Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

Introduction

These Lemon Rolls are a bright and tender treat perfect for breakfast or brunch. Soft, fluffy dough rolled with a zesty lemon filling and topped with a tangy lemon glaze makes for a delightful citrusy indulgence.

Ingredients

• 4 1/4 cups all-purpose flour (530g), plus more as needed
• 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz)
• 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), divided
• 2 large eggs, room temperature (112g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons), divided (6g + 6g)
• 1/2 cup packed light brown sugar (100g)
• 2 cups powdered sugar (250g)
• 1/4 cup fresh lemon juice (60g)
• 2 Tbsp unsalted butter, melted (28g)
• Fresh lemon zest, for garnish

Instructions

1. Step 1: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, yeast, poppy seeds (if using), and salt.
2. Step 2: In a separate bowl, mix the buttermilk, granulated sugar, and 1/2 cup butter cut into pieces. Heat in the microwave for 1 minute until mostly melted and warm (not hot) to the touch.
3. Step 3: Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed using a dough hook or by hand until the dough is sticky.
4. Step 4: Add eggs one at a time, mixing on medium-low until fully incorporated. Continue mixing a few more minutes until dough is elastic. Then mix in 2 Tbsp lemon zest.
5. Step 5: Gradually add additional flour 1 Tbsp at a time until the dough begins to pull away from the bowl and feels tacky but not sticky when poked.
6. Step 6: Cover the bowl and let the dough rest for 10-20 minutes to make rolling easier.
7. Step 7: While the dough rests, prepare the filling by mixing granulated sugar, brown sugar, remaining 2 Tbsp lemon zest, and softened butter in a bowl. Massage zest into sugar before adding butter, then whisk to combine.
8. Step 8: Roll the dough on a lightly floured surface into a 12 x 18 inch rectangle about 1/2 cm thick.
9. Step 9: Spread the lemon filling evenly over the dough, leaving a 1/2 inch border on one long edge uncovered.
10. Step 10: Roll the dough from the long side toward the uncovered edge, sealing it tight. Slice into 12 equal rolls using dental floss.
11. Step 11: Place rolls in a greased or parchment-lined 9×13 inch pan.
12. Step 12: Turn off the oven. Cover rolls with foil and place inside the warm oven for about 30 minutes to rise until puffy.
13. Step 13: Remove foil, turn oven on to 350°F (175°C), and bake rolls for 28-32 minutes or until golden brown.
14. Step 14: Whisk powdered sugar, lemon juice, and melted butter to make the icing.
15. Step 15: Let rolls cool 10-20 minutes before spooning icing over them. Garnish with fresh lemon zest and serve.

Tips & Variations

• For a nuttier texture, leave out the poppy seeds or substitute with finely chopped toasted almonds.
• Use dental floss to slice the rolls cleanly without squishing the dough.
• If you don’t have buttermilk, substitute with milk plus 1 Tbsp vinegar or lemon juice, let sit 5 minutes.
• Add a pinch of cardamom or cinnamon to the filling for a warm spice twist.

Storage

Store cooled lemon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to restore softness. Iced rolls are best eaten within a day for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lemon rolls ahead of time?

Yes, you can prepare the dough and filling the day before. After rolling and slicing, cover the pan tightly and refrigerate overnight. Let them come to room temperature and rise before baking as directed.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a large wooden spoon or Danish dough whisk at first, then knead on a floured surface until smooth and elastic. It will take a bit more effort but works well.

Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 680 reviews

These Lemon Rolls are soft, fluffy, and bursting with bright lemon flavor, combining a tender yeast dough with a luscious lemon-sugar filling and a tangy lemon glaze. Perfect for breakfast, brunch, or an elegant dessert, these rolls are beautifully fragrant with fresh lemon zest and have a delightful citrusy sweetness balanced with buttery richness.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 lemon rolls 1x
• Category: Breakfast / Brunch / Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough:

• 4 1/4 cups all-purpose flour (530g), plus additional flour as needed
• 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz)
• 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 and cut into tbsp pieces (113g)
• 2 large eggs, room temperature (112g)
• 2 Tbsp fresh lemon zest (6g), about zest of 2 large lemons

Filling:

• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp fresh lemon zest (6g), about zest of 2 large lemons
• 1/2 cup unsalted butter, softened (113g)

Icing:

• 2 cups powdered sugar (250g)
• 1/4 cup fresh lemon juice (60g)
• 2 Tbsp unsalted butter, melted (28g)
• Fresh lemon zest for topping

Instructions

1. Prepare Dough Base: Preheat oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, yeast, poppy seeds (if using), and salt.
2. Warm Milk Mixture: In separate bowl, combine buttermilk, granulated sugar, and butter pieces. Heat in microwave for 1 minute until butter mostly melts and mixture is warm to touch but not hot to avoid killing yeast.
3. Combine Dough Ingredients: Slowly pour warm buttermilk mixture into dry ingredients. Mix on medium speed with dough hook or by hand until sticky dough forms.
4. Add Eggs and Lemon Zest: Mix in eggs one at a time on medium-low speed thoroughly. Continue mixing until dough is elastic. Incorporate lemon zest thoroughly.
5. Adjust Dough Texture: Add flour 1 tbsp at a time as dough mixes until it pulls away from bowl sides but stays tacky, not sticky. Typically about 3 tbsp additional flour.
6. Rest Dough: Cover bowl with plastic wrap or towel. Let dough rest 10-20 minutes for easier rolling.
7. Make Filling: In medium bowl, combine granulated sugar, brown sugar, and lemon zest. Massage zest into sugar to release oils, then whisk in softened butter until smooth.
8. Roll Dough: Lightly flour surface, roll dough into a 12 by 18-inch rectangle about 1/2 cm thick.
9. Spread Filling: Evenly spread lemon filling over dough, leaving 1/2 inch uncovered on long edge for sealing.
10. Form Rolls: Roll dough horizontally toward uncovered edge tightly. Cut into 12 equal rolls using dental floss for clean cuts.
11. First Rise: Place rolls in greased or parchment-lined 9×13-inch pan. Turn oven OFF and cover rolls with foil. Put pan in oven for about 30 minutes to help rolls rise and puff.
12. Preheat Oven: Remove foil and take rolls out. Turn oven on to 350°F (175°C) to preheat while waiting.
13. Bake Rolls: Bake rolls 28-32 minutes until golden brown.
14. Make Icing: Whisk powdered sugar, lemon juice, and melted butter until smooth.
15. Finish: Let rolls cool 10-20 minutes. Spoon icing over warm rolls and garnish with fresh lemon zest before serving.

Notes

• The poppy seeds in the dough are optional but add a nice crunch and flavor.
• Ensure the buttermilk mixture is warm, not hot, to protect yeast viability.
• Using dental floss to cut the rolls gives clean slices without squishing the dough.
• Covering rolls in the turned-off oven provides a warm, draft-free environment for a gentle rise.
• You can store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: lemon rolls, lemon sweet rolls, yeast rolls, lemon zest rolls, breakfast rolls, lemon sugar filling, citrus rolls