Easy Lemon Rolls with Gooey Lemon Icing

There are some mornings that just call for something special, something a little brighter than the usual. For me, that’s where these Lemon Rolls come in. They are sunshine in a swirl, a truly delightful departure from their cinnamon-spiced cousins. The first time I pulled a pan of these from the oven, the entire kitchen filled with the most incredible, bright citrus aroma, and I knew I’d found one of my all-time favorite Baking Recipes With Lemon. They have all the soft, gooey comfort of a classic sweet roll but with a zesty, vibrant punch that wakes up your taste buds and feels like a celebration, even on a regular Tuesday.

What makes this recipe a keeper is how surprisingly quick it is—you can have these pillowy, perfect rolls ready in about 90 minutes, which is practically unheard of for a yeast dough. The dough itself is a dream to work with, resulting in a tender, fluffy texture that melts in your mouth. The filling is a sweet and tangy mix of lemon zest, butter, and sugar that creates gooey pockets of flavor, and the lemon icing on top is the perfect finishing touch. It’s not just a thin glaze; it’s a creamy, rich topping that seeps into every warm crevice. These are more than just a breakfast item; they are cute breakfast treats that bring a little joy and are perfect for anyone looking for new things to bake for a weekend brunch, a holiday morning, or just because.

Ingredients for Lemon Rolls

This recipe uses simple, affordable pantry staples to create something truly special. The key to the best flavor is using fresh lemon zest and juice—it makes all the difference. Before you begin, make sure your “room temperature” ingredients, like the butter, eggs, and buttermilk, have had a chance to sit out for about 30-60 minutes. This small step is crucial for helping the dough rise properly and ensuring all the ingredients mix together smoothly. It’s a foundational tip for many baking breakfast recipes that guarantees a better texture in the final product. Having everything measured and ready to go makes the whole process feel calm and enjoyable.

For the Lemon Dough

• 4 1/4 cups all-purpose flour (530g), plus more for dusting
• 4 1/2 tsp instant dry yeast (2 packets or 14g)
• 1 Tbsp poppy seeds (optional)
• 1 tsp fine salt (6g)
• 1 cup buttermilk, room temperature (240g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup unsalted butter, room temperature (113g)
• 2 large eggs, room temperature (112g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons)

For the Lemon Sugar Filling

• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons)
• 1/2 cup unsalted butter, softened (113g)

For the Lemon Icing

• 2 cups powdered sugar (250g)
• 1/4 cup fresh lemon juice (60g)
• 2 Tbsp unsalted butter, melted (28g)
• Fresh lemon zest for garnish (optional)

Recommended Equipment

• 9×13-inch baking pan
• Parchment paper
• Stand mixer with dough hook (or a large bowl and a Danish dough whisk)
• Ruler or measuring tape
• Unflavored dental floss for cutting

How to Make Lemon Rolls Step-by-Step

Making these lemon rolls is a straightforward process. Don’t be intimidated by the yeast dough; this recipe is very forgiving and perfect for bakers of all levels. We’ll walk through making the dough, letting it rise, creating the zesty filling, and finally, assembling and baking. The most important part is to enjoy the process—making fun breakfasts like this should feel rewarding, not stressful. Just follow the steps, and you’ll be rewarded with a pan of the most delicious, fluffy rolls imaginable. Remember to read through all the steps before you begin so you know what’s coming next.

1. Prepare the Dough: In the bowl of your stand mixer, whisk together the flour, instant yeast, poppy seeds (if using), and salt. In a separate medium bowl, combine the room temperature buttermilk, sugar, butter, eggs, and lemon zest. Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly tacky but pull away from the sides of the bowl.
2. First Rise: Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 30-45 minutes, or until doubled in size.
3. Make the Filling: While the dough is rising, prepare the lemon sugar filling. In a medium bowl, combine the granulated sugar, light brown sugar, and lemon zest. Mix until the zest is evenly distributed and the sugar is fragrant.
4. Assemble the Rolls: Once the dough has risen, turn it out onto a lightly floured surface. Gently press it down to release the air, then roll it into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the dough, leaving a small border along one of the long edges. Sprinkle the lemon sugar mixture evenly over the butter.
5. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. Use a ruler and unflavored dental floss to cut the log into 12 even rolls (about 1.5 inches each). The floss gives you a clean cut without squishing the rolls.
6. Second Rise & Bake: Line a 9×13-inch pan with parchment paper. Arrange the rolls cut-side up in the pan. Cover the pan and let the rolls rise again for another 20-30 minutes, until they look puffy. While they rise, preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until the tops are lightly golden brown.
7. Ice the Rolls: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth. Let the rolls cool in the pan for about 5-10 minutes before generously spreading the icing over the top. The warmth will help the icing melt into all the crevices. Garnish with a little extra lemon zest if you like!

Tips for the Fluffiest Lemon Rolls

Achieving that perfectly soft, fluffy texture is the goal for any sweet roll, and these lemon rolls are no exception. A few key details can elevate your rolls from good to absolutely unforgettable. First and foremost, don’t over-flour your dough. The dough should be soft and slightly tacky; adding too much flour during kneading or rolling will result in dense, dry rolls. It’s better to use a light hand with the flour and work on a well-greased or silicone surface if sticking is an issue. This is a crucial piece of advice for all baked breakfast goods. Trust the process, and don’t panic if the dough feels a bit sticky at first.

Another game-changing tip is the method for cutting the rolls. While a sharp knife can work, it often squishes the log, distorting that beautiful swirl you worked so hard to create. Instead, use a piece of unflavored dental floss. Slide it under the log, bring the ends up, cross them over the top, and pull. This slices through the dough cleanly, preserving the shape of each roll perfectly. Finally, be careful not to over-bake. The rolls should be just lightly golden on top. Over-baking is the quickest way to a dry roll. If you have an instant-read thermometer, the center of a roll should register around 190°F (88°C) when done. This is a great trick for anyone exploring new things to bake and wants to ensure perfect results every time.

Why are my rolls tough instead of soft?

Tough rolls are usually the result of one of two things: too much flour or over-baking. When adding flour, do so sparingly. A soft, slightly tacky dough will produce a much more tender roll. Also, keep a close eye on them in the oven. Pull them out as soon as they are lightly golden. They will continue to cook slightly from the residual heat in the pan.

Lemon Roll Variations and Substitutions

One of the best things about a solid roll recipe is how easily you can adapt it. This lemon roll recipe is a fantastic base for creativity. If you want to introduce another layer of flavor, consider adding a cup of fresh or frozen blueberries or raspberries to the filling. The combination of tart berries and bright lemon is a classic for a reason. For a different citrus twist, you could easily swap the lemon zest and juice for orange or even lime. Imagine a key lime roll with a slightly creamier icing—delicious! These simple changes can transform the recipe into a whole new experience, making it a versatile go-to when you want a special dessert recipes bread.

If you find yourself out of a key ingredient, don’t worry. There are several simple substitutions. No buttermilk? No problem. You can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup and then adding enough whole milk to equal one cup. Let it sit for 5-10 minutes until it curdles slightly. If you only have salted butter, you can use it and simply reduce the added salt in the dough to 1/2 teaspoon. These simple swaps make this one of the more flexible and affordable baking recipes, allowing you to work with what you already have in your kitchen.

Can I make these dairy-free?

Yes, you can adapt this recipe to be dairy-free. Use a good quality plant-based butter substitute in place of the unsalted butter in the dough, filling, and icing. For the buttermilk, use a non-dairy milk like almond or soy and add the tablespoon of vinegar or lemon juice as described above to create a dairy-free “buttermilk.” The results will be just as delicious.

Frequently Asked Questions About Lemon Rolls

Can I prepare the lemon rolls the night before?

Absolutely! This is a great way to save time for a special morning. Prepare the rolls all the way through the cutting step (Step 5). Place them in the prepared baking pan, but instead of letting them rise a second time on the counter, cover them tightly with plastic wrap and place them in the refrigerator overnight. The next morning, take them out of the fridge about 1-1.5 hours before you want to bake them to let them come to room temperature and complete their second rise. Then, bake as directed.

How do I store leftover lemon rolls?

Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you need to store them longer, they will keep in the refrigerator for up to 5 days. To reheat, you can microwave a single roll for about 15-20 seconds, or warm them in a 350°F (175°C) oven for 5-10 minutes until soft and warm again.

Can I use bottled lemon juice instead of fresh?

For the best and brightest flavor, fresh lemon juice and zest are highly recommended. The zest in the dough and filling provides a huge amount of lemon flavor that you can’t get from bottled juice. However, if you’re in a pinch, you can use bottled lemon juice for the icing. The flavor won’t be quite as vibrant, but it will still be delicious.

A Perfect Breakfast for Any Occasion

There is something so satisfying about making a beautiful pan of sweet rolls from scratch. The process itself—kneading the dough, rolling it out, smelling the citrusy sugar—is almost as rewarding as the first bite. These Lemon Rolls are more than just a recipe; they are an experience. They are perfect for a lazy Sunday brunch, a festive holiday morning, or any time you want to bake something that feels both comforting and a little bit special. It’s a fantastic recipe for a bread with lemon that will impress anyone you share it with.

I hope you give these a try and that they bring a little bit of sunshine into your kitchen. Whether you’re an experienced baker or just looking for some fun breakfasts to make, this recipe is a guaranteed winner. Enjoy the process, and more importantly, enjoy sharing and eating these wonderful, zesty treats.