Lemon Rolls

These Lemon Rolls are a zesty twist on classic cinnamon rolls—soft, pillowy dough filled with a sweet, gooey lemon sugar filling and topped with a tangy lemon cream cheese frosting. Perfect for spring brunches, weekend baking, or just when you’re craving something citrusy and sweet.

Why You’ll Love This Recipe

If you’re a fan of lemon desserts, these rolls will be your new favorite. The dough is soft and buttery, the lemon sugar filling caramelizes slightly as it bakes, and the tangy cream cheese frosting ties it all together. They’re fresh, vibrant, and truly bakery-worthy. Despite the rise time, the recipe is surprisingly simple and perfect for special mornings or make-ahead treats.

Ingredients

For the Lemon Rolls

• 1¼ cups (300 ml) whole milk, warmed to 110°F
• 2¼ tsp active dry yeast
• 1 tsp granulated sugar (for blooming yeast)
• 4¾ cups (593 g) all-purpose flour
• 1½ tsp salt
• 2 tbsp (25 g) granulated sugar
• 2 eggs, whisked
• ½ cup (112 g) unsalted butter, very softened
• ½ tbsp vanilla extract
• 2 tbsp (20 g) lemon zest (from about 2 lemons)

For the Lemon Filling

• ½ cup (112 g) unsalted butter, very softened
• ½ cup (110 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 tbsp (20 g) lemon zest
• 2 tbsp (30 ml) lemon juice
• ¼ tsp salt
• ¼ cup (60 ml) heavy cream (for pouring between the rolls)

For the Lemon Cream Cheese Frosting

• ¼ cup (56 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• ¾ cup (97 g) powdered sugar
• ½ tbsp lemon zest
• ½ tbsp fresh lemon juice

Instructions

1. Bloom the Yeast

Combine warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.

2. Make the Dough

In a stand mixer bowl, whisk flour, salt, and sugar. Add whisked eggs, vanilla, lemon zest, softened butter, and the bloomed yeast mixture. Mix, then knead using a dough hook for 7–10 minutes until the dough pulls away from the bowl and is elastic.

Form into a ball and transfer to a greased bowl. Cover and let rise in a warm spot for 1–1½ hours until doubled in size.

3. Make the Lemon Filling

Mix all lemon filling ingredients in a small bowl until smooth. Set aside.

4. Assemble the Rolls

Punch down the risen dough and roll out into an 18×12″ rectangle. Spread lemon filling evenly over the dough.

Roll into a log, trim the ends, and cut into 12 equal rolls (use floss for clean cuts). Place in a greased 9×13″ baking dish and pour heavy cream between rolls. Cover and proof for 1 hour.

5. Bake

Preheat oven to 350°F (175°C). Once proofed, bake rolls for 20–25 minutes, or until golden.

6. Make the Frosting

Cream the butter until fluffy, add cream cheese and beat again. Gradually mix in powdered sugar, then lemon zest and juice until the frosting is fluffy and smooth.

7. Frost and Serve

Let rolls cool for 5 minutes, then generously frost while still warm. Serve and enjoy!

Notes

• Use unflavored dental floss for the cleanest roll slices.
• For a stronger lemon flavor, add a few drops of lemon extract to the filling or frosting.
• These can be made ahead: prepare the rolls and refrigerate overnight before final proofing and baking.

The Goods

Lemon Rolls

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Soft, gooey lemon rolls with lemon sugar filling and cream cheese frosting. A bright and tangy twist on cinnamon rolls—perfect for brunch!

Course Breakfast, Dessert

Cuisine American

Recipes

For the Lemon Rolls

• 1¼ cups 300 ml whole milk, warmed to 110°F
• 2¼ tsp active dry yeast
• 1 tsp granulated sugar for blooming yeast
• 4¾ cups 593 g all-purpose flour
• 1½ tsp salt
• 2 tbsp 25 g granulated sugar
• 2 eggs whisked
• ½ cup 112 g unsalted butter, very softened
• ½ tbsp vanilla extract
• 2 tbsp 20 g lemon zest (from about 2 lemons)

For the Lemon Filling

• ½ cup 112 g unsalted butter, very softened
• ½ cup 110 g brown sugar
• ½ cup 100 g granulated sugar
• 2 tbsp 20 g lemon zest
• 2 tbsp 30 ml lemon juice
• ¼ tsp salt
• ¼ cup 60 ml heavy cream (for pouring between the rolls)

For the Lemon Cream Cheese Frosting

• ¼ cup 56 g unsalted butter, softened
• 4 oz 113 g cream cheese, cold
• ¾ cup 97 g powdered sugar
• ½ tbsp lemon zest
• ½ tbsp fresh lemon juice

Instructions

Bloom the Yeast

• Combine warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.

Make the Dough

• In a stand mixer bowl, whisk flour, salt, and sugar. Add whisked eggs, vanilla, lemon zest, softened butter, and the bloomed yeast mixture. Mix, then knead using a dough hook for 7–10 minutes until the dough pulls away from the bowl and is elastic.
• Form into a ball and transfer to a greased bowl. Cover and let rise in a warm spot for 1–1½ hours until doubled in size.

Make the Lemon Filling

• Mix all lemon filling ingredients in a small bowl until smooth. Set aside.

Assemble the Rolls

• Punch down the risen dough and roll out into an 18×12″ rectangle. Spread lemon filling evenly over the dough.
• Roll into a log, trim the ends, and cut into 12 equal rolls (use floss for clean cuts). Place in a greased 9×13″ baking dish and pour heavy cream between rolls. Cover and proof for 1 hour.

Bake

• Preheat oven to 350°F (175°C). Once proofed, bake rolls for 20–25 minutes, or until golden.

Make the Frosting

• Cream the butter until fluffy, add cream cheese and beat again. Gradually mix in powdered sugar, then lemon zest and juice until the frosting is fluffy and smooth.

Frost and Serve

• Let rolls cool for 5 minutes, then generously frost while still warm. Serve and enjoy!

Notes

Use unflavored dental floss for the cleanest roll slices.

For a stronger lemon flavor, add a few drops of lemon extract to the filling or frosting.

These can be made ahead: prepare the rolls and refrigerate overnight before final proofing and baking.