Lemon Rolls with Lemon Icing

These lemon rolls are the ultimate summer morning treat—soft and pillowy, bursting with bright citrus in every bite, and finished with a silky, tangy icing that soaks into every swirl. If you love a gooey center and fresh zest, this recipe transforms an ordinary brunch into something really special.

On my first try, I could not believe how fluffy the rolls came out and that citrusy scent had everyone in the kitchen before they even hit the table

Ingredients

• All-purpose flour: brings structure and softness especially when weighed accurately for yeast breads get the freshest bag for best texture
• Instant dry yeast: helps the dough rise quickly look for packets in the refrigerated section for best potency
• Poppy seeds: offer a gentle crunch while adding little specks of color in each swirl skip or swap if you prefer
• Fine salt: balances both sweet and sour keep it fresh and dry
• Buttermilk: delivers extra tang and moisture pick full-fat for rich dough
• Granulated sugar: sweetens and activates the yeast choose bright white for clean flavor
• Unsalted butter: brings richness and that classic tender crumb always use room temperature butter for smooth mixing
• Large eggs: bind everything and help the rolls stay fluffy fresher eggs mean a taller rise
• Fresh lemon zest: is the star bursting with essential oils and aroma zest right before using for max flavor
• Light brown sugar: adds goo in the filling pick soft and fragrant for best results
• Powdered sugar: guarantees a silky icing sift it for lump-free glaze
• Fresh lemon juice: keeps the icing tart and bright use just-squeezed for zing

Lemon zest is my favorite ingredient here I still remember the first summer I made these after picking a bag of lemons from a neighbor’s tree we could not stop grating more over the top for extra pop

Step-by-Step Instructions

Mix the Dry Ingredients:

Combine flour instant yeast poppy seeds and salt in the bowl of a stand mixer or large mixing bowl making sure everything is evenly distributed and aerated

Warm the Wet Ingredients:

Blend buttermilk granulated sugar and butter in a heat-safe bowl and microwave just until the butter is mostly melted and the mixture feels warm but not hot if overheated let cool to keep the yeast happy

Combine and Knead the Dough:

Slowly pour the buttermilk mixture into the dry ingredients while mixing with a dough hook or dough whisk or sturdy wooden spoon Continue until all flour is moistened

Incorporate the Eggs:

Add eggs one at a time mixing well after each until a sticky elastic dough forms patience here makes a big difference Scrape down the bowl to help everything work together

Lemon Zest Boost:

Add all the fresh zest now and beat at medium speed until the oils are distributed and the dough smells bright Continue kneading while adding more flour a spoonful at a time Poke the dough to test it should feel tacky not sticking to your finger

Rest the Dough:

Cover the bowl with plastic wrap or a clean towel Rest the dough for ten to twenty minutes so it relaxes and becomes easier to roll

Prepare the Filling:

Massage the sugars and lemon zest together with your fingertips until fragrant then stir in the soft butter This makes the filling thick and spreadable

Shape the Rolls:

Roll out the rested dough on a lightly floured surface to a rectangle about twelve by eighteen inches and half a centimeter thick Spread the filling all over leaving a clean strip on one long edge so you can seal the roll tightly Roll the dough toward the uncovered strip pinching to seal as you reach the end

Cut and Rise:

Use dental floss to gently cut twelve even rolls Place these in a greased or parchment-lined pan Cover and let rise in a turned-off oven for about thirty minutes until puffy

Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit Once heated bake for twenty-eight to thirty-two minutes until golden and fragrant

Make and Apply Icing:

While the rolls cool for ten to twenty minutes whisk powdered sugar lemon juice and melted butter together Spoon the icing over warm rolls and finish with more fresh zest

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Storage Tips

Store any leftovers in an airtight container at room temperature for one day or refrigerate for up to four days Warm in the microwave or oven to bring back the just-baked softness You can freeze baked iced rolls individually for up to three months Wrap tightly and thaw at room temperature

Ingredient Substitutions

If you are out of buttermilk use whole milk mixed with a teaspoon of vinegar or lemon juice If you do not have instant yeast substitute active dry yeast but allow a longer rise time No poppy seeds is perfectly fine For extra richness swap a bit of cream cheese into the icing

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Serving Suggestions

These lemon rolls belong on any brunch spread Serve them with fresh berries and iced coffee or sweet tea For a special touch let everyone top their own with extra lemon zest or candied ginger They also make a joyful gift packed up in a bakery box

Cultural Context

Lemon rolls are a sunny twist on classic American cinnamon rolls The vibrant citrus fits perfectly for summer gatherings and are especially popular in garden brunches or Easter traditions In my family lemon rolls mark the start of summer when lemons are at their brightest

Frequently Asked Questions

→ What’s the best way to add lemon flavor?

Use plenty of fresh lemon zest in both the dough and filling, and finish with lemon juice in the icing for a bright, tangy kick.

→ How do I get soft, fluffy rolls?

Make sure your dough stays tacky, not dry, and add flour slowly. Using buttermilk and real butter helps keep the texture light.

→ Can I prepare these rolls ahead of time?

Yes, shape the rolls and refrigerate them overnight. Let them come to room temperature and rise before baking the next morning.

→ What’s the secret to even, clean slices?

Use dental floss instead of a knife to cut the rolls. This prevents squishing and keeps the shape perfectly round.

→ Why is my filling leaking out?

Leave a border without filling when spreading it over the dough. This helps seal the roll and keeps the filling inside while baking.

→ Can I use active dry yeast instead of instant?

Yes, just activate it with warm water and sugar first, and allow extra rise time as active yeast works slower than instant.