Lemon Sweet Rolls

5 from 1 vote

These Lemon Sweet Rolls are loaded with bright lemon flavor and are a delicious alternative to traditional cinnamon rolls. They're a delightful treat that combines sweet, tart, and buttery texture and flavor. They’re a perfect breakfast treat or afternoon snack and deceptively simple to make.

Course Dessert

Cuisine American

Keyword lemon rolls

Prep Time 30

Cook Time 28

Rising Time 2

Total Time 3

Servings rolls

Calories 428kcal

Author Trish - Mom On Timeout

Ingredients

Dough

1 ½ cups whole milk warmed to 110°F or see notes
2 ¼ teaspoons instant yeast 1 packet (See notes for using active dry yeast)
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

Filling

¾ cup granulated sugar
1½ tablespoons lemon zest packed, about 2 large lemons
5 tablespoons unsalted butter softened
1 tablespoon unsalted butter for greasing

Glaze

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

Garnish

lemon slices
lemon zest

Instructions

Lemon Rolls

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.
1 ½ cups whole milk, 2 ¼ teaspoons instant yeast, 1 large egg, 3 tablespoons granulated sugar, 2 teaspoons lemon zest, ½ teaspoon salt, 3 tablespoons unsalted butter
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 surface dusted with flour and knead by hand for 5 minutes.) To test the dough, gently touch it with a clean, dry finger. It should feel a little tacky but shouldn't stick to your finger. If it does stick, add flour a tablespoon at a time until it no longer sticks to your finger. Take care not to add too much flour.
3½ to 4¼ cups bread flour
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. This will take about an hour, depending on the temperature.
olive oil
Once the dough has risen, turn it out on to a lightly floured surface. With a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches by 12 inches.
Combine the sugar and lemon zest in a bowl and mix well.
¾ cup granulated sugar, 1½ tablespoons lemon zest
Dot the soft butter all over the dough then use the back of a spoon or an offset spatula to spread it into an even layer across the entire surface of the dough.
5 tablespoons unsalted butter
Evenly sprinkle the lemon-sugar mixture on top of the butter.
Starting with the long side facing you, tightly roll the dough rectangle into a long log shape. Pinch the seam closed with your fingers. To make cutting easier, cut the log of dough in half.
Use a sharp knife or dough cutter to cut each half of the dough into 6 equal pieces. You will have 12 pieces total.
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.
1 tablespoon unsalted butter
Cover the dish with plastic wrap and put it somewhere warm to rise again. The rolls will puff up and become close together during this time. The second rise will take 45-60 minutes depending on the temperature. (See notes for making overnight.)
Preheat your oven to 350°F.
Once the lemon rolls have puffed up, take off the plastic wrap and brush them with one tablespoon of melted butter. Bake for 28 to 30 minutes. Check on the rolls after 25 minutes. If they're not golden brown yet, bake for an additional 5-10 minutes, or until golden brown. If they are brown but not yet cooked, tent with foil and continue baking.
Take the rolls out of the oven and set them aside.

Lemon Cream Cheese Glaze

In a large mixing bowl, add the cream cheese and soft butter and beat to combine.
4 ounces full fat cream cheese, 2 tablespoons unsalted butter
Add the powdered sugar, salt and lemon juice, and beat until you have a smooth pourable consistency. You can adjust the consistency of the glaze by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
1 ¼ cups powdered sugar, pinch of salt, 2 tablespoons lemon juice
While the Lemon Rolls are still warm in the dish, drizzle the glaze over them. Scatter over the lemon slices and lemon zest for garnish.
lemon slices, lemon zest
Serve the rolls right away while they’re still warm.

Notes

Storage Information

Fresh is always best but here is the information you need to store these rolls:

Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
Freezing: Let baked rolls cool completely then wrap them tightly as above and freeze for up to one month. Reheat from frozen in the oven for 15 minutes or until warmed through.
Reheating: Fresh is always best! But leftover rolls can be reheated in the microwave for 30 seconds to soften the dough and glaze.
Making Ahead: You can make these Lemon Rolls up to 48 hours in advance. After the second rise, put them in the fridge. The cold puts the yeast to sleep, preventing further rising. When you’re ready to bake, bring them back to room temperature for at least an hour before baking. These Lemon Rolls can also be frozen prior to baking. Follow the recipe up to step 10. Cover the dish well with plastic wrap and foil before placing in the freezer. Thaw for 24 hours in the fridge before baking and continue from step 11.

Notes

It’s important the milk is only warmed to 110°F. Scalding hot milk can kill the yeast. The microwave can bring it to the perfect temperature in 30-45 seconds, but wattage varies. If you don’t have a thermometer you can perform a finger test: dip your finger in – if it feels comfortable, the milk is ideal. If you’re not sure, err on the side of cool rather than hot.
Bread flour is a great choice here. Packed with protein, it creates a dream dough that is soft and fluffy. If you can't find it, this recipe has been tested with all-purpose flour which works too.
Patience is key for the first rise – roughly an hour, but temperature plays a role. Watch for the dough to double in size. Take a picture when you start – it'll be your guide. A properly proofed dough will be dome-shaped and slowly spring back when poked gently.

We made a light and runny glaze, but if you prefer it thicker, simply add more powdered sugar. Want it thinner? Add a touch more lemon juice or milk.
The recipe calls for instant yeast but if you only have active dry yeast you can use that in this recipe as well. Simply combine warm milk, yeast and one tablespoon of sugar in the mixing bowl and whisk to combine. Let sit until foamy, 5 to 10 minutes, and then add the other ingredients and continue on with the recipe as written. (You will need to add the additional 2 tablespoons of sugar.)

Nutrition