Soft fluffy lemon glazed rolls (Printable)

Fluffy yeast rolls swirled with lemon sugar and topped with tangy glaze

# What You 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

# How To Make It:

01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until foamy.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix well. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a lightly floured surface for 8–10 minutes until elastic and smooth, or use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
06 - Roll dough into a 16x12 inch rectangle. Spread lemon filling evenly over dough, leaving 1/2 inch border.
07 - Roll up tightly from the longer side. Slice into 12 equal rolls.
08 - Arrange rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes.
09 - Preheat oven to 350°F. Bake rolls for 23–27 minutes until golden brown.
10 - Cool slightly. Whisk together powdered sugar and lemon juice for glaze and drizzle over warm rolls. Garnish with extra lemon zest if desired.

# Expert Suggestions:

01 -
  • The lemon sugar filling creates these incredible caramelized pockets of sweet tart magic that seep into the dough as they bake
  • They strike that perfect balance between dinner roll and dessert making them acceptable for breakfast second breakfast or an afternoon coffee break
02 -
  • Warm your measuring cup with hot water before measuring the milk so it stays at the right temperature for proofing yeast
  • The filling will seem like too much but use every bit because it creates those luscious lemon caramel layers
  • Let these cool for exactly ten minutes before glazing or the icing will disappear into the rolls instead of sitting pretty on top
03 -
  • Use unflavored dental floss to slice rolls instead of a knife holding it taut and sliding it through for perfect clean cuts
  • Grate your lemon zest before juicing so you dont accidentally zest into the pith which makes everything bitter

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