These Lemon Sweet Rolls combine the comforting, pillowy texture of classic cinnamon rolls with bright, zesty lemon flavor for a refreshing twist on a breakfast favorite. The rolls are swirled with a fragrant lemon-sugar filling and topped with a tangy cream cheese glaze that adds the perfect balance of sweetness. This showstopping breakfast treat brings sunshine to your table any time of year.
Why You’ll Love This Recipe
- The bright lemon flavor offers a refreshing alternative to traditional cinnamon rolls
- The pillowy, soft dough creates a melt-in-your-mouth texture that’s simply irresistible
- Make-ahead friendly for stress-free entertaining and holiday breakfasts
- The cream cheese glaze adds a perfect tangy complement to the sweet lemon filling
- Impressive presentation that looks professional but requires no special baking skills
Ingredients
- Milk: Use whole milk warmed to the proper temperature to activate the yeast and create a rich, tender dough.
- Yeast: Instant yeast works best here, providing reliable rise without the need for proofing.
- Egg: A large egg adds structure and richness to the dough – be sure it’s at room temperature for best incorporation.
- Sugar: Granulated sugar sweetens the dough and creates the base for the aromatic lemon filling.
- Lemon Zest: Fresh lemon zest is essential for authentic citrus flavor throughout the rolls – don’t substitute dried zest.
- Butter: Unsalted butter allows you to control the salt content in both the dough and filling.
- Flour: Bread flour creates a chewier texture, but all-purpose flour works beautifully too for a softer roll.
- Cream Cheese: Full-fat cream cheese produces the richest, creamiest glaze – avoid using low-fat versions.
- Powdered Sugar: This dissolves smoothly into the glaze, creating a silky texture without graininess.
- Lemon Juice: Fresh-squeezed juice brightens the glaze with authentic citrus flavor.
Variations
Lemon-Blueberry Rolls
Add 1 cup of fresh blueberries by sprinkling them over the lemon-sugar filling before rolling up the dough. The berries burst during baking, creating pockets of jammy goodness that complement the lemon perfectly.
Orange Cardamom Twist
Substitute orange zest and juice for the lemon and add ½ teaspoon of ground cardamom to the filling for a warm, aromatic flavor profile that’s especially delightful during winter months.
Lemon-Lavender Rolls
Incorporate 1-2 teaspoons of culinary lavender into the sugar-lemon zest mixture for a sophisticated floral note that pairs beautifully with the citrus. Top the finished rolls with a sprinkle of additional lavender for an elegant presentation.
How to Make the Recipe
Step 1: Prepare the Dough
Combine the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt in a large bowl and whisk until foamy. This important step activates the yeast and infuses the base with lemon flavor. Add the flour gradually and knead with a dough hook for 3 minutes (or by hand for 5 minutes) until you have a slightly tacky but not sticky dough.
Step 2: First Rise
Place the dough in a lightly oiled bowl, turning to coat, then cover with plastic wrap. Let it rise in a warm spot until doubled in size, about an hour. This crucial rise develops both flavor and the signature fluffy texture of the rolls.
Step 3: Form the Rolls
Roll the dough on a floured surface into a 16×12-inch rectangle. Mix the sugar and lemon zest in a small bowl, allowing the oils to infuse the sugar with intense citrus flavor. Spread softened butter evenly across the dough, then sprinkle with the lemon-sugar mixture. Starting with the long edge, tightly roll the dough into a log, pinch the seam closed, and slice into 12 equal pieces.
Step 4: Second Rise and Bake
Arrange the rolls in a buttered 9×13-inch baking dish, cover, and let rise until puffy and touching, about 45-60 minutes. Brush with melted butter and bake at 350°F for 28-30 minutes until golden brown, tenting with foil if needed to prevent over-browning.
Step 5: Glaze and Serve
Beat the cream cheese and butter until smooth, then add powdered sugar, salt, and lemon juice to create a pourable glaze. Drizzle over the warm rolls, allowing it to seep into the crevices. Garnish with fresh lemon slices and additional zest for an eye-catching presentation.
Tips for Making the Recipe
- The milk should be warm (110°F) but not hot – too hot will kill the yeast, while too cool won’t activate it properly
- When zesting lemons, only take the yellow outer layer and avoid the bitter white pith underneath
- For the most defined swirls, make sure your dough is rolled tightly when forming the log
- Use unflavored dental floss to cut the rolls cleanly without squishing the dough
- Allow the rolls to cool for 5-10 minutes before glazing so the glaze doesn’t completely melt away
- For extra lemon flavor, add a few drops of lemon extract to the dough or glaze
How to Serve
Serve these lemon sweet rolls warm from the oven when they’re at their most tender and aromatic. They pair beautifully with fresh berries and a hot cup of coffee or tea for a complete breakfast experience. For brunch gatherings, arrange on a decorative platter with fresh lemon slices and mint leaves for a stunning centerpiece. These rolls also make a delightful dessert when served with a scoop of vanilla ice cream or a dollop of lemon curd for true lemon enthusiasts.
Make Ahead
These rolls can be prepared up to the point of the second rise, then covered tightly and refrigerated overnight. In the morning, allow them to come to room temperature and complete the rise (about 1 hour) before baking. For longer storage, baked rolls can be frozen without glaze for up to 2 months – simply thaw overnight in the refrigerator and warm in a 300°F oven for 10-15 minutes before glazing. The glaze can be made up to 2 days in advance and stored in the refrigerator; bring to room temperature and whisk before using.
FAQs
Can I make these rolls without a stand mixer?
Yes! Mix the ingredients with a wooden spoon until combined, then knead by hand on a floured surface for about 8-10 minutes until smooth and elastic. The texture should be slightly tacky but not sticky to the touch.
Why didn’t my dough rise properly?
Check your yeast’s expiration date and ensure your milk wasn’t too hot (which kills yeast) or too cool (which won’t activate it). Also, dough rises best in a warm environment (75-80°F) – try placing it in an oven with just the light on or on top of a running dryer.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the brightest, most authentic flavor. Bottled juice often has a flat or slightly bitter taste that will affect the quality of your rolls.
How do I know when the rolls are fully baked?
The rolls should be golden brown on top and have an internal temperature of 190°F. If you don’t have a thermometer, gently pull apart two center rolls – they should be fluffy and cooked through, not doughy.
Conclusion
These Lemon Sweet Rolls bring a refreshing twist to traditional breakfast pastries with their bright citrus flavor and pillowy-soft texture. Perfect for special brunches, holiday mornings, or weekend treats, they’re sure to become a new family favorite. The combination of tender dough, fragrant lemon filling, and tangy cream cheese glaze creates an irresistible treat that’s worth the time to prepare. Follow the make-ahead options to simplify your morning routine and enjoy these sunshine-infused rolls any day of the week!
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Lemon Sweet Rolls with Cream Cheese Glaze
- Total Time: 3 hours (including rising time)
- Yield: 12 rolls 1x
Description
Fluffy, citrus-infused sweet rolls swirled with a zesty lemon-sugar filling and topped with a tangy cream cheese glaze. These bright, refreshing rolls make a perfect weekend breakfast treat or special brunch centerpiece.
Ingredients
Dough
- 1½ cups whole milk, warmed to 110°F
- 2¼ 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
- Olive oil or butter for greasing the bowl
Filling
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest (about 2 large lemons)
- 5 tablespoons unsalted butter, softened
- 1 tablespoon unsalted butter for greasing
Glaze
- 4 ounces full-fat cream cheese
- 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
Instructions
- Prepare the Dough: In the large bowl of a stand mixer, combine the lukewarm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk it together by hand until it gets foamy. This mixture creates the foundation for your soft, flavorful dough with the yeast beginning to activate in the warm milk.
- Knead the Dough: Add the flour then use the stand mixer with a dough hook attachment to knead the dough for 3 minutes. If you don’t have a stand mixer, use a spatula to mix until a dough forms, then turn the dough out onto a floured surface and knead by hand for 5 minutes. The dough should feel slightly tacky but not sticky – add flour a tablespoon at a time if needed, being careful not to add too much.
- First Rise: Lightly oil a bowl, place the dough in it and coat it lightly with the oil. Cover the bowl with plastic wrap and leave it in a warm spot to rise until it doubles in size, about an hour depending on the temperature. This rise allows the yeast to create air pockets, resulting in a fluffy texture.
- Shape the Dough: Once risen, turn the dough out onto a lightly floured surface. With a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches by 12 inches, creating an even canvas for your filling.
- Prepare the Filling: Combine the sugar and lemon zest in a bowl and mix well, allowing the oils from the zest to infuse the sugar with intense lemon flavor. Dot the soft butter all over the dough then spread it into an even layer across the entire surface. Evenly sprinkle the lemon-sugar mixture on top of the butter.
- Form the Rolls: Starting with the long side facing you, tightly roll the dough rectangle into a long log shape. Pinch the seam closed with your fingers. Cut the log in half, then slice each half into 6 equal pieces for a total of 12 rolls. A tight roll ensures your swirls stay intact during baking.
- Second Rise: Grease a 9″x13″ baking dish with 1 tablespoon of melted butter. Place the rolls in the dish, leaving a little space between each one. Cover with plastic wrap and let rise in a warm place until puffy and touching, about 45-60 minutes. This second rise creates additional volume and tenderness.
- Bake the Rolls: Preheat your oven to 350°F. Once the rolls have puffed up, remove the plastic wrap and brush them with one tablespoon of melted butter. Bake for 28 to 30 minutes, until golden brown. If they brown too quickly, tent with foil to prevent burning.
- Make the Glaze: In a large mixing bowl, beat together the cream cheese and soft butter until combined. Add the powdered sugar, salt, and lemon juice, and beat until smooth and pourable. Adjust consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Finish and Serve: While the rolls are still warm in the dish, drizzle the glaze over them. Garnish with lemon slices and additional lemon zest for a beautiful presentation and extra citrus flavor. Serve immediately while warm for the best experience.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract to the dough or glaze.
- These rolls can be prepared the night before and refrigerated after shaping. In the morning, allow them to come to room temperature and rise before baking.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15-20 seconds for that fresh-baked taste.
- For a make-ahead option, freeze the baked rolls without glaze for up to 1 month. Thaw overnight in the refrigerator and warm before adding fresh glaze.
- Prep Time: 45 minutes
- Cook Time: 30 minutes