Introduction

These Lemon Sweet Rolls are a delightful twist on classic sweet rolls, bursting with bright lemon flavor and topped with a creamy lemon glaze. Perfect for breakfast or brunch, they’re soft, tangy, and irresistibly delicious.

This image shows a white ceramic baking dish filled with eight lemon rolls arranged in two rows, each roll having a soft orange swirl pattern visible beneath a thick layer of smooth, white icing that covers most of each roll. The rolls are topped with small lemon zest bits sprinkled across the icing and several lemon wedges placed on top for decoration. The dish sits on a white marbled surface with a slight glossy look. In the background, there is a white plate with some slices of lemon and a fork partially visible near a pink cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups whole milk (warmed to 110°F or see notes)
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, combine the warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk by hand until the mixture becomes foamy.
Step 2: Add the flour and knead using the dough hook on the mixer for 3 minutes. If kneading by hand, mix with a spatula until dough forms, then knead on a floured surface for 5 minutes. The dough should be slightly tacky but not stick to your finger; add flour if needed, one tablespoon at a time.
Step 3: Lightly oil a bowl and place the dough inside, turning to coat it with oil. Cover with plastic wrap and let 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 into a rectangle roughly 16 by 12 inches.
Step 5: In a small bowl, mix the sugar and lemon zest together. Dot the softened butter over the dough and spread evenly with a spoon or spatula. Sprinkle the lemon sugar evenly on top.
Step 6: Starting at the long edge, roll the dough tightly into a log. Pinch the seam closed and cut the log in half.
Step 7: Cut each half into 6 equal pieces, making 12 rolls total.
Step 8: Grease a 9″x13″ baking dish with 1 tablespoon melted butter. Place the rolls spaced slightly apart in the dish.
Step 9: Cover the dish with plastic wrap and let the rolls rise in a warm place until puffed and close together, about 45-60 minutes.
Step 10: Preheat the oven to 350°F. Remove the plastic wrap and brush rolls with 1 tablespoon melted butter.
Step 11: Bake the rolls for 28-30 minutes, checking after 25 minutes. If not golden, bake an additional 5-10 minutes. Tent with foil if browning but not fully baked.
Step 12: Remove rolls from oven and let them cool slightly.
Step 13: For the lemon cream cheese glaze, 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, adjusting consistency by adding more lemon juice (thinner) or powdered sugar (thicker).
Step 15: While rolls are still warm, drizzle the glaze over them. Garnish with lemon slices and additional lemon zest.
Step 16: Serve the rolls warm and enjoy!

Tips & Variations

Use bread flour for chewier rolls or all-purpose flour for a softer texture.
If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar and let it bloom for 5-10 minutes before mixing with other ingredients.
For an overnight rise, refrigerate the dough after shaping and baking dish assembly, then bake in the morning after a short warm proof.
Swap lemon zest for orange zest for a different citrus flavor.
Add a teaspoon of vanilla extract to the glaze for extra aroma.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven until warm. For longer storage, freeze the baked rolls (without glaze) in a freezer bag for up to 2 months; thaw overnight and warm before glazing and serving.

How to Serve

The image shows a white rectangular baking dish filled with nine cinnamon rolls covered in a thick, creamy white icing, slightly melted and pooling at the edges. The cinnamon rolls are golden-brown with visible swirls beneath the smooth icing. On top of the icing, there are bright yellow lemon zest sprinkles and a few small lemon wedge pieces placed over the rolls for decoration. The dish is set on a white marbled surface with a white plate of lemon slices and a white plate with silver forks partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a spatula to combine the ingredients and then knead on a floured surface for about 5-7 minutes until smooth and elastic.

What if I don’t have fresh lemons for zest and juice?

You can use bottled lemon juice and lemon extract or lemon oil as a substitute, but fresh lemons provide the best bright flavor. Adjust quantities to taste when using extracts.