If you’re searching for a breakfast treat that positively bursts with sunshine in every bite, these Lemon Sweet Rolls are the answer to your citrus dreams. Pillowy soft and swirled with a bright lemony filling, then finished with a tangy-sweet glaze, each roll offers the perfect balance of richness and zing. Whether you serve them for a special brunch or a cozy weekend breakfast, these Lemon Sweet Rolls will brighten everyone’s day and become a staple in your baking repertoire.
Ingredients You’ll Need
The beauty of Lemon Sweet Rolls is that their simple ingredient list works magic together. Each element brings a unique role—whether it’s depth of flavor, irresistible texture, or that wow-worthy color and aroma.
- Warm milk (3/4 cup, 110°F): Gets the yeast going and ensures a tender, rich dough.
- Granulated sugar (1/4 cup in dough, 1/2 cup in filling): Sweetens the dough and filling, balancing the bright lemon tang.
- Active dry yeast (2 1/4 teaspoons): The essential lift for fluffy, cloud-like rolls—make sure it’s fresh!
- Unsalted butter (1/4 cup melted for dough, 3 tablespoons softened for filling): Adds rich flavor and a tender crumb, plus delicious meltiness in the swirls.
- Large egg (1): Provides structure and golden color.
- Salt (1/2 teaspoon): Highlights all the sweet and citrusy flavors.
- All-purpose flour (3 cups): The sturdy yet soft foundation of the rolls.
- Lemon zest (2 tablespoons in filling, 1 teaspoon in glaze): Packs maximum citrus aroma for that signature Lemon Sweet Rolls punch.
- Powdered sugar (1 cup): The key to a silky-smooth, tangy glaze.
- Fresh lemon juice (2–3 tablespoons): For acidic brightness in the lemon glaze.
- Milk (1 tablespoon, as needed for glaze): Adjusts the consistency for the perfect drizzle.
How to Make Lemon Sweet Rolls
Step 1: Proof the Yeast
Begin by combining the warm milk and 1/4 cup granulated sugar in a large mixing bowl. Sprinkle the active dry yeast on top and let it rest for 5 to 10 minutes. You’re looking for a foamy layer—this tells you your yeast is alive and ready to work its magic for perfectly fluffy rolls.
Step 2: Make the Dough
Add the melted butter, egg, and salt to the yeast mixture. Give it a gentle stir, then gradually incorporate the flour. Switch to kneading by hand or with a mixer until a soft dough forms. Knead for 5 to 7 minutes, aiming for a smooth, elastic ball—this is the secret to a soft, pull-apart texture in your Lemon Sweet Rolls.
Step 3: First Rise
Transfer the dough to a greased bowl, cover it tightly, and tuck it away somewhere warm. Let it rise for about an hour, or until it doubles in size. This hands-off rise is when the dough develops its pillowy lift.
Step 4: Mix Lemon Sugar Filling
In a small bowl, combine the remaining 1/2 cup granulated sugar with 2 tablespoons lemon zest. This creates a fragrant, citrusy sugar that will infuse every bite of your Lemon Sweet Rolls with fresh lemon flavor.
Step 5: Roll Out and Fill
Lightly flour your work surface, then roll out the dough into a 12-by-16-inch rectangle. Spread the softened butter evenly over the bread canvas, then sprinkle all of the lemon sugar filling over top. Don’t hold back—every swirl should be bright with lemony sugar!
Step 6: Shape and Second Rise
Roll up the dough tightly from the long side, keeping the filling contained. Slice into 12 even pieces and arrange them in a greased 9-by-13-inch baking dish. Cover and let them rise again for 30 to 45 minutes, until the Lemon Sweet Rolls look puffed and ready for the oven.
Step 7: Bake
Preheat your oven to 350°F (175°C). Slide the pan in and bake for 20 to 25 minutes, until the rolls are lightly golden and your kitchen smells like a sweet lemon grove in springtime.
Step 8: Make and Drizzle the Lemon Glaze
As the rolls bake, whisk together 1 cup powdered sugar, 2 to 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and a splash of milk until you reach a pourable consistency. While the Lemon Sweet Rolls are still warm, drizzle generously with glaze for an irresistible zesty finish.
How to Serve Lemon Sweet Rolls
Garnishes
A little extra flair goes a long way! Try sprinkling additional lemon zest right over the glazed rolls for a pop of color and tang. Even a dusting of powdered sugar or a few delicate curls of candied lemon peel can make your Lemon Sweet Rolls look and taste even more special.
Side Dishes
Pair your rolls with fresh fruit (think berries or sliced oranges) and a big mug of coffee or tea for a well-rounded brunch. Greek yogurt on the side adds a creamy counterpoint to all that sweetness and citrus.
Creative Ways to Present
Serve the Lemon Sweet Rolls stacked on a tiered cake stand for instant wow-factor at a brunch buffet. Or, gently pull them apart and serve in parchment wrappers for a hands-on breakfast picnic. You can even drizzle extra glaze in a zigzag right before guests arrive for that bakery-inspired finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Sweet Rolls in an airtight container at room temperature for up to two days. If you’d like them to last a bit longer, pop them in the fridge for up to five days—just make sure they’re tightly wrapped to avoid drying out.
Freezing
These Lemon Sweet Rolls freeze beautifully. Simply wrap them tightly (individually or as an entire pan), then place in a freezer-safe bag or container. They’ll be delicious for up to three months. For best results, freeze without the glaze and add it fresh after reheating.
Reheating
Warm individual rolls in the microwave for about 15–20 seconds, or reheat a whole pan in the oven at 300°F until soft and warmed through. Add a splash more glaze after warming to bring that fresh-baked taste back to life.
FAQs
Can I prepare Lemon Sweet Rolls the night before?
Absolutely! You can assemble the rolls, cover them tightly, and let them rise overnight in the fridge. In the morning, let them come to room temperature before baking, so you can wake up to freshly baked Lemon Sweet Rolls with almost zero effort.
What’s the best way to zest lemons?
Use a microplane or fine grater for the most fragrant zest. When prepping Lemon Sweet Rolls, only grate the outer yellow part of the peel—avoiding the white pith keeps your rolls tasting sweet and bright, not bitter.
Can I make Lemon Sweet Rolls vegan?
Yes! Swap the milk for your favorite plant-based option, use vegan butter, and try a flaxseed egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for five minutes) instead of a chicken egg. The results are still soft, fluffy, and full of lemon flavor.
How do I know when the rolls are done baking?
The Lemon Sweet Rolls should be nicely golden on top and should sound slightly hollow if you tap on one. They should also feel firm but not hard—this means the inside is cooked through and ready for glaze.
What can I do if my dough seems too sticky?
If the dough sticks to your fingers or surface, just sprinkle in a little extra flour—a tablespoon at a time—until it becomes smooth and elastic. Sticky dough will soften beautifully after the first rise, so don’t overdo it with flour at the start!
Final Thoughts
If you adore citrus or just want to treat yourself to a fresh, zesty spin on classic breakfast rolls, you’ll fall head over heels for these Lemon Sweet Rolls. They’re the perfect marriage of soft, sweet bread and vivid lemon flavor, guaranteed to brighten any table. Gather your ingredients, invite a friend to help, and bring a little sunshine to your kitchen—you’ll be glad you did!
Print
Lemon Sweet Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes (includes rising time)
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the zesty and sweet flavors of these Lemon Sweet Rolls, perfect for breakfast or dessert. Soft, fluffy rolls filled with a lemon-sugar mixture and topped with a tangy lemon glaze.
Ingredients
For the dough:
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 3 cups all-purpose flour
For the filling:
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter, softened
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk (as needed for consistency)
Instructions
- In a large mixing bowl, combine warm milk and sugar, then sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, egg, and salt. Gradually mix in flour until a soft dough forms.
- Knead the dough for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- In a small bowl, combine sugar and lemon zest for the filling.
- Roll out dough on a floured surface into a 12×16-inch rectangle.
- Spread softened butter over the dough and sprinkle evenly with lemon-sugar mixture.
- Roll the dough tightly from the long side and slice into 12 rolls.
- Arrange in a greased baking dish, cover, and let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 20–25 minutes until lightly golden.
- While baking, whisk together powdered sugar, lemon juice, lemon zest, and milk for the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
- For extra tang, add a few tablespoons of lemon curd to the filling before rolling.
- Rolls can be prepped the night before and baked in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
