Fluffy Lemon Sweet Rolls

These lemon sweet rolls bring a burst of sunshine to your breakfast table with their fluffy texture and bright citrus flavor. The contrast between the soft dough and tangy lemon filling creates an irresistible morning treat that will have everyone asking for seconds.

I first made these rolls when my sister visited during a particularly gloomy winter weekend. The bright lemon flavor instantly lifted our spirits and now they've become our traditional Easter morning breakfast tradition.

Ingredients

• Water at precisely 110115°F crucial for proper yeast activation without killing it
• Milk adds richness and tenderness to the dough creating that perfect soft texture
• Granulated sugar feeds the yeast and provides sweetness balance against the tart lemon
• Unsalted butter creates a rich tender crumb that melts in your mouth
• Room temperature egg for proper incorporation into the dough
• Salt enhances flavor and strengthens the dough structure
• All purpose flour provides the perfect structure I prefer unbleached for best flavor
• Instant yeast speeds up the process no need to proof first unlike active dry
• Lemon curd brings vibrant tanginess homemade gives the best flavor but store bought works
• Powdered sugar creates a smooth glaze that sets beautifully
• Lemon flavoring intensifies the citrus notes in the glaze

Step-by-Step Instructions

Prepare the Yeast Mixture

Heat your water and milk together until they reach precisely 110115°F. This temperature range is critical as too hot will kill the yeast and too cold will prevent proper activation. Use a thermometer for accuracy. Mix with the yeast and allow it to proof for 510 minutes until foamy and fragrant.

Create the Dough

Transfer your foamy yeast mixture to a stand mixer bowl. Add the remaining dough ingredients including the sugar butter egg salt and flour. Mix on medium speed for a full 45 minutes. The dough should pull away from the sides but still be slightly tacky to the touch. It will be softer than regular bread dough.

First Rise

Place your dough into a well oiled bowl turning once to coat all sides. Cover with plastic wrap or a damp cloth and allow to rise in a warm draft free location for 1½ hours. The dough should double in size and feel puffy when gently poked.

Shape the Rolls

On a lightly floured surface roll the dough into a precise 15x18 inch rectangle. Maintain an even thickness throughout for consistent rolls. Spread the lemon curd evenly leaving a ½ inch border around all edges to prevent filling from leaking during baking.

Roll and Cut

Starting from the long edge roll the dough into a tight cylinder applying gentle even pressure. Pinch the seam to seal. Using unflavored dental floss or a sharp serrated knife cut the log into 1½ inch slices for even baking.

Second Rise

Arrange the cut rolls in a greased 13x9 baking pan leaving about ½ inch between each roll to allow for expansion. Cover and let rise again for 1 hour or until visibly puffy and nearly doubled in size.

Bake to Perfection

Bake in a preheated 350°F oven for 1520 minutes. Look for a golden brown top and internal temperature of about 190°F. They should spring back when lightly touched.

Glaze While Warm

Whisk together the powdered sugar lemon flavoring and enough milk to create a pourable consistency. Drizzle generously over the rolls while still warm allowing the glaze to melt slightly into the crevices.

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The lemon curd is truly the star ingredient here. I once made these for my daughters birthday breakfast and swirled in some fresh blueberries with the lemon curd. The purple blue swirls against the yellow created a magical sunrise effect that made her morning extra special.

Overnight Option

For fresh morning rolls without the early wakeup prepare these the night before. Follow the recipe through placing cut rolls in the baking pan but instead of letting them rise a second time cover the pan tightly with plastic wrap and refrigerate overnight. In the morning remove from the refrigerator and allow them to come to room temperature and complete their rise for about 45 minutes before baking. This slow overnight fermentation actually enhances the flavor complexity in the dough.

Lemon Curd Variations

While store bought lemon curd works perfectly homemade elevates these rolls to spectacular heights. For homemade combine 3 egg yolks ⅓ cup sugar zest and juice from 2 lemons and 4 tablespoons butter in a saucepan. Cook over medium heat stirring constantly until thickened about 5 minutes. Cool completely before using. For an interesting twist try combining the lemon curd with cream cheese for a creamier filling or swirl in fresh berries like blueberries or raspberries for beautiful color and complementary flavors.

Serving Suggestions

These lemon sweet rolls shine brightest as part of a larger brunch spread. Pair them with savory egg dishes crispy bacon and fresh fruit for balance. For special occasions add a champagne mimosa with a splash of limoncello. During summer months serve slightly warm with a scoop of vanilla ice cream for an indulgent dessert option. The bright lemon flavor pairs beautifully with coffee especially light breakfast blends with citrus notes.

Troubleshooting Tips

If your dough seems too sticky add flour 1 tablespoon at a time until workable but still soft. To prevent filling leakage ensure your curd is thick and leave adequate border when spreading. For even rising position rolls in the middle of the oven away from direct heat sources.

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Recipe FAQs

→ Can I use store-bought lemon curd for these sweet rolls?

Yes, you can absolutely use store-bought lemon curd to save time. The recipe works well with either homemade or store-bought versions, so choose whichever fits your schedule and preference.

→ How do I know when the dough has proofed enough?

The dough should roughly double in size during both proofing periods. A properly proofed dough will spring back slowly when gently pressed with a finger, leaving a slight indentation that doesn't immediately fill back in.

→ Can I prepare these rolls the night before?

Yes! You can make the dough ahead of time and refrigerate it overnight during the second rise (after shaping and placing in the pan). The next morning, allow the rolls to come to room temperature for about 30-45 minutes before baking.

→ Can I freeze these lemon sweet rolls?

Yes, you can freeze them either before or after baking. For unbaked rolls, freeze after shaping but before the second rise, then thaw in the refrigerator overnight and allow to rise before baking. For baked rolls, freeze without glaze, then thaw and warm before glazing.

→ What's the best way to reheat leftover rolls?

For the best texture, reheat individual rolls in the microwave for 15-20 seconds. For multiple rolls, cover with foil and warm in a 300°F oven for about 10 minutes. The foil prevents the tops from drying out.

→ Can I add lemon zest to enhance the flavor?

Absolutely! Adding 1-2 tablespoons of fresh lemon zest to the dough will provide an extra dimension of lemon flavor. You can also add lemon zest to the glaze for additional brightness.