Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

Introduction

These zesty Lemon Rolls are soft, buttery, and bursting with fresh lemon flavor. Perfect for breakfast, brunch, or a sweet snack, they combine a tender dough with a tangy lemon filling and a bright lemon glaze.

The image shows a close-up of a single cinnamon roll on white parchment paper over a white marbled texture. The cinnamon roll has a swirled roll shape with three visible layers: a light golden brown outer crust, a soft, fluffy inner dough with tiny black poppy seeds scattered throughout, and a shiny white glaze drizzled generously over the top and edges, slightly pooling at the base. Bright yellow lemon zest pieces are sprinkled on top of the glaze, adding a pop of color and texture. The roll looks moist and soft, with the glaze having a smooth, glossy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/4 cups all-purpose flour (530g), plus more as needed
4 1/2 tsp (2 packets) instant dry yeast (14g)
1 Tbsp + 1 tsp poppy seeds (optional)
1 tsp fine salt (6g)
1 cup buttermilk, room temperature (240g)
1/2 cup granulated sugar (100g)
1/2 cup unsalted butter, room temperature (113g)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
1/2 cup granulated sugar (100g) for filling
1/2 cup packed light brown sugar (100g) for filling
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g) for filling
1/2 cup unsalted butter, softened (113g) for filling
2 cups powdered sugar (250g) for icing
1/4 cup fresh lemon juice (60g) for icing
2 Tbsp unsalted butter, melted (28g) for icing
Fresh lemon zest for garnish

Instructions

Step 1: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, instant dry yeast, poppy seeds (if using), and salt.
Step 2: In a separate bowl, microwave the buttermilk, granulated sugar, and butter (cut into tablespoons) for 1 minute until the butter is mostly melted and the mixture is warm but not hot.
Step 3: Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or whisk by hand. The dough will be sticky.
Step 4: Add eggs one at a time on medium-low speed, mixing until each is fully incorporated. Continue mixing until the dough becomes more elastic. Then mix in the lemon zest until combined.
Step 5: Gradually add additional flour, one tablespoon at a time, as the dough mixes until it leaves the sides of the bowl but feels tacky, not sticky.
Step 6: Cover the dough and let it rest for 10-20 minutes to relax and become easier to roll.
Step 7: While the dough rests, prepare the filling by combining granulated sugar, brown sugar, and lemon zest in a medium bowl. Massage the zest into the sugar to release its oils, then whisk in the softened butter until well combined.
Step 8: On a lightly floured surface, roll the dough into a 12 x 18-inch rectangle about 1/2 cm thick. Spread the lemon filling evenly over the dough, leaving a 1/2 inch border along one long edge.
Step 9: Roll the dough tightly from the long side toward the uncovered edge, then cut into 12 equal pieces using dental floss or a sharp knife. Place the rolls in a greased or parchment-lined 9 x 13-inch pan.
Step 10: Turn the oven off. Cover the rolls with foil and place them inside for about 30 minutes to rise until puffed.
Step 11: Remove the foil and turn the oven back on to 350°F (175°C). Bake the rolls for 28-32 minutes until golden brown.
Step 12: Prepare the icing by whisking together powdered sugar, fresh lemon juice, and melted butter until smooth.
Step 13: Let the rolls cool for 10-20 minutes, then drizzle the lemon icing over the top and garnish with fresh lemon zest before serving.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes before using.
For a nutty crunch, sprinkle chopped toasted almonds or pecans over the filling before rolling.
If you prefer less sweetness, reduce the sugars slightly in the filling and icing.

Storage

Store the lemon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave for 15-20 seconds to refresh their softness before serving. You can also freeze the baked rolls (without icing) for up to 2 months; thaw overnight in the fridge before icing.

How to Serve

The image shows a silver baking tray lined with white parchment paper, filled with twelve uncooked swirl dough rolls arranged in three rows. Each roll is smooth and glossy with a pale yellow color, speckled evenly with small black poppy seeds throughout the spiral layers. The dough looks soft and slightly sticky, with the swirls forming three to four visible layers from top to bottom. The tray is placed on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes, you can mix the ingredients with a wooden spoon or a dough whisk and knead by hand on a floured surface until the dough is elastic and smooth. This will take about 8-10 minutes.

What if I don’t have dental floss to cut the rolls?

You can use a sharp knife to cut the rolled dough into equal pieces. Using dental floss helps to make clean cuts without squishing the rolls, but a knife works fine if handled gently.