Some recipes just sing of spring, and for me, these Lemon Rolls are one of them. I still remember the first time I baked them for my family on Easter morning—sunlight streaming through the kitchen window, the smell of yeast dough filling the air, and my kids peeking into the oven like they were waiting for magic. And magic it was. Soft, golden rolls filled with bright lemon sugar and finished with tangy lemon cream cheese frosting. It was love at first bite.
What Are Lemon Rolls?
Lemon Rolls are the citrusy cousin of cinnamon rolls. Instead of the classic brown sugar–cinnamon swirl, they’re filled with a gooey lemon sugar mixture, then topped with lemon cream cheese frosting. They’re soft, fluffy, and perfectly tangy-sweet, making them ideal for spring gatherings, brunches, or any morning that needs a little brightness.
Why You’ll Love This Recipe
- Bursting with lemon flavor – zest in the dough, filling, and frosting.
- Soft & pillowy – enriched dough proofed until fluffy.
- Bakery-style presentation – golden, gooey, and beautifully frosted.
- Make-ahead friendly – prepare the night before for easy baking.
- Perfect for spring holidays – Easter, Mother’s Day, or bridal showers.
Tips for the Best Lemon Rolls
- Bloom your yeast in warm milk (about 110°F) with sugar—it should foam up in 10 minutes.
- Use fresh lemon zest and juice for maximum brightness.
- Let the dough rise fully (don’t rush)—that’s what makes them pillowy.
- Use dental floss to cut rolls cleanly without squishing the dough.
- Pour cream around the rolls before the second rise—this makes them gooey inside.
Ingredients
For the Dough
- 1 ¼ cups (300ml) whole milk, warmed (110°F)
- 2 ¼ tsp active dry yeast
- 1 tsp granulated sugar (for yeast)
- 4 ¾ cups (593g) all-purpose flour
- 1 ½ tsp salt
- 2 tbsp (25g) granulated sugar
- 2 eggs, whisked
- ½ cup (112g) unsalted butter, very soft
- ½ tbsp vanilla extract
- 2 tbsp (20g) lemon zest (about 2 lemons)
For the Lemon Filling
- ½ cup (112g) unsalted butter, very soft
- ½ cup (110g) brown sugar
- ½ cup (100g) granulated sugar
- 2 tbsp (20g) lemon zest (about 2 lemons)
- 2 tbsp (30ml) fresh lemon juice
- ¼ tsp salt
- ¼ cup (60ml) heavy cream (for soaking rolls before baking)
For the Lemon Cream Cheese Frosting
- ¼ cup (56g) unsalted butter, softened
- 4 oz (113g) cream cheese, cold
- ¾ cup (97g) powdered sugar
- ½ tbsp (5g) lemon zest (about ½ lemon)
- ½ tbsp fresh lemon juice
Step-by-Step Instructions
- Make the Dough
Bloom yeast in warm milk with 1 tsp sugar for 10 minutes. In a mixer bowl, combine flour, salt, and sugar. Add eggs, butter, vanilla, lemon zest, and yeast mixture. Knead with dough hook 7–10 minutes until smooth and springy. - First Rise
Shape into a ball, place in greased bowl, cover, and let rise 1–1 ½ hours until doubled. - Prepare Filling
Mix softened butter, sugars, lemon zest, lemon juice, and salt until spreadable. - Shape the Rolls
Roll dough into an 18×12-inch rectangle (¼-inch thick). Spread filling evenly. Roll tightly into a log, trim edges, and cut 12 equal rolls with floss or knife. - Second Rise
Place rolls in greased 9×13 dish. Pour heavy cream between rolls. Cover and proof 1 hour until doubled. - Bake
Bake at 350°F (175°C) for 20–25 minutes until lightly golden. - Frost
Beat butter until fluffy, mix in cream cheese, then powdered sugar. Add lemon zest and juice, whip until creamy. Spread over warm rolls.
You Must Know
- The cream soak makes these rolls gooey inside.
- Use cold cream cheese for a thicker frosting texture.
- Fresh zest in each stage builds layers of lemon flavor.
FAQs
Why didn’t my dough rise?
Check yeast freshness, and make sure your milk isn’t too hot or too cold. Sometimes dough just needs a bit more time.
Can lemon roll dough be prepared the night before?
Yes! Assemble rolls, refrigerate overnight, then allow extra proofing time in the morning before baking.
How should I store lemon rolls?
Keep them in an airtight container at room temp up to 3 days, or refrigerate up to 5 days.
What makes lemon rolls different from cinnamon rolls?
They swap cinnamon-sugar filling for lemon zest, juice, and sugar, with lemon frosting for a bright, tangy twist.
Storing & Reheating
- Counter: 2–3 days airtight.
- Fridge: Up to 5 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw and reheat before frosting.
Tools You’ll Need
- Stand mixer with dough hook
- Rolling pin
- 9×13 baking dish
- Unflavored dental floss (for cutting rolls)
- Mixing bowls
Conclusion
Lemon Rolls are the kind of recipe that feels like sunshine baked into dough. They’re tender, gooey, and perfectly tangy, with that sweet cream cheese frosting tying it all together. Every time I make them, I’m reminded that baking doesn’t just fill the kitchen with wonderful smells—it fills the house with joy.
I still remember pulling these rolls out of the oven for the first time, watching my kids gather around the table, each one sneaking a taste of the frosting before I could spread it on. The laughter, the little sticky fingers, the shared smiles—those are the memories that make recipes like this so special.
Whether you bake these for a spring brunch, a holiday, or simply because you want to brighten up an ordinary morning, these Lemon Rolls promise to bring happiness in every bite. Because sometimes, all it takes is a little zest to turn a day around.
Print
Lemon Rolls: Soft, Fluffy, and Bursting with Citrus Sunshine
- Total Time: 180
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Lemon Rolls are soft, fluffy sweet rolls filled with lemon sugar and topped with tangy lemon cream cheese frosting. Perfect for spring mornings, Easter brunch, or anytime you need a bright, citrusy treat.
Ingredients
- 1 1/4 cups (300ml) whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar (for yeast)
- 4 3/4 cups (593g) all-purpose flour
- 1 1/2 tsp salt
- 2 tbsp granulated sugar
- 2 large eggs, whisked
- 1/2 cup (112g) unsalted butter, very soft
- 1/2 tbsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- For the Filling: 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 tbsp lemon zest, 2 tbsp lemon juice, 1/4 tsp salt
- 1/4 cup heavy cream (for soaking before baking)
- For the Frosting: 1/4 cup butter, 4 oz cream cheese, 3/4 cup powdered sugar, 1/2 tbsp lemon zest, 1/2 tbsp lemon juice
Instructions
- Bloom yeast in warm milk with 1 tsp sugar for 10 minutes.
- Combine flour, salt, sugar, eggs, butter, vanilla, lemon zest, and yeast mixture. Knead 7–10 minutes until smooth.
- Let dough rise in a greased bowl, covered, until doubled (1–1 1/2 hours).
- Mix butter, sugars, lemon zest, juice, and salt for filling.
- Roll dough into 18×12-inch rectangle. Spread filling evenly. Roll into a log and cut 12 rolls.
- Place rolls in a greased 9×13 dish. Pour cream between rolls. Proof 1 hour until doubled.
- Bake at 350°F (175°C) for 20–25 minutes until lightly golden.
- Beat butter, cream cheese, powdered sugar, lemon zest, and juice until creamy. Frost rolls while warm.
Notes
Store Lemon Rolls in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze up to 2 months. Reheat before serving for best texture.
- Prep Time: 25
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: lemon rolls, lemon sweet rolls, citrus cinnamon rolls, lemon cream cheese rolls
