Lemon Rolls – Soft and Fluffy with Gooey Lemon Icing

These Lemon Rolls bake up soft, fluffy, and packed with bright citrus flavor. Each swirl hides a gooey lemon-sugar filling, and the tops drip with silky lemon icing that melts into every layer. Ready in just 90 minutes, they bring bold freshness to your table without requiring hours of prep. Whether you’re planning a relaxed weekend treat or hosting a seasonal gathering, these rolls deliver vibrant flavor and irresistible texture in every bite.

Story 

I first made Lemon Rolls when I wanted something lighter than traditional cinnamon rolls but just as indulgent. While cinnamon brings warmth, lemon adds brightness and balance. The dough rises quickly, which makes these Lemon Rolls perfect for a spontaneous baking session.

Unlike many Sweet rolls, this recipe highlights fresh zest in both the dough and filling. As the rolls bake, the citrus aroma fills the kitchen. Then the warm rolls soak up glossy lemon icing, creating that gooey center everyone loves.

Because they bake in under 30 minutes and rise quickly, Lemon Rolls fit beautifully into a busy morning schedule. They shine as a summer breakfast, yet they feel special enough for any brunch recipe. Most importantly, the texture stays pillowy and tender, just like classic soft yeast rolls, but with a bold citrus twist.

Ingredients

Lemon Roll Dough

• 4 1/4 cups all-purpose flour (plus 3 Tbsp additional as needed)

• 4 1/2 tsp instant dry yeast (2 packets)

• 1 Tbsp + 1 tsp poppy seeds (optional)

• 1 tsp fine salt

• 1 cup buttermilk, room temperature

• 1/2 cup granulated sugar

• 1/2 cup unsalted butter, room temperature

• 2 large eggs, room temperature

• 2 Tbsp fresh lemon zest

Lemon Roll Filling

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 Tbsp fresh lemon zest

• 1/2 cup unsalted butter, softened

Lemon Icing

• 2 cups powdered sugar

• 1/4 cup fresh lemon juice

• 2 Tbsp unsalted butter, melted

• Fresh lemon zest for topping

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 200°F (95°C). In a large bowl, combine flour, instant yeast, poppy seeds, and salt. In a separate bowl, microwave buttermilk, sugar, and butter for about one minute, then stir until the butter mostly melts. The mixture should feel warm but not hot.

Slowly pour the warm mixture into the dry ingredients while mixing with a dough hook or wooden spoon. Add eggs one at a time, mixing thoroughly after each addition. Then mix in lemon zest. Continue kneading while adding flour one tablespoon at a time until the dough feels tacky but no longer sticky. Cover and let it rest for 15 minutes.

Meanwhile, combine granulated sugar, brown sugar, and lemon zest for the filling. Rub the zest into the sugars to release fragrant oils. Add softened butter and whisk until smooth.

Cooking Instructions

Roll the rested dough into a 12 x 18-inch rectangle about 1/2 cm thick. Spread the lemon filling evenly, leaving a 1/2-inch border along one long edge. Roll tightly toward the uncovered strip, then slice into 12 even pieces using dental floss.

Place the rolls into a greased 9×13-inch pan. Turn the oven off and cover the pan with foil. Let the rolls rise inside the warm oven for 30 minutes. Remove the pan and foil, then preheat the oven to 350°F (175°C).

Bake for 28–32 minutes until golden brown. While they bake, whisk powdered sugar, fresh lemon juice, and melted butter until smooth. Let the rolls cool for 10–20 minutes before spooning the lemon icing over the top. Finish with fresh zest.

Tips for Perfect Results

Common Mistakes to Avoid

Always check that your buttermilk mixture feels warm, not hot, because excess heat can damage yeast. Measure your dough to 12 x 18 inches so the rolls bake evenly. Cut exactly 12 pieces to promote consistent baking. If the dough feels too sticky, add flour gradually instead of all at once.

Pro Tips for Better Flavor

Massage lemon zest into sugar to intensify citrus aroma. Use fresh juice for the icing to maintain bright flavor. Allow the rolls to cool slightly before adding icing so it melts beautifully without becoming runny. For extra richness, serve warm so the centers stay gooey and tender.

Serving and Storage

How to Serve

Serve Lemon Rolls slightly warm so the icing melts into every swirl. Pair them with fresh berries or a simple fruit salad for a balanced plate. Because they feel indulgent yet bright, they make an ideal brunch recipe centerpiece.

How to Store Leftovers

Store leftover rolls in an airtight container at room temperature for up to two days. Refrigerate for up to five days for longer storage. Reheat briefly in the microwave for 15–20 seconds to restore softness before serving.

Conclusion

These Lemon Rolls bring together soft dough, vibrant citrus filling, and glossy lemon icing in one irresistible pan. Because they rise quickly and bake in under 30 minutes, you can prepare them without stress. Try them for your next weekend breakfast and enjoy every gooey, citrus-filled bite.

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Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but activate it first with warm water and sugar. Allow extra rising time because active yeast works more slowly.

Can I prepare Lemon Rolls the night before?

Yes. After slicing and placing them in the pan, cover tightly and refrigerate overnight. Remove them 1–2 hours before baking to allow them to warm and rise slightly.

Why are my Lemon Rolls dense instead of fluffy?

Dense rolls usually result from adding too much flour or under-proofing the dough. The dough should feel tacky but not sticky before resting.

Lemon Rolls

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• Author: Lily Thompson
• Total Time: 1 hour 28 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Soft and fluffy lemon rolls with gooey citrus centers and fresh lemon icing, perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

• 4 1/4 cups all-purpose flour
• 4 1/2 tsp instant dry yeast
• 1 Tbsp + 1 tsp poppy seeds
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 2 Tbsp lemon zest
• 1/2 cup granulated sugar (filling)
• 1/2 cup light brown sugar
• 2 Tbsp lemon zest (filling)
• 1/2 cup unsalted butter (filling)
• 2 cups powdered sugar
• 1/4 cup fresh lemon juice
• 2 Tbsp melted butter
• Fresh lemon zest for topping

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Instructions

1. Preheat oven to 200°F and combine dry ingredients.
2. Warm buttermilk, sugar, and butter then mix into dry ingredients.
3. Add eggs one at a time and mix in lemon zest.
4. Add flour gradually until dough is tacky but not sticky and let rest.
5. Prepare filling by mixing sugars, zest, and butter.
6. Roll dough to 12×18 inches and spread filling evenly.
7. Roll tightly and slice into 12 pieces.
8. Place in pan and let rise in warm oven for 30 minutes.
9. Bake at 350°F for 28-32 minutes until golden brown.
10. Whisk icing ingredients and spoon over slightly cooled rolls.

Notes

1. Use instant yeast for best results.
2. Roll dough evenly to ensure uniform baking.
3. Let rolls cool slightly before icing.
4. Refrigerate overnight for make-ahead option.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 567
• Sugar: 35g
• Sodium: 332mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 84g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 65mg