Soft Fluffy Lemon Rolls (Print Version)
Fluffy yeast rolls with lemon sugar filling and tangy glaze
# What You Need:
→ 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
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
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon for garnish
# How-To Steps:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until foamy and activated.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour until a soft, cohesive dough forms.
03 - Knead dough on a lightly floured surface for 8–10 minutes until elastic and smooth. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a greased bowl, cover, and let rise in a warm area for 1–1.5 hours until doubled in volume.
05 - Combine softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
06 - Roll risen dough on a floured surface into a 16x12 inch rectangle.
07 - Spread lemon filling evenly over dough, leaving a 1/2 inch border along edges.
08 - Roll dough tightly from the longer side. Slice into 12 equal rolls.
09 - Arrange rolls in a greased 9x13 inch baking dish. Cover and let rise 30 minutes.
10 - Preheat oven to 350°F.
11 - Bake 23–27 minutes until golden brown and cooked through.
12 - Cool slightly. Whisk powdered sugar with lemon juice until smooth. Drizzle over warm rolls and garnish with lemon zest.
# Expert Tips:
01 -
- These rolls strike that perfect balance between sweet dessert and bright breakfast treat
- The lemon sugar filling creates these incredible gooey pockets that everyone fights over
- Theyre surprisingly forgiving for a yeast dough, even if youre new to baking
02 -
- Warm milk should feel like a comfortable baby bath—too hot and youll kill the yeast, too cold and it wont activate
- The dough might seem sticky at first, but resist adding too much extra flour or your rolls will be tough
- Use unflavored dental floss or a very sharp knife to slice the rolls—squishing them down affects how they bake
03 -
- Room temperature eggs incorporate better into the dough and help everything bind together
- The glaze consistency should be thick enough to coat a spoon but thin enough to pour easily