These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Topped with a tangy lemon glaze, they’re the perfect treat to welcome the morning or to enjoy as a light dessert. They bring a refreshing twist to the classic cinnamon roll, swapping out warm spices for a zesty, vibrant lemon filling that’s both sweet and tart.
Why You’ll Love This Recipe
I love how these lemon sweet rolls brighten up any day. The dough is pillowy and tender, and the filling has that fresh-squeezed lemon flavor that pairs beautifully with just the right amount of sugar. The glaze on top adds an extra pop of lemon and sweetness that ties it all together. Whether it’s for brunch, a holiday, or just a weekend treat, these rolls never disappoint.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Active dry yeast
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Whole milk
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Granulated sugar
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Unsalted butter
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Eggs
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Salt
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Lemons (juice and zest)
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Powdered sugar
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Cream cheese (optional for glaze)
Directions
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I start by warming the milk slightly and adding the yeast and a bit of sugar to activate it. I let it sit until it’s foamy.
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In a large bowl, I combine the activated yeast with the eggs, melted butter, more sugar, salt, and flour. I mix until a dough forms and knead until it’s smooth and elastic.
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I let the dough rise in a warm place until it doubles in size, which usually takes about an hour.
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While the dough rises, I prepare the filling by mixing lemon zest with sugar and softened butter.
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Once the dough has risen, I roll it out into a rectangle, spread the lemon filling evenly, and roll it up tightly from the long side.
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I slice the roll into even pieces and place them in a greased baking dish. After another short rise, I bake the rolls until golden.
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While they bake, I whisk together lemon juice, powdered sugar, and optionally cream cheese to make the glaze.
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Once the rolls are out of the oven, I drizzle the glaze generously over the top while they’re still warm.
Servings and timing
This recipe yields about 12 rolls.
Prep time: 2 hours (including rise time)
Cook time: 20–25 minutes
Total time: Approximately 2 hours and 30 minutes
Variations
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I sometimes add a bit of vanilla extract or almond extract to the dough for extra depth.
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If I want an extra tangy flavor, I include cream cheese in the glaze.
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I’ve also tried adding blueberries to the filling for a lemon-blueberry twist.
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For a more subtle flavor, I reduce the lemon zest and swap in a bit of orange zest instead.
storage/reheating
To store, I keep the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For reheating, I microwave individual rolls for 15–20 seconds or warm them in a low oven (around 300°F) for 5–10 minutes.
If they’re glazed with cream cheese, I refrigerate them to keep the glaze fresh.
FAQs
How do I know when the dough has risen enough?
I press it gently with a fingertip; if the indentation remains, it’s ready to move on.
Can I make these lemon sweet rolls ahead of time?
Yes, I prepare them up to the point of baking, then cover and refrigerate overnight. In the morning, I let them come to room temperature before baking.
Can I use instant yeast instead of active dry?
Absolutely. I just skip the proofing step and mix it directly with the flour and other dry ingredients.
What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but I recommend fresh lemons for the best flavor, especially for the zest.
Can I freeze the rolls?
Yes, I freeze them after baking and cooling. When ready to eat, I thaw and reheat before glazing.
Conclusion
Lemon Sweet Rolls are a delightful citrusy treat that’s as beautiful as it is delicious. I love how they combine the comfort of a soft roll with the brightness of lemon, making them perfect for spring mornings or anytime I crave something sweet and refreshing. Once I tried them, they quickly became a go-to favorite in my baking rotation.
Lemon Sweet Rolls
- Prep Time: 2 hours (includes rise time)
- Cook Time: 20–25 minutes
- Total Time: ~2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Sweet Rolls are soft, fluffy, and filled with sweet-tart lemon zest and sugar, then topped with a tangy lemon glaze. A bright and citrusy twist on traditional cinnamon rolls, they're perfect for spring brunches, holidays, or anytime you crave a zesty, comforting treat. Easy to make and full of flavor, they’ll quickly become a household favorite.
Ingredients
- 4 cups all-purpose flour
- 2¼ tsp active dry yeast
- 1 cup whole milk (warmed)
- ½ cup granulated sugar (divided)
- 6 tbsp unsalted butter (melted)
- 2 large eggs
- ½ tsp salt
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ¾ cup powdered sugar
- 2 tbsp cream cheese (optional, for glaze)
Instructions
- Warm the milk and mix with yeast and 1 tablespoon sugar. Let sit until foamy (5–10 mins).
- In a large bowl, mix eggs, melted butter, remaining sugar, salt, and foamy yeast. Add flour gradually until a soft dough forms.
- Knead dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, make the filling: Mix softened butter with lemon zest and a bit of sugar until combined.
- Roll dough into a rectangle, spread lemon filling evenly, and roll tightly into a log. Slice into 12 even rolls.
- Place rolls into a greased baking dish. Cover and let rise again for 30–45 minutes.
- Bake at 350°F (175°C) for 20–25 minutes or until golden brown.
- While baking, make the glaze: Whisk powdered sugar, lemon juice, and cream cheese (if using) until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- Use fresh lemons for best flavor.
- Cream cheese in the glaze adds richness and tang.
- Rolls can be assembled the night before and baked in the morning.
- Add blueberries or swap in orange zest for variations.
- If using instant yeast, skip proofing and mix with dry ingredients.
