Lemon Pull-Aparts

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I shared this recipe over at Craftaholics Anonymous last month, but I wanted to post it here as well in case you missed it. Looking at the photo of these lemon pull-aparts makes me want to bake up another batch. They are sooo yummy!

I love the taste of lemon, especially during the hot summer months.  These lemon rolls start with frozen dough, so they are super simple to make. But don’t tell anyone, and they will never know. They look and taste like you slaved in a hot kitchen for hours. The lemon zest is what gives them amazing flavor, so don’t leave it out.  These would be perfect for a summer brunch, or at a baby or bridal shower. They look just as good as they taste!

Lemon Pull-Aparts

12 Rhodes dinner rolls, thawed but still cold (you can find them in the freezer section)
zest of 1 lemon
1/2 cup sugar
3 Tbsp butter, melted
1/2 cup powdered sugar
1 Tbsp lemon juice
Cut rolls in half and place in a greased 9×13″ pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm.

Note: If you can’t find frozen roll dough in your area, you can use homemade dough and it works just fine.


  1. Lauren Bowie says:

    I want to make this for Easter brunch, do you think I can somehow incorporate blueberries into this recipe? How would you do it?

  2. I just discovered Rhodes Rolls and can’t wait to these!

  3. Samantha says:

    HELP! They are not rising!!! They have been sitting for an hour in the mixture and haven’t risen yet! What can I do to make this move along? Do they have to rise in the fridge?? That seemed counter productive to the melted butter….

    • To make them rise a little faster, turn your oven on to the lowest setting. (Usually 175-200°) After it has heated, turn the oven OFF. Cover the rolls with plastic wrap and place them in the oven. The warm air will speed up the process. For even better results, place a saucepan with about a cup of boiling water on the bottom rack of the oven when you place your pan in. Helps prevent them from drying out. Hope that helps! 🙂

    • Samantha says:

      Thank you! That really did help! Now they are rising nicely already!!!

  4. These are unbelievable!! You cannot stop eating them!

  5. Why do you cut them in half? So am I actually making 24 rolls?

    • You cut them in half so that there is more surface area for the yummy lemon topping to stick to. And they are easier to eat all cute and bite sized. 🙂

  6. I made these a few days ago.. DELISH…!! Thank you so much for sharing!!

  7. Hi Kara, The Lemon Pull Aparts look so good but I am not fond of lemon and I’m not very good at redoing a recipe. Could you tell me how to make them into just plain old cinnamon, brownsugar pull aparts. Thanks so much. Jean

    • I would nix the zest over the rolls and instead add 1t of cinnamon or apple pie spice. For the glaze sub water (with a touch of cinnamon…)

  8. Shannon A says:

    Can’t wait to make these! For those who have made them, would they be just as good if at room temp or should they be served hot/warm? Thanks! 🙂

    • Shannon,
      We devoured ours before they had a chance to reach room temp, but I bet they would still be delicious!

  9. Hi Kara,
    Saw these on Pinterest and clicked over to see the recipe. I am so glad I did because I always have Rhodes dinner rolls in my freezer. I use them to make Pioneer Woman’s Rosemary Rolls. I will try these soon. Thanks for the recipe.

  10. These look so yummy! We’re going to try them this weekend. Can someone give me an idea of about how long they take to rise?

    • Anonymous says:

      Made these yesterday…takes about 30-45 minutes to rise…but well worth the wait! They are deliciously lemony!

    • So glad you tried and liked them! I totally agree that they are worth waiting for. 🙂

  11. Greetings, it took me a year and a day to find this blog! I saw this recipe on Pinterest, and re-pinned, but with the way they have revamped it now, I couldn’t find where to locate your recipe. But I’m glad I found you, and thank you for sharing! This looks delicious and I am looking forward to trying it one day.

  12. These look so yummy. However the directions to prepare them are kinda fuzzy. I wasn’t sure which way to cut the roll and how long it usually takes for them to rise. So I just winged it and they are in the oven now. Can’t wait to taste them.

  13. Wow the look mouth watering. Pity we can’t get those frozen rolls here in Australia. I am sure these would have been a favorite of mime.

  14. Look wonderful! I’ll be trying them substituting the sugar for Splenda for Diabetic Dad.

  15. I found my way here from Pinterest and so glad I did:) I can’t wait to try these even in the winter. Thank you for sharing! And lovely blog!

  16. Found this recipe on Pinterest….can’t wait to make them. I’m featuring them on my blog tomorrow…You should stop by!


    Reasons To Skip The Housework {The Blog}
    Tinker B Boutique {The Shop}


  17. We are featuring these yummy treats at the start of our new What I Made Wednesday Party tomorrow! Thanks for linking up! Come and grab a button and link up your latest & greatest!

    Alisa @ Sweet Peas and Bumblebees

  18. These look amazing and I’m thinking I’ll have to try them soon! Thanks for sharing!

  19. Kirsten says:

    Hmm…these look fantastic! My husband loves lemon anything so this will be a hit for sure. I don’t know if I can get Rhodes dinner rolls here in Canada? I’ve never heard of that brand…I guess any brand would do??
    Thanks for sharing!

    • Just make sure they’re a yeast roll! Rhodes are delicious, but I’m sure any yeast roll would do.

  20. Oh my goodness these look amazing!! I’m so making these tonight!! I would also love if you would share these at our {What I Made Wednesday} Linky Party!


  21. This looks DIVINE! My mouth is watering! I just featured your tutorial on my blog today. Here is the link:



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