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

Lemon Rolls with Gooey Lemon Icing
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These lemon rolls are ready in 90 minutes, bake up soft and fluffy with gooey centers, and are topped with the best lemon icing! They’re bursting with lemon flavor and are the perfect summer breakfast or brunch!

Ingredients

Scale

Lemon Roll Dough

  • 4 1/4 cups all-purpose flour (530g)
  • 4 1/2 tsp or 2 packets instant dry yeast (14g)
  • 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 (6g)

Lemon Roll Filling

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

Lemon Icing

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

Additional Topping

  • Fresh lemon zest

Instructions

1. Preheat oven to 200°F (95°C). In a large bowl or stand mixer, combine flour, instant yeast, poppy seeds, and salt.

2. In a separate bowl, combine buttermilk, sugar, and butter. Microwave for 1 minute, stir until butter is mostly melted and mixture is warm, not hot.

3. Slowly pour warm buttermilk mixture into dry ingredients and mix on medium speed or by hand. Dough should be sticky.

4. Add eggs one at a time, mixing until fully incorporated. Mix on medium-low speed until dough is elastic, then add lemon zest and mix until combined.

5. Add additional flour 1 tablespoon at a time until dough pulls away from sides and feels tacky but not sticky.

6. Cover and let dough rest for 10–20 minutes.

7. Meanwhile, make the filling by massaging lemon zest into the sugars, then mixing in softened butter until smooth.

8. Roll rested dough on floured surface to a 12×18 inch rectangle, about 1/2 cm thick.

9. Spread filling over dough, leaving 1/2 inch border on one long edge. Roll up toward the edge and cut into 12 pieces using dental floss.

10. Place rolls in a greased or lined 9×13-inch pan. Turn off oven, cover rolls with foil, and place in oven to rise for 30 minutes.

11. Remove rolls and foil from oven. Preheat oven to 350°F (175°C).

12. Bake for 28–32 minutes, or until golden brown.

13. Whisk together powdered sugar, lemon juice, and melted butter to make icing. Let rolls cool 10–20 minutes before icing.

14. Top with fresh lemon zest and serve.

Notes

Use instant yeast for faster rising. If using active dry yeast, activate in warm water with sugar and allow extra rise time.

Roll dough to 12×18 inches and cut evenly for consistent baking.

Chill dough before cutting if needed. Use dental floss for clean slices.

Store at room temperature for 3 days. Freeze baked, un-iced rolls for up to 2 months.

To make ahead, refrigerate cut rolls overnight. Let rise at room temp for 1–2 hours before baking.

Bake in a metal pan for even browning. Lower oven temp by 25°F if using a glass dish.

Let rolls cool before icing for the perfect texture.

Find it online: https://cookingwithramsay.com/lemon-rolls/