Lemon Sweet Rolls
Delightful citrus-flavored sweet rolls with a fluffy dough and zesty filling, topped with a fresh lemon glaze.
Ingredients
Dough Ingredients
- 3/4 cup warm milk (110°F/43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/4 cups all-purpose flour (plus more as needed)
Filling
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar for filling
- 2 tablespoons lemon zest for filling
Glaze
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
Instructions
Dough Preparation
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes foamy.
- Add the remaining sugar, melted butter, salt, egg, and 2 cups of flour. Mix until well combined.
- Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until it feels smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Filling and Shaping
- In a small bowl, mix the softened butter, sugar, and lemon zest for the filling.
- Punch down the dough and roll it into a rectangle about 12 x 16 inches.
- Spread the lemon filling evenly over the dough.
- Roll the dough tightly from the long side and cut it into 12 equal rolls.
- Place the rolls in a greased 9 x 13-inch baking dish, cover them, and let them rise for another 30–45 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes, or until they turn golden brown.
Glazing and Serving
- In a small bowl, whisk together lemon juice and powdered sugar for the glaze. Drizzle this mixture over the warm rolls before serving.
Notes
For serving, enjoy the rolls warm with coffee or tea. To store leftovers, place them in an airtight container at room temperature for up to 2 days or refrigerate for about a week.