Soft Lemon Rolls with Glaze (Printable)

Soft yeast dough rolls with fresh lemon filling and tangy glaze

# What You’ll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warm
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Lemon Filling

08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon, optional for garnish

# How-To Steps:

01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until foamy.
02 - Add melted butter, eggs, remaining sugar, and salt to yeast mixture. Mix well to combine.
03 - Gradually incorporate flour, mixing until a soft, workable dough forms.
04 - Knead on lightly floured surface for 8–10 minutes until elastic and smooth, or use stand mixer with dough hook for 5–6 minutes.
05 - Place dough in greased bowl, cover, and let rise in warm place for 1–1.5 hours until doubled.
06 - Mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
07 - On lightly floured surface, roll risen dough into 16x12 inch rectangle.
08 - Spread lemon filling evenly over dough, leaving 1/2 inch border around edges.
09 - Roll dough tightly from longer side. Slice into 12 equal rolls.
10 - Arrange rolls in greased 9x13 inch baking dish. Cover and let rise 30 minutes.
11 - Preheat oven to 350°F.
12 - Bake for 23–27 minutes until golden brown.
13 - Whisk together powdered sugar and lemon juice until smooth.
14 - Drizzle glaze over warm rolls. Garnish with additional lemon zest if desired.

# Expert Tips:

01 -
  • The combination of soft pillowy dough and bright lemon filling is absolutely addictive
  • These rolls strike the perfect balance between sweet breakfast treat and refreshing dessert
  • The glaze soaks into the warm rolls creating layers of lemon flavor in every bite
02 -
  • Warm your milk to about 110°F, anything hotter will kill your yeast and nothing is sadder than flat rolls
  • The dough should feel tacky but not sticky when kneading, add flour one tablespoon at a time if needed
  • Use dental floss or unflavored thread to slice clean rolls without squishing the dough
03 -
  • If your kitchen runs cool, let dough rise in the oven with just the light on
  • Brush the baked rolls with a little melted butter before glazing for extra shine

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