Introduction

These Lemon Rolls are soft, fluffy, and bursting with bright citrus flavor. Perfect for a special breakfast or an afternoon treat, they combine a tender dough with a tangy lemon filling and a luscious cream cheese frosting. Fresh lemon zest and juice make this classic roll uniquely refreshing.

The image shows a white rectangular baking dish filled with twelve lemon rolls arranged in a 3x4 grid. Each roll is light golden brown with a thick swirl of creamy white frosting on top, sprinkled with fine lemon zest. Two lemon slices are placed on top of the rolls for decoration. The dish sits on a white marbled surface, surrounded by whole lemons, lemon halves, and pink flowers scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Lemon Rolls:

1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1/2 cup (112 g) unsalted butter, very softened
1/2 tbsp vanilla
2 tbsp (20 g) lemon zest (about 2 lemons zested)

For the Lemon Filling:

1/2 cup (112 g) unsalted butter, very softened
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated white sugar
2 tbsp (20 g) lemon zest (about 2 lemons zested)
2 tbsp (30 ml) fresh lemon juice
1/4 tsp salt
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Lemon Cream Cheese Frosting:

1/4 cup (56 g) unsalted butter, softened
4 oz (113 g) cream cheese, cold
3/4 cup (97 g) powdered sugar
1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested)
1/2 tbsp fresh lemon juice

Instructions

Step 1: Bloom the yeast by mixing the active dry yeast, 1 tsp sugar, and warmed milk (110°F) together. Let it sit for 10 minutes until frothy.
Step 2: In a large bowl, combine flour, salt, and 2 tbsp sugar. Add whisked eggs, softened butter, vanilla, and lemon zest, then mix.
Step 3: Add the yeast mixture to the dry ingredients and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl edges and springs back when pressed.
Step 4: Form the dough into a ball. Place it in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
Step 5: While the dough rises, prepare the filling by mixing butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt in a small bowl until smooth.
Step 6: Grease a 9×13″ casserole dish and set aside.
Step 7: Punch down the risen dough and roll it out on a floured surface to an 18 x 12 inch rectangle about 1/4 inch thick.
Step 8: Spread the lemon filling evenly over the dough using an offset spatula.
Step 9: Roll the dough tightly into a log starting from the side closest to you. Trim the ends for evenness, then cut into 12 rolls about 1 1/2 inches wide using floss or a sharp knife.
Step 10: Place the rolls in the prepared dish and pour room temperature heavy cream between each roll. Cover with plastic wrap and proof in a warm spot for about 1 hour until doubled in size.
Step 11: Preheat the oven to 350°F about 15 minutes before baking.
Step 12: Bake the rolls for 20-25 minutes until light golden brown.
Step 13: While baking, prepare the frosting by beating softened butter on high until pale and fluffy. Add cream cheese and mix until combined. Gradually add powdered sugar and mix on low speed.
Step 14: Stir in lemon zest and lemon juice, then beat on high speed until fluffy.
Step 15: Let rolls cool for 5 minutes after baking, then spread the lemon cream cheese frosting over the warm rolls and serve.

Tips & Variations

Use fresh lemon zest for the brightest flavor; frozen zest or dried zest won’t be as vibrant.
If you don’t have heavy cream, whole milk can be substituted for pouring between the rolls, but it won’t create the same soft texture.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
Adding a teaspoon of lemon extract to the frosting can intensify the lemon flavor.

Storage

Store leftover lemon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the un-frosted rolls for up to 1 month. Reheat rolls gently in a warm oven or microwave before spreading frosting.

How to Serve

A close-up view of soft, golden-brown cinnamon rolls tightly packed together, each topped with thick, creamy white icing that spreads unevenly over the spirals of dough, showing some of the baked rolls underneath. Small pieces of bright yellow lemon zest are scattered on top of the icing, adding color and texture. On the right side, there is a thin, round slice of lemon placed flat on the rolls. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Just bring it to room temperature before shaping and filling the rolls.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic. It may take a bit more effort but works just as well.