Lemon Rolls 

These Lemon Rolls from Chelsweets are the perfect burst of citrus for your breakfast or brunch table. Ready in about 90 minutes, they bake into soft, fluffy buns with gooey centers, all crowned with a bright, lemony icing that’s hard to resist. With a dash of poppy seeds for a subtle crunch and a tangy buttermilk dough, they deliver a delightful balance of sweet and citrus flavors. Light, tender, and impossibly satisfying—these rolls are summer’s coziest treat. 

Ingredients

Lemon Roll Dough

• 4¼ cups all-purpose flour (about 530 g)
  
  

• 4½ tsp (or 2 packets) instant dry yeast (~14 g)
  
  

• 1 tbsp + 1 tsp poppy seeds (optional)
  
  

• 1 tsp fine salt (~6 g)
  
  

• 1 cup buttermilk, room temperature (~240 g)
  
  

• ½ cup granulated sugar (~100 g)
  
  

• ½ cup unsalted butter, room temperature (~113 g)
  
  

• 2 large eggs, room temperature (~112 g)
  
  

• 2 tbsp fresh lemon zest, or the zest of 2 large lemons (~6 g)
  
  

Lemon Roll Filling

• ½ cup granulated sugar (~100 g)
  
  

• ½ cup packed light brown sugar (~100 g)
  
  

• 2 tbsp fresh lemon zest, zest of about 2 large lemons (~6 g)
  
  

• ½ cup unsalted butter, softened (~113 g)
  
  

Lemon Icing

• 2 cups powdered sugar (~250 g)
  
  

• ¼ cup fresh lemon juice (~60 g)
  
  

• 2 tbsp unsalted butter, melted (~28 g)
  
  

Additional Topping

• Fresh lemon zest (for garnish)
  
  

Directions

1. Dough Preparation
   
   

   • Preheat your oven to 200 °F (95 °C).
     
     

   • In a large bowl or stand mixer, mix the flour, yeast, poppy seeds (if using), and salt.
     
     

   • In another bowl, combine buttermilk, sugar, and butter. Heat in the microwave for 1 minute, stirring to ensure the butter melts—ensure it’s warm but not hot to avoid killing the yeast.
     
     

   • Gradually add the warm mixture into the dry ingredients, mixing at medium speed. Add eggs one at a time, then mix in the lemon zest until fully incorporated.
     
     

2. Assemble the Rolls
   
   

   • Roll out the dough and spread the softened butter. Sprinkle evenly with granulated sugar, brown sugar, and lemon zest.
     
     

   • Roll up tightly, then cut into 12 rolls using dental floss for a clean cut. Place them into a lined or greased 9×13-inch pan.
     
     

3. Bake
   
   

   • Bake at 200 °F (95 °C) for around 28–32 minutes, or until golden brown. If using a glass pan, reduce oven temp to 325 °F (163 °C) for best results.
     
     

4. Add Icing & Garnish
   
   

   • Once baked, drizzle with lemon icing: whisk powdered sugar, lemon juice, and melted butter until smooth. Sprinkle with fresh lemon zest.
     
     

5. Make-Ahead & Storage Tips
   
   

   • Overnight prep: Assemble the rolls, cover tightly, and refrigerate overnight. Let come to room temperature before baking.
     
     

   • Freezing: Baked rolls can be frozen. Wrap individually and thaw in the fridge before reheating.
     
     

Nutrients (Per Roll)

• Calories: 567 kcal
  
  

• Carbohydrates: 70 g
  
  

• Protein: 8 g
  
  

• Fat: 26 g
  
  

• Saturated Fat: 16 g
  
  

• Cholesterol: 82 mg
  
  

• Sodium: 190 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 28 g
  
  

• Calcium: 60 mg
  
  

• Iron: 2 mg