Bright, zesty, and irresistibly fluffy, these Lemon Sweet Rolls combine the comfort of classic cinnamon rolls with refreshing citrus flavor. Topped with a tangy lemon cream cheese glaze, they’re perfect for brunches, special breakfasts, or whenever you need a little sunshine on your plate.
Why You’ll Love This Recipe
These Lemon Sweet Rolls are a delightful twist on traditional cinnamon rolls, bringing a fresh, vibrant flavor to your table. The soft, pillowy dough is infused with lemon zest, then filled with a buttery lemon-sugar mixture that caramelizes slightly during baking. The crowning glory is a tangy cream cheese glaze with even more lemon flavor, creating the perfect balance of sweetness and citrus.
Whether you’re hosting a spring brunch, treating your family to a special weekend breakfast, or just craving something bright and delicious, these rolls deliver pure joy in every bite. They’re impressive enough for company but simple enough for everyday baking.
Ingredients
For the Dough:
- Whole Milk: Creates a soft, tender texture in the dough.
- Instant Yeast: The leavening agent that makes the dough rise beautifully.
- Egg: Adds richness and helps create a fluffy texture.
- Granulated Sugar: Sweetens the dough and feeds the yeast.
- Lemon Zest: Infuses the dough with bright lemon flavor.
- Salt: Enhances all the flavors and controls yeast fermentation.
- Unsalted Butter: Adds richness and tenderness to the dough.
- Bread Flour: Creates structure and gives the rolls their soft, chewy texture.
- Olive Oil or Butter: For greasing the bowl during rising.
For the Filling:
- Granulated Sugar: Creates sweetness and slight crunch in the filling.
- Lemon Zest: The star ingredient that gives these rolls their vibrant flavor.
- Unsalted Butter: Binds the filling together and adds richness.
For the Glaze:
- Cream Cheese: Provides tang and creaminess to balance the sweet glaze.
- Unsalted Butter: Adds richness to the glaze.
- Powdered Sugar: Creates a smooth, sweet glaze.
- Salt: Enhances flavor and balances sweetness.
- Lemon Juice: Adds bright, fresh flavor to the glaze.
For Garnish:
- Lemon Slices: Add a beautiful decorative touch.
- Lemon Zest: Provides a pop of color and extra lemon flavor.
Variations
- Lemon-Blueberry Rolls: Sprinkle 1 cup of fresh blueberries over the filling before rolling up the dough.
- Lemon-Raspberry Rolls: Spread a thin layer of raspberry jam over the butter before adding the lemon-sugar mixture.
- Mixed Citrus Rolls: Use a combination of lemon, orange, and lime zest in both the dough and filling.
- Lemon-Poppy Seed Rolls: Add 2 tablespoons of poppy seeds to the filling for extra texture and flavor.
- Coconut Lemon Rolls: Add 1/2 cup of shredded coconut to the filling for a tropical twist.
How to Make the Recipe
Making these Lemon Sweet Rolls is a joyful process that fills your kitchen with the most amazing aroma. The recipe starts with creating a soft, enriched dough flavored with lemon zest. After the first rise, the dough is rolled out and spread with butter and a lemon-sugar mixture before being shaped into rolls.
The key to perfect rolls is patience during the rising stages – this creates that fluffy, pillowy texture we all love. After baking until golden brown, the warm rolls are finished with a tangy lemon cream cheese glaze that melts slightly into the crevices, making each bite absolutely heavenly.
Tips for Making the Recipe
- Temperature Matters: Make sure your milk is just warm (110°F) – too hot and it will kill the yeast, too cold and the yeast won’t activate properly.
- Don’t Rush the Rise: Allow enough time for both rises to ensure fluffy, tender rolls. The dough should visibly double in size during the first rise.
- Roll Tightly: When forming the rolls, roll the dough as tightly as possible to prevent gaps in the spiral.
- Fresh Lemons Are Key: Use fresh lemons for zest and juice – the flavor difference is significant compared to bottled juice.
- Room Temperature Ingredients: Allow the butter, egg, and cream cheese to come to room temperature for smoother mixing.
- Check Early: Start checking the rolls about 5 minutes before the suggested baking time, as ovens can vary.
How to Serve
These Lemon Sweet Rolls are at their absolute best when served warm, just after being glazed. The slightly warm rolls with melty glaze create an irresistible texture contrast.
Serve them as the star of a weekend breakfast or brunch, alongside fresh fruit and hot coffee or tea. They also make a wonderful addition to Easter or Mother’s Day celebrations, or any spring gathering.
For an extra special treat, serve with a dollop of lemon curd on the side for those who want an extra citrus kick.
Make Ahead
These rolls are perfect for planning ahead:
Overnight Option: Prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. The next morning, allow them to come to room temperature for about an hour before baking.
Freezer Option: After shaping the rolls and placing them in the baking dish, you can freeze them for up to a month. Thaw in the refrigerator overnight, then allow to come to room temperature and complete their rise before baking.
Storage: Store leftover rolls in an airtight container in the refrigerator for 2-3 days. Reheat individual rolls in the microwave for about 30 seconds to restore their soft texture.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour. The rolls may be slightly less chewy but will still be delicious. The recipe has been tested with both types of flour.
How do I know when the dough has risen enough?
The dough should roughly double in size during the first rise. A good trick is to take a photo of the dough when you first set it to rise, so you can compare later. When gently poked with a finger, properly risen dough will slowly spring back but leave a slight indentation.
Can I make these without a stand mixer?
Absolutely! You can mix the dough by hand using a wooden spoon, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
Why didn’t my rolls rise properly?
Several factors can affect rising: old yeast, milk that was too hot (killing the yeast), or a too-cold environment. Make sure your yeast is fresh, your milk is just warm (110°F), and you’re rising the dough in a warm, draft-free spot.
Conclusion
These Lemon Sweet Rolls are sunshine in edible form – bright, cheerful, and absolutely delicious. The combination of soft, fluffy dough, zesty lemon filling, and tangy cream cheese glaze creates a treat that’s both comforting and refreshing.
What makes these rolls special is their versatility – they’re impressive enough for special occasions but simple enough for weekend baking projects. The bright lemon flavor makes them perfectly suited for spring and summer gatherings, but their warm, comforting nature makes them welcome year-round.
Whether you’re a seasoned baker or trying your hand at yeasted dough for the first time, these Lemon Sweet Rolls are sure to bring joy to your kitchen and smiles to everyone who tastes them. Happy baking!
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Lemon Sweet Rolls with Cream Cheese Glaze
A bright, zesty twist on classic cinnamon rolls, these lemon sweet rolls feature a buttery dough infused with fresh lemon zest, filled with a sweet lemon sugar, and topped with a tangy cream cheese glaze. Perfect for spring brunches or weekend treats!
- Total Time: 2 hours 30 minutes (including rise time)
- Yield: 12 rolls 1x
Ingredients
Dough
- 1½ cups whole milk, warmed to 110°F
- 2¼ 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
- Olive oil or butter for greasing the bowl
Filling
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest (about 2 large lemons)
- 5 tablespoons unsalted butter, softened
- 1 tablespoon unsalted butter for greasing
Glaze
- 4 ounces full-fat cream cheese
- 2 tablespoons unsalted butter, softened
- 1¼ cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice (about 1 large lemon)
Garnish
- Lemon slices
- Lemon zest
Instructions
- Prepare the Dough: In the large bowl of a stand mixer, combine the lukewarm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk it together by hand until it gets foamy. This mixture creates the foundation for your soft, flavorful dough with the yeast beginning to activate in the warm milk.
- Knead the Dough: Add the flour then use the stand mixer with a dough hook attachment to knead the dough for 3 minutes. If you don’t have a stand mixer, use a spatula to mix until a dough forms, then turn the dough out onto a floured surface and knead by hand for 5 minutes. The dough should feel slightly tacky but not sticky – add flour a tablespoon at a time if needed, being careful not to add too much.
- First Rise: Lightly oil a bowl, place the dough in it and coat it lightly with the oil. Cover the bowl with plastic wrap and leave it in a warm spot to rise until it doubles in size, about an hour depending on the temperature. This rise allows the yeast to create air pockets, resulting in a fluffy texture.
- Shape the Dough: Once risen, turn the dough out onto a lightly floured surface. With a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches by 12 inches, creating an even canvas for your filling.
- Prepare the Filling: Combine the sugar and lemon zest in a bowl and mix well, allowing the oils from the zest to infuse the sugar with intense lemon flavor. Dot the soft butter all over the dough then spread it into an even layer across the entire surface. Evenly sprinkle the lemon-sugar mixture on top of the butter.
- Form the Rolls: Starting with the long side facing you, tightly roll the dough rectangle into a long log shape. Pinch the seam closed with your fingers. Cut the log in half, then slice each half into 6 equal pieces for a total of 12 rolls. A tight roll ensures your swirls stay intact during baking.
- Second Rise: Grease a 9″x13″ baking dish with 1 tablespoon of melted butter. Place the rolls in the dish, leaving a little space between each one. Cover with plastic wrap and let rise in a warm place until puffy and touching, about 45-60 minutes. This second rise creates additional volume and tenderness.
- Bake the Rolls: Preheat your oven to 350°F. Once the rolls have puffed up, remove the plastic wrap and brush them with one tablespoon of melted butter. Bake for 28 to 30 minutes, until golden brown. If they brown too quickly, tent with foil to prevent burning.
- Make the Glaze: In a large mixing bowl, beat together the cream cheese and soft butter until combined. Add the powdered sugar, salt, and lemon juice, and beat until smooth and pourable. Adjust consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Finish and Serve: While the rolls are still warm in the dish, drizzle the glaze over them. Garnish with lemon slices and additional lemon zest for a beautiful presentation and extra citrus flavor. Serve immediately while warm for the best experience.
Notes
- For best results, ensure milk is exactly 110°F – too hot will kill the yeast, too cool won’t activate it properly.
- If using active dry yeast instead of instant, combine it with warm milk and 1 tablespoon of sugar first, let sit until foamy (5-10 minutes), then proceed with the recipe.
- Bread flour creates a fluffier texture due to higher protein content, but all-purpose flour works well too.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Freeze baked rolls for up to one month – reheat in a 350°F oven for 15 minutes.
- Make ahead option: After the second rise, refrigerate for up to 48 hours. Bring to room temperature for an hour before baking.
- For overnight rolls, prepare through step 7, then refrigerate. The next morning, let stand at room temperature for 1 hour before baking.
- The glaze consistency can be adjusted to your preference – add more powdered sugar for thicker, more lemon juice for thinner.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: lemon rolls, sweet rolls, breakfast rolls, lemon dessert, cream cheese glaze, citrus rolls, homemade sweet rolls, brunch recipe, yeast rolls, spring baking
