Description
Bake these cozy winter glazed lemon rolls for a soft, bright treat. Fluffy yeast dough, zesty lemon filling, and a simple lemon glaze.
Ingredients
- Dough: 1 cup warm whole milk
- Dough: 2 1/4 teaspoons instant or active dry yeast
- Dough: 1/4 cup granulated sugar
- Dough: 4 tablespoons unsalted butter, melted and slightly cooled
- Dough: 1 large egg, room temperature
- Dough: 3 cups all-purpose flour, plus more for dusting
- Dough: 1/2 teaspoon fine sea salt
- Dough: 1 tablespoon finely grated lemon zest
- Lemon filling: 4 tablespoons unsalted butter, very soft
- Lemon filling: 1/2 cup granulated sugar
- Lemon filling: 1 tablespoon finely grated lemon zest
- Lemon filling: 1 tablespoon fresh lemon juice
- Glaze: 1 1/2 cups powdered sugar, sifted
- Glaze: 3 to 4 tablespoons fresh lemon juice
- Glaze: 1 teaspoon finely grated lemon zest
Instructions
- Whisk the warm milk, yeast, and sugar in a large bowl; let stand 5 to 10 minutes until foamy.
- Whisk in the melted butter and egg; stir in the flour, salt, and lemon zest until a soft dough forms.
- Turn the dough onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes.
- For the filling, stir together the soft butter, sugar, lemon zest, and lemon juice until you have a spreadable paste.
- Gently punch down the dough and roll it on a floured surface into a 12 by 16 inch rectangle.
- Spread the lemon filling evenly over the dough, leaving a border on the top long edge; roll the dough up tightly from the long side into a log.
- Slice the log into 12 even pieces and arrange them spiral-side up in a greased 9 by 13 inch baking pan.
- Cover the pan and let the rolls rise again until puffy and touching, about 30 to 40 minutes; preheat the oven to 350°F.
- Bake the rolls for 20 to 25 minutes until tops are lightly golden and centers spring back.
- Whisk the powdered sugar, 3 tablespoons lemon juice, and lemon zest for the glaze; add more lemon juice as needed for a thick but pourable consistency.
- Cool the hot rolls in the pan for 10 minutes; drizzle the lemon glaze generously over the warm rolls and serve.
Notes
- Use milk warm to the touch, not hot, for quick yeast activation.
- Keep the dough soft and slightly tacky for the fluffiest texture; avoid adding too much flour.
- Roll the dough into a tight log and slice with a sharp knife or unflavored dental floss for neat spirals.
- Tent the pan loosely with foil during the last few minutes of baking if rolls brown too fast.
- Glaze while the rolls are warm so the glaze seeps into the swirls but stays glossy on top.
- Store cooled rolls covered at room temperature for 1 day or refrigerated for up to 3 days.
- Reheat rolls in the microwave briefly or in a 325°F oven for 5 to 7 minutes for a crisp edge.
- If the glaze absorbs, drizzle with a little fresh lemon juice or extra glaze before serving again.
- For an orange version, use orange zest and juice.
- Add 1/2 teaspoon ground cardamom or cinnamon to the filling for winter warmth.
- Sprinkle 1/3 cup finely chopped nuts over the filling before rolling for crunch.
- Swap half the all-purpose flour for bread flour for extra chew.
- Finish with extra zest dusted over the glazed rolls for more citrus aroma.
- Prep Time: 25 minutes plus 1 hour 45 minutes rising
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American