If you love citrusy desserts, these Lusciously Soft Lemon Rolls are about to become your new obsession. I first made these rolls for a spring brunch, and they were an instant hit. Their soft, fluffy texture combined with a tangy lemon filling and sweet glaze creates the perfect balance of flavors.
What I adore about these rolls is how versatile they are—they’re great for breakfast, brunch, or even dessert. The bright lemon flavor feels refreshing and light, making them perfect for warmer days. Plus, the dough is pillowy soft, and the lemon glaze adds just the right amount of sweetness. Whether you’re baking for guests or treating yourself, these rolls are guaranteed to impress.
Why You’ll Love This Recipe
- Soft and fluffy dough: Perfect texture that melts in your mouth.
- Bright lemon flavor: Refreshing and zesty for any occasion.
- Simple ingredients: Made with pantry staples you likely already have.
- Make-ahead friendly: Prepare the dough in advance for easy baking later.
- Versatile treat: Ideal for breakfast, brunch, or dessert.
Recipe
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions
- Prepare the Dough:
- In a large mixing bowl, combine warm milk, sugar, and yeast.
- Let the mixture sit for 5 minutes, or until it turns foamy.
- Stir in the melted butter, egg, vanilla extract, and salt.
- Gradually add flour, mixing until a soft dough forms.
- Knead the Dough:
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and slightly sticky.
- Transfer to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Prepare the Filling:
- While the dough is rising, mix together softened butter, sugar, lemon zest, and lemon juice in a small bowl until smooth and creamy.
- Roll and Fill the Dough:
- Once risen, roll the dough out on a floured surface into a 12x18-inch rectangle.
- Spread the lemon filling evenly over the surface.
- Shape the Rolls:
- Roll the dough tightly into a log starting from the long side.
- Slice the log into 12 equal rolls and place them in a greased 9x13-inch baking dish.
- Second Rise:
- Cover the baking dish with a towel and let the rolls rise for another 30 minutes, or until puffy.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve:
- Drizzle the lemon glaze over the warm rolls.
- Serve immediately and enjoy!
Serving and Storage Tips
- Serving Suggestions: Enjoy these rolls warm with coffee, tea, or lemonade. They’re also great as a dessert with whipped cream or fresh berries.
- Storage: Store leftover rolls in an airtight container at room temperature for 2–3 days.
- Reheating Tip: Warm the rolls in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–7 minutes.
- Freezing Option: Freeze unbaked rolls after shaping. Thaw overnight in the fridge, let them rise in the morning, and bake as instructed.
Helpful Notes
- For Extra Zest: Add an extra 1 teaspoon of lemon zest to the dough for an extra citrus punch.
- Butter Substitutes: Swap butter with margarine for a dairy-free version or coconut oil for a tropical twist.
- Sticky Dough Fix: If the dough is too sticky while kneading, add a tablespoon of flour at a time until it’s manageable but still soft.
- Cream Cheese Glaze Option: Replace the lemon glaze with a cream cheese glaze for a richer topping.
- Faster Proofing: Place the dough in an oven with the light on for a warm and quick rise.
FAQs
- Can I make these rolls ahead of time?
Yes! Assemble the rolls and refrigerate them overnight. Let them come to room temperature and rise before baking. - Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch. - What if my yeast doesn’t foam?
The yeast may be expired, or the milk may have been too hot or too cold. Start again with fresh yeast and warm milk. - How can I make the rolls fluffier?
Ensure the dough rises fully during both proofing stages and avoid over-kneading to keep them soft. - Can I add fruit to the filling?
Absolutely! Add blueberries, raspberries, or diced strawberries for a fruity twist.
Final Thoughts
These Soft Lemon Rolls are the perfect combination of sweet, tangy, and buttery. Whether you’re baking them for brunch, holidays, or as a special treat, they’re sure to brighten your day. I love how the lemon glaze complements the soft rolls, adding just the right amount of citrus flavor.
The dough is light and fluffy, the filling is rich and zesty, and the glaze ties everything together beautifully. Plus, this recipe is beginner-friendly, so anyone can enjoy baking these show-stopping rolls.
Give this recipe a try and prepare to fall in love with its bright flavors and soft texture. Happy baking!
Soft Lemon Rolls
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 2 ¼ teaspoons instant yeast
- ½ cup warm milk 110°F/45°C
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Prepare the Dough:
- In a large mixing bowl, combine warm milk, sugar, and yeast.
- Let the mixture sit for 5 minutes, or until it turns foamy.
- Stir in the melted butter, egg, vanilla extract, and salt.
- Gradually add flour, mixing until a soft dough forms.
Knead the Dough:
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and slightly sticky.
- Transfer to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Prepare the Filling:
- While the dough is rising, mix together softened butter, sugar, lemon zest, and lemon juice in a small bowl until smooth and creamy.
Roll and Fill the Dough:
- Once risen, roll the dough out on a floured surface into a 12x18-inch rectangle.
- Spread the lemon filling evenly over the surface.
Shape the Rolls:
- Roll the dough tightly into a log starting from the long side.
- Slice the log into 12 equal rolls and place them in a greased 9x13-inch baking dish.
Second Rise:
- Cover the baking dish with a towel and let the rolls rise for another 30 minutes, or until puffy.
Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Glaze and Serve:
- Drizzle the lemon glaze over the warm rolls.
- Serve immediately and enjoy!
Notes
- For Extra Zest: Add an extra 1 teaspoon of lemon zest to the dough for an extra citrus punch.
- Butter Substitutes: Swap butter with margarine for a dairy-free version or coconut oil for a tropical twist.
- Sticky Dough Fix: If the dough is too sticky while kneading, add a tablespoon of flour at a time until it’s manageable but still soft.
- Cream Cheese Glaze Option: Replace the lemon glaze with a cream cheese glaze for a richer topping.
- Faster Proofing: Place the dough in an oven with the light on for a warm and quick rise.
