Lemon Rolls
Lemon Rolls are the perfect bright, tender sweet roll for when you want something light, sunny, and a little bit indulgent. Imagine a soft, pillowy dough swirled with butter and lemon-sugar, baked until golden, then drizzled with a glossy lemon icing — that pop of citrus lifts the whole experience and makes these rolls feel seasonal and special. With simple pantry staples like flour, butter, and fresh lemons, these rolls deliver a fluffy texture and bright tang that’s ideal for spring brunches, Easter mornings, or any time you want a comforting from-scratch treat. If you love pairing citrus with warm baked goods, you might also enjoy my easy lemon chicken orzo soup as a savory companion.
Ingredients & Equipment
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1/4 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for icing)
- 1 tablespoon milk (for icing)
Notes:
- The recipe uses instant yeast for convenience, but active dry yeast can be substituted (see FAQ).
- Fresh lemon zest and juice give the brightest flavor; bottled lemon juice will work in a pinch but will be less vibrant.
- If you prefer extra richness, swap 2 tablespoons of milk for 2 tablespoons of cream.
Helpful tools:
- Mixing bowls (one large for dough, one for wet ingredients)
- Stand mixer with dough hook (optional) or a wooden spoon and a sturdy countertop for kneading
- Rolling pin
- 8×8 or 9×9-inch greased baking dish or similar baking tray
- Sharp knife or dental floss for slicing rolls cleanly
- Pastry brush
- Instant-read thermometer (useful for checking dough temperature; ideal dough temp is around 75–80°F when proofing)
- Citrus zester or microplane
- Measuring cups and spoons
If you like learning techniques from other roll recipes, check how other bakers build similar doughs like the Texas Roadhouse rolls for texture and shaping inspiration.
Step-by-Step Instructions (with tips)
Mix dry and wet ingredients
- In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet instant yeast, and 1/2 teaspoon salt.
- In another bowl, combine 1/4 cup warmed milk (about 100–110°F), 1/4 cup melted butter (cooled slightly so it doesn’t kill the yeast), 1 large egg, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice.
- Tip: If you’re using active dry yeast, bloom it first in the warm milk with a pinch of sugar for 5–10 minutes until foamy. For instant yeast, it can be mixed directly into the dry ingredients.
Form and knead the dough
- Mix wet and dry ingredients together until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low with the dough hook for about 4–5 minutes.
- Tip: The dough should be slightly tacky but not sticky. Add a teaspoon of flour at a time if it’s too sticky, or a little milk if it’s too dry. An instant-read thermometer can help: dough temperature after kneading should be around 75–80°F for optimal yeast activity.
First rise
- Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot for about 1 hour or until doubled in size.
- Tip: If your kitchen is cool, preheat the oven to 200°F for 2 minutes, then turn it off and place the covered bowl inside to create a cozy proofing environment.
Roll, fill, and shape
- Once doubled, punch the dough down gently and roll it out on a lightly floured surface into a rectangle roughly 12×8 inches (size can vary).
- Spread softened butter evenly over the surface, sprinkle with 1/4 cup granulated sugar (adjust to taste), and drizzle with an extra teaspoon or two of lemon juice if you like a juicier swirl. For extra texture, add a teaspoon of lemon zest into the sugar before sprinkling.
- Roll tightly from the long edge into a log and pinch the seam to seal. Use a sharp knife or unflavored dental floss to slice into 8–10 even rolls.
- Tip: Slicing with dental floss produces cleaner edges — slide the floss under the log, cross it over the top, and pull to cut.
Second rise and bake
- Arrange the rolls cut-side up in a greased 8×8 or 9×9-inch baking dish. Cover and let rise 30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden on top and cooked through. If the tops brown too quickly, tent with foil for the last 5–10 minutes.
- Tip: A digital thermometer inserted into the center should read about 190–200°F for fully baked rolls. For a shinier finish, brush melted butter on hot rolls as soon as they come out of the oven.
Make the lemon icing and finish
- For the icing, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth. Adjust with more powdered sugar to thicken or more lemon juice to thin.
- Drizzle the icing over warm rolls before serving so it melts slightly into the layers.
- Tip: For a tangier, thinner glaze, increase lemon juice; for a thicker drizzle that sets, add more powdered sugar.
Variations and flavor suggestions
- Roasting vs boiling lemons: Roasting lemon halves at 400°F for 10–15 minutes concentrates the juices and adds a mellow, caramelized brightness — use roasted lemon juice in the filling for depth. Boiling lemon rinds briefly in water softens them and reduces bitterness if you plan to candy the peels for garnish.
- Add-ins: fold in 1–2 tablespoons poppy seeds for classic lemon-poppy flavor, or add a thin smear of lemon curd before rolling for an extra tart burst.
- Citrus swaps: substitute lime or orange zest/juice for a different profile. Meyer lemons give a sweeter, floral note.
- Texture tweaks: brush the dough with melted butter and sprinkle a pinch of coarse sugar before baking for a lightly crunchy top.
- Make them vegan: swap butter with vegan butter, use plant-based milk, and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). Yeast dough may behave slightly differently; expect a lighter rise.
Kitchen tips
- Room temperature ingredients help dough come together evenly.
- Don’t over-flour when rolling — too much flour makes dense rolls.
- If you want perfectly even rolls, weigh the log and cut into equal-weight pieces.
- For a professional look, finish with finely grated lemon zest over the glaze.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- At room temperature: Store cooled rolls in an airtight container or wrapped tightly with plastic wrap for up to 2 days. Keep away from direct sunlight and heat.
- Refrigeration: If your kitchen is warm, refrigerate in an airtight container for up to 4 days. Reheat in a 300°F oven for 8–10 minutes or microwave briefly (20–30 seconds) before serving.
Freezing
- Freeze unbaked: Shape the rolls and arrange them in a greased baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, then allow a final 30–45 minute rise at room temperature before baking.
- Freeze baked: Cool completely, then wrap individual rolls in plastic and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 325°F oven for 10–15 minutes or thaw in the fridge overnight and warm briefly.
- Tip: Label bags with date and baking directions for easy future use.
Make-ahead ideas
- Prepare the dough the night before: After the first rise, punch down and refrigerate the dough overnight. The slow cold fermentation enhances flavor. In the morning, roll, fill, slice, and let the shaped rolls come to room temperature and finish their second rise before baking.
- Par-bake and finish later: Bake rolls for 10–12 minutes until just set (not fully golden). Cool, freeze, and when needed, finish baking from frozen for 8–10 minutes at 350°F.
Portioning advice
- These quantities make about 8–10 medium rolls (depending on thickness). For a crowd, double the recipe and use a 9×13 pan.
- For smaller, bite-sized rolls, cut the log into 12–16 pieces and reduce baking time slightly.
How to Use / Serve This Dish
Serving ideas
- Brunch star: Serve warm with a pot of tea, coffee, or a citrus-forward cocktail (like a lemon spritz). The brightness of the rolls pairs beautifully with egg dishes.
- Dessert course: Plate a roll with a scoop of vanilla ice cream or a dollop of lemon curd for a cozy dessert.
- Afternoon treat: Pair with a fruit salad, yogurt, or ricotta spread for a light afternoon pick-me-up.
Creative variations
- Lemon-poppy seed rolls: Stir 1–2 tablespoons poppy seeds into the sugar before sprinkling over the rolled dough.
- Lemon-berry twist: Add a thin layer of raspberry jam beneath the butter for a lemon-berry spiral.
- Savory twist: For a less sweet take, omit the icing and add grated parmesan and lemon zest to the butter for a savory lemon roll — great alongside roasted chicken or a bright soup.
Pairings
- These rolls are lovely alongside leafy green salads and spring vegetables, or as a citrus contrast to richer mains like honey-glazed ham.
- If you want a complementary savory lemon dish, don’t forget the comforting bowl of easy lemon chicken orzo soup which highlights lemon in a warming, savory way.
Presentation tips
- For a show-stopping presentation, stack rolls on a cake stand and dust lightly with extra powdered sugar and fresh lemon zest.
- Garnish with candied lemon peels or a sprinkle of finely chopped fresh herbs (like mint or thyme) for a gourmet touch.
FAQ
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. Proof active dry yeast in the warmed milk with a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe. Remember that active dry yeast typically needs a slightly longer rise time than instant yeast.
Q: How long do Lemon Rolls last once made?
A: At room temperature, stored in an airtight container, they’re best within 1–2 days. In the fridge, they keep well for up to 4 days. For longer storage, freeze baked rolls for up to 2 months.
Q: Can I make these dairy-free or gluten-free?
A: Dairy-free swaps are straightforward: use plant-based milk and vegan butter, and use a flax egg or commercial egg replacer. Gluten-free requires a reliable 1:1 gluten-free flour blend designed for yeast breads — results vary, and you may need xanthan gum and more careful handling since gluten-free dough behaves differently.
Q: My dough didn’t rise — what went wrong?
A: Common causes are old yeast, water/milk that was too hot (killing the yeast), or a cool environment. Test yeast in warm (not hot) liquid next time and ensure your kitchen isn’t too cold — a 75–80°F proofing spot is ideal.
Conclusion
Lemon Rolls are a cozy, bright treat that bring seasonal sunshine to your kitchen. Their soft, tender crumb and fresh lemon glaze make them perfect for special mornings or any time you want a comforting bake with a citrus twist. If you’re looking to explore similar lemon roll recipes for inspiration, see Sally’s Baking’s Soft & Fluffy Lemon Sweet Rolls for a fluffy variation, browse the classic approach at In Bloom Bakery’s Lemon Rolls, or compare textures with Butter Be Ready’s The Best Fluffy Lemon Sweet Rolls. I hope you try these Lemon Rolls soon — bake a batch, share them with someone you love, and tell me how they turned out!
Lemon Rolls
Ingredients
Dough Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet instant yeast Active dry yeast can be substituted
- ½ teaspoon salt
- ¼ cup milk, warmed About 100–110°F
- ¼ cup butter, melted Cool slightly to avoid killing the yeast
- 1 large egg Room temperature preferred
- 1 tablespoon lemon zest Fresh for best flavor
- 2 tablespoons fresh lemon juice Fresh for best flavor
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice For icing
- 1 tablespoon milk For icing
Instructions
Mix dry and wet ingredients
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- In another bowl, combine warmed milk, melted butter, egg, lemon zest, and lemon juice.
- If using active dry yeast, bloom it first in warm milk with a pinch of sugar for 5–10 minutes until foamy.
Form and knead the dough
- Mix wet and dry ingredients until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic.
- If using a stand mixer, knead on medium-low for about 4–5 minutes.
First rise
- Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Roll, fill, and shape
- Punch down dough, roll into a rectangle, spread with butter, and sprinkle with sugar and lemon juice.
- Roll tightly from the long edge into a log and slice into 8–10 even rolls.
Second rise and bake
- Arrange rolls cut-side up in a greased baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F and bake for 20–25 minutes until golden.
Make the lemon icing and finish
- Whisk together powdered sugar, lemon juice, and milk until smooth.
- Drizzle over warm rolls before serving.
