Description
Delight in these zesty Lemon Sweet Rolls, featuring a soft and fluffy dough generously filled with a tangy lemon butter mixture, then baked to golden perfection and topped with a luscious lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Scale
Dough
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for rolling)
Lemon Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready to use.
- Prepare the dough base: In a large bowl, mix the melted butter, salt, and egg together. Add the frothy yeast mixture and stir to combine thoroughly.
- Add flour and knead: Gradually incorporate the all-purpose flour, half a cup at a time, mixing until a soft dough forms. Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and allow it to rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Make the lemon filling: In a small bowl, combine the softened butter, granulated sugar, fresh lemon juice, lemon zest, and salt. Stir until the mixture is smooth and well blended.
- Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface into a 12 by 9-inch rectangle.
- Spread the filling: Evenly spread the prepared lemon filling over the dough, leaving a small border around the edges to seal when rolling.
- Form rolls and slice: Starting from one edge, roll the dough tightly into a log shape. Cut the log into 12 equal rolls and arrange them in a greased 9×13-inch baking pan.
- Second rise: Cover the pan with a clean towel and let the rolls rise for another 30 minutes until they are puffed up and nearly doubled.
- Preheat oven: Set the oven to 350°F (175°C) to preheat while the rolls finish rising.
- Bake the rolls: Bake the rolls for 20 to 25 minutes or until golden brown on top and fully cooked through. Remove from the oven and allow to cool slightly before glazing.
- Prepare the lemon glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, milk or heavy cream, and vanilla extract if using, until smooth.
- Glaze the rolls: Drizzle the lemon glaze over the warm rolls so it can soak in and add a perfect citrus sweetness to the tender rolls.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast (around 110°F).
- Allow the dough to rise in a draft-free, warm environment for best results.
- Use freshly grated lemon zest for the most vibrant flavor.
- The vanilla extract in the glaze is optional but adds a nice depth of flavor.
- Store leftover rolls in an airtight container; they can be reheated gently before serving.
