I’ve created fluffy, citrus-infused rolls featuring a soft, buttery dough swirled with a tangy lemon filling and topped with a sweet, bright glaze. These rolls are like lemon sunshine on a plate—unexpectedly delightful and utterly comforting.

Why I’ll Love This Recipe

I absolutely adore how the lemon zest and juice awaken my taste buds, offering a refreshing twist on traditional sweet rolls. They’re versatile for weekend brunch or a cozy afternoon treat, and surprisingly easy to make—even for someone who usually sticks to classic cinnamon rolls.

ingredients

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

Warm milk (about 110 °F)
Active dry or instant yeast
Granulated sugar
Melted or softened butter
Egg(s)
All-purpose flour (or bread flour for extra fluffiness)
Salt
Lemon zest and lemon juice
Powdered sugar for glazing
Optional: cream cheese for richer glaze

directions

Warm the milk (≈110 °F), whisk in yeast and a bit of sugar until foamy.
Mix in egg, melted butter, remaining sugar, salt, and lemon zest to form dough.
Knead until smooth and elastic; then let rise until doubled (≈1 hour).
Roll dough into a rectangle (~12×16 or 18 inches).
Spread softened butter and sprinkle lemon-sugar (and zest) evenly.
Roll tightly from the long side, seal seam, and slice into 12 rolls.
Place them in a greased dish, cover, and let rise again until puffy (30–60 minutes).
Preheat oven (~350 °F), brush rolls with butter, and bake until golden (25–30 minutes).
While rolls rest, whisk glaze ingredients (powdered sugar + lemon juice, or add cream cheese for richness).
Drizzle glaze over warm rolls and serve immediately.

Servings and timing

This recipe yields about 12 rolls.

Preparation & kneading: ~30 minutes
First rise: ~1 hour
Second rise: ~30–60 minutes
Baking: 25–30 minutes
Total time: ~2.5–3 hours

Variations

Swap some lemon zest/juice for orange for a citrus blend.
Add berries like blueberries or strawberries for fruity pops.
Stir in chopped nuts (almonds, pecans, pistachios) for crunch.
Try cinnamon-lemon fusion—combine cinnamon sugar with lemon for a twist.
Make a vegan version using non-dairy milk, vegan butter, and flax eggs.

storage/reheating

Room temperature: Store in airtight container for 2–3 days.
Refrigerate: Keep in airtight container up to about a week.
Freeze: Wrap baked (or unbaked after second rise) tightly—freeze for up to 1–3 months.
Reheat: Microwave for 20–30 seconds or warm in a 300–350 °F oven for about 10 minutes.
Make-ahead: After shaping and second rise, refrigerate for 24–48 hours. Bring to room temp before baking.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes—I let it bloom in warm milk and sugar for 5–10 minutes until foamy, then proceed with the recipe.

2. What flour should I use for the fluffiest dough?

I prefer bread flour for its higher protein, but all-purpose flour works just fine.

3. How do I prevent rolls from over-browning?

If the tops brown too quickly, I loosely cover them with foil for the last few minutes of baking.

4. Can I skip the glaze?

Absolutely—I sometimes skip it for a lighter, tangy roll experience. Or I use a simpler powdered sugar–lemon juice glaze.

5. Can I make these the night before?

Yes—after shaping and the second rise, I refrigerate them overnight (24–48 h). When ready, I let them come to room temp, then bake.

Conclusion

I love how Lemon Sweet Rolls bring a refreshing, citrusy twist to a classic favorite. The soft dough, bright filling, and optional rich glaze make these rolls feel both comforting and indulgent. Perfect for brunch, dessert, or any cozy moment, they’re sure to become a beloved treat in my kitchen—and I hope they'll bring joy to yours, too.