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Grab a bite of these soft, tangy lemon buns—they're fluffy, full of lively citrus in every bite, and finished with creamy, mouthwatering glaze that melts into all the layers. Love gooey middles and a punch of zest? These will take your brunch from basic to unforgettable.
My first try at these blew me away—so pillowy, and the lemony smell had everyone wandering into the kitchen before I could even plate them
Yummy Ingredients
- Fresh lemon zest: this is where all the scent and punch come from, grate it fresh to really light up your dough
- Large eggs: makes your buns rise tall and hold everything together, go with the freshest ones you can
- Unsalted butter: gets you that melt-in-your-mouth crumb, always bring it to room temp for easy mixing
- Buttermilk: keeps things moist and gives a mild tang, full-fat is best here
- Light brown sugar: brings sweetness and goo to the filling, choose soft, aromatic sugar for gooey results
- Poppy seeds: tiny pops of crunch, and speckles of color, totally optional or change it up if you feel like it
- Granulated sugar: jump starts the yeast and sweetens throughout, stick to bright white for cleanest taste
- All-purpose flour: turns dough light and fluffy—grab a new bag if you want the perfect rise
- Fine salt: rounds out flavors so nothing’s flat, keeps everything tasting balanced
- Instant dry yeast: makes things rise quick and easy, grab it from the fridge section for max power
- Powdered sugar: whips up a smooth glaze quick, sifting first keeps it clump-free
- Fresh lemon juice: ramps up the glaze’s zing, squeeze a lemon right before making for best snap
Honestly, the fresh lemon zest makes this one stand out. I still remember a summer harvesting lemons from a neighbor—couldn’t help but grate even more over the top for extra pop
Simple Instructions
- Make the Icing:
- As the rolls start cooling (give 'em between ten and twenty minutes), whisk up powdered sugar, butter that's been melted, and a good dose of lemon juice. Drizzle this all over while the rolls are still warm, hit with fresh zest if you’re feeling it.
- Bake:
- Set the oven to three-fifty Fahrenheit. Once it's hot, bake your filled pan of buns for about twenty-eight to thirty-two minutes. You want golden tops and a sweet smell filling your kitchen.
- Cut and Let Them Puff:
- Gently use dental floss (not that old knife!) to slice up twelve pieces. Lay them into a greased or parchment-lined baking dish. Cover up and let them rise in a switched-off oven for around half an hour so they get nice and puffy.
- Shape the Buns:
- Once the dough’s rested, roll it out on a bit of flour to a big rectangle, about half a centimeter thick and around twelve by eighteen inches. Slather the filling all the way across, but leave one long edge clean for sealing. Roll toward the bare strip and pinch up the end to close.
- Mix the Filling:
- Squish the zest and sugars together using your hands till it smells super fragrant, then stir in your soft butter. It’ll be thick, a little sticky, and perfect for spreading.
- Rest the Dough:
- Cover the bowl (plastic or a towel both work) and give the dough ten to twenty minutes to just chill—makes rolling way easier after.
- Add Zest Power:
- Dump in all that lemon zest now and keep mixing on medium so the oils really move through. As you knead, add a sprinkle of extra flour at a time. It should be tacky but not stick like glue to your finger.
- Eggs Go In:
- Crack in the eggs one after another, stirring after each so your dough turns stretchy and glossy. Take your time. Scrape the sides down to keep everything playing nice.
- Mix Wet With Dry:
- With a dough hook, spoon, or your muscles, blend buttermilk mix slowly into dry ingredients from earlier til you’ve moistened all the flour.
- Warm Up Wet Stuff:
- Combine your buttermilk, sugar, and butter then microwave them so the butter’s almost melted but not hot—let it sit if it goes too far so the yeast isn’t upset.
- Put Together Dry Mix:
- In a mixer bowl, thoroughly stir together flour, yeast, poppy seeds, and salt, making sure everything’s loose and airy before adding wet stuff.
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Keeping Them Fresh
Pop extra buns into a tight container for a day on the counter or up to four days in the fridge. Warm ‘em up in the microwave or oven to soften again. You can also freeze iced rolls—wrap up tight, freeze solo for up to three months, thaw out on the counter when cravings hit
Swaps and Sub Outs
No buttermilk? Just mix whole milk with a splash of lemon juice or vinegar. You’re missing instant yeast? Switch for active dry yeast but let it rise longer. Skip poppy seeds if you don’t want ‘em. Want extra-rich icing? Try a bit of cream cheese blended in
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Serving Ideas
Put these lemon buns front and center on your brunch table. Pair with juicy berries and a glass of iced coffee or sweet tea. If you want to impress, let everyone go wild adding more zest or little bits of candied ginger on top. Tie them up in a cute box for a cheery gift
Fun Background
Lemon buns shake up the usual American cinnamon roll vibe with a blast of cheerful citrus. They’re perfect for hot months—especially at garden parties, brunch get-togethers, or Easter hangouts. My family says it’s summer as soon as these show up and lemons are everywhere
Frequently Asked Questions
- → How do you really amp up lemon flavor?
Pile on the lemon zest in both the dough and the middle, then use real lemon juice in your glaze for a bold, tangy finish.
- → What’s key for making these rolls extra fluffy?
Add flour bit by bit; your dough should be a little sticky, never dry. Buttermilk and butter both make it super light.
- → Can I prep these ahead and bake later?
Totally! Shape and stash in your fridge overnight. Let them warm up and rise before they hit the oven in the morning.
- → How do you slice these without squishing?
Skip the knife—grab some dental floss. Pull it underneath and crisscross the ends for a perfect, round cut.
- → Why does my filling keep running out?
Don’t spread filling all the way to the edge. Leave a small border to help seal those rolls and keep every bit inside while baking.
- → Can I swap in active yeast for instant?
Yep, just wake it up in warm water and a pinch of sugar first. Give the dough a little more time to rise, since active yeast is a bit slower.