Sweet, tangy, and irresistibly tender, this Lemon Roll Pull-Apart Bread masterfully blends the delightful zest of classic lemon rolls with the communal charm of pull-apart bread. Prepare for a truly unique baking experience – you’ll find it impossible to stop at just one piece!
Do you love the concept of pull-apart bread, offering individual portions of soft, flavorful goodness that’s perfect for sharing? If so, you’re in for a treat. This lemon version brings a bright, sunny twist to the beloved format. If you’re looking for other equally delightful variations, don’t miss our Chocolate Pull Apart Bread for a rich, decadent option, or our festive Red Velvet Pull Apart Bread for a touch of elegance.
Embracing Spring with Zesty Lemon Flavors
In our household, the arrival of Easter almost rivals the excitement of Christmas. It’s a season brimming with anticipation, a fact perfectly illustrated a few weeks ago when my daughter returned from school, bubbling with joy to announce that Easter would fall in March this year instead of April. Her enthusiasm is palpable; she’s practically counting down the days, and it’s easy to understand why this time of year holds such a special place.
Easter brings with it a host of cherished traditions: the vibrant activity of coloring eggs, the thrilling scavenger hunt for hidden treats, baskets overflowing with indulgent chocolates, and, most importantly, precious extra time spent with loved ones. For me, however, beyond these delightful customs, there’s an undeniable thrill that accompanies the advent of spring baking. The longer days, the blossoming flowers, and the general sense of renewal ignite a passion for creating fresh, bright treats in the kitchen.
While lemon is technically a fruit that thrives in winter, its inherent brightness – from its vivid yellow hue to its invigorating, tart-sweet flavor – unequivocally signals the arrival of spring to my senses. As the weather gracefully transitions to warmer, sunnier days and the annual Easter baking festivities commence, my thoughts invariably turn to lemon. (Admittedly, I find reasons to incorporate lemon into my baking year-round, but it truly shines and becomes a central focus particularly in the spring!)
This Lemon Roll Pull-Apart Bread is not just a recipe; it’s an experience. It offers a playful and distinctly different take on your typical sweet rolls or traditional pull-apart breads. The magic begins with crafting individual, miniature lemon rolls, each bursting with citrus flavor. These delightful spirals are then carefully arranged and piled into a loaf pan, where they bake together to create a magnificent, golden-brown loaf that is as fun to prepare as it is to eat. The pull-apart format encourages sharing and makes it a relaxed, enjoyable treat for any gathering.
Beyond its innovative structure, this Lemon Roll Pull-Apart Bread delivers an absolutely incredible flavor profile. It’s truly a must-try recipe for the spring season. Each bite offers a tender, rolled-up morsel of lemon-infused sweetness. I particularly adore the edges of the rolls, where the sugar caramelizes ever so slightly during baking, creating a delightful crispness and an intensified sweet-tart burst. It’s a texture and flavor combination that’s utterly addictive!
Crafting the Perfect Lemon Roll Pull-Apart Bread: Key Ingredients
Creating this delightful lemon bread relies on a careful selection of fresh, high-quality ingredients. Each component plays a crucial role in developing the rich texture, vibrant lemon flavor, and appealing sweetness that makes this recipe so special. Here’s a closer look at what you’ll need:
- Sugar: A versatile ingredient, you’ll need granulated sugar for both the bread dough and the flavorful lemon filling. For the irresistible glaze that finishes the loaf, a dusting of powdered sugar (confectioners’ sugar) provides a smooth, melt-in-your-mouth sweetness.
- Fresh Lemon Zest and Juice: The star of the show! Lemon zest is paramount for infusing the bread with its characteristic bright, aromatic lemon flavor. You’ll need a few fresh lemons for their vibrant zest in both the dough and the filling. Additionally, fresh lemon juice is essential for creating that perfect tangy kick in the sweet icing.
- All-Purpose Flour: The foundation of our tender dough. All-purpose flour provides the ideal balance of protein to create a soft yet structured bread that holds its shape beautifully while remaining delightfully light.
- Yeast: For this recipe, we specifically use rapid rise yeast, also known as instant yeast. This type of yeast is known for its quick activation and ability to shorten rising times, making the baking process more efficient. While you could potentially substitute with regular active dry yeast, be prepared to adjust and allow for longer proofing periods to achieve the same desired rise.
- Salt: Often underestimated, salt is a critical ingredient in baking. It doesn’t just enhance the overall flavors; it also plays a vital role in controlling the yeast’s activity, contributing to the dough’s strength and texture, and preventing it from tasting bland.
- Butter: This rich ingredient is utilized at every stage of the recipe, contributing immense flavor and tenderness. You’ll incorporate unsalted butter into the bread dough for moisture and richness, in the filling for its luscious texture, and in the icing for a smooth, creamy finish. Unsalted butter allows you to control the total salt content in your recipe.
- Egg: Adding a large egg to the dough introduces richness, moisture, and aids in creating a more tender crumb. It also contributes to the beautiful golden color of the baked bread.
- Milk: A small amount of milk is exclusively used for the lemon icing, helping to achieve a pourable, creamy consistency. Any type of milk you have on hand will work perfectly for this component.
How to Master Lemon Roll Pull Apart Bread
Creating this stunning Lemon Roll Pull Apart Bread is a rewarding process, combining the art of yeast dough with the vibrant flavors of lemon. Follow these steps carefully to ensure a perfect, tender, and incredibly delicious loaf.
Step 1: Prepare the Aromatic Lemon Sugar. Begin by combining granulated sugar and fresh lemon zest in a bowl. Using your fingertips, gently rub the zest into the sugar. This crucial step releases the essential oils from the lemon peel, infusing the sugar with an intensely fragrant lemon aroma and flavor that will permeate your bread.
Step 2: Initiate the Dough Creation. In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 1 cup of all-purpose flour, the prepared lemon sugar, rapid rise yeast, and salt. Stir these dry ingredients together thoroughly. In a separate microwave-safe bowl, gently warm the water and butter until it’s very warm to the touch (between 120º and 130ºF), but not scalding hot. The butter may not fully melt, which is fine. Add this warm butter mixture to the flour mixture, along with one egg. Mix on low speed until just combined, then gradually add the remaining flour, mixing until a soft, shaggy dough forms.
Step 3: Knead and First Rise. Turn the dough out onto a lightly floured surface. Knead the dough for approximately 6 to 8 minutes until it becomes smooth, elastic, and springs back gently when lightly pressed with two fingers. Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free spot for about 45-60 minutes, or until it has visibly doubled in size.
Step 4: Roll and Fill the Dough. Once the dough has completed its first rise, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, roughly 7×24 inches. Evenly spread two tablespoons of very soft butter over the entire surface of the rolled dough. Sprinkle the remaining lemon sugar mixture (reserving 1/4 cup for later coating) over the butter, ensuring an even distribution.
Step 5: Form the Rolls and Slice. Starting from one of the long ends of the rectangle, carefully and tightly roll the dough into a log. Pinch the seam along the length of the roll to seal it securely. Using a sharp knife or dental floss, slice the rolled dough into 24 uniform pieces, creating individual mini lemon rolls.
Step 6: Prepare for Second Rise. Melt 1/4 cup of butter in a shallow dish. Dip each individual lemon roll slice into the melted butter, ensuring it’s fully coated. Then, roll each butter-dipped slice in the reserved 1/4 cup of lemon sugar mixture. Arrange these coated rolls snugly into a greased 9×5-inch loaf pan, standing them upright.
Step 7: Second Rise and Bake. Cover the loaf pan loosely with a clean towel and let the rolls undergo their second rise in a warm, draft-free environment for another 45-60 minutes, or until they have nearly doubled in size and look puffy. While the rolls are rising, preheat your oven to 350ºF (175ºC). Bake the loaf for 25-35 minutes, or until the top is beautifully golden brown and the internal temperature reaches 200-205°F (93-96°C).
Step 8: Glaze and Serve. Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then, carefully invert the loaf onto your chosen serving platter. While the bread cools slightly, prepare the bright lemon icing. In a small bowl, whisk together the powdered sugar, softened butter, milk, fresh lemon juice, and a hint of lemon zest until the mixture is completely smooth and creamy. Generously drizzle this luscious lemon icing over the warm pull-apart bread. The warmth of the bread will allow the icing to slightly melt and seep into the crevices, creating an even more delightful experience.
Expert Tips for Your Best Lemon Pull-Apart Bread
Achieving bakery-quality results with your Lemon Roll Pull-Apart Bread is simple with a few insider tips:
One of the most impactful techniques in this recipe is the creation of lemon sugar. This clever method, which I first encountered years ago in a Dorie Greenspan cookbook, involves gently rubbing fresh lemon zest into granulated sugar with your fingertips. Not only is this process wonderfully therapeutic due to the amazing citrus fragrance it releases, but it also effectively extracts and infuses the lemon’s essential oils directly into the sugar. This means the vibrant lemon flavor is deeply integrated into every element of your dough and filling. Do not skip this step – it truly elevates the entire dish!
For the ultimate sensory experience, I highly recommend serving this pull-apart bread while it’s still warm. The warmth enhances the softness of the rolls and allows the glaze to melt into a delightful, gooey coating. However, rest assured that it remains absolutely delicious when served at room temperature, making it a perfect make-ahead option for brunches or gatherings.
When it comes to drizzling the icing, you have a couple of options. A simple spoon works perfectly for a rustic look. For a more professional and even distribution, try placing the prepared icing into a small resealable plastic bag. Snip off a tiny corner of the bag, and you can pipe a beautiful, controlled drizzle over the top of your warm loaf. This method helps to ensure every piece gets a perfect share of that tangy-sweet glaze.
To ensure your yeast dough rises perfectly, find a warm, draft-free spot in your kitchen. This could be inside a slightly warmed (but turned off) oven, or near a sunny window. The ideal temperature for yeast activity is between 75-85°F (24-30°C). You can test if your dough has doubled by gently pressing two fingers into it; if the indent remains, it’s ready. Avoid over-proofing, as this can lead to a less flavorful bread with a coarser texture.
For storage, any leftover Lemon Roll Pull-Apart Bread can be kept in an airtight container at room temperature for up to 2-3 days. To enjoy it warm again, simply microwave individual pieces for 10-20 seconds or wrap the entire loaf loosely in foil and reheat in a 300°F (150°C) oven for 10-15 minutes.
Consider making the dough ahead of time! After the first rise, you can punch down the dough, form the rolls, and arrange them in the loaf pan. Then, cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, simply remove the pan from the fridge and let it come to room temperature and complete its second rise (this might take 1.5-2 hours) before baking as usual. This is a fantastic way to enjoy fresh-baked bread with minimal morning effort.
Explore More Zesty Lemon Delights
If the bright, cheerful flavor of lemon has captured your heart with this pull-apart bread, you’re in luck! We have a collection of other fantastic lemon-infused recipes that are perfect for any occasion, from light desserts to decadent pastries. Discover your next favorite lemon treat:
- Lemon Sunshine Cupcakes: Light, fluffy, and bursting with sunny lemon flavor, these cupcakes are like a ray of sunshine in every bite.
- Lemon Meringue Eclairs: A sophisticated twist on a classic, combining delicate éclair pastry with tangy lemon curd and a cloud of sweet meringue.
- Lemon Meringue Angel Cake: A truly ethereal dessert featuring a light-as-air angel food cake paired with bright lemon and a glorious meringue topping.
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Lemon Roll Pull Apart Bread
Deborah Harroun
30 minutes
35 minutes
1 hour 10 minutes
2 hours 15 minutes
1 loaf
Bread
American
Pin Recipe
Ingredients
Bread:
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 2 1/2 – 3 cups all-purpose flour
- 1 packet Rapid Rise Yeast
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons butter
- 1 egg
Filling:
- 3/4 cup sugar
- 2 tablespoons lemon zest
- 2 tablespoons butter, very soft
- 1/4 cup butter, melted
Lemon Icing:
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
Instructions
- Combine 2 tablespoons of sugar and 1 tablespoon of lemon zest in a bowl. Rub them together with your fingers until the zest is thoroughly dispersed through the sugar and fragrant.
- In the bowl of a stand mixer (or a large mixing bowl), combine 1 cup of the flour, the prepared lemon sugar (from step 1), the rapid rise yeast, and the salt. Stir until thoroughly combined.
- In a microwave-safe bowl, combine the 3/4 cup of water and 3 tablespoons of butter. Microwave on high in 15-second increments until the mixture is very warm (120º to 130ºF), but not hot. The butter may not fully melt.
- Add the warm butter mixture to the bowl with the flour mixture, along with the 1 egg.
- Beat the mixture for 2 minutes, scraping down the sides of the bowl as needed. Add 1 more cup of flour, then beat for another 2 minutes on high speed, scraping the bowl occasionally. Gradually add just enough of the remaining flour until the dough comes together and forms a soft ball.
- Lightly flour a clean work surface. Turn the dough out and knead it until it is smooth and elastic, and springs back when lightly touched with 2 fingers, approximately 6 to 8 minutes. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
- Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
- For the filling: In a small bowl, combine 3/4 cup of sugar and 2 tablespoons of lemon zest. Rub them together with your fingers until the zest is well-interspersed. Measure out 1/4 cup of this lemon sugar mixture and set it aside for later.
- Roll the rested dough into a long rectangle, about 7 x 24 inches. Spread the 2 tablespoons of very soft butter evenly over the entire surface of the dough. Sprinkle the remaining lemon sugar mixture (not the reserved 1/4 cup) evenly over the butter. Beginning at one of the long ends of the rectangle, tightly roll the dough up into a log. Pinch the seam securely to seal. Using a sharp knife or unflavored dental floss, cut the dough log into 24 equal slices.
- Dip each slice into the 1/4 cup of melted butter (from the filling ingredients), ensuring it’s fully coated. Then, roll each butter-dipped slice into the 1/4 cup of lemon sugar mixture that you reserved earlier. Arrange these coated slices snugly into the prepared loaf pan.
- Cover the pan loosely with a clean towel and place it in a warm, draft-free area to rise until doubled in size, which typically takes about 45-60 minutes.
- While the dough is rising for the second time, preheat your oven to 350ºF (175ºC). Once risen, bake the loaf for 25-35 minutes, or until the bread is golden brown and cooked through. Cool the baked loaf on a wire rack for 10 minutes, then carefully invert it onto a serving plate.
- For the lemon icing: In a small bowl, combine the 1 cup of powdered sugar, 1 tablespoon of softened butter, 2 tablespoons of milk, 1 tablespoon of lemon juice, and 1/2 tablespoon of lemon zest. Beat these ingredients together until the icing is completely smooth and creamy. Drizzle the finished icing generously over the warm loaf.
Recipe Notes:
Nutrition Information
Carbohydrates: 46g (15%),
Protein: 4g (8%),
Fat: 11g (17%),
Saturated Fat: 6g (38%),
Polyunsaturated Fat: 0g,
Monounsaturated Fat: 3g,
Trans Fat: 0g,
Cholesterol: 43mg (14%),
Sodium: 180mg (8%),
Potassium: 23mg (1%),
Fiber: 1g (4%),
Sugar: 25g (28%)
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