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Lemon Rolls

Soft, fluffy Lemon Rolls filled with a fragrant lemon sugar swirl and finished with a smooth lemon icing, offering a bright citrus flavor balanced by rich, buttery dough.
Calories:
Author: Sandra Myers

Ingredients

For the Lemon Roll Dough

  • 4¼ cups all-purpose flour plus extra as needed 530 g
  • 4½ teaspoons instant dry yeast 14 g
  • 1 tablespoon plus 1 teaspoon poppy seeds optional
  • 1 teaspoon fine salt 6 g
  • 1 cup buttermilk at room temperature 240 g
  • ½ cup granulated sugar 100 g
  • ½ cup unsalted butter at room temperature 113 g
  • 2 large eggs at room temperature 112 g
  • 2 tablespoons fresh lemon zest 6 g

For the Lemon Roll Filling

  • ½ cup granulated sugar 100 g
  • ½ cup packed light brown sugar 100 g
  • 2 tablespoons fresh lemon zest 6 g
  • ½ cup unsalted butter softened 113 g

For the Lemon Icing

  • 2 cups powdered sugar 250 g
  • ¼ cup fresh lemon juice 60 g
  • 2 tablespoons unsalted butter melted 28 g

Optional Topping

  • Fresh lemon zest

Instructions

  • Preheat the oven to 200°F 95°C and combine the flour, yeast, poppy seeds, and salt.
  • Warm the buttermilk, sugar, and butter until just melted and slightly warm.
  • Mix the warm liquid into the dry ingredients, then add the eggs and lemon zest.
  • Add extra flour gradually until the dough is tacky but not sticky.
  • Cover and rest the dough for 10 to 20 minutes.
  • Mix the sugars, lemon zest, and butter to make the filling.
  • Roll the dough into a rectangle and spread the filling evenly.
  • Roll up, cut into 12 pieces, and place in a 9 x 13 inch pan.
  • Turn the oven off and let the rolls rise in the warm oven for 30 minutes.
  • Preheat the oven to 350°F 175°C and bake until golden.
  • Mix the icing and drizzle over the slightly cooled rolls.