Introduction

These Lemon Sweet Rolls are a bright and tender treat perfect for breakfast or brunch. With a soft, buttery dough and a tangy lemon cream cheese glaze, they’re sure to brighten any morning. Let’s walk through an easy way to make these delightful rolls from scratch.

A white rectangular baking dish contains eight cinnamon rolls arranged in three rows, covered with a thick, creamy white icing that pools around them. Each cinnamon roll has a golden brown swirl pattern visible beneath the smooth icing, topped with bright yellow lemon zest scattered all over. Four small lemon wedges are placed on different rolls, adding a fresh, vibrant contrast to the pale icing. The dish is placed on a white marbled surface with a stack of white plates and metallic forks nearby, along with a white plate holding additional lemon slices in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups whole milk (warmed to 110°F)
2 ¼ teaspoons instant yeast (1 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 (spooned and leveled)
Olive oil or butter (for greasing the bowl)
¾ cup granulated sugar
1½ tablespoons lemon zest (packed, about 2 large lemons)
5 tablespoons unsalted butter (softened)
1 tablespoon unsalted butter (for greasing)
4 ounces full fat cream cheese (brick style)
2 tablespoons unsalted butter (softened)
1 ¼ cups powdered sugar
Pinch of salt
2 tablespoons lemon juice (about 1 large lemon)
Lemon slices (for garnish)
Lemon zest (for garnish)

Instructions

Step 1: In a large bowl or stand mixer bowl, whisk together the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt until foamy.
Step 2: Add the flour and knead with a dough hook attachment for about 3 minutes. If kneading by hand, mix until a dough forms and then knead on a floured surface for 5 minutes. The dough should feel slightly tacky but not stick to your finger. Add flour sparingly if needed.
Step 3: Lightly oil a bowl and place the dough inside, coating it with oil. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 hour.
Step 4: Turn the risen dough onto a lightly floured surface. Roll it out with a floured rolling pin into a 16 by 12 inch rectangle.
Step 5: In a small bowl, mix together the sugar and lemon zest. Spread the softened butter evenly over the dough using the back of a spoon or an offset spatula, then sprinkle the lemon sugar on top.
Step 6: Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam closed. Cut the log in half to handle more easily.
Step 7: Use a sharp knife to cut each half into 6 equal pieces, making 12 rolls total.
Step 8: Grease a 9”x13” baking dish with 1 tablespoon melted butter. Arrange the rolls in the dish with some space between them.
Step 9: Cover the dish with plastic wrap and let the rolls rise in a warm spot until puffed and close together, about 45-60 minutes.
Step 10: Preheat your oven to 350°F. Remove plastic wrap and brush the tops of the rolls with 1 tablespoon melted butter.
Step 11: Bake the rolls for 28-30 minutes. Check at 25 minutes; if not golden, continue baking up to 10 minutes more. Tent with foil if the rolls brown too quickly but are not cooked through.
Step 12: Remove rolls from the oven and let them cool slightly while preparing the glaze.
Step 13: In a mixing bowl, beat together the cream cheese and 2 tablespoons softened butter until smooth.
Step 14: Add powdered sugar, salt, and lemon juice. Beat until the glaze is smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar as needed.
Step 15: While rolls are still warm, drizzle the glaze over the top. Garnish with lemon slices and additional lemon zest.
Step 16: Serve immediately and enjoy warm.

Tips & Variations

If using active dry yeast instead of instant, dissolve it in the warm milk and let it activate for 5-10 minutes before mixing.
For a more intense lemon flavor, add a teaspoon of lemon extract to the dough or glaze.
Overnight rise: After placing rolls in the greased dish, cover and refrigerate overnight. Allow to come to room temperature and puff up before baking.
Substitute half of the granulated sugar in the filling with light brown sugar for a hint of caramel flavor.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls (without glaze) in a sealed bag for up to 2 months. Reheat gently in a warm oven before glazing and serving. The glaze is best applied fresh to keep its smooth texture.

How to Serve

A white rectangular baking dish holds eight lemon rolls arranged in two rows with four rolls each. Each roll shows visible swirls of golden-brown dough with a thick layer of creamy white frosting that slightly drips around the edges. Scattered lemon zest adds bright yellow specks on top, and small lemon wedge pieces are placed on some rolls, adding a fresh, vibrant touch. The dish sits on a white marbled surface, with a white plate containing silver forks and another white plate with sliced lemons partly visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, simply mix until a rough dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.

What if my rolls aren’t rising well?

Make sure your milk is warm (around 110°F) to activate the yeast. Avoid adding too much flour, which can make the dough dense. Also, let the dough rise in a consistently warm spot away from drafts.