Fluffy Lemon Rolls- Easy Sweet Citrus Bake

Craving a burst of sunshine in a sweet treat? These Fluffy Lemon Rolls are incredibly easy to make and deliver a delightful citrusy punch with every tender bite. Perfect for breakfast, brunch, or a delightful dessert, they’ll brighten any day and fill your home with an irresistible aroma.

Ingredients

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

Instructions

1. 1. Activate the Yeast: In a large bowl, combine the warm milk with 1 teaspoon of granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
2. 2. Prepare the Dough: To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, salt, egg, and melted butter. Mix well. Gradually add the flour, 1 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. Add small amounts of flour if the dough is too sticky.
3. 3. First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
4. 4. Prepare Filling & Roll Dough: While the dough rises, prepare the filling. In a small bowl, combine the melted butter, ½ cup granulated sugar, lemon zest, and optional lemon juice. Mix until well combined. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
5. 5. Assemble Rolls: Evenly spread the lemon filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
6. 6. Slice & Second Rise: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1 ½ inches thick). Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover the dish and let the rolls rise again in a warm place for 30-45 minutes, or until puffy and almost doubled.
7. 7. Bake: Preheat your oven to 375°F (190°C). Bake the lemon rolls for 20-25 minutes, or until golden brown on top and cooked through. If rolls start browning too quickly, you can loosely tent them with foil.
8. 8. Prepare Glaze: While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add milk or water 1 teaspoon at a time until it reaches a pourable consistency.
9. 9. Glaze & Serve: Remove the rolls from the oven and let them cool slightly in the pan for 5-10 minutes. Drizzle generously with the lemon glaze while still warm. Serve immediately and enjoy your fluffy lemon rolls!