Lemon Rolls with Lemon Icing Recipe

You know those mornings when you want something bright, fresh, and just a little bit special? That’s exactly why I’m excited to share this Lemon Rolls with Lemon Icing Recipe with you. These rolls have this amazing balance of zesty lemon flavor and soft, fluffy dough that melts in your mouth—you’ll find yourself daydreaming about breakfast long after you’ve finished the last bite.

What really makes this recipe stand out for me is how easy it is to make ahead and how the lemon icing adds a tangy, creamy glaze that feels both indulgent and refreshing. These rolls are perfect for weekend brunches, a tea party treat, or just anytime you want to brighten your day with a citrusy twist. Trust me, once you try these, they’ll become your go-to when lemon cravings strike!

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Ingredients & Why They Work

This Lemon Rolls with Lemon Icing Recipe brings together ingredients that complement each other beautifully. The buttermilk adds moisture and a slight tang that enhances the lemon flavor, while the butter and eggs create a tender, rich dough that’s easy to work with.

• All-purpose flour: Provides structure but remains soft enough to keep rolls tender.
• Instant dry yeast: Quick-acting to give your rolls a good rise without the wait of active yeast activation.
• Poppy seeds (optional): Adds a subtle crunch and lovely visual contrast that’s totally optional but fun.
• Fine salt: Balances sweetness and enhances the lemon flavors.
• Buttermilk: Adds moisture with a slight acidity that tenderizes the dough for fluffier rolls.
• Granulated sugar: Sweetens the dough and helps with caramelization during baking.
• Unsalted butter: Brings richness and soft crumb; softened for easy mixing.
• Large eggs: Help bind and enrich the dough, adding body and flavor.
• Fresh lemon zest: The star of the show — fresh zest gives a fragrant, vibrant bite of lemon.
• Light brown sugar: Adds caramel notes to the filling for depth and moistness.
• Powdered sugar: Creates silky smooth icing that melts into the rolls perfectly.
• Fresh lemon juice: Balances the sweetness in the icing with fresh citrus tartness.

Tweak to Your Taste

I love adapting this Lemon Rolls with Lemon Icing Recipe to match whatever mood I’m in or the season. Sometimes I add a sprinkle of cardamom or swap half the lemon zest for orange zest for a twist. Don’t hesitate to make it your own!

• Variation: One time, I added a handful of fresh blueberries to the filling — it was a total hit for summer brunch and gave a fun, juicy burst with every bite.
• Dairy-free option: You can substitute the buttermilk with a mix of plant milk and a splash of apple cider vinegar or lemon juice, and swap butter with vegan alternatives.
• Less sweet: If you prefer a lightly sweetened roll, you can reduce the sugar in both dough and filling slightly — just keep the icing for that perfect zing.
• Extra zing: If you like intense lemon flavor, add a little lemon extract alongside the zest for a sharper punch.

Step-by-Step: How I Make Lemon Rolls with Lemon Icing Recipe

Step 1: Mixing the Dough and Activating the Yeast

Start by warming the buttermilk, sugar, and butter together just until the butter melts, then feel the temperature—it should be warm but not hot, like a cozy bath. This is key because yeast is sensitive; too hot, and it’ll die off. Meanwhile, combine the flour, instant yeast, poppy seeds (if you’re using them), and salt in your mixer bowl. Once your liquid is ready, slowly pour it into the dry ingredients and begin mixing, using a dough hook if you have one. The dough will look sticky at first, but that’s exactly right! Don’t add all the flour yet — wait until you add eggs to see how the dough feels.

Step 2: Incorporating Eggs and Lemon Zest

Add your eggs one at a time on medium-low speed—this takes patience as each egg needs to fully incorporate before adding the next. After the eggs, mix in your fresh lemon zest. The aroma at this point is one of my favorite kitchen moments; it makes the whole house smell like a slice of sunshine. Then sprinkle additional flour, a tablespoon at a time, until the dough softly pulls away from the bowl sides and feels tacky but not sticky—this “poke test” is your dough’s check-in.

Step 3: Preparing the Lemon Filling

While the dough rests for about 10-20 minutes, mix your lemon filling. Massage the lemon zest into the combined sugars to release oils—that little step makes a big flavor difference! Then whisk in softened butter for a creamy, spreadable filling. This mixture will be your rolls’ sweet, citrus heart.

Step 4: Rolling, Filling & Cutting

Roll the rested dough into a 12 by 18-inch rectangle on a lightly floured surface. Spread your lemon filling evenly, leaving a half-inch border on the long edge so you can seal the roll easily. Now, here’s a quick pro tip: use unflavored dental floss to cut the dough log into even 12 pieces—it prevents squishing and helps keep the shape uniform. If your dough feels too soft to slice cleanly, pop it in the fridge wrapped for 20 minutes.

Step 5: The Magic Oven Rise and Baking

Here’s a neat trick—I always turn the oven on low (200°F / 95°C), then turn it off before placing the covered rolls inside to proof for 30 minutes. This gentle warmth encourages a perfect rise without overheating. After they’ve puffed up, remove foil, crank the oven to 350°F (175°C), and bake for about 28-32 minutes until golden brown. That crust with a hint of caramelization is what dreams are made of.

Step 6: Glazing with Lemon Icing

While your rolls cool for 10-20 minutes, whisk together powdered sugar, fresh lemon juice, and melted butter to get a smooth, pourable icing. Spoon this over the warm rolls and finish with freshly grated lemon zest. The icing melts just enough to be gooey but holds shape, delivering bursts of citrus sweetness with every bite.

How to Serve Lemon Rolls with Lemon Icing Recipe

Garnishes

I love to finish these rolls with a sprinkle of extra fresh lemon zest right on top of the icing—it amps up the citrus aroma and adds a bright pop of color. Sometimes, I also toss a few edible flower petals like pansies or violas for a pretty, springtime touch.

Side Dishes

These lemon rolls pair wonderfully with a simple fruit salad or a light yogurt parfait—nothing too heavy, so the lemon flavor can really shine. I also like serving them alongside a fresh cup of chamomile or Earl Grey tea, which complements the citrus without overpowering.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pattern on a pretty serving platter, drizzle extra icing over them, and garnish with slices of lemon and sprigs of mint. It instantly feels festive and inviting. You could also serve individual rolls in small ramekins with a drizzle of icing for a cute, personal touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), I recommend storing them in an airtight container at room temperature if you plan to eat within 1-2 days. They stay soft and fresh, and you’ll get to enjoy that zingy lemon flavor even the next day.

Freezing

I often freeze unbaked rolls after slicing and placing them in the pan. Just cover tightly with plastic wrap and foil before freezing. When you want to bake them, thaw overnight in the fridge, then let them come to room temperature and rise before baking. This way, you’ll always have fresh lemon rolls ready to pop in the oven.

Reheating

To reheat, wrap rolls in foil and warm in a 325°F (160°C) oven for about 10-15 minutes—it keeps them soft and moist. If you want, drizzle a little extra lemon icing after reheating for the freshest experience.

FAQs

Final Thoughts

This Lemon Rolls with Lemon Icing Recipe has become my happy place in the kitchen whenever I’m craving something comforting but vibrant. Its sunny flavor and tender texture remind me of slow, joyful mornings spent chatting over a cup of tea. I hope you love making (and eating!) these as much as I do. Give it a try—you deserve a little lemony happiness in your life!

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