeds, and salt.4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, 1 tbsp poppy seeds, 1 tsp fine salt
- Heat the Wet Ingredients: In a separate microwave-safe bowl, combine the buttermilk, 1/2 cup granulated sugar, and 1/2 cup butter. Heat in the microwave for 1 minute, then stir. The butter should be mostly melted and the mixture should be warm to the touch, but not hot enough to kill the yeast.1 cup buttermilk, 1/2 cup granulated sugar, 1/2 cup unsalted butter
- Mix the Dough: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed using a dough hook or a large wooden spoon. Add the eggs one at a time, mixing on medium-low until a sticky ball forms. Add 2 tablespoons of lemon zest and continue mixing for a few minutes to develop elasticity.2 large eggs, 2 tbsp fresh lemon zest
- Adjust Flour and Rest: Add additional flour 1 tablespoon at a time until the dough clears the sides of the bowl but still feels tacky. Cover the bowl with plastic wrap and let the dough rest for 10 to 20 minutes to relax the gluten.4 1/4 cups all-purpose flour
- Prepare the Lemon Filling: In a medium bowl, combine the granulated sugar, light brown sugar, and lemon zest. Use your fingertips to massage the zest into the sugar until fragrant. Whisk in the softened butter until combined.1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tbsp fresh lemon zest, 1/2 cup unsalted butter
- Roll and Fill: On a lightly floured surface, roll the dough into a 12-inch by 18-inch rectangle (about 1/2 cm thick). Spread the lemon filling evenly over the dough, leaving a 1/2-inch border on one long side.
- Shape the Rolls: Roll the dough tightly starting from the long side with filling. Use dental floss to cut the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking pan.
- The Assisted Rise: Turn the oven off. Cover the pan with aluminum foil and place it in the warm (but turned off) oven for 30 minutes. The rolls should look puffy and increased in size.
- Bake: Remove the rolls from the oven and discard the foil. Turn the oven back on to 350 F (175 C). Once preheated, bake the rolls for 28 to 32 minutes until they reach a light golden brown color.
- Ice and Serve: While the rolls cool for 10 to 20 minutes, whisk together the powdered sugar, lemon juice, and melted butter. Spoon the icing over the warm rolls and garnish with extra lemon zest.2 cups powdered sugar, 1/4 cup fresh lemon juice, 2 tbsp unsalted butter, Fresh lemon zest
Notes
FAQ
Can I make the dough the night before?
Yes! After cutting the rolls and placing them in the pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 1 to 2 hours to rise before baking as directed.
Why are my lemon rolls dense?
Density is usually caused by either adding too much flour or overworking the dough. Ensure you add flour only until the dough is tacky, and let the dough rest for the full 10 to 20 minutes to allow the gluten to relax.
Do I have to use poppy seeds?
Not at all. The poppy seeds add a nice visual contrast and a slight crunch, but the recipe is just as delicious without them if you prefer a smoother texture.
Can I use bottled lemon juice for the icing?
While bottled juice works in a pinch, fresh lemon juice provides a much brighter and more authentic citrus flavor that complements the fresh zest in the dough and filling.