These tender and fluffy Lemon Sweet Rolls are definitely gonna make you rise and shine! Enjoy the day with homemade, delectable lemon rolls infused with fresh lemon citrus flavor and then topped with a super yummy lemon cream cheese frosting after they're baked!
O M G these lemon cream cheese rolls are so good while they are still warm and they will definitely take you to sunshine lemon heaven!
Enjoy these rolls for breakfast, brunch, snacking and whenever you have a sweet tooth calling for a sweet and zingy lemon dessert! These are loaded with delicious sunshine!
Ingredients You Need for Lemon Sweet Rolls
Sweet Roll Dough
- all-purpose flour
- granulated sugar
- salt
- Platinum Yeast
- water
- milk
- unsalted butter
- egg
Lemon Filling
- unsalted butter
- granulated sugar
- lemon zest
- salt
Lemon Cream Cheese Icing
- cream cheese
- powdered sugar
- milk or heavy cream
- lemon juice
- optional: lemon zest
How to Make this Lemon Sweet Roll Recipe
Sweet Roll Dough
- Set aside ½ cup of flour. In a large bowl, whisk together the 2 and ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Using the microwave, melt butter and then add the water and milk and heat until the mixture is hot to touch, about 120-130°F. (30-90 seconds or so)
- Add in the butter mixture into the flour mixture and mix together until combined.
- Add the egg and add in more flour, a tablespoon at a time to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- Knead the dough on a lightly floured surface for approximately 3-4 minutes, then place in a lightly greased bowl to let rest for about 10 minutes, covered with saran wrap.
Lemon Filling
- In a medium bowl, combine the sugar, lemon zest, and vanilla until sandy feeling. Set aside.
Make The Rolls
- After the dough has rested for 10 minutes, roll it out into a 14×8-inch rectangle on a lightly floured surface.
- Spread the softened butter on top, then sprinkle the lemon sugar filling over the top. Starting with the longer side, roll up the dough tightly as you roll.
- Cut into 9-12 even pieces and place in a lightly greased 9-inch round or square pan.
- Sprinkle uncooked rolls with additional lemon zest and cover dough tightly with plastic wrap or aluminum foil and let dough rise in a warm & draft-free place until it doubles in size for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 1
- 5 minutes to avoid heavy browning.
Lemon Cream Cheese Frosting
- Just before serving, using mixer beat the cream cheese on medium speed until smooth. Add powdered sugar, milk/cream and lemon juice and beat on medium-high until creamy.
- Frost warm rolls and sprinkle with additional lemon zest, if desired.
More Yummy Breakfast Ideas!
- Flourless Banana Oat Chocolate Chip Breakfast Cookies
- Blueberry Cream Cheese Muffins
- Easy Quick Gooey Cinnamon Rolls
- 4 Amazing Apple Coffee Cakes
- Starbuck's CopyCat Lemon Loaf
This Lemon Sweet Roll recipe is the perfect balance of sweet and tart! It can be made in advance and it's a total winner for all the holidays, Easter, Mother's Day brunch, Thanksgiving and Christmas!
More Breakfast & Brunch Ideas!
- Cinnamon Pumpkin Rolls
- Raspberry White Chocolate Pull-Apart Rolls
- Raspberry Lemon Pastry Strudels
- Strawberry Cream Cheese Crumble Bars
- Easy No Yeast Apple Cinnamon Rolls
Lemon Sweet Rolls
These tender and fluffy Lemon Sweet Rolls are definitely gonna make you rise and shine! Enjoy the day with Homemade, delectable lemon rolls infused with fresh lemon citrus flavor and then topped with a super yummy lemon cream cheese frosting after they're baked!
Ingredients
Sweet Roll Dough
- 2 ¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 0.25 oz package Platinum Yeast 2 ¼ teaspoons
- ½ cup water
- ¼ cup milk
- 2 ½ tablespoons unsalted butter
- 1 large egg
Lemon Filling
- ¼ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest (1 lemon)
- ¼ teaspoon salt
Lemon Cream Cheese Icing
- 4 ounces cream cheese softened to room temperature
- 1 ¼ cups powdered sugar
- 1 tablespoon whole milk or heavy cream add more if needed
- Juice of two medium lemons
- Extra lemon zest for garnish optional
Instructions
Sweet Roll Dough
- Set aside ½ cup of flour. In a large bowl, whisk together the 2 and ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Using the microwave, melt butter and then add the water and milk and heat until the mixture is hot to touch, about 120-130°F. (30-90 seconds or so)
- Add in the butter mixture into the flour mixture and mix together until combined.
- Add the egg and add in more flour, a tablespoon at a time to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- Knead the dough on a lightly floured surface for approximately 3-4 minutes, then place in a lightly greased bowl to let rest for about 10 minutes, covered with saran wrap.
Lemon Filling
- In a medium bowl, combine the sugar, lemon zest, and vanilla until sandy feeling. Set aside.
Make The Rolls
- After the dough has sat for 10 minutes, roll it out into a 14×8-inch rectangle on a lightly floured surface.
- Spread the softened butter on top, then sprinkle the lemon sugar filling all over. Starting with the longer side, roll up the dough tightly as you roll.
- Cut into 9-12 even pieces and place in a lightly greased 9-inch round or square pan.
- Sprinkle uncooked rolls with additional lemon zest and cover dough tightly with plastic wrap or aluminum foil and let dough rise in a warm & draft-free place until it doubles in size for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.
Lemon Cream Cheese Frosting
- Just before serving, using mixer beat the cream cheese on medium speed until smooth. Add powdered sugar, milk/cream and lemon juice and beat on medium-high until creamy. Frost warm rolls and sprinkle with additional lemon zest, if desired.
Notes
- Lemon Measurements: 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
- Overnight: The dough may be made the night before through step 4. Cover with plastic wrap or foil and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
- Rolls are best enjoyed when made, but will remain fresh covered tightly for up to 4 days in the refrigerator.
Tried This Recipe?Let us know how it was by commenting below!
Recipe slightly modified from Red Star Yeast
Kim Lange says
Thank you so much Ben!
Ben | Havocinthekitchen says
These rolls definitely scream "spring" to me - so luscious, fresh, and beautiful!