Lemon Rolls Soft Fluffy Icing

These lemon rolls are pure sunshine on a plate. They bake up soft and puffy with that perfect gooey middle, brightened by tart lemon zest in every part of the recipe. Topped with a simple lemon icing, this is the treat I bring to lazy weekend brunches and summer mornings when everyone still wants something cozy but with a burst of citrus. If you love classic cinnamon rolls, get ready for an upgrade that tastes like summer in every bite.

My first time making these was for a family brunch in June and they disappeared so quickly I had to make a second batch the next weekend By now these have become the official summer breakfast request from my nieces who love all things lemon

Ingredients

• All purpose flour: This is the backbone of the rolls Try to use a good quality unbleached flour as it provides the fluffiest texture
• Instant dry yeast: This gives a quick reliable rise Use fresh yeast packets for best results
• Poppy seeds: For a pop of texture and visual interest you can skip these if you want a classic look
• Fine salt: Balances all the sweetness and enhances the lemon flavor Look for a fine grind so it dissolves easily
• Buttermilk: Adds extra tang and tenderness to the dough Use room temperature for easy mixing
• Granulated sugar: For sweetness and structure White sugar helps the rolls rise and brown
• Unsalted butter: Used in dough filling and icing Softened to room temp it makes everything rich and melt-in-your-mouth
• Eggs: Binds the dough and adds moisture and richness Room temp eggs blend in smoothly
• Fresh lemon zest: For BIG flavor Use bright fragrant lemons and avoid bitter white pith
• Light brown sugar: For a caramelly filling Pick a soft pack for maximum goo
• Powdered sugar: The base for the lemon icing Look for super fine soft powder for a glossy melt
• Fresh lemon juice: Adds real zing to the icing Squeeze lemons right before using for the freshest taste

Step-by-Step Instructions

Mix the Dry Ingredients:

Combine flour yeast poppy seeds if using and salt in a large bowl or the bowl of your stand mixer This forms the foundation of your dough

Warm the Wet Ingredients:

Stir buttermilk sugar and butter together Heat in the microwave until the butter is mostly melted and the mixture is warm but never hot Warm liquids provide the perfect environment for yeast

Combine Wet and Dry:

Pour the buttermilk mix into the dry ingredients Stir slowly using a dough hook or sturdy spoon The dough will be sticky at the start

Incorporate the Eggs:

Add eggs one at a time Mixing on medium low beat until each egg is fully absorbed The dough will get soft and shiny

Lemon Zest Boost:

Mix in fresh lemon zest on medium speed The oils from the zest perfume every bite

Adjust Dough Consistency:

Gradually add more flour a spoonful at a time until dough pulls away from the bowl Test with your finger The dough should feel tacky but not sticky

Rest the Dough:

Cover with plastic or a towel Let it sit 10 to 20 minutes so the gluten relaxes This makes rolling easier

Make the Filling:

Mix sugars and lemon zest in a bowl Massage zest into the sugar with your fingers for max flavor Blend in softened butter until creamy

Roll and Fill:

Roll dough out onto a floured surface into a large rectangle about one half centimeter thick Spread filling all over leaving one edge bare for sealing

Shape and Slice:

Roll up dough tightly and slice into twelve even rolls Use dental floss for clean cuts Place rolls in a lined or greased baking dish

First Rise:

Cover rolls with foil Place in the just turned off oven to rise until puffy and doubled You want pillowy rolls

Bake:

Preheat oven to 350 degrees F Bake uncovered until golden brown and the kitchen smells amazing

Ice and Serve:

Whisk together powdered sugar lemon juice and melted butter Once rolls cool slightly pour over icing and finish with more zest

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My favorite part is rubbing lemon zest into the sugar The scent fills the kitchen and reminds me of summers baking with my grandma who always snuck extra lemon in every sweet treat

Storage Tips

Store leftovers tightly wrapped at room temperature for two days or in the fridge up to four days Warm individual rolls in the microwave for thirty seconds for that fresh baked softness If you want to freeze them do so before icing then add fresh icing after reheating for best texture

Ingredient Substitutions

If you don’t have buttermilk mix one cup of milk with one tablespoon of lemon juice or vinegar and let sit for five minutes before using If instant yeast is out of stock you can swap in active dry yeast but let the dough rise a bit longer For dairy free try swapping butter for a plant based spread and buttermilk for a dairy free milk with a bit of lemon juice

Serving Suggestions

Serve warm with extra lemon zest on top alongside fresh berries This pairs beautifully with iced coffee for summer brunch or as a sweet surprise for weekend guests I sometimes cut them smaller to make bite sized treats for parties or tea time

A Little Lemon Roll History

Lemon rolls are a twist on the classic cinnamon roll thought to have originated in American bakeries looking for lighter brighter flavors in spring and summer Lemon was the perfect way to bring that sunny citrus tang to everyone’s favorite soft roll

Frequently Asked Questions

→ How do I keep my lemon rolls soft and fluffy?

Use instant yeast and buttermilk for a tender dough, and don't add too much flour—stop when the dough feels tacky but no longer sticky.

→ Can I prepare lemon rolls in advance?

Yes, you can assemble, cover, and refrigerate overnight. Let rise before baking the next morning for fresh, fluffy results.

→ How do I make an even lemon swirl?

Roll your dough evenly to about 12x18 inches and use dental floss to neatly cut uniform rollers for consistent baking.

→ What's the best way to add lemon flavor?

Use plenty of fresh lemon zest in both the dough and filling, then finish with a bright lemon icing and extra zest on top.

→ Why use instant yeast in this dough?

Instant yeast allows for a quicker rise and lighter texture, making it ideal for rapid preparation and soft rolls.