Description
Pillowy soft lemon rolls filled with a sweet-tart lemon sugar filling and topped with a creamy lemon glaze, making them bright, fluffy, and irresistibly tender.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons lemon zest
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or cream (for glaze)
Instructions
- In a bowl, dissolve yeast in warm milk with 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.
- Add remaining sugar, melted butter, egg, salt, and flour. Mix until a soft dough forms.
- Knead dough for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough into a rectangle about 1/4-inch thick.
- Spread softened butter evenly over the dough.
- Mix granulated sugar with lemon zest and sprinkle evenly over butter.
- Roll dough tightly into a log and cut into 10–12 rolls.
- Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 22–25 minutes until lightly golden.
- Whisk powdered sugar, lemon juice, and milk to form glaze.
- Drizzle glaze over warm rolls and serve.
Notes
- Do not overbake to keep rolls soft.
- Extra glaze can be added for more tang.
- Store covered at room temperature for 1 day or refrigerate up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American