Zesty Lemon Rolls-Easy Sweet Roll Recipe

Craving a bright and cheerful start to your day or a delightful dessert that’s not overly sweet? These Zesty Lemon Rolls are incredibly easy to make and burst with fresh lemon flavor. Soft, fluffy dough rolled with a vibrant lemon sugar filling and topped with a tangy lemon glaze, they’re pure sunshine in every bite!

Ingredients

• For the Dough:
• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 4 cups all-purpose flour, plus more for dusting
• For the Lemon Filling:
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 tablespoons fresh lemon zest (from 2-3 lemons)
• For the Lemon Glaze:
• 2 cups powdered sugar
• 4-5 tablespoons fresh lemon juice

Instructions

1. Activate Yeast: In a large bowl, combine the warm milk, yeast, and ¼ cup granulated sugar. Stir gently and let sit for 5-10 minutes, until foamy.
2. Make Dough: Add the melted butter, egg, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
3. First Rise: Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Prepare Filling: While the dough rises, combine the softened butter, ¾ cup granulated sugar, and lemon zest in a small bowl. Mix until well combined and fragrant.
5. Roll and Fill: Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the lemon filling evenly over the entire surface of the dough, leaving a small border on one long edge.
6. Roll and Slice: Tightly roll the dough from one long end to the other, forming a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
7. Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean towel and let rise again in a warm place for 30-45 minutes, or until puffy.
8. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
9. Make Glaze: While the rolls are baking, whisk together the powdered sugar and lemon juice in a medium bowl until smooth and pourable. Adjust consistency with more sugar or juice if needed.
10. Glaze and Serve: Once the rolls are out of the oven, let them cool slightly for 5-10 minutes. Drizzle generously with the lemon glaze and serve warm.