These Lemon Sweet Rolls are loaded with bright lemon flavor and are a delicious alternative to traditional cinnamon rolls. They’re a delightful treat that combines sweet, tart, and buttery texture and flavor. They’re a perfect breakfast treat or afternoon snack and deceptively simple to make.
If you love lemon, you’ll appreciate the fresh zest and juice that brighten up the dough, filling and glaze. Whether you want something fun for weekend brunch or a comforting dessert, these rolls will likely disappear fast — I bet no one will be able to eat just one!
Why You’ll Love This Recipe
- Sunshine in a Pastry: Lemon zest and juice add a refreshing citrus flavor to these rolls that really awakens your taste buds.
- Sweet & Tangy Twist on a Classic: If you love cinnamon rolls, you’ll love the same soft, fluffy dough, but swirled with a tangy‐sweet lemon filling instead.
- Versatile: Enjoy warm for breakfast or brunch drenched in a creamy lemon glaze, or serve as a light dessert or afternoon pick-me-up.
Ingredients
Dough
- 1½ cups whole milk, warmed to about 110 °F (≈43 °C)
- 2¼ teaspoons instant yeast (1 packet)
- 1 large egg, room temperature
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3½ to 4¼ cups bread flour (or all-purpose flour)
- Oil or butter for greasing the bowl
Filling
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest (packed, about 2 large lemons)
- 5 tablespoons unsalted butter, softened
- 1 tablespoon unsalted butter for greasing the baking dish
Glaze
- 4 ounces full-fat cream cheese (brick style)
- 2 tablespoons unsalted butter, softened
- 1¼ cups powdered sugar
- A pinch of salt
- 2 tablespoons lemon juice (about 1 large lemon)
Garnish
- Lemon slices
- Lemon zest
Instructions
Lemon Rolls (Dough + Filling)
- In the large bowl of a stand mixer, combine the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk until foamy.
- Add the flour (3½ to 4¼ cups) and use the dough hook attachment to knead for about 3 minutes. If you don’t have a stand mixer, mix until the dough forms, then knead by hand on a lightly floured surface for about 5 minutes. The dough should feel slightly tacky but not stick to your finger.
- Lightly oil a bowl, place the dough inside and coat with the oil. Cover the bowl and let the dough rise in a warm spot until it doubles in size (about an hour, depending on temperature).
- Once risen, turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll the dough into a large rectangle—approximately 16 inches by 12 inches.
- In a small bowl, combine the ¾ cup sugar and 1½ tablespoons lemon zest. Spread the softened butter evenly over the dough rectangle, then evenly sprinkle the lemon sugar mixture on top.
- Starting from the long side facing you, tightly roll the dough rectangle into a long log shape. Pinch the seam closed with your fingers. To make cutting easier, cut the log in half.
- With each half, cut into 6 equal pieces (so you get 12 rolls total).
- Grease a 9”×13” baking dish with 1 tablespoon melted butter. Place the rolls into the dish, leaving a little space between each. Cover with plastic wrap and let the rolls rise again in a warm spot for about 45-60 minutes (they will puff up and get close together).
- Preheat your oven to 350 °F (≈177 °C). Once the rolls have risen, remove the plastic wrap, brush the top with 1 tablespoon of melted butter, then bake for 28-30 minutes. After 25 minutes, check the rolls; if they are not golden brown yet, bake another 5-10 minutes until golden. If they are brown but not yet cooked through, tent with foil and continue baking.
Lemon Cream Cheese Glaze
- In a mixing bowl, beat together the cream cheese and softened butter until combined.
- Add the powdered sugar, salt and lemon juice, and beat until you have a smooth pourable consistency. Adjust consistency as needed: add more powdered sugar for a thicker glaze or more lemon juice (or a touch of milk) for a thinner glaze.
- While the rolls are still warm in the dish, drizzle the glaze over them. Scatter lemon slices and additional lemon zest on top as garnish.
- Serve the rolls right away while still warm for best texture and flavor.
Storage & Make-Ahead Information
- Refrigerator: Store leftover rolls in an airtight container in the fridge for 2-3 days.
- Freezing: Let baked rolls cool completely, then wrap tightly and freeze for up to one month. When ready, reheat from frozen in the oven for about 15 minutes or until warmed through.
- Reheating: Fresh is always best! But leftover rolls can be microwaved for about 30 seconds to soften the dough and glaze.
- Make-ahead: You can prepare the rolls up to 48 hours in advance. After the second rise, place them in the refrigerator to slow/stop rising. When you’re ready to bake, bring them back to room temperature for at least an hour before baking. You may also freeze the unbaked, risen rolls (in the dish covered with plastic wrap and foil) for later baking.
Frequently Asked Questions
- What flour should I use? Bread flour is the ideal choice here because it has higher protein and creates a softer, fluffier dough. If you don’t have it, all-purpose flour works too.
- How long does the dough take to rise? The first rise usually takes about an hour, depending on the temperature of your environment. A properly proofed dough will double in size and feel slightly springy when gently poked.
- Can I use active dry yeast instead of instant yeast? Yes. If you only have active dry yeast, mix the warmed milk, yeast and 1 tablespoon of sugar and let it sit until foamy (5-10 minutes), then proceed with the recipe. You’ll need to add 2 extra tablespoons of sugar.
Variations to Try
- Swap some of the lemon juice and zest for orange for a citrusy twist, or stir in fresh blueberries or chopped strawberries into the filling.
- For extra texture and flavor, consider adding chopped nuts like almonds, pecans or pistachios into the filling or sprinkling them over the rolls before baking.
- Make a lighter glaze with just powdered sugar and lemon juice if you prefer less richness.
- For a less sweet option, skip the glaze altogether and enjoy the rolls with the natural sweetness of the dough and tangy lemon filling.