Lemon Sweet Rolls with Lemon Cream Cheese Frosting

Lemon lovers will adore these fluffy lemon sweet rolls with a gooey lemon sugar filling, topped with tangy lemon cream cheese frosting. They are a fantastic addition to brunch, but trust me, they can be enjoyed any time of day!

I love traditional cinnamon rolls, but I also have fun trying different flavor combinations. The fresh, bright flavor of lemon is one of my favorites, so I fell in love with these rolls after one bite!

I’ve also tried them with simple lemon icing, but the cream cheese frosting takes them over the top! They are always a hit at baby or bridal showers, but usually I just make them on Saturday mornings for my family.

If you are a fan of citrus goodies like I am, you have got to try this spectacular lemon roll recipe!

How to make fluffy lemon rolls with lemon cream cheese frosting

1. SWEET ROLL DOUGH – Heat milk and butter in a saucepan over low heat until the butter melts and milk is 110°. Pour into a large bowl. Add yeast, sugar, salt, egg, and about a cup and a half of flour. Beat at medium speed until smooth. Add enough remaining flour to make a soft dough that isn’t sticky. Lightly flour a work surface and knead dough for 3-5 minutes.
2. FIRST RISE – Scrape out the bowl and spray with non stick spray. Place the dough in the bottom of the bowl and cover with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise until doubled. It should take about an hour.
3. FILLING – Melt the butter in a small glass bowl in the microwave. Stir in the sugar and lemon zest; set aside.
4. FORM – Punch down the dough. Spray your counter with a little bit of cooking spray and use a rolling pin to roll the dough into a rectangular shape about 12 x 18 inches. Spread the filling on top. Roll the dough up and pinch together to seal.
   Cut into 12 rolls using heavy thread or dental floss. Place in a greased 9×13″ pan.
5. SECOND RISE – Cover the pan with plastic wrap or a tea towel and let the rolls rise until doubled, 30-60 minutes.
6. BAKE – When rolls are almost doubled, preheat your oven to 350 degrees. Bake on a lower oven rack for 25-30 minutes, or until golden brown. Let cool for at least 20 minutes.
7. FROST – Beat the softened butter and cream cheese until smooth. Add salt, lemon zest, powdered sugar, and one tablespoon of the lemon juice. Beat, and add more lemon juice if needed. Use an offset spatula to spread over the warm rolls.

Sweet rolls are definitely best eaten fresh. However, if you have leftover rolls, you can store them in an airtight container for a day or two. I recommend heating them in the microwave for about 10 seconds before eating.

Lemon Roll Recipe Pro Tips:

• If you use active dry yeast instead of instant yeast, you will need to first mix it with the warm milk and sugar and let the yeast mixture sit until bubbly, 5-10 minutes.
• For best lemon flavor, you must use fresh lemon zest, there is no substitute!
• The secret to fluffy rolls is proper rise time. For the first rise, it can take an hour or more for the dough to double. The second rise is usually faster. Mine usually take 30-45 minutes. Time varies depending on the temperature of your room, so pay attention to the height of the rolls instead of just relying on the timer.

MORE SWEET ROLLS:

• Raspberry Sweet Rolls
• Nutella Rolls
• Lime Rolls
• One Hour Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Best Ever Classic Cinnamon Rolls
• Strawberry Cream Cheese Rolls
• Lemon Pull Apart Bread

Lemon Sweet Rolls Recipe

Kara

With a sweet tart filling and mouthwatering lemon cream cheese frosting, these soft and fluffy lemon sweet rolls are hard to beat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Additional Time 25 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Bread: Yeast Bread

Cuisine American

Servings 12 sweet rolls

Calories 379 kcal

Equipment

• Zulay Kitchen Metal Lemon Squeezer
• Microplane Zester/Grater
• Marble Rolling Pin

Ingredients

  

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Dough:

• 1 cup warm milk
• 3 Tbsp butter/ softened to room temperature
• 1 Tbsp instant dry yeast
• 2 Tbsp white granulated sugar
• 1 tsp salt
• 1 large egg
• 3 cups all-purpose flour more or less

Filling:

• ⅓ cup salted butter melted
• ¾ cup granulated sugar
• 2 Tbsp lemon zest

Lemon Cream Cheese Frosting:

• 2 Tbsp salted butter softened to room temperature
• 3 oz cream cheese softened to room temperature
• dash salt
• 1 Tbsp lemon zest
• 2 cups powdered sugar
• 2 Tbsp fresh lemon juice more or less as needed

Instructions

 

• Melt butter in a small saucepan over low heat, then add the milk. Heat until the milk is warm to the touch. (105°-115°) Pour into a large mixing bowl.
• Add yeast, sugar, salt, egg, and half of the flour. Beat with an electric mixer at medium speed until smooth. Stir in enough remaining flour to make a dough that is soft.
• Knead for about 3 minutes on a lightly floured surface. Place dough in a large bowl that has been sprayed with non stick spray. (I usually just scrape out the mixing bowl and re-use it.) Cover and let dough rise in a warm place till doubled, about an hour.
• For filling: Melt the butter in a small bowl. Stir in the sugar and lemon zest.
• On a lightly oiled countertop, use a rolling pin to roll dough out into an approximately 18×12-inch rectangle. Spread the filling in an even layer over the dough.
• Roll the dough up lengthwise into a tight log and pinch the seam together to seal. Cut into slices using a piece of unflavored dental floss. Just wrap the floss under the dough, cross it over the top, and pull.
• Place rolls in a greased 9×13" pan. Let rise till doubled, about 30-45 minutes.
• Bake at 350° on a lower oven rack for about 25 minutes or until golden brown. Let cool for 25-30 minutes.
• For frosting: Combine the softened butter and cream cheese in a medium bowl. Beat until smooth and creamy. Add salt, lemon zest, powdered sugar, and one tablespoon of the lemon juice. Beat until creamy, adding more lemon juice if needed.
• Frost lemon rolls after they have cooled slightly.

Notes

• Make sure the milk isn’t hotter than 115 degrees, or it can kill the yeast.
• For the second rise, I like to spray the plastic wrap with cooking spray before I cover the pan.
• If you don’t have dental floss or sturdy thread, you can carefully cut the rolls with a sharp serrated knife. Just be careful, they tend to get smashed flat.
• You can skip the first rise if you are really in a hurry. Just let the dough rest for 10 minutes before rolling. They won’t have quite the depth of flavor and fluffy texture, but they will still be amazing.

Nutrition

Serving: 1gCalories: 379kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 308mgPotassium: 90mgFiber: 1gSugar: 36gVitamin A: 453IUVitamin C: 3mgCalcium: 44mgIron: 2mg

Keyword lemon sweet rolls

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Topped with a luscious tangy frosting, these lemony rolls are always a hit! Serve them for brunch or as a dessert, then stand back and listen to the groans of happiness. 🙂