1 Hour Lemon Rolls with Lemon Buttercream Icing - Citrus Sweet Rolls! (+ Fresh Milled Flour Recipe!)

Ingredients

• 1 cup Whole Milk (Warm to 100‑110°F (38‑43°C) for activating yeast)
• 1/3 cup Granulated White Sugar (65 g; can substitute brown sugar or honey)
• 2.25 teaspoons Instant Yeast (About 7 g; instant works best for 1‑hour rise, active dry yeast can be used)
• 1/2 cup Unsalted Butter (113 g, melted; salted butter works fine)
• 2 teaspoons Pure Vanilla Extract (10 ml)
• 2 Large Eggs (Room temperature)
• 4 cups Bread Flour (480 g; all‑purpose flour can be used)
• 0.5 teaspoon Salt (Fine sea salt or kosher salt)
• 1 stick Unsalted Butter (113 g, softened for filling)
• 1 cup Granulated White Sugar (200 g for filling)
• 2.5 tablespoons Lemon Juice (36 g; fresh or bottled)
• 0.5 teaspoon Lemon Extract (Optional for extra lemon flavor)
• 3 cups Powdered Sugar (360 g for icing)
• 4 tablespoons Unsalted Butter (56 g, softened for icing)
• 2 tablespoons Lemon Juice (30 g for icing)
• 2 tablespoons Milk (30‑45 g; add more for thinner icing)

Instructions

1. Warm the Milk

   Heat the milk until it reaches 100‑110°F (38‑43°C).

   Time: PT2M

2. Combine Milk, Sugar, and Yeast

   In the stand mixer bowl, add the warm milk, 1/3 cup sugar, and sprinkle the instant yeast over the surface.

   Time: PT2M

3. Add Butter, Vanilla, and Eggs

   Pour in the melted butter, vanilla extract, and crack in the two large eggs. Mix on low speed until just combined.

   Time: PT1M

4. Incorporate Flour and Salt

   Add the bread flour and ½ teaspoon salt to the bowl.

   Time: PT1M

5. Initial Mix

   Mix on speed 3 for about 1 minute until ingredients are roughly combined.

   Time: PT1M

6. Knead the Dough

   Knead on speed 2‑3 for 7 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT7M

7. Prepare Lemon Filling

   In a separate bowl, cream together 1 stick softened butter, 1 cup granulated sugar, 2½ tbsp lemon juice, and ½ tsp lemon extract until light and fluffy.

   Time: PT5M

8. Shape the Dough

   Turn the dough out onto a lightly floured dough mat. Press gently and roll into a rectangle about 12×9 inches.

   Time: PT5M

9. Spread Filling

   Evenly spread the lemon filling over the rolled‑out dough using an offset spatula.

   Time: PT2M

10. Cut into Strips

    Using a pizza cutter or sharp knife, cut the dough into 12 equal strips (approximately 1‑inch wide).

    Time: PT2M

11. Roll Individual Rolls

    Starting at one short end, roll each strip tightly into a cylinder and place seam‑side down in a 9×13‑inch cast‑iron baking dish (3 rows of 4).

    Time: PT5M

12. Warm Oven for Quick Rise

    Preheat the oven to 350°F (177°C) for 2 minutes, then turn it off. Place the baking dish inside the warm oven.

    Time: PT2M

    Temperature: 350°F

13. Second Rise

    Let the rolls rise in the turned‑off oven for 20 minutes, or until noticeably puffy.

    Time: PT20M

14. Bake the Rolls

    Increase oven temperature to 350°F (177°C) and bake for 25 minutes, or until golden brown.

    Time: PT25M

    Temperature: 350°F

15. Make Lemon Buttercream Icing

    While the rolls bake, whisk together 3 cups powdered sugar, 4 tbsp softened butter, 2 tbsp lemon juice, and 2‑3 tbsp milk until smooth and spreadable.

    Time: PT5M

16. Ice the Warm Rolls

    Remove the rolls from the oven and immediately spread the lemon buttercream over each roll while still warm.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Granulated White Sugar: Brown sugar, Honey
• Instead of Instant Yeast: Active dry yeast
• Instead of Unsalted Butter: Margarine
• Instead of Pure Vanilla Extract: Vanilla bean paste
• Instead of Large Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Bread Flour: All‑purpose flour
• Instead of Salt: Table salt
• Instead of Unsalted Butter: Margarine
• Instead of Granulated White Sugar: Brown sugar
• Instead of Lemon Juice: Lime juice
• Instead of Lemon Extract: Lemon zest
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Unsalted Butter: Margarine
• Instead of Lemon Juice: Lime juice
• Instead of Milk: Heavy cream (less), Water (very thin)

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• Offset Spatula (optional)
• Pizza Cutter or Sharp Knife
• 9×13‑inch Cast Iron Baking Dish
• Oven
• Spurtle (optional)

Critical Steps — Do Not Skip

• Kneading the dough to develop gluten
• Rolling the dough to an even rectangle
• Second rise in a warm oven
• Baking until golden brown
• Achieving the right icing consistency

Chef Tips from the Video

• Use room‑temperature butter for the filling and icing to achieve a smooth texture.
• If you have fresh lemons, add a teaspoon of zest to the filling for extra brightness.
• Brush the tops of the rolls with a little melted butter before icing for a glossy finish.
• For a slightly caramelized top, sprinkle a pinch of coarse sugar on the rolls before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat before serving.

Room temperature: Best consumed the same day; can sit out for up to 1 day if covered.

Make-Ahead Tips

• The dough can be mixed and kneaded the night before; refrigerate covered and let come to room temperature before shaping.
• Lemon buttercream icing can be prepared up to 2 days ahead and stored in the refrigerator; bring to room temperature and whisk before using.

Frequently Asked Questions