lemon rolls
These lemon rolls are so so soft, fluffy, and is filled with with bright lemon flavor in every bite. The dough bakes up light and pillowy, wrapped around a sweet, buttery lemon filling that melts into the swirls. As they bake, the edges turn lightly golden while the centers stay soft and gooey. They’re finished with a tangy lemon cream glaze that soaks into the warm rolls, adding a fresh, zesty sweetness that perfectly balances the richness. Each bite is soft, sweet, and refreshing. Like sunshine in a warm, bakery-style roll!
ingredients you need for the lemon rolls:
- Bread flour – provides structure and chew, giving the rolls that soft, fluffy yet slightly stretchy texture
- Salt – balances sweetness and enhances the overall flavor
- Sugar – adds sweetness and helps keep the dough soft and tender
- Instant dry yeast – helps the dough rise and creates a light, airy texture
- Egg – adds richness, structure, and softness to the dough
- Water – hydrates the dough and helps activate the yeast
- Warm milk – adds richness and creates a softer, more tender crumb
- Greek yogurt – adds moisture and keeps the rolls extra soft
- Unsalted butter (softened) – adds richness and makes the dough smooth and tender
- Lemon zest – provides bright, fresh citrus flavor that makes the rolls taste vibrant and refreshing
Why you’ll love this recipe:
- Ultra soft, fluffy texture from a rich, buttery dough that stays tender even the next day
- Balanced lemon flavor using fresh zest and juice for a bright, natural citrus taste
- Not overly sweet—the tangy lemon filling and cream cheese glaze create a perfect balance
- Bakery-style layers that bake up tall, soft, and easy to pull apart
- Smooth cream cheese glaze that melts into the warm rolls for a rich, tangy finish
- Reliable and approachable with simple steps and consistent results
- Make-ahead friendly, perfect for brunch, holidays, or hosting
Expert baking tips
- Use a kitchen scale for accuracy—too much flour can make the rolls dense
- Warm milk matters—it should feel warm, not hot, to properly activate the yeast
- Knead until smooth and elastic—the dough should be soft and slightly tacky
- Let the dough fully rise—don’t rush proofing for the best fluffy texture
- Roll evenly to ensure consistent baking and defined layers
- Use dental floss to cut for clean, evenly shaped rolls!
- Don’t overbake—remove when lightly golden and centers are just set
- Glaze while warm so it melts into the rolls for that bakery-style finish
Storage & Reheating
Store the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast? – Yes, you can substitute instant yeast and skip the blooming step. Mix it directly into the dry ingredients.
- Can I freeze lemon rolls? – Yes. Freeze baked rolls without glaze, then thaw and reheat before adding the glaze.
- How do I know when they’re done baking? -The tops should be lightly golden, and the center rolls should no longer look doughy.
lemon rolls
Ingredients
lemon rolls
- 345 g bread flour
- 5 g salt
- 55 g sugar
- 7 g instant dry yeast
- 1 egg
- 40 g water
- 100 g warm milk
- 30 g Greek yogurt
- 35 g unsalted softened butter
- Lemon zest of 2 lemons
lemon filling
- 7 g vanilla bean paste
- 60 g unsalted softened butter
- 100 g granulated sugar
- 2 tbsp lemon zest approx 2 lemons
lemon cream cheese glaze
- 25 g powdered sugar
- 4 oz cream cheese softened
- 27 g Lemon juice
- 30 g heavy cream
- 7 g vanilla bean paste
- 1 lemon zest
Instructions
- In a bowl stand mixer add in the bread flour, salt, sugar, instant yeast, egg,water, milk and Greek yogurt
- Knead the dough on low speed. When u don’t see the flour, add in the softened butter. Mix on medium speed after the butter is added. Knead until the dough isn’t sticky anymore and when u stretch it, you can see some light through it.
- Transfer the dough into a bowl and ferment for 1-2 hours until doubled in size.
- While you wait on the dough, make the lemon filling! In a bowl, add the sugar and lemon zest. Run it through your fingers and massage the sugar with lemon zest. (This creates An amazing lemon flavor)
- Add in the vanilla softened butter to create a paste!
- Preheat oven to 350 degrees.
- After the dough doubles in size, roll it out to a rectangle roughly 35×28 cm in size.
- Spread the lemon mixture evenly.
- Cut into 6-8 pieces ! I did 8 but recipe does 6!
- Leave the dough and ferment for 45 min
- Transfer onto buttered baking dish and bake for 20 minutes! Or until golden on top:)
- While that bakes, make the glaze by mixing cream cheese, powdered sugar, vanilla , lemon zest and heavy cream.
- Add the glaze on top after the rolls cool a bit!
