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Lemon Rolls with Lemon Glaze and Poppy Seed Filling Recipe

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★★★★★

4.3 from 73 reviews

These Lemon Rolls are soft, buttery, and filled with a zesty lemon sugar mixture, then topped with a tangy lemon glaze. Perfect for breakfast or dessert, they have a tender crumb and a bright, citrusy flavor that’s sure to brighten any occasion.

Ingredients

Scale

Dough Ingredients

  • 4 1/4 cups all-purpose flour + additional flour for kneading (530g)
  • 4 1/2 tsp instant dry yeast (14g, 1/2 oz.)
  • 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 (from about 2 large lemons) (6g)

Filling Ingredients

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

Icing Ingredients

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

Instructions

  1. Prepare the dough base. Preheat your oven to 200 F / 95 C. In a large bowl or stand mixer bowl, mix 4 1/4 cups flour, yeast, poppy seeds (if using), and salt.
  2. Warm buttermilk mixture. In another bowl, combine buttermilk, sugar, and cubed butter. Heat in the microwave for 1 minute until butter is mostly melted and mixture is warm but not hot.
  3. Combine wet and dry ingredients. Slowly pour the buttermilk mixture into the dry ingredients and mix with a dough hook or dough whisk until sticky dough forms.
  4. Add eggs and lemon zest. Add eggs one at a time on medium-low speed until fully incorporated. Continue mixing for a few minutes until dough is elastic, then mix in lemon zest.
  5. Adjust dough consistency. Add additional flour 1 Tbsp at a time while mixing until dough pulls from the bowl sides but remains tacky to the touch without sticking to your finger.
  6. Dough rest. Cover dough with plastic wrap or towel and let rest for 10–20 minutes to relax gluten and ease rolling.
  7. Prepare filling. Combine granulated sugar, brown sugar, and lemon zest in a bowl, massaging zest into sugar. Add softened butter and whisk to combine.
  8. Roll out dough. On floured surface, roll dough into a 12 x 18 inch rectangle about 1/2 cm thick.
  9. Spread filling. Evenly spread lemon filling over dough, leaving a 1/2 inch border along one long side.
  10. Roll and slice. Roll dough tightly from the long side toward the uncovered border. Use dental floss to cut the roll into 12 equal pieces.
  11. Proof in oven. Place rolls cut side up in a greased or parchment-lined 9 x 13 inch pan. Turn oven off. Cover rolls with foil and place pan inside oven for 30 minutes to rise until puffed and increased in size.
  12. Bake rolls. Remove foil and turn oven on to 350 F / 175 C. Bake rolls for 28–32 minutes until golden brown.
  13. Make icing. While rolls bake, whisk powdered sugar, lemon juice, and melted butter until smooth.
  14. Cool and glaze. Let rolls cool 10–20 minutes, then spoon icing over and sprinkle fresh lemon zest on top before serving.

Notes

  • Make sure your buttermilk mixture is warm, not hot, to avoid killing the yeast.
  • The poppy seeds are optional but add a nice texture and subtle flavor.
  • Dental floss is ideal for cutting rolls cleanly without squishing.
  • Allowing the rolls to proof gently in the turned-off oven helps a perfect rise.
  • Use fresh lemon zest and juice for the brightest flavor in the filling and icing.
  • Roll thickness and cutting size affect baking time slightly; check for golden color.

Keywords: lemon rolls, lemon rolls recipe, lemon sweet rolls, lemon glaze rolls, breakfast rolls, citrus rolls, homemade rolls

Find it online: https://foodiecara.com/lemon-rolls-with-lemon-glaze-and-poppy-seed-filling-recipe/