I’ve fallen head over heels for these Lemon Sweet Rolls—they’re like a bright burst of sunshine wrapped in soft, fluffy dough. Imagine the classic cinnamon roll turned tangy and fresh with lemon flavor—that's exactly what I created here.

Why You’ll Love This Recipe

I absolutely adore how the lemon zest and juice awaken the taste buds, bringing a refreshing twist to the familiar comfort of sweet rolls. They’re incredibly versatile—perfect for a cozy weekend brunch with friends or a cheerful afternoon treat. Plus, they’re deceptively simple to make, even for someone like me who usually goes for cinnamon rolls—though the process is nearly identical, with just a citrusy upgrade .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

1 ½ cups whole milk, warmed to about 110°F
2 ¼ teaspoon instant yeast
1 large egg
3 tablespoon granulated sugar
2 teaspoon lemon zest
½ teaspoon salt
3 tablespoon melted unsalted butter
3½–4¼ cups bread flour (or all-purpose flour works too)
Olive oil or butter (for greasing)

Filling

¾ cup granulated sugar
1½ tablespoon lemon zest (approx. 2 large lemons)
5 tablespoon softened unsalted butter
1 tablespoon butter (for greasing pan)

Glaze

4 oz full‑fat cream cheese
2 tablespoon softened unsalted butter
1¼ cups powdered sugar
A pinch of salt
2 tablespoon lemon juice

Garnish

Lemon slices
Lemon zest

Directions

In a stand mixer bowl, whisk the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt until foamy.
Add flour and knead for 3 minutes (or hand‑knead for 5 minutes) until smooth and slightly tacky.
Coat a bowl with oil, place the dough inside, cover, and let rise until doubled—about 1 hour depending on temperature.
Roll the dough into a roughly 12×16″ rectangle.
Spread softened butter evenly over the dough, then sprinkle the lemon‑sugar mixture (¾ cup sugar + zest).
Roll tightly from the long side into a log, pinch the seam, and cut in half, then into 6 pieces each (12 rolls total).
Grease a 9″×13″ pan with butter, arrange rolls with space between, cover, and let rise again for 45–60 minutes.
Preheat oven to 350°F. Brush rolls with 1 tablespoon melted butter, bake 28–30 minutes (cover with foil if browning too quickly).
While rolls rest, beat cream cheese and butter until smooth. Add powdered sugar, salt, and lemon juice; beat to a pourable consistency.
Drizzle the glaze over warm rolls, top with lemon slices and zest, and serve immediately.

Servings and timing

Total time: About 3 hours (30 min prep, 2 hr rising, 28–30 min baking)
Yields: 12 rolls

Variations

Swap some lemon for orange zest or juice for a citrus blend.
Mix in fresh berries like blueberries or strawberries.
Add chopped nuts (almonds, pecans, pistachios) in the filling or on top.
Opt for a simpler glaze—just powdered sugar and lemon juice.
Skip the glaze for a lighter, tangy roll experience.

Storage/reheating

I always enjoy these rolls fresh, but I’ve got backup plans:

Refrigerator: Airtight container for 2–3 days.
Freezer: Once cooled, wrap tightly and freeze up to 1 month.
Reheat: Microwave for ~30 seconds to revive warmth and softness.
Make-ahead: After shaping and second rise, refrigerate for up to 48 hours. Bring to room temp before baking.
Freeze unbaked: Through step 10, cover well, freeze, thaw overnight in fridge, then bake.

FAQs

What flour should I use?

I prefer bread flour for its higher protein—it makes the dough extra fluffy. But all-purpose flour works beautifully too .

How long does the dough rise?

Plan for about 1 hour a rise, but room temperature matters. The dough should double and feel dome-shaped—just poke it gently and it should spring back slowly .

Can I use active dry yeast instead of instant?

Yes! If using active dry, dissolve it in warm milk with 1 tablespoon sugar and let it sit 5–10 minutes until foamy, then add remaining sugar. You’ll need an extra 2 tablespoon sugar overall .

What temperature should the milk be?

Keep it around 110°F—warm and comfortable to touch. Too hot, and it harms the yeast; too cool, and your dough won’t rise properly .

How do I adjust the glaze consistency?

For a thinner glaze, add extra lemon juice or milk. For thicker, add more powdered sugar until you reach the desired pourability .

Conclusion

I love how these Lemon Sweet Rolls bring a fresh twist to classic cinnamon rolls—they’re bright, soft, and full of flavor. Whether you're making them for brunch, dessert, or just a cozy moment at home, they never disappoint. I can’t wait to hear how much you enjoy them!

Lemon Sweet Rolls

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Author: Sue
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Lemon Sweet Rolls are a bright, citrusy twist on classic cinnamon rolls. Soft, fluffy dough is swirled with a tangy lemon-sugar filling and topped with a zesty cream cheese glaze.

Instructions

In a stand mixer bowl, whisk the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt until foamy.
Add flour and knead for 3 minutes (or hand-knead for 5 minutes) until smooth and slightly tacky.
Coat a bowl with oil, place the dough inside, cover, and let rise until doubled, about 1 hour.
Roll the dough into a roughly 12×16″ rectangle.
Spread softened butter over the dough, then sprinkle with the lemon-sugar mixture.
Roll tightly from the long side into a log, pinch the seam, and cut into 12 equal pieces.
Grease a 9×13″ pan with butter, arrange the rolls with space between, cover, and let rise again for 45–60 minutes.
Preheat oven to 350°F. Brush rolls with 1 tablespoon melted butter and bake for 28–30 minutes, covering with foil if browning too quickly.
While rolls rest, beat cream cheese and butter until smooth. Add powdered sugar, salt, and lemon juice; beat to a pourable consistency.
Drizzle glaze over warm rolls, top with lemon slices and zest, and serve immediately.

Notes

Bread flour makes the dough extra fluffy, but all-purpose flour works too.
You can swap lemon with orange for a citrus blend or add berries/nuts for variation.
Store in an airtight container for 2–3 days or freeze for up to a month.
To reheat, microwave for about 30 seconds.
Dough can be made ahead and refrigerated before baking.