Lemon Rolls Fluffy Icing Zest

These lemon rolls are the bright spot every brunch table deserves combining pillowy dough with a tangy lemon swirl and a blanket of zesty icing. Crafted to be soft with a gooey center and the perfect hint of citrus they are destined to remind you of summer mornings for months to come.

The first time I baked these I could not believe how much the lemon lifted the classic cinnamon roll experience. I tried them for my book club and everyone begged for the recipe so now they are my sunny-day go to.

Ingredients

• All-purpose flour: creates the soft structure and lifts the rolls Be sure to use unbleached if possible for flavor
• Instant dry yeast: ensures that the dough is light and rises reliably Buy fresh yeast for the fluffiest rolls
• Poppy seeds: are optional but add a hint of crunch and visual appeal
• Fine salt: sharpens flavors and balances the sweetness Use a quality brand with clean flavor
• Buttermilk: brings richness and tang to the dough Always let it come to room temperature for the best rise
• Granulated sugar: sweetens both the dough and the filling White sugar keeps the crumb light
• Unsalted butter: makes the rolls tender and the filling creamy Use good quality real butter for the richest taste
• Large eggs: bind the dough and add softness Room temp eggs will mix evenly for even rise
• Fresh lemon zest: brings out bright vivid flavor Zest only the yellow skin for pure lemon oil
• Light brown sugar: in the filling boosts moistness and adds a caramel note Use soft fresh brown sugar
• Powdered sugar: blends smoothly into the icing For the best result sift it before mixing
• Fresh lemon juice: in the icing turns it into a real citrus glaze Use juice from ripe spots on the lemon
• Fresh lemon zest for topping: keeps the flavor bright to the very last bite
• Lemons: Choose the best lemons by feeling for slightly soft skins and a fragrant aroma

Instructions

Prepare the Dough:

Start by warming the oven to 200 degrees Fahrenheit Then combine the flour instant yeast poppy seeds and fine salt in a large bowl or stand mixer Mix them so all is evenly distributed ensuring your yeast is mingling with the flour

Warm the Wet Ingredients:

Place the buttermilk granulated sugar and unsalted butter cut in pieces into a separate microwave-safe bowl Heat for about one minute then stir well The mix should feel warm when touched not hot This temperature helps yeast but protects from killing it

Mix Dough and Start Gluten Development:

Slowly pour the warm buttermilk blend into the flour mixture Use a dough hook medium speed is best but you can do it by hand if needed Mix just until combined resulting in a sticky dough

Incorporate Eggs and Lemon Zest:

Add the eggs one at a time mixing until each is just absorbed It helps to crack eggs into a bowl first Check for shell pieces After eggs are mixed in add fresh lemon zest blending it into the dough thoroughly

Adjust Dough Texture and Rest:

Sprinkle in more flour only one tablespoon at a time mixing gently Between additions test the dough It should cling to itself but not stick to fingers When it is tacky and smooth cover it with a towel and let it rest for fifteen minutes

Prepare Lemon Filling:

Combine granulated sugar light brown sugar and more zest Massage the zest into the sugar using your fingertips This releases lemon oils for extra flavor Add softened butter whisking until well combined The mixture should be creamy and spreadable

Roll and Fill the Dough:

Lightly dust your counter with flour Roll the dough into a rectangle about twelve by eighteen inches one half centimeter thick Gently spread the lemon filling edge to edge leaving a small border to help seal the rolls

Shape and Slice:

Start at the long side and roll the dough tightly into a log Use dental floss for clean even cuts Slice into twelve pieces

Second Rise:

Line or grease a baking pan Arrange the sliced rolls inside Cover with foil Place in the turned-off warm oven for about thirty minutes The rolls should puff up and nearly double in size

Bake the Rolls:

Remove pan from the oven Set oven to 350 degrees Fahrenheit Return rolls and bake twenty eight to thirty two minutes The tops should be golden and the aroma fragrant

Make the Lemon Icing:

Combine sifted powdered sugar fresh lemon juice and melted butter in a bowl Whisk hard until completely smooth The icing should be pourable but thick

Ice and Finish:

Allow rolls to cool about ten minutes Spoon icing generously over the tops Sprinkle with fresh lemon zest for a pop of color and scent

Save

I always crave the icing the most and often make a little extra for dipping My kids and I laugh about sneaking extra lemon zest onto our slices for the brightest flavor

Storage Tips

Keep lemon rolls in an airtight container at room temperature for up to two days For longer storage refrigerate up to four days but let them come to room temperature before serving so they stay soft You can also wrap them tightly in plastic wrap and freeze for up to two months Reheat from frozen by microwaving for thirty seconds or placing in a low oven until just warmed

Ingredient Substitutions

For a dairy free version swap buttermilk for your favorite unsweetened non-dairy milk with a teaspoon of lemon juice and use vegan butter Replace eggs with a flax egg mixture for a completely plant-based treat If you do not have poppy seeds simply leave them out and the rolls will be just as lovely Choose orange zest instead of lemon for a sweeter twist

Serving Suggestions

These rolls shine at brunch served with fresh fruit and hot coffee They also make a wonderful addition to afternoon tea for a zesty break Cut them smaller for a bake sale or serve with a dollop of whipped cream for dessert

Save

Enjoy every sunshiny bite and do not forget a little extra zest for the brightest lemon flavor. Share a batch and make any morning feel special!

Recipe FAQ Section

→ What makes these rolls so fluffy?

Enriched dough using buttermilk, butter, and eggs creates a tender, airy texture in every bite.

→ How do I achieve a strong lemon flavor?

Abundant fresh lemon zest and juice are infused into both the dough, filling, and icing for maximum citrus taste.

→ Can I prepare the rolls ahead of time?

Yes, assemble and refrigerate them overnight, then let them rise and bake the next morning for convenience.

→ Any tips for slicing the dough?

Use unflavored dental floss to cleanly cut the rolled dough into neat, even pieces before baking.

→ How do I make sure the icing is smooth?

Whisk powdered sugar, fresh lemon juice, and melted butter until silky before spooning over warm rolls.