Soft Fluffy Lemon Rolls (Print Version)
Soft, fluffy rolls with gooey centers and tangy lemon icing, bursting with fresh citrus flavor for a perfect summer treat.
# Ingredients:
→ Lemon Roll Dough
01 -
4 1/4 cups all-purpose flour, plus additional for dusting
02 -
4 1/2 tsp instant dry yeast (2 packets)
03 -
1 Tbsp + 1 tsp poppy seeds (optional)
04 -
1 tsp fine salt
05 -
1 cup buttermilk, room temperature
06 -
1/2 cup granulated sugar
07 -
1/2 cup unsalted butter, room temperature
08 -
2 large eggs, room temperature
09 -
2 Tbsp fresh lemon zest (from 2 large lemons)
→ Lemon Roll Filling
10 -
1/2 cup granulated sugar
11 -
1/2 cup packed light brown sugar
12 -
2 Tbsp fresh lemon zest (from 2 large lemons)
13 -
1/2 cup unsalted butter, softened
→ Lemon Icing
14 -
2 cups powdered sugar
15 -
1/4 cup fresh lemon juice
16 -
2 Tbsp unsalted butter, melted
→ Additional Topping
17 -
Fresh lemon zest
# Steps:
01 -
Preheat oven to 200°F (95°C). Combine 4 1/4 cups flour, 4 1/2 tsp yeast, 1 Tbsp + 1 tsp poppy seeds, and 1 tsp salt in a large bowl or the bowl of a stand mixer.
02 -
In a separate bowl, combine 1 cup buttermilk, 1/2 cup sugar, and 1/2 cup butter (cut into pieces). Heat together for 1 minute in the microwave and stir until combined. Ensure the mixture is warm but not hot.
03 -
Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed or by hand until sticky. Add 2 eggs one at a time, followed by 2 Tbsp lemon zest. Gradually add more flour 1 Tbsp at a time until the dough is tacky but not sticky. Cover and rest for 10-20 minutes.
04 -
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, and 2 Tbsp lemon zest in a bowl. Massage the zest into the sugars, then add 1/2 cup softened butter and whisk to combine.
05 -
On a lightly floured surface, roll the dough to a 12 x 18-inch rectangle, about 1/2 cm thick. Spread the filling across the dough, leaving a 1/2-inch border.
06 -
Roll the dough tightly from the long side and cut into 12 equal pieces using dental floss. Arrange the rolls in a greased or lined 9x13-inch pan.
07 -
Turn off the oven and place the rolls inside, covered with foil, to rise for about 30 minutes.
08 -
Remove the rolls from the oven, preheat to 350°F (175°C), and bake for 28-32 minutes, or until golden brown.
09 -
Whisk 2 cups powdered sugar, 1/4 cup lemon juice, and 2 Tbsp melted butter together until smooth.
10 -
Allow the rolls to cool for 10-20 minutes. Drizzle with lemon icing and garnish with fresh lemon zest before serving.
# Notes:
01 -
Use instant yeast for best results. If substituting active dry yeast, activate it with warm water and sugar first.
02 -
Dental floss produces the cleanest cuts for the rolls.
03 -
Refrigerate rolled dough overnight if needed; allow to rise before baking.