1 Hour Lemon Rolls with Lemon Buttercream Icing Recipe
These one hour lemon sweet rolls are packed with bright, tangy lemon flavor and topped with a smooth lemon buttercream icing. They come together quickly with simple ingredients and are perfect for breakfast, brunch, or a fresh homemade treat. These are also perfect for Easter brunch!
1-Hour Lemon Rolls with Lemon Buttercream Icing
Makes 12 rolls
Dough
- 1 cup lukewarm milk (240 ml)
- 1/3 c sugar (67 g)
- 2 ¼ tsp instant yeast (7 g)
- 1 stick or ½ c melted butter, salted (113 g)
- 2 large eggs
- 1 tsp vanilla extract (5 g)
- 4 to 4 1/2 cups bread or all-purpose flour (480-540 g) — start with 4 c and add more if dough is too sticky (*see fresh milled recipe below!)
- ½ tsp salt (3 g)
Filling
- 1 cup sugar (200 g)
- 1 stick or ½ c softened butter (113g)
- 2 ½ Tbs lemon juice (36 g)
- ½ tsp lemon extract or 1 tsp lemon zest (2 g)
Mix until combined. Mixture should be paste-like in consistency.
Lemon Buttercream Icing
- 3 cups powdered sugar (360 g)
- 4 Tbsp softened butter (56 g)
- 2 Tbs lemon juice (30 g)
- 2-3 Tbs milk (30-45 g), to desired consistency
Instructions
1. Mix dough: Add ingredients to stand mixer bowl in the order listed. Using the dough hook, knead on medium-low (speed 2) for 7 minutes.
Check dough after 1–2 minutes: If too wet, sprinkle in more flour (a little at a time). If too dry, add a Tbs of water or milk.
o Dough should be soft and slightly tacky, but manageable. Oiling your hands helps.
2. Shape rolls: Punch down the dough immediately after kneading. Roll into a 12×18-inch rectangle. Spread filling evenly over the dough.
3. Cut rolls: Roll tightly from the long side to form a log. Pinch the seam closed. Slice into 12 equal pieces. Place cut-side up in a greased baking pan.
OR use a pizza wheel to cut, then roll!
4. Quick rise: Preheat oven for 2 minutes, then turn it off. Place rolls inside the warm oven to rise for 20 minutes.
5. Bake: Remove rolls, preheat oven to 350°F (175°C), and bake for 25-30 minutes, or until golden brown and baked through.
6. Glaze: Let rolls cool until just warm. Pour icing over the top — it will melt in and make the rolls extra soft and sweet. These are best cooled and have even better flavor the next day!
Want to make these with Fresh Milled Flour? Here's my recipe for my 1 Hour Fresh Milled Flour Lemon Rolls with Lemon Buttercream Icing!
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this recipe:
Nutrimill Artiste Mixer (Use ROBYNONTHEFARM to save $20!
Cast Iron Melting Pot & Basting Brush
16x20 Dough Mat
Where I get get bulk flours and grains!
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