Introduction

These lemon rolls are delightfully soft, buttery, and filled with a bright lemony sweetness that’s perfect for breakfast or a special treat. The combination of tangy lemon zest and sweet filling makes them irresistible. Let’s bake these refreshing rolls that will fill your kitchen with a lovely citrus aroma.

A metal baking pan lined with parchment paper holds twelve swirled rolls arranged closely together in three rows of four, each roll showing two visible layers of soft, pale yellow dough speckled with small black poppy seeds. The top layer of each roll glistens with a shiny, light glaze, and the swirls create a smooth spiral pattern. The pan rests on a white marbled surface, giving a clean and bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/4 cups all-purpose flour + additional flour as needed (530g)
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)
2 large eggs, room temperature (112g)
2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
1/2 cup granulated sugar (100g) for filling
1/2 cup packed light brown sugar (100g) for filling
2 Tbsp fresh lemon zest (from about 2 large lemons) for filling (6g)
1/2 cup unsalted butter, softened (113g) for filling
2 cups powdered sugar (250g) for icing
1/4 cup fresh lemon juice (60g) for icing
2 Tbsp unsalted butter, melted (28g) for icing
Fresh lemon zest for garnish
9 x 13-inch pan
Parchment paper
Stand mixer with dough hook or Danish dough whisk
Ruler
Dental floss for cutting rolls

Instructions

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.
Step 2: In a separate bowl, mix buttermilk, 1/2 cup granulated sugar, and 1/2 cup butter cut into small pieces. Heat in the microwave for 1 minute until butter is mostly melted and warm (not hot).
Step 3: Slowly add the warm buttermilk mixture to the dry ingredients. Mix on medium speed with a dough hook or by hand until sticky dough forms.
Step 4: Add eggs one at a time on medium-low speed, fully incorporating each before adding the next. Continue mixing for a few minutes until dough becomes elastic. Add lemon zest and mix until combined.
Step 5: Gradually add additional flour 1 tablespoon at a time until dough pulls away from the bowl sides and feels tacky but not sticky.
Step 6: Cover the bowl and let dough rest for 10–20 minutes to make rolling easier.
Step 7: Meanwhile, prepare the filling by mixing granulated sugar, brown sugar, and lemon zest in a medium bowl. Massage zest into sugars until fragrant. Add softened butter and whisk to combine.
Step 8: On a lightly floured surface, roll dough into a 12 x 18-inch rectangle, about 1/2 cm thick.
Step 9: Spread the filling evenly over dough, leaving a 1/2-inch border on one long side.
Step 10: Roll dough tightly from the long side toward the border. Use dental floss to cut into 12 equal rolls and place them in a greased or parchment-lined 9×13-inch pan.
Step 11: Turn the oven off. Cover rolls with foil and place in the oven to rise for about 30 minutes until puffed.
Step 12: Remove foil and turn oven to 350°F (175°C). Bake rolls for 28–32 minutes or until golden brown.
Step 13: For the icing, whisk powdered sugar, lemon juice, and melted butter until smooth.
Step 14: Let rolls cool 10–20 minutes, then drizzle icing over the top and garnish with fresh lemon zest.

Tips & Variations

Use dental floss to cut rolls cleanly without squishing the dough.
Adding poppy seeds in the dough is optional but adds a nice texture and flavor.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit 5 minutes.
For extra lemon flavor, add a teaspoon of lemon extract to the icing.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze rolls tightly wrapped for up to 3 months. Reheat gently in a 300°F (150°C) oven or microwave before serving. Add fresh icing after warming.

How to Serve

A close-up of twelve pale yellow dough rolls in a baking pan lined with white parchment paper, each roll showing a spiral shape with small black poppy seeds evenly scattered throughout the dough; the dough looks soft and slightly shiny, as if brushed with butter, and the rolls are placed snugly next to each other, filling the entire pan, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a wooden spoon or your hands until it comes together and becomes elastic. It will take a bit more effort but works well.

What if I don’t have dental floss to cut the rolls?

You can use a sharp knife to cut the rolls, but be careful to make clean, confident cuts to avoid squashing the dough.