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Lemon Sweet Rolls

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These Lemon Sweet Rolls feature soft, fluffy dough swirled with a bright and zesty lemon-sugar filling, then drizzled with a tangy lemon glaze. Perfect for breakfast, brunch, or dessert, they’re bursting with fresh citrus flavor.

Ingredients

Scale
  • 3/4 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 3 cups all-purpose flour (plus more for dusting)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Zest of 2 lemons
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional, for extra punch)

Instructions

  1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
  2. Add melted butter, egg, salt, and flour to the yeast mixture. Mix until a dough forms, then knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
  3. In a small bowl, mix softened butter, sugar, and lemon zest until well combined to make the filling.
  4. Punch down the dough and roll into a 12×16-inch rectangle. Spread the lemon filling evenly over the dough. Roll tightly from the long side and cut into 12 rolls.
  5. Arrange rolls in a greased baking dish. Cover and let rise for 30–40 minutes.
  6. Bake at 350°F (175°C) for 20–25 minutes or until lightly golden.
  7. Whisk powdered sugar with lemon juice until smooth. Drizzle over warm rolls, add extra lemon zest if desired, and serve immediately.

Notes

  • Ensure milk is warm, not hot, to activate the yeast without killing it.
  • Use freshly grated lemon zest for the best flavor.
  • Allow the rolls to cool slightly before glazing so the glaze sets without melting completely.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://dishmio.com/lemon-sweet-rolls/