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.
Can’t get enough lemon? Try these desserts, too: Lemon Bars, Lemon Tiramisu, or Lemon Meringue Cheesecake.
Lemon Sweet Rolls
I have a special place in my heart for good old-fashioned cinnamon rolls, but sometimes it’s fun to change it up a bit! If you’re looking for something new to make, you’ll love these lemon rolls. The soft, pillowy dough is swirled with a luscious lemon filling, creating the perfect blend of tangy sweetness. It’s an irresistible treat for any occasion!
Whether you’re looking to make something for a weekend brunch with friends or simply craving a comforting dessert, I can guarantee these lemon rolls will disappear fast. I bet no one will be able to eat just one!
Why You’ll Love This Recipe
Sunshine in a Pastry: There’s something so refreshing about lemon, especially when it comes to breakfast and dessert! The zest and juice from lemons add a refreshing citrus flavor to these lemon rolls that really awakens your taste buds. It’s like biting into a ray of sunshine!
Sweet and Tangy Twist on a Classic: If you’re a fan of cinnamon rolls, then lemon rolls offer a delightful alternative. They have the same soft, fluffy dough but with a sweet and tangy filling that’s perfect for those who love trying something new!
Versatile Treat: These lemon rolls are incredibly versatile. Enjoy them warm for breakfast or brunch, drenched in a creamy lemon glaze. They also make a fantastic afternoon pick-me-up or a light and delicious dessert.
How to Make Lemon Rolls
If you know how to make cinnamon rolls already, then this lemon roll recipe will be a cinch! The only differences are the lemon filling and lemon glaze. But fear not if you’ve never made them. I’ll walk you through every step of the process.
As always, you can find the full printable recipe card at the end of this post.
Lemon Rolls
- Whisk together the milk, yeast, egg, sugar, melted butter and salt until it gets foamy.
- Add the flour and mix for 3 minutes.
- Lightly oil a bowl, place the dough in it, and coat it with the oil. Cover and let rise until it doubles in size.
- Roll the dough into a large rectangle, roughly 12 in x 16 in.
- Spread butter into an even layer across the entire surface of the dough.
- Combine the sugar and lemon zest in a bowl and then scatter on top.
- Tightly roll the dough into a long log shape. Pinch the seam closed with your fingers.
- Cut the log in half and then cut each half of the dough into 6 equal pieces.
- Grease a baking dish with butter and place the rolls in the dish, leaving a little space between each one.
- Cover and let rise again. The rolls will puff up and become close together during this time.
- Brush with one tablespoon of melted butter. Bake for 28-30 minutes.
- Remove rolls from oven.
Lemon Glaze
- Beat the cream cheese and butter to combine.
- Add the powdered sugar and lemon juice, and beat until you have a smooth pourable consistency.
- Drizzle the glaze over the rolls. Scatter with lemon slices and lemon zest for garnish.
- Serve right away while they’re still warm.
Don’t be shy with the lemon sugar! Spread it generously over the dough, but leave a small border at one edge to ensure a proper seal when rolling.
Storage and Make Ahead Information
These rolls are best fresh but here is the information you’ll need should you have leftovers, want to make the rolls in advance or plan on freezing:
- Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezing: Let baked rolls cool completely then wrap them tightly as above and freeze for up to one month. Reheat from frozen in the oven for 15 minutes or until warmed through.
- Reheating: Fresh is always best! But leftover rolls can be reheated in the microwave for 30 seconds to soften the dough and glaze.
- Making Ahead: You can make these Lemon Rolls up to 48 hours in advance. After the second rise, put them in the fridge. The cold puts the yeast to sleep, preventing further rising. When you’re ready to bake, bring them back to room temperature for at least an hour before baking. These Lemon Rolls can also be frozen prior to baking. Follow the recipe up to step 10. Cover the dish well with plastic wrap and foil before placing in the freezer. Thaw for 24 hours in the fridge before baking and continue from step 11.
Frequently Asked Questions
What flour should I use?
Bread flour is a great choice here. Packed with protein, it creates a dream dough that is soft and fluffy. If you can’t find it, this recipe has been tested with all-purpose flour which works too.
How long does the dough take to rise?
Patience is key for the first rise – roughly an hour, but temperature plays a role. Watch for the dough to double in size. Take a picture when you start – it’ll be your guide. A properly proofed dough will be dome-shaped and slowly spring back when poked gently.
Can I use active dry yeast instead of instant yeast?
The recipe calls for instant yeast but if you only have active dry yeast you can use that in this recipe as well. Simply combine warm milk, yeast and one tablespoon of sugar in the mixing bowl and whisk to combine. Let sit until foamy, 5 to 10 minutes, and then add the other ingredients and continue on with the recipe as written. (You will need to add the additional 2 tablespoons of sugar.)
Variations to Try
- Swap some of the lemon juice and zest for orange for a citrusy twist, or add in fresh blueberries or chopped strawberries.
- For extra texture and flavor, consider adding chopped nuts like almonds, pecans, or pistachios to the filling or sprinkle them over the rolls before baking.
- Make a lighter lemon glaze with just powdered sugar and lemon juice.
- For those who prefer a less sweet option, skip the glaze altogether and enjoy the natural sweetness of the dough and tangy lemon filling.
Trish’s Tips
- It’s important the milk is only warmed to 110°F (43 C.) Scalding hot milk can kill the yeast. The microwave can bring it to the perfect temperature in 30-45 seconds, but wattage varies. If you don’t have a thermometer you can perform a finger test: dip your finger in – if it feels comfortable, the milk is ideal. If you’re not sure, err on the side of cool rather than hot.
- We made a light and runny glaze, but if you prefer it thicker, simply add more powdered sugar. Want it thinner? Add a touch more lemon juice or milk.
- Bread flour is a great choice here. Packed with protein, it creates a dream dough that is soft and fluffy. If you can’t find it, this recipe has been tested with all-purpose flour which works too.
- Patience is key for the first rise – roughly an hour, but temperature plays a role. Watch for the dough to double in size. Take a picture when you start – it’ll be your guide. A properly proofed dough will be dome-shaped and slowly spring back when poked gently.
More Lemon Treats to Try
Lemon Sweet Rolls
Ingredients
Dough
- 1 ½ cups whole milk warmed to 110°F or see notes
- 2 ¼ teaspoons instant yeast 1 packet (See notes for using active dry yeast)
- 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, spooned and leveled
- olive 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
Glaze
- 4 ounces full fat cream cheese brick style
- 2 tablespoons unsalted butter softened
- 1 ¼ cups powdered sugar
- pinch of salt
- 2 tablespoons lemon juice about 1 large lemon
Garnish
- lemon slices
- lemon zest
Instructions
Lemon Rolls
- In the large bowl of a stand mixer, combine the lukewarm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk it together by hand until it gets foamy.1 ½ cups whole milk, 2 ¼ teaspoons instant yeast, 1 large egg, 3 tablespoons granulated sugar, 2 teaspoons lemon zest, ½ teaspoon salt, 3 tablespoons unsalted butter
- Add the flour then use the stand mixer with a dough hook attachment to knead the dough for 3 minutes. (If you don't have a stand mixer, use a spatula to mix until a dough forms. Then, turn the dough out onto a surface dusted with flour and knead by hand for 5 minutes.) To test the dough, gently touch it with a clean, dry finger. It should feel a little tacky but shouldn't stick to your finger. If it does stick, add flour a tablespoon at a time until it no longer sticks to your finger. Take care not to add too much flour.3½ to 4¼ cups bread flour
- Lightly oil a bowl, place the dough in it and coat it lightly with the oil. Cover the bowl with plastic wrap and leave it in a warm spot to rise until it doubles in size. This will take about an hour, depending on the temperature.olive oil
- Once the dough has risen, turn it out on to a lightly floured surface. With a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches by 12 inches.
- Combine the sugar and lemon zest in a bowl and mix well.¾ cup granulated sugar, 1½ tablespoons lemon zest
- Dot the soft butter all over the dough then use the back of a spoon or an offset spatula to spread it into an even layer across the entire surface of the dough.5 tablespoons unsalted butter
- Evenly sprinkle the lemon-sugar mixture on top of the butter.
- Starting with 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 of dough in half.
- Use a sharp knife or dough cutter to cut each half of the dough into 6 equal pieces. You will have 12 pieces total.
- Grease a 9”x13” baking dish with 1 tablespoon of melted butter. Place the rolls in the dish, leaving a little space between each one.1 tablespoon unsalted butter
- Cover the dish with plastic wrap and put it somewhere warm to rise again. The rolls will puff up and become close together during this time. The second rise will take 45-60 minutes depending on the temperature. (See notes for making overnight.)
- Preheat your oven to 350°F.
- Once the lemon rolls have puffed up, take off the plastic wrap and brush them with one tablespoon of melted butter. Bake for 28 to 30 minutes. Check on the rolls after 25 minutes. If they're not golden brown yet, bake for an additional 5-10 minutes, or until golden brown. If they are brown but not yet cooked, tent with foil and continue baking.
- Take the rolls out of the oven and set them aside.
Lemon Cream Cheese Glaze
- In a large mixing bowl, add the cream cheese and soft butter and beat to combine.4 ounces full fat cream cheese, 2 tablespoons unsalted butter
- Add the powdered sugar, salt and lemon juice, and beat until you have a smooth pourable consistency. You can adjust the consistency of the glaze by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.1 ¼ cups powdered sugar, pinch of salt, 2 tablespoons lemon juice
- While the Lemon Rolls are still warm in the dish, drizzle the glaze over them. Scatter over the lemon slices and lemon zest for garnish.lemon slices, lemon zest
- Serve the rolls right away while they’re still warm.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezing: Let baked rolls cool completely then wrap them tightly as above and freeze for up to one month. Reheat from frozen in the oven for 15 minutes or until warmed through.
- Reheating: Fresh is always best! But leftover rolls can be reheated in the microwave for 30 seconds to soften the dough and glaze.
- Making Ahead: You can make these Lemon Rolls up to 48 hours in advance. After the second rise, put them in the fridge. The cold puts the yeast to sleep, preventing further rising. When you’re ready to bake, bring them back to room temperature for at least an hour before baking. These Lemon Rolls can also be frozen prior to baking. Follow the recipe up to step 10. Cover the dish well with plastic wrap and foil before placing in the freezer. Thaw for 24 hours in the fridge before baking and continue from step 11.
- It’s important the milk is only warmed to 110°F. Scalding hot milk can kill the yeast. The microwave can bring it to the perfect temperature in 30-45 seconds, but wattage varies. If you don’t have a thermometer you can perform a finger test: dip your finger in – if it feels comfortable, the milk is ideal. If you’re not sure, err on the side of cool rather than hot.
- Bread flour is a great choice here. Packed with protein, it creates a dream dough that is soft and fluffy. If you can’t find it, this recipe has been tested with all-purpose flour which works too.
- Patience is key for the first rise – roughly an hour, but temperature plays a role. Watch for the dough to double in size. Take a picture when you start – it’ll be your guide. A properly proofed dough will be dome-shaped and slowly spring back when poked gently.
- We made a light and runny glaze, but if you prefer it thicker, simply add more powdered sugar. Want it thinner? Add a touch more lemon juice or milk.
- The recipe calls for instant yeast but if you only have active dry yeast you can use that in this recipe as well. Simply combine warm milk, yeast and one tablespoon of sugar in the mixing bowl and whisk to combine. Let sit until foamy, 5 to 10 minutes, and then add the other ingredients and continue on with the recipe as written. (You will need to add the additional 2 tablespoons of sugar.)
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