Name: Lemon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 3 1/2 cups (440g) all-purpose flour; 1/4 cup (50g) granulated sugar; 2 1/4 tsp active dry yeast; 1/2 tsp salt; 3/4 cup (180ml) whole milk, warm; 1/4 cup (60g) unsalted butter, melted; 1 large egg; 1/2 cup (100g) granulated sugar; 2 tbsp lemon zest (from about 2 lemons); 1/4 cup (60g) unsalted butter, softened; 1 1/2 cups (180g) powdered sugar; 2–3 tbsp fresh lemon juice; 1 tsp lemon zest (optional); 1 tbsp melted butter; Pinch of salt

Imagine the sweet, tangy scent of lemon zest mingling with the warmth of freshly baked dough, all swirled together into soft, golden rolls dripping with creamy citrus glaze. These Lemon Rolls are not just breakfast—they’re a sunny celebration in every bite. With each pull-apart spiral, you’ll experience the pillowy texture of enriched dough, the fragrant brightness of fresh lemons, and a perfectly balanced sweet-tart glaze that melts in your mouth.

Whether you’re hosting a spring brunch, need an eye-catching treat for a shower, or just want to brighten a cloudy morning, these lemon rolls are the perfect answer. They’re a lighter, citrusy twist on classic cinnamon rolls—refreshing, aromatic, and indulgent in all the right ways. They feel like a bakery specialty but are simple enough to make at home.

Why You’ll Love This Lemon Rolls Recipe

Fresh & Fragrant: Bursting with real lemon zest and juice in both the filling and the glaze.
Ultra-Soft Texture: The dough is tender, fluffy, and bakes up perfectly golden.
Eye-Catching Presentation: Glazed spirals in a pan make a beautiful centerpiece.
Perfect for Any Occasion: Ideal for brunch, dessert, or a special breakfast treat.
Customizable: Add blueberries, switch up the glaze, or use Meyer lemons for a sweeter twist.

Preparation Phase & Tools to Use for Lemon Rolls

Making lemon rolls at home feels like a weekend baking project, but with the right tools and a bit of preparation, it becomes a smooth and joyful experience. Here’s what you need and why each item matters.

Essential Tools and Equipment

Stand Mixer with Dough Hook: This is your best friend for kneading dough evenly and efficiently. It saves time and effort, especially when dealing with enriched dough that includes butter and eggs.
Mixing Bowls (Large and Medium): You’ll need separate bowls for mixing the dough, lemon filling, and glaze. Glass or stainless steel are best for even mixing and easy cleanup.
Zester or Microplane: To get that vibrant lemon flavor, you need fine lemon zest. A microplane does this job perfectly without including the bitter pith.
Citrus Juicer: Fresh lemon juice is a must. A hand juicer helps you get every drop while keeping seeds out.
Rolling Pin: Essential for rolling the dough into an even rectangle before spreading the lemon filling.
Pastry Brush: Helps evenly distribute melted butter across the dough before adding the filling.
Sharp Knife or Unflavored Dental Floss: For slicing the rolls cleanly without squishing them. Floss helps preserve the spiral shape.
9×13-inch Baking Dish: The perfect size for 12 rolls to rise and bake close together, creating soft edges.
Plastic Wrap or Clean Towel: Used to cover the dough during rising phases to keep it moist and draft-free.

Preparation Tips

Room Temperature Ingredients: Make sure your butter, eggs, and milk are all at room temperature. This helps the dough mix more uniformly and rise properly.
Proof the Yeast: If you’re using active dry yeast, dissolve it in warm milk with a pinch of sugar. This ensures it’s alive and will give the dough a proper lift.
Don’t Over-Flour the Dough: Add just enough flour for a soft, slightly tacky dough. Too much flour leads to dense rolls.
Chill the Dough (Optional): For easier slicing and cleaner spirals, you can chill the rolled-up dough log before cutting.
Grease the Baking Dish Well: This prevents sticking and helps the bottoms of the rolls bake up tender and golden.
Let Rolls Rise Twice: Once after kneading and again after shaping. The second rise ensures ultra-soft, airy rolls.

Ingredients for This Lemon Rolls Recipe

These bright and buttery lemon rolls are made with wholesome pantry staples and a burst of fresh citrus. Here’s everything you need, broken down by component for clarity.

For the Dough

3 ½ cups (440g) all-purpose flour – Provides structure and softness when balanced with moisture.
¼ cup (50g) granulated sugar – Adds a touch of sweetness to the dough itself.
2 ¼ tsp (1 packet) active dry yeast – Helps the dough rise and creates that fluffy texture.
½ tsp salt – Enhances flavor and balances sweetness.
¾ cup (180ml) whole milk, warm – Activates the yeast and provides richness.
¼ cup (60g) unsalted butter, melted – Enriches the dough and adds softness.
1 large egg – Binds the dough and contributes to its soft, rich feel.

For the Lemon Filling

½ cup (100g) granulated sugar
2 tbsp fresh lemon zest (from about 2 lemons) – This is where the punch of flavor comes from.
¼ cup (60g) unsalted butter, softened – Helps the zest-sugar mixture spread smoothly.

For the Lemon Glaze

1 ½ cups (180g) powdered sugar – The base for a silky, sweet glaze.
2–3 tbsp fresh lemon juice – For that bright tang and pourable consistency.
1 tsp lemon zest – Optional, but adds extra lemony sparkle on top.
1 tbsp melted butter – Makes the glaze smoother and adds a little richness.
Pinch of salt – Balances the sweetness and elevates the lemon flavor.

Step-by-Step: How to Make Lemon Rolls

Now that you’ve got your ingredients prepped and tools ready, it’s time to bring these lemon rolls to life. Follow each step carefully and enjoy the process—it’s as satisfying as the first bite.

Step 1: Activate the Yeast

In a small bowl or the bowl of your stand mixer, combine the warm milk (about 110°F/43°C), a pinch of the sugar, and the active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If the yeast doesn’t foam, start again with new yeast—this step is crucial.

Step 2: Make the Dough

Add the melted butter, sugar, egg, and salt to the foamy yeast mixture. Using a dough hook attachment, begin mixing on low. Gradually add the flour, one cup at a time. Increase speed slightly and knead the dough for about 5–7 minutes until smooth and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

Step 3: Let the Dough Rise

Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Step 4: Prepare the Filling

In a small bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and yellow. This helps release natural oils for a powerful lemon punch. Set aside softened butter separately for spreading.

Step 5: Roll Out and Fill

Punch down the dough and roll it out on a floured surface into a 14×10-inch rectangle. Spread the softened butter evenly across the surface, then sprinkle the lemon-sugar mixture on top. Lightly press it in with your palms.

Step 6: Roll Up and Slice

Starting from the long edge, tightly roll the dough into a log. Trim off uneven ends if needed. Slice into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts.

Step 7: Second Rise

Place the rolls into a greased 9×13-inch baking dish. Cover and let rise again for 30–40 minutes, until puffy and touching.

Step 8: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until lightly golden on top and cooked through. Avoid overbaking to keep them soft and tender.

Step 9: Make the Glaze

While the rolls cool slightly, whisk together powdered sugar, melted butter, lemon juice, lemon zest, and a pinch of salt. Adjust the lemon juice to achieve a drizzle-able consistency.

Step 10: Glaze and Serve

Drizzle or spread the lemon glaze generously over warm rolls. Garnish with a little extra lemon zest if desired. Serve fresh and warm for maximum joy.

Notes

Flavor Boost: For a slightly more complex citrus flavor, try combining lemon zest with a bit of orange zest in the filling or glaze.
Make Ahead Option: You can prepare the rolls up to the second rise, cover, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking in the morning.
Vegan Version: Swap dairy milk for almond or oat milk, use vegan butter, and replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Extra Soft Rolls: Place a small oven-safe dish of water on a lower oven rack while baking to create a bit of steam—this keeps the rolls extra moist.
Double the Glaze: If you love extra icing (who doesn’t?), double the glaze ingredients for a thicker coating.

Watch Out for These Mistakes While Cooking

Skipping the Yeast Activation: If the yeast doesn’t foam, your dough won’t rise. Always proof it in warm (not hot!) milk and discard if inactive.
Over-Flouring: Adding too much flour can make the rolls dense. The dough should be slightly sticky but manageable.
Under-Rising: Rushing the rise stages leads to dense rolls. Be patient—both rises are key to fluffiness.
Overbaking: Even 2–3 minutes too long in the oven can dry them out. Look for a light golden top and soft center.
Cutting Uneven Rolls: Uneven slices bake unevenly. Use floss or a sharp knife to make clean, equal portions.
Overfilling with Lemon Sugar: While tempting, too much filling can ooze out and burn at the bottom. Stick to recommended amounts.
Frosting Too Soon: If the rolls are too hot, the glaze will melt off completely. Wait 5–10 minutes after baking before icing.
Ignoring Salt in the Glaze: A tiny pinch of salt in the glaze sharpens the citrus flavor and keeps the sweetness in check.

What to Serve With Lemon Rolls?

Lemon rolls are rich, zesty, and sweet—perfectly delightful on their own, but even better when paired thoughtfully. Whether you’re building a brunch spread, planning a cozy breakfast, or serving dessert, here are some pairing ideas to complement the rolls’ citrus brightness.

8 Recommendations

1. Fresh Berries with Mint

A bowl of strawberries, raspberries, and blueberries lightly tossed with fresh mint adds a cool and juicy contrast to the rolls’ richness.

2. Greek Yogurt with Honey

Creamy, tangy yogurt balanced with a drizzle of honey is refreshing and adds a protein boost to your breakfast plate.

3. Soft Scrambled Eggs

For a savory touch, serve lemon rolls alongside fluffy scrambled eggs. The balance of salty and sweet makes for a complete morning meal.

4. Sparkling Citrus Mocktail

Mix sparkling water with orange juice, a splash of lemon, and mint leaves. It’s bubbly, light, and mirrors the citrusy notes of the rolls.

5. Vanilla Latte or Iced Coffee

Coffee and sweet rolls are a timeless combo. A vanilla latte or cold brew complements the lemon glaze beautifully without overpowering it.

6. Crispy Bacon or Breakfast Sausage

Salty, crispy sides like bacon or sausage add contrast and help cut through the sweetness, especially for a brunch setting.

7. Deviled Eggs

A classic savory addition to a brunch table, deviled eggs bring creaminess and a touch of tang that pairs well with citrusy pastries.

8. Herbal Tea

Lemon balm, chamomile, or mint tea enhances the gentle, bright flavor of the rolls and soothes the palate.

Storage Instructions

Lemon rolls are best enjoyed fresh, but with proper storage, you can keep them soft and flavorful for days. Here’s how to store and reheat them without losing that pillowy texture or citrus zing.

Room Temperature (Short-Term)

How: Store rolls in an airtight container or wrap tightly with plastic wrap.
How Long: Up to 2 days at room temperature.
Tip: To keep them extra moist, place a slice of bread inside the container—it helps absorb any excess air and keeps the rolls from drying out.

Refrigerator (Medium-Term)

How: Wrap tightly or use an airtight container to avoid absorbing fridge odors.
How Long: Up to 5 days.
Reheat: Microwave a single roll for 15–20 seconds or warm them all in a 300°F (150°C) oven for 8–10 minutes, covered loosely with foil.

Freezer (Long-Term)

How: Freeze individual rolls or the entire batch (unglazed) in freezer-safe bags or containers.
How Long: Up to 2 months.
Reheat: Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) for 10–12 minutes. Glaze after reheating for best texture and appearance.

Estimated Nutrition (Per Roll)

Note: Values are approximate and may vary based on specific ingredients used.

Calories: 280–320
Carbohydrates: 42g
Sugar: 21g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Fiber: 1g
Sodium: 180mg

This makes them a slightly indulgent but satisfying treat—especially perfect for weekend brunches or holiday breakfasts.

Frequently Asked Questions

1. Can I make lemon rolls the night before?

Yes! After placing the sliced rolls in the baking dish, cover tightly and refrigerate overnight. Let them sit at room temperature for 30–45 minutes in the morning before baking. It’s a great time-saver for brunch.

2. Can I use instant yeast instead of active dry yeast?

Absolutely. Instant yeast can be mixed directly with the dry ingredients. You can skip the proofing step, but your dough may rise a little faster, so keep an eye on it.

3. What’s the best way to zest lemons without a zester?

A fine grater or the smallest side of a box grater works in a pinch. Just be careful to avoid the white pith beneath the skin—it’s bitter and can throw off the flavor.

4. Why did my rolls turn out dense or dry?

Likely reasons include adding too much flour, under- or over-proofing the dough, or baking too long. Use the dough’s texture (soft and tacky) and golden tops as your guide.

5. Can I add fruit like blueberries to the filling?

Definitely! Blueberries pair beautifully with lemon. Sprinkle a handful over the filling before rolling the dough for a burst of fruity flavor.

6. Can I make these gluten-free?

Yes, but use a 1:1 gluten-free baking flour blend that includes xanthan gum. The texture might be slightly different, but still delicious with the lemon glaze.

7. Is it possible to use a plant-based milk or egg substitute?

Yes. Almond, oat, or soy milk work great. For eggs, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) can be substituted. The rolls will be slightly denser but still tasty.

8. Do lemon rolls taste better warm or cold?

They’re best served warm, when the glaze is slightly melted and the dough is soft and fluffy. But they’re still delightful at room temp—especially with tea or coffee.

Conclusion

These Lemon Rolls are a sunshine-infused twist on the classic cinnamon roll, offering vibrant citrus flavor wrapped in pillowy soft dough, all topped with a silky lemon glaze. They’re the kind of treat that makes any breakfast feel special, any brunch spread more cheerful, and any gathering sweeter.

Whether you’re baking for loved ones or treating yourself, these rolls deliver comfort, brightness, and just the right balance of tart and sweet. And the best part? They’re easier to make than you think—no bakery run required.