Description
Soft, fluffy sweet rolls filled with a tangy lemon-sugar mixture and topped with a bright lemon glaze, perfect for brunch or dessert.
Ingredients
- 1 cup warm milk (about 110 °F)
- 2 1/4 tsp active dry or instant yeast
- 1/2 cup granulated sugar (divided)
- 1/4 cup melted or softened butter (plus extra for brushing)
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour (or bread flour)
- 1/2 tsp salt
- 2 tbsp lemon zest (divided)
- 1/4 cup lemon juice (freshly squeezed)
- 1 1/2 cups powdered sugar (for glaze)
- Optional: 2 oz cream cheese (for richer glaze)
Instructions
- Warm the milk to about 110 °F, then whisk in yeast and 1 tbsp sugar. Let sit until foamy (5–10 minutes).
- Mix in egg, melted butter, remaining sugar, salt, and 1 tbsp lemon zest.
- Add flour gradually, kneading until smooth and elastic (about 5–8 minutes). Let rise in a greased bowl, covered, until doubled in size (about 1 hour).
- Roll dough into a 12×16–18 inch rectangle.
- Spread softened butter over dough, then sprinkle with lemon-sugar mixture (remaining zest + sugar).
- Roll tightly from the long side, seal seam, and cut into 12 equal rolls.
- Arrange rolls in a greased baking dish. Cover and let rise until puffy (30–60 minutes).
- Preheat oven to 350 °F. Brush rolls with butter and bake for 25–30 minutes, until golden.
- For the glaze: whisk powdered sugar and lemon juice (add cream cheese if desired) until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- For a lighter version, skip the glaze or use less sugar.
- Cover with foil if browning too quickly during baking.
- Can be made ahead and refrigerated after second rise for up to 48 hours.
- Vegan version: use non-dairy milk, vegan butter, and flax eggs.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
