Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

Introduction

These Lemon Rolls are soft, tangy, and lightly sweetened, perfect for a refreshing breakfast or an afternoon treat. Infused with fresh lemon zest and topped with a luscious lemon glaze, they bring a bright twist to classic sweet rolls.

Ingredients

• 4 1/4 cups all-purpose flour + additional flour as needed (530g)
• 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz.)
• 1 Tbsp + 1 tsp poppy seeds (optional)
• 1 tsp fine salt (6g)
• 1 cup buttermilk, room temperature (240g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup unsalted butter, room temperature (113g)
• 2 large eggs, room temperature (112g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
• 1/2 cup unsalted butter, softened (113g)
• 2 cups powdered sugar (250g)
• 1/4 cup fresh lemon juice (60g)
• 2 Tbsp unsalted butter, melted (28g)
• Fresh lemon zest, for topping

Instructions

1. Step 1: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, yeast, poppy seeds (if using), and salt.
2. Step 2: In a separate bowl, mix buttermilk, 1/2 cup sugar, and 1/2 cup butter cut into tablespoons. Heat in the microwave for 1 minute until the butter mostly melts. Let the mixture cool until warm but not hot.
3. Step 3: Slowly add the warm buttermilk mixture to the dry ingredients. Mix on medium speed with a dough hook or by hand until sticky.
4. Step 4: Beat in eggs one at a time on medium-low speed until fully incorporated and dough is elastic. Then mix in 2 Tbsp lemon zest on medium speed.
5. Step 5: Add additional flour, 1 Tbsp at a time, while mixing until the dough pulls from the bowl sides but feels tacky without sticking to your finger.
6. Step 6: Cover the dough and let it rest for 10-20 minutes.
7. Step 7: While dough rests, make the filling. Combine granulated sugar, brown sugar, and 2 Tbsp lemon zest in a bowl. Rub zest into sugar to release oils. Add softened butter and whisk until smooth.
8. Step 8: Roll the rested dough on a floured surface into a 12 x 18-inch rectangle about 1/2 cm thick.
9. Step 9: Spread the lemon filling evenly over the dough, leaving a 1/2-inch strip along one long edge uncovered.
10. Step 10: Roll the dough tightly from the long side toward the uncovered strip. Use dental floss to cut the roll into 12 equal pieces.
11. Step 11: Place the rolls cut-side up in a greased or parchment-lined 9×13-inch pan.
12. Step 12: Turn the oven off. Cover rolls with foil and place in the warm oven for 30 minutes to rise until puffed.
13. Step 13: Remove foil and turn the oven back on to 350°F (175°C). Bake the rolls for 28-32 minutes until golden brown.
14. Step 14: While rolls bake, whisk powdered sugar, lemon juice, and melted butter to make the icing.
15. Step 15: Let rolls cool 10-20 minutes, then drizzle icing over them and sprinkle with fresh lemon zest.

Tips & Variations

• For an extra lemony punch, add a splash of lemon extract to the dough or filling.
• Try substituting poppy seeds with finely chopped pistachios for texture and color.
• Use dental floss to cut the rolls smoothly without squashing them.
• If buttermilk isn’t available, make a substitute by adding 1 Tbsp vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.

Storage

Store leftover lemon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to refresh softness before serving. For longer storage, freeze uniced rolls wrapped tightly for up to 3 months, then thaw and ice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 12 hours. Bring it to room temperature before rolling, then proceed with shaping and baking.

Why is the oven turned off for rising?

Turning the oven off creates a warm, draft-free environment ideal for proofing dough. This gentle heat helps the rolls rise without overproofing or drying out.

Lemon Rolls with Lemon Glaze and Poppy Seeds Recipe

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★★★★★

4.6 from 340 reviews

These delightful Lemon Rolls combine a soft, buttery yeast dough infused with fresh lemon zest and a flavorful lemon-sugar filling. Topped with a tangy lemon icing, these sweet rolls are perfect for an indulgent breakfast or dessert. The rolls are made by mixing the dough, resting it, filling with a zesty lemon butter mixture, allowing a warm oven rise, and finally baking to golden perfection.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 1/4 cups all-purpose flour (530g), plus additional for dusting
• 4 1/2 tsp (14g) instant dry yeast (2 packets)
• 1 Tbsp + 1 tsp poppy seeds (optional)
• 1 tsp fine salt (6g)
• 1 cup buttermilk, room temperature (240g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup unsalted butter, room temperature (113g), cut into tablespoon pieces
• 2 large eggs, room temperature (112g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons, 6g)

Filling Ingredients

• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp fresh lemon zest (from about 2 large lemons, 6g)
• 1/2 cup unsalted butter, softened (113g)

Icing Ingredients

• 2 cups powdered sugar (250g)
• 1/4 cup fresh lemon juice (60g)
• 2 Tbsp unsalted butter, melted (28g)
• Fresh lemon zest, for garnish

Tools and Equipment

• 9 x 13-inch baking pan
• Parchment paper
• Stand mixer with dough hook or Danish dough whisk
• Ruler
• Dental floss (for slicing rolls)

Instructions

1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 200°F (95°C). In a large bowl or the bowl of a stand mixer, combine the flour, instant dry yeast, poppy seeds (if using), and salt.
2. Warm Buttermilk Mixture: In a separate bowl, mix the buttermilk, granulated sugar, and butter cut into tablespoon-sized pieces. Microwave for 1 minute until the butter is mostly melted and the mixture feels warm but not hot to touch (to avoid killing the yeast).
3. Mix Dough: Pour the warm buttermilk mixture slowly into the dry ingredients. Mix on medium speed with a dough hook or by hand with a dough whisk until the dough is sticky.
4. Add Eggs and Lemon Zest: Mix in eggs one at a time on medium-low speed until fully incorporated. Continue mixing a few more minutes until the dough becomes elastic. Then mix in the lemon zest until evenly distributed.
5. Add Additional Flour: Add flour 1 tablespoon at a time while mixing until the dough pulls away from the sides of the bowl but remains tacky (not sticky) to touch.
6. Rest Dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 10-20 minutes to relax and become easier to roll out.
7. Prepare Filling: In a medium bowl, combine granulated sugar, light brown sugar, and lemon zest. Massage the zest into the sugars to release oils and aroma, then whisk in softened butter until well combined.
8. Roll Out Dough: On a floured surface, roll the rested dough into a 12 x 18 inch rectangle about 1/2 cm thick.
9. Spread Filling: Evenly spread the lemon filling over the dough, leaving about a 1/2 inch strip uncovered on one long edge to seal the roll.
10. Form Rolls and Slice: Roll the dough horizontally toward the uncovered strip, sealing the edge tightly. Using dental floss, cut the roll into 12 equal pieces and place them cut side up into a greased or parchment-lined 9 x 13-inch pan.
11. Warm Oven Rise: Turn the oven OFF and cover the rolls loosely with foil. Place them inside the warm oven for about 30 minutes to rise; rolls will puff and increase in size.
12. Bake Rolls: Remove foil, turn oven ON to 350°F (175°C), and bake the rolls for 28-32 minutes until golden brown.
13. Make Icing: While rolls cool for 10-20 minutes, whisk powdered sugar, lemon juice, and melted butter together until smooth.
14. Ice and Garnish: Spoon the lemon icing over the warm rolls and garnish with fresh lemon zest. Serve and enjoy!

Notes

• Make sure the buttermilk mixture is warm but not hot to preserve yeast activity.
• Softened butter for filling should be easy to mix but not melted.
• Use dental floss to slice rolls cleanly without squashing.
• Warming the oven off with rolls inside provides a gentle, assisted rise.
• Allow rolls to cool slightly before icing to avoid icing melting off completely.
• Poppy seeds are optional but add a nice texture and subtle flavor.

Keywords: lemon rolls, lemon zest, yeast rolls, sweet rolls, lemon icing, breakfast pastry, homemade rolls, lemon sugar filling