These soft, buttery lemon sweet rolls are swirled with a zesty lemon-sugar filling and topped with a creamy lemon glaze. Perfect for spring brunches, holiday breakfasts, or anytime you crave something bright and comforting, this recipe delivers a bakery-style treat straight from your kitchen.
For the dough:
3 ¼ cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons instant yeast (1 packet)
½ teaspoon salt
¾ cup warm milk
¼ cup unsalted butter, melted
1 large egg
For the lemon filling:
½ cup unsalted butter, softened
⅔ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
In a large mixing bowl, combine 2 ¾ cups of the flour with sugar, yeast, and salt.
Add warm milk, melted butter, and egg. Mix until a sticky dough forms. Gradually add the remaining flour as needed until the dough pulls away from the sides of the bowl.
Knead the dough on a floured surface for 5–6 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
In a small bowl, mix together the softened butter, sugar, lemon zest, and lemon juice for the filling.
Roll the risen dough out into a rectangle (about 14×10 inches). Spread the lemon filling evenly over the dough.
Roll up the dough tightly from the long side and slice into 10–12 rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes, or until puffy.
Preheat the oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown.
While the rolls bake, whisk together the powdered sugar, lemon juice, and zest for the glaze.
Let rolls cool slightly, then drizzle with glaze before serving.
For extra lemon flavor, double the zest in the filling.
Make-ahead friendly: prepare the night before and bake in the morning.
Don’t skip the second rise—this ensures fluffy, airy rolls.
Use parchment paper to prevent sticking and help lift rolls from the pan.
Rolls are best enjoyed warm and fresh but can be stored or frozen for later.