Lemon Roll Recipe

Kate Donahue | Food Babbles Updated

This lemon roll recipe makes the ideal springtime snack. Let the good times rise, people!

Lemon Swirl Rolls Photo

Warmer days have arrived and spring has finally sprung.

I don't know what it's been like where you live, but here on the East coast, spring took its sweet ol' time getting here. Each time we'd get a warm day, a blustery cold day or even snow would be right on its heels to whisk away all our hopes of warmth and outside activities. But thankfully, happy days are here again!

When I think about warmer days and the flavors associated with them, lemon is the most prominent one that pops to mind. Nothing quiet says spring like that bright, vibrant, fresh scent and flavor of lemon. It practically screams sun!

Lemonade, lemon cake, lemon squares... they're all so bright and cheerful that as soon as we get that little peek into springtime and warmer temperatures, I'm running to make my favorite lemon recipes.

These little rolls are like capturing sun's rays, spring's sprouting flowers, and all the things that winter's departure brings with it. Soft and tender rolls with a swirl of lemon curd through them, announcing the arrival of bright days ahead. A swirl of raspberry jam would go nicely inside as well but my three-year-old vetoed that suggestion.

Lemon Rolls

But lemon and raspberries pair oh so nicely together, I just couldn't resist sneaking some into a few. It was as perfect as I imagined it would be. If you like to pair other flavors with lemon, give it a try! Blueberry and strawberry jam would also do nicely, or even a little bit of lime zest for that extra citrus kick!

This dough comes together easily, and after a little patience during rising, they're simply rolled up and sliced before their second rise. Open your windows, let the sun and fresh air in, then toss these little rolls in the oven and bake up a bit of spring's brightness.

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Lemon Roll Recipe

    12 Servings

Ingredients

Dough:
  • 2 1/2 teaspoons Instant Yeast
  • 3 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 1 teaspoon Salt
  • 2 teaspoons Lemon Zest
  • 1 Egg
  • 1 tablespoon Unsalted Butter, room temperature
  • 1/8 teaspoon Lemon Oil
Filling:
  • 1/2 cup Lemon Curd
  • 1/4 cup Canned Raspberry Jam
Lemon Glaze:
  • 1 1/2 sifted cups Powdered Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Heavy Cream

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, mix the instant yeast with 3/4 cup warm water (105-115°F.) Set aside until yeast has dissolved and is bubbly, about 10 minutes.
  2. Whisk together the flour, sugar and salt. Add the flour mixture and lemon zest to yeast. Mix on low just until moistened. Add the egg, butter and lemon oil. Mix until dough forms a soft, smooth ball, about 10 minutes.
  3. Place the dough ball into a lightly oiled bowl, turn on all sides to coat and cover with plastic wrap. Set in warm room temperature to rise until puffy but not necessarily doubled in size, about 1 1/2 - 2 hours.
  4. Gently deflate dough and transfer to a lightly floured work surface. Roll the dough to a 10-inch by 14-inch rectangle. Spread the lemon curd (and raspberry jam, if using) over the dough evenly, leaving 1/2-inch margin on the long sides.
  5. Starting with one of the long sides, gently roll the dough up and end with the seam side down. Use a length of dental floss, cut the log into twelve pieces, each 1 1/2" wide. Place the rolls, spiral side up into paper cups sprayed with nonstick cooking spray. Cover the rolls loosely with plastic wrap and allow to rise again until puffy, about 1 1/2 hours.Preheat oven to 350°F. Removed plastic and bake rolls for 25-30 minutes until golden brown. Transfer rolls to a wire rack to cool completely.
  6. Once cooled, combine all the glaze ingredients together in a small bowl. If the consistency is thicker than you'd like, add another 1/2 - 1 tablespoon heavy cream. Drizzle over the cooled rolls.

Notes

If using raspberry jam along with lemon curd, reduce lemon curd to 1/4 cup.

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Cooking Method:
Baking
Category:
Bread
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Related Recipes:
Bread Recipes, Dessert Recipes, Breakfast Recipes, Baking Recipes, Fruit Recipes, Lemon Recipes, Brunch Recipes
Recipe Yields:
12 rolls
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Total Time:
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Published:
Author: Kate Donahue
Recipe Yields: 12 rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 300 minutes

Nutrition Facts

Serving Size 1 roll
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 51
Calories 250

% Daily Value*
10%
Total Fat 6g
15%
  Saturated Fat 3g
8%
Sodium 195mg
15%
Total Carbohydrate 44g
1%
  Dietary Fiber 1g
  Sugars 19g
9%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.