Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Perfect for a special breakfast or brunch, they combine fragrant lemon zest with a sweet glaze to create a delightful treat that’s sure to impress your family and friends.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Filling Ingredients
- Softened butter (quantity not specified, approx. 3 tablespoons)
- Sugar (quantity not specified, approx. ¼ cup)
- Lemon zest (quantity not specified, approx. 1 tablespoon)
Glaze Ingredients
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Activate yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix wet ingredients: In a large bowl, blend melted butter, lemon zest, vanilla extract, optional lemon extract, and eggs until well combined. Add the yeast mixture and stir to combine fully.
- Form dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing as you go until a dough begins to form. Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for 1 to 1.5 hours, or until doubled in size.
- Preheat and roll out dough: Preheat your oven to 350°F (175°C). Punch down the risen dough to release air, then roll it out on a floured surface into a 12×18-inch rectangle.
- Add filling: Spread softened butter evenly over the dough, then sprinkle with sugar and lemon zest to create the filling layer.
- Shape rolls: Starting from the longer edge, roll the dough tightly into a log. Slice this log into 12 even rolls and place them side-by-side in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes until they are golden brown and cooked through.
- Prepare glaze: While the rolls are baking, mix powdered sugar, fresh lemon juice, and lemon zest in a bowl to make the lemon glaze.
- Glaze and serve: Once the rolls are baked, remove them from the oven and drizzle the lemon glaze over the warm rolls. Serve immediately for the best flavor and texture.
Notes
- Ensure milk temperature is around 110°F (45°C) to activate yeast effectively without killing it.
- If lemon extract is unavailable, you can omit it without drastically changing the flavor.
- The filling sugar and butter amounts are approximate—adjust sweetness and butter quantity to taste.
- For softer rolls, you may brush the tops with melted butter after baking.
- Store leftover rolls in an airtight container and reheat gently before serving.
- These rolls freeze well; thaw and warm before serving.
