Soft fluffy lemon rolls (Printable)
Soft fluffy rolls with fresh lemon zest filling and tangy glaze topping
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Lemon Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon, optional
# How To Make:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5-10 minutes until mixture becomes foamy.
02 - Whisk melted butter, eggs, remaining sugar, and salt into yeast mixture. Gradually incorporate flour until soft dough forms.
03 - Turn dough onto lightly floured surface and knead 8-10 minutes until smooth and elastic. Alternatively, use stand mixer with dough hook for 5-6 minutes.
04 - Place dough in greased bowl, cover with plastic wrap, and let rise in warm area 1-1.5 hours until doubled in volume.
05 - Beat softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable consistency is achieved.
06 - Punch down risen dough and roll into 16x12 inch rectangle. Spread lemon filling evenly, leaving 1/2 inch border along edges.
07 - Roll dough tightly from longer side. Cut into 12 equal portions and arrange in greased 9x13 inch baking dish.
08 - Cover rolls and let rise 30 minutes until puffy and nearly doubled in size.
09 - Preheat oven to 350°F and bake 23-27 minutes until golden brown and cooked through.
10 - Cool slightly while whisking powdered sugar with lemon juice until smooth. Drizzle glaze over warm rolls and garnish with lemon zest if desired.
# Expert Tips:
01 -
- That moment when warm lemon glaze hits the rolls and everything smells like a bakery kissed by sunshine
- The filling gets this jammy caramelized thing happening in the oven that I honestly didnt expect but now cant live without
02 -
- Room temperature ingredients actually matter, I tried cold eggs once and the butter seized up into tiny sad lumps
- The dough might seem too sticky after the first rise, don't keep adding flour or you'll lose that tender texture
03 -
- Mix a handful of fresh blueberries into the filling for something that tastes like lemon-blueberry pie met breakfast
- Zest your lemons right before using, the oils fade quickly and you want every bit of that bright flavor