Lemon Sweet Rolls is a wonderfully fragrant and fluffy treat that brings the bright zestiness of lemon together with the comforting warmth of soft yeast dough. These sweet rolls combine a tender, slightly gooey interior with a rich, tangy cream‑cheese glaze that elevates the experience. Whether for a cozy brunch, holiday treat or weekend bake, these Lemon Sweet Rolls deliver on both flavor and texture. With straightforward steps and readily available ingredients, this recipe offers both ease and deliciousness.
Why You’ll Love Lemon Sweet Rolls
You’ll fall for these rolls thanks to their bright lemon flavor throughout—from the dough to the filling to the glaze. The dough is soft and tender, giving you that melt‑in‑your‑mouth sensation, while the filling adds sweet zing and the cream‑cheese glaze gives a luxurious finishing touch. Plus, they make your kitchen smell amazing, and they look beautiful when arranged in the pan and topped with lemon slices or zest. They strike a perfect balance between comfort and elegance—easy enough for a weekend bake, special enough for guests.
Ingredients
Dough
- 1 ½ cups whole milk (warmed to 110 °F / ~43 °C)
- 2 ¼ teaspoons instant yeast (one 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)
- Olive oil or butter for greasing the bowl
Filling
- ¾ cup granulated sugar
- 1½ tablespoons of tightly packed lemon zest, roughly the amount from 2 large lemons
- 5 tablespoons unsalted butter (softened)
- 1 tablespoon unsalted butter (for greasing the dish)
Glaze
- 4 ounces full‑fat cream cheese (brick style)
- 2 tablespoons unsalted butter (softened)
- 1¼ cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice (about 1 large lemon)
Garnish
- Lemon slices
- Lemon zest
Step‑by‑Step: How to Make Lemon Sweet Rolls
1. Prepare the dough. In the large bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warmed milk (110 °F), instant yeast, egg, sugar, lemon zest and melted butter, and salt. Whisk by hand until the mixture becomes foamy.
2. Add the flour and knead. Add the 3½ to 4¼ cups flour (begin with the lower amount). Using the dough‑hook attachment, knead on medium speed for about 3 minutes. If you’re working without a stand mixer, stir until a dough comes together, then transfer it to a floured surface and knead by hand for around 5 minutes. The dough should feel slightly tacky but not stick to your finger. If it does stick, add flour one tablespoon at a time until it no longer sticks. Avoid adding too much flour.
3. First rise. Lightly oil a clean bowl. Place the dough in the bowl, coat it lightly with oil, cover with plastic wrap, and let it rise in a warm spot until it doubles in size (approximately 1 hour, depending on ambient temperature).
4. Roll out dough. After the dough has finished rising, gently place it onto a floured work surface. Use a floured rolling pin to roll it into a rectangle roughly 16″ by 12″ (about 40 × 30 cm).
5. Prepare the filling. In a bowl, mix together the granulated sugar and 1½ tablespoons lemon zest. Dot the 5 tablespoons softened butter all over the rolled‑out dough; then use the back of a spoon or an offset spatula to spread the butter evenly across the surface. Sprinkle the lemon‑sugar mixture evenly over the buttered dough.
6. Shape the rolls. With the long side facing you, tightly roll the dough rectangle into a long log. Pinch the seam closed. To make cutting easier, cut the log in half. Then use a sharp knife or dough cutter to cut each half into 6 equal pieces, giving you 12 rolls total.
7. Second rise in dish. Grease a 9″×13″ (approx. 23 × 33 cm) baking dish with 1 tablespoon of melted butter. Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let them rise in a warm spot until puffed and nearly touching (about 45‑60 minutes, depending on temperature).
8. Preheat oven & bake. Preheat your oven to 350 °F (approx. 175 °C). After the rolls have puffed up, remove plastic wrap and brush the tops with 1 tablespoon melted butter. Bake for 28‑30 minutes, checking at 25 minutes. If not yet golden brown, bake an additional 5–10 minutes or until golden brown and cooked through. If the tops are browned but the centers not yet done, tent with foil and continue baking until done.
9. Make the glaze. While the rolls are baking (or right after removing them), prepare the lemon cream‑cheese glaze. Using a large bowl, whip together the cream cheese and softened butter until the mixture is completely smooth. Add the powdered sugar, pinch of salt, and lemon juice. Beat until you have a smooth, pourable consistency. Adjust by adding more lemon juice if you prefer it thinner, or more powdered sugar if you want thicker.
10. Glaze & garnish. As soon as the rolls are out of the oven (and still warm in the dish), drizzle the glaze over them. Scatter lemon slices and extra lemon zest on top for garnish. Serve the rolls right away while warm.
Helpful Tips
- Be sure the milk is warmed to about 110 °F (≃43 °C). If it’s too hot it can kill yeast; if you don’t have a thermometer you can dip your finger—if it feels comfortably warm (not hot), you’re good.
- Bread flour yields the softest, fluffiest dough, thanks to higher protein, but all‑purpose flour works fine too.
- The key to light rolls is allowing both rises (first and second) to fully do their job. Patience pays.
- If you notice dough still sticky after kneading, add flour a little at a time until you achieve the right feel.
- For more lemon punch, ensure you zest fresh lemons rather than using pre‑zested or dried zest.
- Use soft butter for the filling so it spreads easily and melts into the dough layers.
- When baking, always check visually near the end; ovens vary and you don’t want the rolls to become too dark or under‑baked inside.
- Use high‑quality cream cheese and fresh lemon juice for the glaze—those flavors will shine.
Substitutions And Variations
- Yogurt or buttermilk variation: Substitute half the milk with plain yogurt or buttermilk for a tangier dough flavor and softer crumb.
- Gluten‐free option: Replace flour with a gluten‑free bread blend and add 1 teaspoon xanthan gum (if not already included). Rising times may vary.
- Lemon‐poppy seed version: Add 2 tablespoons poppy seeds to the lemon‐sugar mixture for the filling for texture and visual interest.
- Lemon‐blueberry twist: After spreading the butter, sprinkle a handful of fresh or frozen (thawed) blueberries before rolling for a fruity twist.
- Mini rolls: Instead of 12 large rolls, cut into 16 pieces for smaller individual rolls—great for sharing or bite‑sized servings.
- Citrus swap: Replace lemon zest/juice with orange or lime for a different citrus profile.
- Spiced version: Add ¼ teaspoon cardamom or cinnamon to the dough or sugar filling for extra warmth and spice.
Storage Instructions
- Refrigerator: Store leftover rolls in an airtight container in the refrigerator for 2‑3 days.
- Freezing: Once baked, let the rolls cool completely, then wrap tightly and freeze for up to one month. To reheat, place from frozen into the oven for ~15 minutes or until warmed through.
- Making ahead: After the second rise (step 7), you can place the dish in the fridge for up to 48 hours. The cold will slow the yeast so the rolls won’t over‑rise. When ready to bake, bring them to room temperature for an hour then bake as directed. You can also freeze pre‑bake: follow up to step 10, cover the dish with plastic wrap and foil, freeze, then thaw in the fridge 24 hours before baking and resume from baking step.
Nutritional Information
- Calories: 428 kcal
- Carbohydrates: 70 g
- Protein: 9 g
- Fat: 13 g (Saturated: 7 g, Polyunsaturated: 1 g, Monounsaturated: 3 g, Trans: 0.4 g)
- Cholesterol: 45 mg
- Sodium: 148 mg
- Potassium: 134 mg
- Fiber: 2 g
- Sugar: 35 g
- Vitamin A: 373 IU
- Vitamin C: 2 mg
- Calcium: 58 mg
- Iron: 1 mg
Serving Suggestions
Serve these Lemon Sweet Rolls warm—this ensures the glaze is semi‑liquid and the rolls have that fresh‑out‑of‑oven softness. Pair them with:
- A hot cup of coffee or tea (the citrus cuts beautifully through a strong brew)
- A side of fresh berries or mixed fruit to balance the richness
- A light breakfast spread with yogurt and honey for a brunch feel
- As a dessert option alongside a dollop of whipped cream or mascarpone for extra indulgence
- For a brunch buffet, arrange on a platter and garnish further with extra zest and thin lemon slices for visual appeal
Frequently Asked Questions About Lemon Sweet Rolls
Is it possible to substitute active dry yeast for instant yeast?
Yes, you can. If you only have active dry yeast, combine the warm milk, yeast and one tablespoon of sugar and whisk to combine. Let it sit 5–10 minutes until foamy, then add the other ingredients and proceed as written. You’ll need to add the extra 2 tablespoons of sugar in the dough since active dry yeast is slightly less vigorous.
My dough didn’t double in the first rise—what should I do?
Ensure your environment is warm (ideally around 75‑80 °F / ~24‑27 °C). If your kitchen is cold, you can place the bowl in an off oven with the light on or near a warm spot. If it still hasn’t doubled after ~60 minutes, give it a little more time—the rise is crucial for light texture.
Can I skip the glaze or replace it with something simpler?
Absolutely. If you prefer a lighter finish, you could simply brush melted butter on the warm rolls and dust with powdered sugar. But the cream‑cheese lemon glaze adds a lovely tang and richness that completes the taste experience.
How can I tell when the rolls are fully baked?
They should be golden brown on top and the centres should spring back slightly when gently pressed. If the tops look very brown but centres still seem under‑done, tent with foil and bake a few minutes longer to avoid burning.
Can I make this recipe dairy‑free or vegan?
Yes—with modifications. Use a plant‑based milk (e.g., almond or oat) warmed, replace butter with vegan butter or margarine, and use a vegan cream‑cheese substitute for the glaze. Keep in mind rising times and texture may vary slightly.
Final Thoughts
Thank you for trying this Lemon Sweet Rolls recipe—I hope you enjoy every warm, fragrant bite. It’s always a pleasure to share a favorite bake that blends bright citrus flavor with soft, comforting dough. I truly hope this becomes a go‑to for your brunches, special mornings, or whenever you’re craving something both sweet and fresh. Here’s to the ease of making something impressive, the joy of sharing with loved ones, and the delight your kitchen will smell like when these are baking. Happy baking, thank you for being part of this food‑loving community, and may your rolls rise beautifully and taste absolutely delicious!
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Lemon Sweet Rolls Recipe
- Total Time: 2 hours (includes rising)
- Yield: 12 rolls 1x
Description
These Lemon Sweet Rolls are soft, fluffy, and full of fresh citrus flavor, topped with a tangy cream cheese glaze. Perfect for brunch, breakfast, or a sweet afternoon treat.
Ingredients
Dough
1½ cups whole milk (110°F)
2¼ tsp instant yeast
1 large egg
3 tbsp granulated sugar
2 tsp lemon zest
½ tsp salt
3 tbsp unsalted butter (melted)
3½ to 4¼ cups bread flour or all-purpose flour
Olive oil or butter (for greasing)
Filling
¾ cup granulated sugar
1½ tbsp packed lemon zest (from 2 large lemons)
5 tbsp unsalted butter (softened)
1 tbsp unsalted butter (for greasing the dish)
Glaze
4 oz full-fat cream cheese
2 tbsp unsalted butter (softened)
1¼ cups powdered sugar
Pinch of salt
2 tbsp lemon juice (about 1 lemon)
Garnish
Lemon slices
Lemon zest
Instructions
1. Prepare the dough. In the large bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warmed milk (110 °F), instant yeast, egg, sugar, lemon zest and melted butter, and salt. Whisk by hand until the mixture becomes foamy.
2. Add the flour and knead. Add the 3½ to 4¼ cups flour (begin with the lower amount). Using the dough‑hook attachment, knead on medium speed for about 3 minutes. If you’re working without a stand mixer, stir until a dough comes together, then transfer it to a floured surface and knead by hand for around 5 minutes. The dough should feel slightly tacky but not stick to your finger. If it does stick, add flour one tablespoon at a time until it no longer sticks. Avoid adding too much flour.
3. First rise. Lightly oil a clean bowl. Place the dough in the bowl, coat it lightly with oil, cover with plastic wrap, and let it rise in a warm spot until it doubles in size (approximately 1 hour, depending on ambient temperature).
4. Roll out dough. After the dough has finished rising, gently place it onto a floured work surface. Use a floured rolling pin to roll it into a rectangle roughly 16″ by 12″ (about 40 × 30 cm).
5. Prepare the filling. In a bowl, mix together the granulated sugar and 1½ tablespoons lemon zest. Dot the 5 tablespoons softened butter all over the rolled‑out dough; then use the back of a spoon or an offset spatula to spread the butter evenly across the surface. Sprinkle the lemon‑sugar mixture evenly over the buttered dough.
6. Shape the rolls. With the long side facing you, tightly roll the dough rectangle into a long log. Pinch the seam closed. To make cutting easier, cut the log in half. Then use a sharp knife or dough cutter to cut each half into 6 equal pieces, giving you 12 rolls total.
7. Second rise in dish. Grease a 9″×13″ (approx. 23 × 33 cm) baking dish with 1 tablespoon of melted butter. Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let them rise in a warm spot until puffed and nearly touching (about 45‑60 minutes, depending on temperature).
8. Preheat oven & bake. Preheat your oven to 350 °F (approx. 175 °C). After the rolls have puffed up, remove plastic wrap and brush the tops with 1 tablespoon melted butter. Bake for 28‑30 minutes, checking at 25 minutes. If not yet golden brown, bake an additional 5–10 minutes or until golden brown and cooked through. If the tops are browned but the centers not yet done, tent with foil and continue baking until done.
9. Make the glaze. While the rolls are baking (or right after removing them), prepare the lemon cream‑cheese glaze. Using a large bowl, whip together the cream cheese and softened butter until the mixture is completely smooth. Add the powdered sugar, pinch of salt, and lemon juice. Beat until you have a smooth, pourable consistency. Adjust by adding more lemon juice if you prefer it thinner, or more powdered sugar if you want thicker.
10. Glaze & garnish. As soon as the rolls are out of the oven (and still warm in the dish), drizzle the glaze over them. Scatter lemon slices and extra lemon zest on top for garnish. Serve the rolls right away while warm.
Notes
Use fresh lemon zest for best flavor.
For overnight prep, refrigerate after second rise and bake next day.
Glaze thickness can be adjusted with extra lemon juice or powdered sugar.
Bread flour yields fluffier rolls, but all-purpose flour works well too.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
Nutrition
- Serving Size: 1 roll
- Calories: 428 kcal
- Sugar: 35 g
- Carbohydrates: 70 g
- Protein: 9 g