Soft Lemon Rolls with Glaze (Print version)

Soft, fluffy rolls scented with fresh lemon zest and filled with sweet-tart lemon sugar, topped with tangy glaze.

# What goes in:

→ 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 to 110°F
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

# Cooking steps:

01 - Combine warm milk (110°F) with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until mixture becomes foamy.
02 - Whisk melted butter, eggs, remaining sugar, and salt into yeast mixture. Gradually add flour, mixing until soft dough forms.
03 - Knead on lightly floured surface 8–10 minutes until smooth and elastic, or use stand mixer with dough hook 5–6 minutes.
04 - Place dough in greased bowl, cover, and rise in warm place 1–1.5 hours until doubled.
05 - Cream softened butter, sugar, lemon zest, and juice until smooth and spreadable.
06 - Punch down risen dough and roll into 16x12 inch rectangle on lightly floured surface.
07 - Spread lemon filling evenly over dough, leaving 1/2 inch border. Roll tightly from longer side and slice into 12 equal rolls.
08 - Arrange rolls in greased 9x13 inch baking dish. Cover and rise 30 minutes until puffy.
09 - Preheat oven to 350°F.
10 - Bake 23–27 minutes until golden brown and cooked through.
11 - Whisk powdered sugar with lemon juice until smooth. Adjust consistency as needed.
12 - Drizzle glaze over slightly cooled rolls. Garnish with extra lemon zest if desired.

# Tips from flavorandfeast:

01 -
  • The tangy lemon filling balances perfectly with sweet dough, never cloying
  • They freeze beautifully, so you can wake up to homemade breakfast on busy weekdays
  • The glaze sets into a crackly, sugary shell that people literally fight over
02 -
  • Overnight method works beautifully—just do the first rise, refrigerate, and continue in the morning
  • If your dough feels too sticky while kneading, add flour one tablespoon at a time
  • The glaze firms up as it cools, so drizzle while rolls are still warm for that perfect texture
03 -
  • Room temperature ingredients blend better—set everything out an hour before you start
  • The lemon flavor intensifies overnight, so they're even better on day two

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