Zesty Lemon Rolls- Easy Sweet Breakfast Treat

Brighten your morning with these delightful Zesty Lemon Rolls! Soft, fluffy dough swirled with a vibrant lemon filling and topped with a sweet citrus glaze makes for an irresistible breakfast. This easy recipe promises a burst of sunshine in every bite, perfect for a special weekend treat or a comforting start to any day.

Ingredients

• FOR THE DOUGH:
• 1 cup warm milk (105-115°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup + 1 teaspoon granulated sugar, divided
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3 1/2 to 4 cups all-purpose flour, divided
• 1 teaspoon salt
• FOR THE LEMON FILLING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• Zest of 2 large lemons
• FOR THE LEMON GLAZE:
• 1 1/2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1-2 tablespoons milk or water (optional, for desired consistency)

Instructions

1. 1. Activate Yeast: In a large bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, until foamy.
2. 2. Mix Dough: To the yeast mixture, add the melted butter, egg, remaining 1/4 cup granulated sugar, 3 1/2 cups of flour, and salt. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. If using a stand mixer, knead on medium-low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour (up to 1/2 cup) as needed until the dough is smooth and elastic.
3. 3. First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. 4. Prepare Filling: While the dough is rising, cream together the softened butter, granulated sugar, and lemon zest in a small bowl until well combined and light.
5. 5. Roll and Spread: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
6. 6. Fill and Roll: Evenly spread the lemon filling over the entire surface of the dough, leaving a small border along one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
7. 7. Cut Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1.5 inches thick).
8. 8. Second Rise: Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until puffy.
9. 9. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If rolls are browning too quickly, you can loosely tent them with foil.
10. 10. Make Glaze: While the rolls are baking, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Add milk or water, one tablespoon at a time, if a thinner consistency is desired.
11. 11. Glaze and Serve: Remove the rolls from the oven and let them cool in the pan for a few minutes. Drizzle the lemon glaze generously over the warm rolls. Serve immediately and enjoy!