Description
These 30-minute sheet pan lemon rolls use shortcut dough, bright citrus filling, and a quick glaze for an easy cozy-morning breakfast treat. They are bright, gooey, and special with almost no prep time.
Ingredients
- 2 cans refrigerated crescent roll dough or crescent sheet dough, 8 ounces each
- 4 tablespoons unsalted butter, very soft
- 1/2 cup granulated sugar
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice (for glaze)
- 1 teaspoon finely grated lemon zest (for glaze)
Instructions
- Preheat the oven to 375°F and lightly grease a small rimmed sheet pan or line it with parchment paper.
- In a small bowl, stir together the soft butter, granulated sugar, lemon zest, and lemon juice until you have a thick, spreadable lemon sugar paste.
- Unroll one can of crescent dough onto the prepared sheet pan, gently pressing along the seams to form a single rectangle that covers most of the pan.
- Spread the lemon sugar mixture evenly over this dough layer, going almost to the edges.
- Unroll the second can of crescent dough on a lightly floured surface, press the seams together, then carefully lay it over the lemon layer to cover it, pressing the edges together to seal.
- Use a sharp knife or pizza cutter to score the top into 4 rows by 6 columns to mark 24 small rolls, cutting almost all the way through.
- Bake for 14 to 18 minutes, until the top is puffed, deeply golden in spots, and the center pieces look set and no longer doughy when gently pulled apart.
- While the rolls bake, whisk together the powdered sugar, lemon juice, and lemon zest until smooth, adding a teaspoon more juice at a time if needed for a thick but pourable glaze.
- Let the sheet pan cool for 5 to 10 minutes so the layers set slightly, then drizzle the lemon glaze generously over the warm rolls, making sure it runs into the scored lines.
- Cut or pull apart along the scored lines into individual soft lemon rolls and serve warm.
Notes
- Use orange zest and juice instead of lemon for quick sheet pan orange rolls.
- Sprinkle 1/4 teaspoon ground cardamom or cinnamon into the filling for a cozy winter flavor.
- Add 1/2 cup finely chopped nuts over the lemon layer before topping with dough for crunch.
- Mix 1 teaspoon vanilla extract into the glaze for a softer, bakery-style flavor.
- Keep the crescent dough chilled until you are ready to assemble.
- Score the top before baking to make cutting and serving fast.
- Store cooled rolls tightly covered at room temperature for 1 day or in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American