Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Perfect for breakfast or brunch, they combine a tender yeast dough with a lemon-sugar filling and a tangy lemon glaze on top. The aroma of fresh lemon zest and vanilla makes them irresistible and delightful for any occasion.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
Dough
- ¼ cup unsalted butter, melted
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Filling
- Softened butter (amount not specified, approx. 3 tablespoons recommended)
- Sugar (amount not specified, approx. ¼ cup recommended)
- Lemon zest (amount not specified, approx. 1 tablespoon recommended)
Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Activate Yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, mix the melted butter, lemon zest, vanilla extract, optional lemon extract, and eggs thoroughly. Add the frothy yeast mixture and combine well to create a wet base for the dough.
- Form Dough: Gradually incorporate the all-purpose flour and salt into the wet ingredients. Mix continuously until a dough forms. Then knead the dough by hand or with a mixer for 6 to 8 minutes until it becomes smooth, elastic, and slightly tacky.
- First Rise: Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Once risen, punch the dough down to release air bubbles and roll it out on a floured surface into a 12 by 18-inch rectangle.
- Add Filling: Spread softened butter evenly over the dough rectangle. Sprinkle sugar and lemon zest generously on top to create the sweet lemon filling.
- Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 even rolls using a sharp knife or dental floss. Arrange the rolls in a greased 9 by 13-inch baking pan. Cover and let rise again for about 30 minutes.
- Bake: Place the rolls in the preheated oven and bake for 20 to 25 minutes until they turn golden brown and are cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth to create the tangy lemon glaze.
- Finish and Serve: When the rolls come out of the oven, allow them to cool slightly. Drizzle the lemon glaze over the warm rolls and serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Softened butter for filling should be spread evenly for consistent flavor.
- For a stronger lemon flavor, use fresh lemon zest and juice rather than dried or bottled.
- Letting the dough rise properly is key to soft, fluffy rolls.
- Optional lemon extract enhances the citrus aroma but can be omitted if unavailable.
- Use dental floss to slice the rolls cleanly without squishing them.
