Lemon Rolls Recipe: Easy, Gooey, and Perfect for Brunch

Lemon Rolls are the sunshiney sidekick your mornings have been missing. If cinnamon rolls had a cheerful, citrusy cousin, this would be it. Lemon Rolls bring everything we love about a warm, gooey roll—soft dough, swirled filling, sweet icing—and add a bright pop of lemony zest that just feels like summer wrapped in dough. In fact, you can have these beauties baked, iced, and on your table in just 90 minutes, making them a realistic option even if you’re not an early riser.

Whether you’re looking for a fresh twist on a weekend treat, something zesty for a brunch get-together, or just want to perk up your Tuesday morning with a little edible sunshine, Lemon Rolls are the move. And yes, we’re using real lemons for that fresh zing—not bottled juice, not extract—because life is too short for fake citrus. Plus, the sticky, buttery lemon filling and drizzle of lemon icing? Just wow. If your family fights over the gooey center of the cinnamon roll pan, wait until they try these.

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What are Lemon Rolls?

Lemon Rolls are a citrus-forward version of classic cinnamon rolls, swapping the traditional cinnamon-sugar swirl for a tangy-sweet lemon filling that melts into the dough as it bakes. They’re pillowy, golden rolls packed with lemon zest and finished with a lemon glaze that soaks into every crevice. Think soft homemade roll meets lemon poppyseed cake—but better. These aren’t just cinnamon rolls that had a lemon moment. The dough is infused with buttermilk and lemon zest, while the filling doubles down on flavor with lemon sugar and butter.

The result? Something gooey, buttery, and bright. And unlike store-bought versions, these are made with love (and real butter). Bonus: you don’t need to commit to a full overnight rise. With a warm oven trick and instant yeast, these lemon rolls are ready in about an hour and a half. Fresh, fluffy, and fabulous—without waking up at 5 a.m.

Reasons to Try Lemon Rolls

Besides the obvious (hello, icing!), there are a bunch of good reasons Lemon Rolls deserve a spot in your weekend baking routine. First, they’re ridiculously doable—even if you’re not a seasoned baker. With instant yeast and a bit of warmth, the dough rises quickly. No overnight proofing, no special gadgets beyond dental floss (seriously—it’s the secret to clean cuts). Second, lemon is that rare flavor that works all year round. It’s cozy in winter, bright in spring, and totally brunch-worthy in summer. Third, they’re a crowd-pleaser.

Even people who “don’t like lemon” tend to go back for seconds. They’re great for birthdays, Easter, baby showers, or any random day you want to feel like you have your life together. And finally, they pair beautifully with everything from coffee to mimosas to glazed lemon blueberry scones. If you’re into lemon desserts, you’re about to enter your happy place.

Ingredients Needed to Make Lemon Rolls

For the Dough:

• 4 1/4 cups all-purpose flour (plus extra as needed)
• 4 1/2 tsp instant dry yeast (or 2 packets)
• 1 Tbsp + 1 tsp poppy seeds (optional but delightful)
• 1 tsp fine salt
• 1 cup buttermilk (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 2 Tbsp lemon zest (about 2 large lemons)

For the Filling:

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 Tbsp fresh lemon zest
• 1/2 cup unsalted butter (softened)

For the Icing:

• 2 cups powdered sugar
• 1/4 cup fresh lemon juice
• 2 Tbsp unsalted butter (melted)
• Extra lemon zest for topping

Instructions to Make Lemon Rolls

Step 1: Make the Dough Base
Start by preheating your oven to 200°F, then immediately turn it off. This creates the perfect warm environment for your dough to rise later. In a large bowl (or stand mixer bowl), mix flour, yeast, poppy seeds, and salt. In another microwave-safe bowl, combine buttermilk, sugar, and butter. Warm it in the microwave for about a minute. Stir well. The butter should be mostly melted and the mixture should feel warm, not hot—think baby bath water warm. Too hot and you’ll say goodbye to your yeast’s mojo.

Step 2: Combine Wet and Dry
Pour the warm buttermilk mixture into the flour mixture. Start mixing with a dough hook or sturdy spoon. It’ll look shaggy—totally normal. Add the eggs one at a time, mixing in between. The dough will be sticky, but stick with it (pun intended). Once combined, mix in the lemon zest and continue mixing until it becomes elastic and soft. Add a bit more flour as needed—1 tablespoon at a time—until the dough pulls away from the bowl but still feels tacky.

Step 3: Let the Dough Rest
Cover your bowl with a towel or plastic wrap and let the dough rest for 10–20 minutes. This step makes rolling out way easier—don’t skip it!

Step 4: Prepare the Filling
While the dough takes its catnap, make the lemon sugar filling. In a bowl, massage the lemon zest into both sugars with your fingertips. This releases the oils and makes the filling aromatic and flavorful. Add softened butter and whisk it all together into a thick, spreadable paste.

Step 5: Roll It Out
Dust your counter with flour. Roll out the dough into a 12×18-inch rectangle, about ½ cm thick. Spread the filling evenly over the dough, leaving a ½-inch border on one long edge.

Step 6: Roll and Slice
Starting on the opposite long side, roll the dough tightly toward the uncovered edge, forming a log. Use unflavored dental floss to slice it into 12 rolls. (Trust me, it’s cleaner than a knife and doesn’t squish your swirls.)

Step 7: Let It Rise Again
Place the rolls in a greased or parchment-lined 9×13 pan. Cover with foil. Place in your still-warm oven (turned off!) for 30 minutes to rise. When you pull them out, they should be noticeably puffier.

Step 8: Bake
Remove the foil, preheat your oven to 350°F, and once it’s hot, bake your lemon rolls for 28–32 minutes until lightly golden and your kitchen smells like a lemon dream.

Step 9: Make the Icing
While they bake, whisk together powdered sugar, lemon juice, and melted butter for the icing. Once the rolls are out, let them cool for about 15 minutes before drizzling. Add fresh zest on top for that final flourish.

What to Serve with Lemon Rolls

Lemon Rolls make a fabulous centerpiece, but they also love good company. Pair them with fresh berries, bacon, or even a veggie egg casserole if you’re going for that brunch spread gold medal. They’re dreamy with a side of lemon blueberry scones, or balance their sweetness with a big pitcher of cold brew or iced tea. Want to turn it into a full brunch vibe? Serve with best strawberry crackle salad or chicken apple sausage one-pan pasta for something savory. Or keep it simple with a mimosa and a quiet corner of your porch.

Key Tips for Making Lemon Rolls

Use room temp ingredients. Cold eggs or buttermilk can mess with your yeast’s vibe.2. Massage that zest. Rubbing zest into sugar isn’t just fancy—it’s functional. It boosts that lemon flavor big time.3. Floss for the win. For even slices without smushing the dough, dental floss is your best friend.4. Don’t overbake. They should be golden on top but soft and fluffy inside.5. Icing timing matters. Wait 10–15 minutes before glazing so the icing doesn’t totally melt away.6. Try the chill trick. Having trouble slicing? Chill the dough log in the fridge for 30 minutes before cutting. It’s a game changer.

Storage and Reheating Tips for Lemon Rolls

You’ve got options. If you somehow have leftovers (doubtful), cover them tightly with foil or store in an airtight container. They’ll keep at room temp for 2 days or in the fridge for up to 5. For best results, reheat in the microwave for 15–20 seconds with a damp paper towel over the top to bring back the moisture. Want to freeze them? Bake, cool, skip the icing, and wrap tightly. Thaw overnight and rewarm in the oven at 325°F for 10 minutes, then glaze fresh. You can also make them ahead—just follow the instructions through slicing, place in a pan, cover tightly, and refrigerate overnight. Let them rise for about an hour in the morning, then bake as usual.

FAQs

**Can I make these lemon rolls dairy-free?**Yes! Use plant-based butter and a buttermilk substitute (like almond milk + lemon juice). The texture will be slightly different but still delicious.

**Can I use active dry yeast instead of instant?**You can! Just activate it first with warm water and sugar. And give the dough more time to rise.

**Can I prep them the night before?**Absolutely. Roll, slice, and refrigerate overnight. Let them come to room temp and rise before baking.

**Can I skip the poppy seeds?**Totally optional. They add a little texture and visual flair but aren’t essential.

**Can I double the recipe?**Yes, just use two pans and maybe call a few neighbors—you’ll have a lot of lemon love to share.

Final Thoughts

Lemon Rolls are the kind of recipe that feels like a big warm hug—only zesty. They’re soft, sweet, sticky in the best way, and full of real lemon flavor. Whether it’s brunch with friends, a weekend treat for the family, or a little self-care baking session on a gray day, Lemon Rolls deliver big citrusy joy with minimal fuss. And now that you know exactly how to make them step by step, there’s really only one thing left to do: grab some lemons and let the magic happen. And if you’re a lemon dessert lover, don’t miss our lemon thumbprint cookies or the always dreamy lemon cake mix brownies. Happy baking!

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