These incredible Lemon Sweet Rolls are the definition of delicious! Soft and fluffy rolls with a lemony sugar filling and a gooey lemon cream cheese glaze. With their bright, fresh citrus flavor, they’re a perfect alternative to cinnamon rolls in Spring and Summer months.
Looking for more Lemon flavored desserts? Be sure to try our fun Lemon Crinkle Cookies, Lemon Curd, Lemon Pie Bars, Frozen Lemonade Pie, or our super simple Lemon Blueberry Trifle.
If you’re new to yeast baking, these Lemon Sweet Rolls are a great place to start! As long as you follow the directions closely, you’ll end up with a tasty Sweet Roll for all your effort. Plus, you can make the dough ahead of time or even use a bread machine to make the dough for you and simplify the process.
Helpful Items For This Recipe
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SAF Instant Premium Yeast 16 Oz, (Single Pack)
Lemon Zester & Heavy Duty Cheese Grater & Vegetable Grater
11 Pcs Stainless Steel Measuring Cups and Spoons Set, Stackable
What is in a Lemon Sweet Roll?
Like most sweet roll recipes, these Lemon Sweet Rolls only require a handful of ingredients, most of which you probably already have in your pantry. Isn’t it amazing that such a simple combination of ingredients can produce something so incredibly delicious?!
We have got you covered from the start of the dough right up to the lemon cream cheese icing. These are easy, fun, and rewarding to make. Make them for any special occasion or maybe just because.
Roll Ingredients
Flour—All-purpose flour works best for these sweet rolls and provides the dough structure.
Yeast—If you bake often, you probably have a favorite yeast to use. My favorite is Saf-Instant yeast (see affiliate link above).
Milk—Use Whole Milk or Buttermilk for rich, fluffy rolls.
Butter—Use unsalted softened butter for the softest sweet rolls.
Salt—Adds essential flavor to the dough.
Egg—Don’t skip the egg if you want a soft, rich dough that is easy to work with!
Sugar—The rolls are only lightly sweetened (most of the sweetness is in the filling and the glaze), but the sugar is important because it helps the yeast do its job.
Lemon Zest—This adds flavor to the dough, the filling, and the glaze for an extra lemony sweet roll!
The sweet roll filling is made with just four ingredients. Not only does it add so much flavor to the sweet rolls, but it also caramelizes as it bakes and adds a slightly crunchy and insanely delicious citrus burst to the finished rolls. You’ll love it!
Lemon Sugar Filling Ingredients
Sugar—Use white, granulated sugar for the filling.
Butter—I like to use salted butter here for the added flavor. Make sure it’s very soft so it’s easy to work with.
Lemon Zest—Don’t skimp here. You want a lot of zest so that you will get a lot of lemon flavor. Use a high-quality microplane to easily zest your lemons.
Vanilla Extract—Pairs beautifully with the lemon flavor.
The cream cheese glaze really takes these Lemon Sweet Rolls to the next level! The cream cheese paired with lemon juice adds a delicious citrus burst to every bite. I like to use a glaze instead of a lemon cream cheese frosting because it drips down between all the layers of the sweet rolls and makes them extra gooey and delicious. They’re messy, but you won’t mind a bit as you’re gobbling them down.
Glaze Ingredients
Cream Cheese—Use full-fat cream cheese, softened to room temperature.
Butter—I like to use salted butter here for the added flavor. Make sure it’s very soft so it’s easy to work with.
Lemon Juice—Freshly squeezed lemon juice from one small lemon (or about 2 tablespoons).
Powdered Sugar—Use confectioners’ sugar, not granulated, for a smooth, sweet glaze.
How to Make a Lemon Sweet Roll
In the bowl of a standing mixer with the dough hook attached, add the warmed milk (about 110 degrees Fahrenheit) and sprinkle the yeast over the top. Let it sit for about five minutes or until foamy. Stir in the melted butter, egg, sugar, lemon zest, and 1 cup of flour. Add the salt and remaining flour, mixing on a low speed as you add until completely incorporated.
Knead using the dough hook for about 5 minutes or until the dough is smooth and soft. Now remove the bowl of the stand mixer and transfer the dough into a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.
Filling, Cutting, and Baking
When the dough has doubled in size, transfer it to a lightly floured surface. Let it rest for about 10 minutes. While the dough is resting, combine the filling ingredients into a soft, crumbly mixture. Lightly grease a 10-inch cake pan or deep pie plate, or a 10-inch square baking dish.
After 10 minutes of rest time, roll the dough into a rectangle, about 14×8 inches.
Spread the filling mixture evenly over the rectangle of dough. Then, roll the dough tightly up lengthwise into a 14-inch log. Cut into 8 to 10 even-sized rolls (I use a measuring tape and mark score lines with a sharp knife before cutting to ensure evenly sized rolls). Arrange the rolls in the prepared baking pan. Cover with a clean towel or plastic wrap and let the rolls rise in a warm place for about an hour or until they’ve doubled in size.
Near the end of the rise time, preheat the oven to 375 degrees Fahrenheit. When the rolls are doubled and fluffy, bake them for 20 to 24 minutes or until golden brown on top.
Glazing
Whisk the glaze ingredients together and pour over the warm rolls. Use a spatula to spread it around evenly. It will drip into all the layers of the sweet rolls and taste extra yummy! Add extra lemon zest for a garnish and even more lemon flavor.
Eat them while they are still warm and sticky! They will taste like a fluffy slice of heaven!
Recipe Pro Tips!
If you want the best lemon sweet rolls around, here are some great tips to add to the recipe.
Don’t want to get up at the crack of dawn to make these rolls, then simply make the dough the night before. Make the rolls, refrigerate, and let the dough rise in the fridge; then, in the morning, remove from the refrigerator and bake.
Ice the rolls while they are still warm, as the icing will then seep into every crack.
Eat the rolls while they are still warm; you will love them even more.
Keep extra rolls covered in the refrigerator, and let warm to room temperature before eating.
Having lemon zest in the dough, filling, and on top will give you the best lemony flavor.
You can freeze the rolls either iced or unfrosted for up to 3 months if wrapped well in plastic wrap or in an air-tight container. Let thaw completely; if unfrosted, you can warm them slightly in the oven.
WANT MORE SWEET BREAD RECIPES?
We love a great sweet bread to enjoy for breakfast, brunch, or dessert. Here are some of our favorites that will take you right through the year.
Lemon Sweet Rolls
Ingredients
For the Rolls
- 1 cup whole milk warmed to 110 degrees Fahrenheit
- 2 teaspoons yeast
- 1/4 cup melted unsalted butter
- 1 egg lightly beaten
- 3 tablespoons granulated white sugar
- 3/4 teaspoon salt
- 1 teaspoon lemon zest
- 3 1/3 cup all purpose flour divided
For the Filling
- 1/4 cup salted butter extra softened
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 packed tablespoon lemon zest
For the Glaze
- 4 ounces full fat block cream cheese extra softened
- 1 tablespoon unsalted butter melted
- 3/4 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- extra lemon zest for garnish
Instructions
- In the bowl of a standing mixer with the dough hook attached, add the warmed milk (about 110 degrees Fahrenheit) and sprinkle the yeast over the top. Let it sit for about five minutes or until foamy.
- Stir in the melted butter, egg, sugar, lemon zest, and 1 cup of flour. Add the salt and remaining flour, mixing on a low speed as you add until completely incorporated.
- Knead using the dough hook for about 5 minutes or until the dough is smooth and soft. Place the dough into a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.
- When the dough has doubled in size, transfer it to a lightly floured surface. Let it rest for about 10 minutes.
- While the dough is resting, combine the filling ingredients into a soft, crumbly mixture. Lightly grease a 10 inch cake pan or deep pie plate, or a 10 inch square baking dish.
- After 10 minutes rest time, roll the dough into a rectangle, about 14×8 inches.
- Spread the filling mixture evenly over the rectangle of dough. Then, roll the dough up lengthwise into a 14-inch log. Cut into 8 to 10 even sized rolls (I use a measuring tape and mark score lines with a sharp knife before cutting to ensure evenly sized rolls).
- Arrange the rolls in the prepared baking dish. Cover with a clean towel or plastic wrap and let the rolls rise in a warm place for about an hour or until they’ve doubled in size.
- Near the end of the rise time, preheat the oven to 375 degrees Fahrenheit. When the rolls are doubled and fluffy, bake them for 20 to 24 minutes or until golden brown on top. (See Note)
- Whisk the glaze ingredients together and pour over the warm sweet rolls. Use a spatula to spread the glaze around evenly. It will drip into all the layers of the rolls. Add extra lemon zest for garnish and serve warm.
Comments & Reviews
Angel says
I love love lemon sweets! Going to try these, at first glance, delicious rolls next weekend! 🙂
Tara Noland says
Enjoy!!