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Lemon rolls topped with icing in a dark green baking pan.
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Lemon Rolls

These buttery and bright Lemon Rolls are made with a soft and fluffy yeasted dough, gooey lemon curd filling, and creamy lemon frosting on top!
Prep Time30 minutes
Cook Time30 minutes
Rising Time:1 hour 30 minutes
Total Time2 hours 30 minutes
Servings: 12 rolls
Calories: 284kcal
Author: Naomi Andres

Equipment

  • measuring cups & spoons
  • mixing bowls
  • whisk
  • rolling pin
  • silicone spatula
  • 9x13-inch baking pan

Ingredients

For the Dough

  • ¼ cup warm water (110℉)
  • ½ teaspoon granulated white sugar
  • 1 ½ teaspoons active dry yeast
  • ½ cup warm milk (110℉)
  • 3 tablespoons salted butter melted
  • 3 tablespoons granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½-2 ¾ cups all-purpose flour

For the Filling

  • ¼ cup salted butter softened
  • ⅓ cup lemon curd *
  • ⅓ cup granulated white sugar
  • 1 tablespoon lemon zest

For the Icing

  • 1 tablespoon salted butter
  • 1 tablespoon lemon curd *
  • ¾ cup powdered sugar (confectioners sugar)
  • ½ teaspoon vanilla extract
  • 2 tablespoons whipping cream

Instructions

  • In a small bowl, whisk together the warm water, ½ teaspoon of sugar, and active dry yeast. Let it bloom for about 10 minutes or until frothy and bubbly.
    ¼ cup warm water, ½ teaspoon granulated white sugar, 1 ½ teaspoons active dry yeast
  • In a large mixing bowl, whisk together the warm milk, sugar, melted butter, egg, vanilla, and salt. Mix in the frothy yeast mixture.
    ½ cup warm milk, 3 tablespoons salted butter, 3 tablespoons granulated white sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon salt
  • Add about 2 ½ cups of the flour and fold until a dough begins to form. Turn onto the countertop and knead for about 5 minutes, adding the last ¼ cup of flour as needed, until a soft and smooth dough that is still slightly tacky but not sticking to your hands forms.
    2 ½-2 ¾ cups all-purpose flour
  • Place the dough back into the bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. Once risen, punch the dough down completely to deflate.
  • In a small bowl, stir together the softened butter and lemon curd. In a separate bowl, stir together the sugar and lemon zest.
    ¼ cup salted butter, ⅓ cup lemon curd, ⅓ cup granulated white sugar, 1 tablespoon lemon zest
  • Roll out the dough into a large rectangle about 16"x12. Spread the lemon curd and butter mixture evenly on top. Then, sprinkle the lemon zest sugar evenly over top. Roll the dough up tightly from the long edge. Slice or use unflavoured dental floss to cut into 12 rolls. Arrange in a baking pan that has been greased with butter.
  • Cover the pan and let rise in a warm place for 30 minutes. Preheat the oven to 350℉. Uncover and bake the risen rolls in the preheated oven for 20-25 minutes or until golden on top.
  • Stir together the melted butter, lemon curd, powdered sugar, vanilla, and cream to make a smooth icing. Spread over the rolls while still hot. Enjoy!
    1 tablespoon salted butter, 1 tablespoon lemon curd, ¾ cup powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons whipping cream

Notes

  1. You could use homemade if you are feeling fancy, but I love to use a good store-bought lemon curd for ease and convenience.
 

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 192mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg