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image of a lemon roll that's been drizzled with lemon icing and topped with lemon zest
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4.41 from 5 rating

Lemon Rolls

These lemon rolls are ready in 90 minutes, bake up soft and fluffy with gooey centers, and are topped with the best lemon icing! They're bursting with lemon flavor and are the perfect summer breakfast or brunch!
Prep Time15 minutes
Cook Time28 minutes
Additional Time45 minutes
Total Time1 hour 28 minutes
Course: Bread & Cinnamon Rolls
Cuisine: American
Servings: 12
Calories: 567kcal
Author: Chelsey White

Ingredients

Lemon Roll Dough

  • 4 1/4 cups all-purpose flour + addition flour added later in the process 530g
  • 4 1/2 tsp or 2 packets instant dry yeast 14g, 1/2 oz.
  • 1 Tbsp + 1 tsp poppy seeds - optional
  • 1 tsp fine salt 6g
  • 1 cup buttermilk, room temperature 240g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup unsalted butter, room temperature 113g
  • 2 large eggs, room temperature 112g
  • 2 Tbsp fresh lemon zest, or the zest of 2 large lemons 6g

Lemon Roll Filling

  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light brown sugar 100g
  • 2 Tbsp fresh lemon zest, or the zest of 2 large lemons 6g
  • 1/2 cup unsalted butter, softened 113g

Lemon Icing

  • 2 cups powdered sugar 250g
  • 1/4 cup fresh lemon juice 60g
  • 2 Tbsp unsalted butter, melted 28g

Additional topping

  • Fresh Lemon Zest

Recommended Tools / Equipment

Instructions

Lemon Roll Dough

  • Preheat your oven to 200 F / 95 C. In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups flour, 4 1/2 tsp or 2 packets of instant dry yeast, 1 Tbsp + 1 Tsp poppy seeds, and 1 tsp salt.
  • In a separate bowl, combine 1 cup buttermilk, 1/2 cup granulated sugar, and 1/2 cup butter (cut into Tbsp-sized pieces). Heat for 1 minute in the microwave, then stir to combine the ingredients. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it's too hot, it can kill the yeast!
  • Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk. If you don't have a dough whisk, you can use a large wooden spoon. The dough should be quite sticky at this point.
  • Mix in 2 large eggs, one at a time, on a medium-low speed until a sticky dough ball forms. It will take a while for each egg to get incorporated, but keep mixing until they are fully combined. Then continue to mix on a medium-low speed for a couple of minutes until the dough becomes more elastic. Once combined, mix in the zest of 2 large lemons on a medium speed until incorporated.
  • As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add about 3 additional Tbsps of flour. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
  • Cover the bowl with plastic wrap or a towel and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.

Lemon Roll Filling

  • As the dough rests, make the lemon roll filling. In a medium-sized bowl, add 1/2 cup granulated sugar, 1/2 cup light brown sugar, and the zest of 2 large lemons. Massage the zest into the sugar with your fingertips to help release the oil from the zest. The mixture should be aromatic as you do this.
  • Add 1/2 cup softened butter (the butter should be soft to the touch, and almost a bit melted) to the mixture. Whisk until combined, then set aside.

Roll Up & Bake the Lemon Rolls

  • Once the dough has rested, place it on a lightly floured surface and roll it into a large rectangle that's roughly 12 in x 18 in. It should be about 1/2 cm thick. 
  • Spread the lemon roll filling over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
  • Then roll the dough horizontally, toward the uncovered strip and cut 12 equal pieces using dental floss. Place the rolls in a greased or lined 9x13-inch pan.
  • Turn the oven off! I REPEAT, TURN THE OVEN OFF. Then cover the lemon rolls with foil and place them in the oven for about 30 minutes to give them an assisted rise. They should look puffier and have grown in size once they've risen.
  • Remove them from the oven and take off the tinfoil. Turn the oven back on and heat it to 350 F / 175 C.
  • Once the oven is preheated, bake the lemon rolls for 28-32 minutes or until the rolls are golden brown.

Lemon Roll Icing

  • The last step is to make the icing! Whisk 2 cups of powdered sugar, 1/4 cup of fresh lemon juice, and 2 Tbsp melted butter until combined.
  • Let the rolls cool for 10-20 minutes, then spoon the icing over the rolls and top with fresh lemon zest.

Video

Notes

Using the Right Type of Yeast: Active vs. Instant Yeast

Make sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.
You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with a bit of warm water and sugar before adding it to the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).

Tips for Making the Best Lemon Rolls

  • Use a ruler to make sure your dough is rolled out to the right size (12 in x 18 in) and cut into even pieces.
  • Use dental floss to easily cut each lemon roll rather than a knife.
  • If you're struggling to cut your rolls, place the lemon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
  • Cut 12 equal-sized rolls from your log to make sure they all bake evenly.
  • Bake the rolls in a metal, 9x13-inch pan if possible! If you need to use a glass tray, reduce the temperature to 325 F/ 162 C.
  • Try to let the rolls cool for about 10-20 minutes, then add the icing. This will allow it to perfectly melt over the rolls!

Making these Lemon Rolls in Advance

This recipe can be made the evening before and baked the following morning.
You can refrigerate these rolls overnight once they have been cut and placed in a greased or lined pan. Cover the pan tightly with plastic wrap, making sure the seal is airtight.
Take them out 1-2 hours before you plan to bake them the following morning to let them warm up and rise a bit. Preheat the oven to 350 F / 175 C as the rolls warm up. Once the oven is fully preheated, bake the rolls for 26-30 minutes or until the rolls are golden brown.

Nutrition

Serving: 1 | Calories: 567kcal | Carbohydrates: 84g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 332mg | Fiber: 3g | Sugar: 35g