Lemon Rolls Soft Fluffy Icing (Print Version)

# Ingredients:

→ Lemon Roll Dough

01 - 4 1/4 cups (530g) all-purpose flour, plus extra as needed
02 - 4 1/2 tsp (14g) or 2 packets instant dry yeast
03 - 1 Tbsp + 1 tsp poppy seeds (optional)
04 - 1 tsp (6g) fine salt
05 - 1 cup (240g) buttermilk, room temperature
06 - 1/2 cup (100g) granulated sugar
07 - 1/2 cup (113g) unsalted butter, room temperature
08 - 2 large eggs (112g), room temperature
09 - 2 Tbsp (6g) fresh lemon zest (zest of 2 large lemons)

→ Lemon Roll Filling

10 - 1/2 cup (100g) granulated sugar
11 - 1/2 cup (100g) packed light brown sugar
12 - 2 Tbsp (6g) fresh lemon zest (zest of 2 large lemons)
13 - 1/2 cup (113g) unsalted butter, softened

→ Lemon Icing

14 - 2 cups (250g) powdered sugar
15 - 1/4 cup (60g) fresh lemon juice
16 - 2 Tbsp (28g) unsalted butter, melted
17 - Fresh lemon zest for topping

# Instructions:

01 - Preheat oven to 200 F / 95 C. In a large mixing bowl or stand mixer, combine flour, yeast, poppy seeds, and salt. In a separate bowl, mix buttermilk, granulated sugar, and butter. Microwave for 1 minute, stir until butter is nearly melted and the mixture is warm. Gradually pour into dry ingredients, mixing on medium speed with a dough hook or by hand. Add eggs one at a time, mixing until fully incorporated. Mix in lemon zest at medium speed. Add flour 1 Tbsp at a time until dough is tacky but does not stick to fingers. Cover and rest for 10-20 minutes.
02 - In a medium bowl, combine granulated sugar, light brown sugar, and lemon zest. Massage zest into sugar to release oils. Add softened butter and whisk until fully combined.
03 - On a floured surface, roll dough into a 12 x 18-inch rectangle, about 1/2 cm thick. Spread filling evenly, leaving 1/2 inch uncovered along one long edge. Roll up tightly towards the uncovered edge. Cut into 12 equal rolls using dental floss. Place in a greased or lined 9x13-inch pan.
04 - Turn off oven and cover rolls tightly with foil. Place in the warm oven for 30 minutes to rise until puffed and doubled in size.
05 - Remove rolls from oven and preheat to 350 F / 175 C. Remove foil and bake for 28-32 minutes until golden brown.
06 - In a bowl, whisk powdered sugar, lemon juice, and melted butter until smooth. Allow rolls to cool for 10-20 minutes, then spoon icing over rolls. Garnish with fresh lemon zest.

# Notes:

01 - Use a ruler to ensure the dough is rolled to 12 x 18 inches for even baking.
02 - Dental floss yields cleaner cuts compared to a knife for slicing rolls.
03 - For make-ahead rolls, refrigerate overnight after assembly and bake fresh the next day.

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