Lemon Sweet Rolls Recipe
These Lemon Sweet Rolls are a sunny, citrus-infused twist on classic cinnamon rolls—fluffy, soft dough swirled with a sweet, zesty lemon-sugar filling and topped with a tangy lemon cream cheese glaze.
Each bite is light, bright, and irresistibly fresh, perfect for spring brunches, holidays, or whenever you need a sweet pick-me-up.
Why You’ll Love This Recipe
Bright and tangy flavor – The lemon zest and juice give these rolls a vibrant twist that’s not overly sweet.
Soft, fluffy texture – The rich dough is light and tender with the perfect amount of chew.
Great for special occasions – These rolls are gorgeous and delicious enough for Easter, Mother’s Day, or weekend baking.
Make-ahead friendly – You can prepare the dough the night before and bake in the morning!
Key Ingredients
Whole milk & yeast – Warm milk activates the yeast and helps create a tender, fluffy dough.
Lemon zest & juice – Provides fresh citrus flavor throughout the filling and glaze.
Cream cheese – Used in the glaze to add richness and balance the sweet-tart flavors.
Butter – For softness in the dough and a creamy filling layer.
Flour – Bread flour adds structure, but all-purpose flour works well too.
Lemon Sweet Rolls Recipe
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 for Lemon Sweet Rolls
Make the Dough:
In the bowl of a stand mixer, whisk together the warm milk, instant yeast, egg, sugar, lemon zest, melted butter, and salt until combined and slightly foamy.
Add the flour gradually. Using a dough hook attachment, knead the dough for about 3 minutes. If kneading by hand, mix with a spatula until a rough dough forms, then knead on a floured surface for around 5 minutes until smooth and elastic. The dough should be tacky but not sticky—add a little extra flour if needed.
Lightly grease a clean bowl with oil or butter. Place the dough inside and turn it to coat. Cover with plastic wrap and let it rise in a warm area until doubled in size, about 1 hour.
Prepare the Filling:
On a floured surface, roll the risen dough into a rectangle about 16×12 inches.
In a small bowl, mix the sugar and lemon zest for the filling.
Dot the dough with softened butter and spread it evenly using a spoon or offset spatula.
Sprinkle the lemon-sugar mixture evenly over the buttered dough.
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut the log in half, then slice each half into 6 equal pieces (12 total).
Second Rise & Bake:
Grease a 9×13-inch baking dish with melted butter. Arrange the rolls in the pan, leaving space between each.
Cover and let the rolls rise again for 45–60 minutes until they puff up and touch.
Preheat oven to 350°F (175°C). Brush the tops with more melted butter.
Bake for 28–30 minutes, checking after 25 minutes. If they’re browning too fast, loosely tent with foil.
Make the Glaze:
Beat the cream cheese and butter until smooth. Add powdered sugar, salt, and lemon juice. Beat until creamy and pourable—adjust thickness with more juice or sugar if needed.
Drizzle the glaze over the warm rolls, then top with fresh lemon zest and thin lemon slices if desired.
Serve warm and enjoy every sweet, citrusy bite!
Recipe Notes
Warm the milk to around 110°F — too hot can kill the yeast, too cold and it won’t activate.
Zest your lemons before juicing them for the best texture and maximum citrus flavor.
The dough will be slightly tacky—avoid adding too much flour to keep the rolls soft.
For overnight rolls: prep and shape, place in the pan, cover, and refrigerate. Let them rise at room temp for 1 hour before baking.
Nutrition Information
(Approx. per roll, based on 12 servings):
Calories: 370 | Carbohydrates: 49g | Sugar: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 190mg | Fiber: 1g
Kitchen Equipment Needed
Stand mixer with dough hook (or a large bowl and spatula for hand-kneading)
Measuring cups and spoons
Zester or microplane
Rolling pin
9×13-inch baking dish
Mixing bowls
Offset spatula or spoon
Whisk or hand mixer
Recipe Swaps and Variations
No cream cheese? – Use a simple lemon glaze with powdered sugar, lemon juice, and a bit of milk.
Make it orange – Swap lemon zest and juice for orange for a warmer citrus version.
Add berries – Sprinkle fresh raspberries or blueberries on the lemon-sugar layer before rolling.
Use active dry yeast – Bloom it in the warm milk with a pinch of sugar for 5–10 minutes before mixing in other ingredients.
Dairy-free – Use plant-based milk, vegan butter, and dairy-free cream cheese.
How to Store Leftovers
At room temp: Store in an airtight container for up to 2 days.
In the fridge: Keep covered for up to 5 days. Reheat gently in the microwave.
Freezer: Freeze unglazed rolls wrapped tightly for up to 2 months. Thaw and glaze before serving.
Food and Drink Pairings
Serve with: Fresh fruit, yogurt parfaits, or scrambled eggs for a full brunch spread.
Drink pairings: Hot tea (like Earl Grey or chamomile), iced lemon water, vanilla latte, or a mimosa.
Frequently Asked Questions:
Can I make these lemon rolls the night before?
Yes! After placing the rolls in the baking dish, cover tightly and refrigerate overnight. Let them come to room temperature and rise for 45–60 minutes before baking.
Can I use lemon extract instead of lemon zest?
You can, but the flavor won’t be as fresh. If using extract, reduce the amount to ½ teaspoon and use with caution—it’s potent.
What’s the difference between bread flour and all-purpose flour in this recipe?
Bread flour gives the rolls a chewier, more structured texture. All-purpose flour works fine for a softer roll.
Can I reduce the sugar?
Yes—cut back slightly on the filling or glaze if you prefer it less sweet, but keep some to balance the tart lemon.
Do I need a stand mixer?
Not at all! You can mix the dough with a spoon and knead it by hand—it just takes a bit more time and elbow grease.
How warm should the milk be for the dough?
About 105–110°F. Warm to the touch but not hot—similar to a warm baby bottle.
Why didn’t my dough rise?
Your yeast may have been expired, or the milk was too hot or cold. Make sure your environment is warm and draft-free.
Can I make mini lemon rolls instead of 12 large ones?
Definitely! Slice into smaller rounds (around 18) and bake 5–7 minutes less.
My glaze is too thick/thin—how can I fix it?
Add more lemon juice to thin it or extra powdered sugar to thicken. Mix until smooth and spreadable.
How do I know the rolls are done baking?
The tops will be golden and a toothpick inserted in the center should come out clean. Internal temp should be around 190°F.