Lemon Rolls

If you could smell my kitchen right now, you’d probably wander in and ask for a bite before I even set out plates. Lemon Rolls are my spring mood in food form. I started making these when my neighbor begged me to help use up the lemons on her very dramatic tree. I said sure, thinking I’d juice a few, and then whoops, I came home with a tote bag full and a plan. These are sunny, soft, a little cheeky with the zest, and honestly not fussy once you get the hang of it.

Small confession. The first time I tried, I forgot to soften the butter and ended up massaging it into the dough like I was giving it a tiny spa day. Dough did not mind. I did eat a spoon of the lemon glaze before the rolls were cool because I am only human.

Why you’ll love this, at least I hope you do

I make this when we have a slow Sunday and everyone is still in pajamas by noon. My family goes wild for the fluffy centers and that bright citrus. It smells like sunshine, which is corny, but there we are. On busy weeks, I prep the pan the night before and bake in the morning while coffee does its thing. And when I’m feeling a bit meh about cinnamon rolls, these Lemon Rolls wake me right up.

Also, I used to get annoyed when dough proofs slowly in winter, but now I tuck the bowl near the oven light and it’s fine. Patience is not my strongest suit, yet here we are. If the swirl looks messy, who cares, nothing wrong with a rustic vibe.

What you’ll need, plus the little swaps I actually use

All purpose flour 3 and 1 by 4 cups about 410 g. My grandmother always insisted on a fancy brand, but honestly any decent flour works fine.
Granulated sugar 1 by 4 cup for the dough
Instant yeast 2 and 1 by 4 teaspoons. I sometimes use active dry, just bloom it first in the warm milk.
Whole milk 1 cup warmed to about body temp, not hot. In a hurry, I’ve used half water, half milk and it was fine.
Unsalted butter 6 tablespoons very soft for the dough, plus 4 tablespoons melted for brushing
Large eggs 2 room temp
Fine salt 1 teaspoon
Lemon zest from 3 large lemons for the dough and filling. If you need a refresher on good zesting technique, this guide is handy Serious Eats on zesting.
Filling sugar 1 by 2 cup. I like superfine if I have it, but regular works.
Lemon juice 3 tablespoons divided for filling and glaze
Optional lemon curd about 1 by 3 cup. I sometimes use this instead of part of the filling when I’m in a hurry.
Powdered sugar 1 and 1 by 2 cups for glaze
Cream cheese 56 g optional for a tangier, thicker glaze
Vanilla extract a splash

Let’s make the dough, together, casually

Warm the milk until it feels like a warm bath. Stir in the sugar and yeast if using active dry, let it sit about 5 to 10 minutes until foamy. With instant yeast, skip the wait and move on.
In a large bowl or stand mixer bowl, add flour, salt, lemon zest, eggs, soft butter, and the milk mixture. Mix with a dough hook on low until shaggy, then medium until smooth and slightly tacky, about 6 to 8 minutes. If mixing by hand, stir with a wooden spoon, then knead on a lightly floured counter about 8 minutes. It should feel soft like a plush pillow, not sticky like glue.
Scrape into a lightly oiled bowl, cover, and let rise until doubled. Usually 60 to 90 minutes depending on the mood of your yeast. If your kitchen is chilly, this tip helped me a ton King Arthur on yeast and proofing.
Filling time. Mix sugar, lemon zest, and 1 tablespoon lemon juice until it looks like lemony wet sand. This is where I usually sneak a taste, purely for quality control.
Roll the dough into a rectangle about 12 by 16 inches. Brush with melted butter. Sprinkle the lemon sugar evenly, dot with small spoonfuls of lemon curd if using. Do not worry if it looks a bit patchy at this stage, it always does.
Starting on a long side, roll it up snugly. If any filling tries to escape, just nudge it back in. Slice into 12 even pieces. A serrated knife or unflavored dental floss works, no joke.
Nestle the rolls into a greased 9 by 13 inch pan with a little space between. Cover and let rise until puffy, about 35 to 50 minutes. When you gently poke the dough and the indent slowly springs back, its ready.
Bake at 350 F 175 C for 20 to 24 minutes until lightly golden on top and the centers look set. If the tops are getting too brown before the centers are baked, tent loosely with foil for the last few minutes.
Whisk glaze. For a simple glaze, whisk powdered sugar, 2 tablespoons lemon juice, and a splash of vanilla. For the tangy version, beat cream cheese until smooth, then add powdered sugar, lemon juice, and a tiny splash of milk as needed. Pour over warm rolls so it melts into the cracks. Take a breath. Admire the swirl.

Little notes I learned the slightly clumsy way

If you overflour the counter, the dough can slip while rolling and the spiral wont hold tight. A light dusting is enough.
I tried using cold butter in the dough once. The mixer groaned, and the dough took ages to come together. Soft butter is just kinder.
Use fresh zest, not bottled stuff. The bottled juice is okay in a pinch, but the bottled zest tastes tired.
Actually, I find it works better if you let the rolled log rest 5 minutes before slicing. Cleaner cuts.

Variations I’ve played with, plus one not so great idea

Blueberry lemon: scatter a handful of fresh blueberries over the filling. It becomes a sunny brunch roll. I add a tiny pinch of cinnamon, maybe controversial, I like it.
Poppy seed lemon: add 1 tablespoon poppy seeds to the filling sugar. Crunchy little confetti.
Raspberry swirl: tasted lovely but the juice made the dough slippery and the spiral went rogue. If you try it, use seedless jam and go light.
Meyer lemon honey glaze: swap half the powdered sugar with 2 tablespoons warm honey. Floral and mellow.

Gear I use, and what to do if you do not have it

Stand mixer: I call it essential on lazy days. On second thought, you can absolutely mix by hand with a sturdy spoon and a bit of elbow grease.
9 by 13 inch pan: Metal browns a touch better, but glass is fine. No pan that size? Two 8 inch cake pans work.
Microplane zester: makes fast work of zesting. If you do not have one, use the smallest side of a box grater and avoid the white pith.
Warm spot for proofing: oven light on with the door closed is my favorite, or check these ideas The Kitchn on proofing dough.

Storing and make ahead, real talk

Store cooled Lemon Rolls tightly wrapped at room temp for 1 to 2 days, or in the fridge up to 4 days. Rewarm in a low oven until soft again. Freeze baked rolls without glaze for up to a month, then thaw and glaze after warming. You can assemble the pan the night before, cover, and refrigerate. In the morning, let them sit while the oven heats and bake. Though honestly, in my house it never lasts more than a day.

How I like to serve them

I set the pan on the table and let everyone grab a roll while the glaze is still shiny. A bowl of berries on the side, strong coffee for the grownups, cold milk for the kids. Sometimes a tiny pinch of flaky salt on top, just a few grains, makes the lemon pop. We have a slightly odd family habit of eating the outer coil first and saving the gooey center for last, like a prize in the cereal box.

Pro tips, kindly learned the hard way

I once tried rushing the first rise by cranking the oven on low. Regretted it because the bottom started to set and the dough rose unevenly. Warm spot, not hot.
Another time I rolled the dough too tight and squeezed out the filling. Leave a little give in the spiral so it has room to puff.
Do not drown the glaze. Start with less, then add more. You can always add, you cannot really take away, and you wont loose that lemon spark.
If your zest clumps, rub it into the sugar with your fingers first. The oils perfume the whole bowl, and you get better flavor distribution.

FAQ I actually get asked

Can I make Lemon Rolls ahead of time
Yes. Assemble, cover, and refrigerate overnight. Next morning, let the pan sit out while the oven preheats. If they look sleepy, give them 20 minutes more on the counter.

Can I use bread flour
Totally. The rolls will have a bit more chew. I tend to think all purpose gives a softer bite, but bread flour is lovely.

Help, my dough is not rising
Check your yeast freshness and the milk temp first. If the room is cool, move the bowl somewhere warmer. Even the top of a switched off dryer works a treat. If nothing happens after 90 minutes, your yeast might be done for.

Can I bake these in a cast iron skillet
Yes, and it looks adorable. Grease it well, watch the edges which brown a tad faster.

How do I get more lemon flavor
Increase the zest, add a teaspoon of lemon extract to the dough, and use the cream cheese glaze with extra lemon juice. Bright city.

Gluten free option
A 1 to 1 gluten free blend can work, but the texture is different. The dough is softer and a little sticky. Shape with damp hands. It is good, just different.

Can I skip eggs
You can. Replace with 60 ml plain yogurt or a splash of milk and a little extra butter. The rolls will be slightly less rich but still very nice.

What if I do not have lemons
Limes make a zingy cousin, oranges are gentler and sweeter. Grapefruit was a bit bitter for me, but someone else loved it, go figure.

Oh and a tiny digression, the best smell in the world might be lemon zest on your fingers right after you wash the cutting board. That and garlic, but not together. Anyway, if you make these, tell me how it goes. If the swirls look quirky, they taste the same, and that first warm bite will forgive a lot. Now excuse me while I steal the center roll form the pan.