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Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/lemon-rolls-with-lemon-glaze-and-poppy-seeds-recipe-2/