Introduction

These Lemon Sweet Rolls are tender, fluffy, and bursting with bright citrus flavor. Perfect for a special breakfast or a delightful afternoon treat, they combine a soft dough with a lemony sugar filling and a rich cream cheese glaze.

Ingredients

1 ½ cups whole milk (warmed to 110°F or see notes)
2 ¼ 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, spooned and leveled)
Olive oil or butter (for greasing the bowl)
¾ cup granulated sugar
1½ tablespoons lemon zest (packed, about 2 large lemons)
5 tablespoons unsalted butter (softened)
1 tablespoon unsalted butter (for greasing)
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)
Lemon slices (for garnish)
Lemon zest (for garnish)

Instructions

Step 1: In the large bowl of a stand mixer, combine the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk by hand until the mixture becomes foamy.
Step 2: Add the flour and knead using the dough hook on the stand mixer for 3 minutes. If you don’t have a stand mixer, mix with a spatula until a dough forms, then knead on a floured surface for 5 minutes. The dough should feel slightly tacky but not stick to your finger; add flour as needed, a tablespoon at a time.
Step 3: Lightly oil a bowl and place the dough inside, coating it with oil. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
Step 4: Turn the dough onto a floured surface and roll it into a 16 by 12-inch rectangle with a rolling pin dusted with flour.
Step 5: In a small bowl, mix the ¾ cup sugar with 1½ tablespoons lemon zest until combined.
Step 6: Spread the softened butter evenly over the dough using the back of a spoon or offset spatula.
Step 7: Sprinkle the lemon-sugar mixture evenly over the buttered dough.
Step 8: Starting with a long side facing you, tightly roll the dough into a log. Pinch the seam closed, then cut the log in half for easier handling.
Step 9: Cut each half into 6 equal pieces for a total of 12 rolls.
Step 10: Grease a 9×13-inch baking dish with 1 tablespoon melted butter. Place the rolls in the dish spaced slightly apart.
Step 11: Cover the dish with plastic wrap and let the rolls rise in a warm place for 45-60 minutes until puffed and nearly touching.
Step 12: Preheat the oven to 350°F.
Step 13: Remove the plastic wrap and brush the rolls with 1 tablespoon melted butter. Bake for 28 to 30 minutes, checking at 25 minutes. If not golden brown, bake an extra 5-10 minutes. Tent with foil if the tops brown before fully cooked.
Step 14: Remove the rolls from the oven and set aside.
Step 15: For the glaze, beat the cream cheese and 2 tablespoons softened butter until combined in a large bowl.
Step 16: Add powdered sugar, salt, and lemon juice. Beat until smooth and pourable, adjusting consistency with more lemon juice or powdered sugar as needed.
Step 17: While the rolls are still warm, drizzle the glaze over them. Garnish with lemon slices and lemon zest.
Step 18: Serve the rolls warm for the best flavor and texture.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for softer rolls.
For an overnight rise, cover the shaped rolls and refrigerate after step 11, then bake the next morning.
Substitute active dry yeast by dissolving it in the warmed milk with a pinch of sugar and waiting 5-10 minutes until frothy before mixing.
Try adding a teaspoon of vanilla extract to the dough for extra aroma.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the oven at 300°F for 10-15 minutes or in the microwave for 20-30 seconds to refresh warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a spatula to combine ingredients until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.

What if my dough is too sticky or too dry?

If the dough sticks excessively to your fingers, gradually add flour one tablespoon at a time until it’s tacky but not sticky. If it’s too dry and crumbly, add a teaspoon of water or milk and knead until it reaches the right consistency.

Lemon Sweet Rolls Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Perfectly tender dough is filled with a lemon-sugar mixture, rolled into sweet spirals, baked to golden perfection, and topped with a luscious lemon cream cheese glaze. A delightful breakfast treat or afternoon snack that’s sure to brighten any day.

Author: Kai
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 12 servings 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

1 ½ cups whole milk, warmed to 110°F
2 ¼ 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, spooned and leveled
Olive oil or butter for greasing the bowl

Filling Ingredients

¾ cup granulated sugar
1½ tablespoons lemon zest (packed, about 2 large lemons)
5 tablespoons unsalted butter, softened

Baking Preparation

1 tablespoon unsalted butter, for greasing the baking dish

Glaze Ingredients

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

Prepare the Dough: In the large bowl of a stand mixer, combine the warmed milk, instant yeast, egg, granulated sugar, lemon zest, melted butter, and salt. Whisk gently by hand until the mixture becomes foamy, indicating the yeast is activating.
Knead the Dough: Add the flour to the wet mixture. Using the dough hook attachment, knead in the mixer for 3 minutes until a soft dough forms. If no stand mixer is available, mix until combined with a spatula, then knead on a floured surface for 5 minutes. The dough should feel slightly tacky but not sticky to the touch; add flour sparingly if needed.
First Rise: Lightly oil a large bowl and place the dough inside, coating it evenly with oil. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled in size, approximately 1 hour.
Shape the Dough: Once risen, transfer the dough onto a lightly floured surface. Roll it out with a floured rolling pin into a 16 by 12-inch rectangle.
Prepare the Filling: In a bowl, mix together the granulated sugar and lemon zest. Dot the softened butter evenly over the rolled dough, then spread it uniformly using the back of a spoon or an offset spatula.
Add Filling and Roll: Sprinkle the lemon-sugar mixture evenly over the buttered dough. Starting from the long side nearest you, roll the dough tightly into a log shape. Pinch the seam to seal, and cut the log in half for easier handling.
Cut Rolls: With a sharp knife or dough cutter, slice each half into 6 equal pieces, totaling 12 rolls.
Second Rise: Grease a 9”x13” baking dish with melted butter. Arrange the rolls in the dish with space between each. Cover with plastic wrap and place in a warm spot to rise until puffy and nearly touching, about 45-60 minutes. Optionally, prepare overnight by refrigerating after shaping to rise slowly.
Preheat Oven: Set the oven to 350°F (175°C) while rolls complete their second rise.
Bake Rolls: Remove the plastic wrap and brush the rolls with melted butter. Bake for 28 to 30 minutes, checking at 25 minutes. If not golden brown, continue baking an additional 5-10 minutes or until golden. Tent with foil if browning too quickly but undercooked.
Prepare the Glaze: In a large bowl, beat the cream cheese and softened butter together until smooth. Add powdered sugar, salt, and lemon juice, then beat until the glaze is smooth and pourable. Adjust thickness by adding more lemon juice or powdered sugar as desired.
Glaze and Garnish: While the rolls are still warm in the baking dish, drizzle the lemon cream cheese glaze evenly over the top. Garnish with fresh lemon slices and additional lemon zest for a fresh finish.
Serve: Enjoy the lemon sweet rolls warm for the best flavor and texture.

Notes

Use instant yeast for quicker rising; if substituting active dry yeast, dissolve it in warm milk first and allow it to bloom before mixing.
The dough temperature and room temperature will affect rising times; warmer environments reduce rise time, cooler environments lengthen it.
For a more intense lemon flavor, increase the lemon zest in the dough and filling slightly.
Overnight preparation is possible by placing the rolled and cut dough covered in the refrigerator to rise slowly; bring to room temperature and proceed with baking the next day.
Use bread flour for a chewier texture or all-purpose flour for a softer roll.
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.

Keywords: lemon sweet rolls, lemon rolls, lemon cream cheese glaze, sweet rolls recipe, breakfast rolls, lemon pastry