Name: Lemon Sweet Rolls Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 3 h
Cuisine: American
Ingredients: 1 ½ cups whole milk, warmed to 110°F; 2 ¼ teaspoons instant yeast; 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, spooned and leveled; olive oil or butter for greasing the bowl; ¾ cup granulated sugar; 1½ tablespoons lemon zest, packed; 5 tablespoons unsalted butter, softened; 1 tablespoon unsalted butter for greasing; 4 ounces full-fat cream cheese, brick style; 2 tablespoons unsalted butter, softened; 1 ¼ cups powdered sugar; pinch of salt; 2 tablespoons lemon juice, about 1 large lemon

Get ready to swoon over these Lemon Sweet Rolls! This bright and zesty twist on classic cinnamon rolls packs each fluffy swirl with sunshiney lemon flavor, luscious cream cheese glaze, and a burst of tart-sweet joy in every bite. Whether you want an unforgettable brunch centerpiece, a treat for your afternoon coffee, or just an excuse to bake something cozy and cheerful, Lemon Sweet Rolls will have everyone reaching for seconds (and maybe thirds!).

Ingredients You’ll Need

The beauty of these Lemon Sweet Rolls is how simple but spectacular the ingredients are! Each component—from fresh lemon zest to plush, creamy butter—plays a key part in creating their signature flavor, melt-in-your-mouth texture, and dazzling appearance.

Whole Milk: The foundation for soft, cloud-like dough—make sure it’s just warm, so you don’t disturb the yeast.
Instant Yeast: Guaranteed rise and fluff every time; you can swap for active dry yeast if you adjust as noted!
Egg: Adds unbeatable richness and helps bind everything together for that perfect roll structure.
Granulated Sugar: Sweetens the dough and filling—plus, it brings out all the zesty lemon flavor.
Lemon Zest: Never skip this! Loads the rolls with intense lemon aroma and brightness in every bite.
Salt: Just a pinch balances the sweet and sharp flavors—absolutely essential.
Unsalted Butter: For both the tender dough and swoon-worthy filling, use good-quality butter for the best flavor.
Bread Flour (or All-Purpose): Bread flour makes the rolls super soft and fluffy; all-purpose is a fine substitute in a pinch!
Olive Oil (or Butter): For greasing the bowl and baking dish so nothing sticks.
Cream Cheese: Go for full-fat, brick-style cream cheese for the creamiest, tangiest glaze.
Powdered Sugar: Melts into the glaze for that dreamy, drizzly finish.
Lemon Juice: Freshly squeezed for true citrus zing in the glaze.
Lemon Slices & Extra Zest: Sprinkle on top for the ultimate pretty, sunshiny garnish.

How to Make Lemon Sweet Rolls

Step 1: Make the Dough

Start by whisking the lukewarm milk, instant yeast, egg, sugar, lemon zest, melted butter, and salt in your mixing bowl. Instant yeast springs to life in this cozy mixture, while the zest infuses the dough with lemony fragrance right from the start. Let it rest until a bit foamy—proof that your yeast is ready to go!

Step 2: Add the Flour and Knead

Add 3 ½ to 4 ¼ cups of bread (or all-purpose) flour to the bowl. If using a stand mixer, knead on low with the dough hook for three minutes; otherwise, stir and knead by hand until the dough is silky, smooth, and tacky—but not sticky. Adjust with flour as needed; you want a soft, pillowy dough that lets your finger bounce back gently when pressed.

Step 3: First Rise

Transfer your dough to a lightly oiled bowl, rolling it around so it’s lightly coated. Cover with plastic wrap and let it rise in a cozy spot until doubled—about an hour, though the magic may happen a little faster or slower depending on your kitchen temperature. This is the most important patience step for fluffy Lemon Sweet Rolls!

Step 4: Roll Out the Dough

Once risen, turn the dough onto a floured surface. Use your rolling pin (dust with flour if needed) to create a large rectangle around 16 by 12 inches. Try to keep the thickness even so all your rolls bake at the same rate and look gorgeous when cut.

Step 5: Make the Lemon Filling

Mix together ¾ cup of sugar and a generous 1½ tablespoons of lemon zest. This duo is seriously fragrant and supercharged with flavor. Dot 5 tablespoons of softened butter all over the dough, then spread it out evenly with a spatula or the back of a spoon. Sprinkle your lemon sugar mixture right over the top, stretching it out to every corner.

Step 6: Roll, Slice, and Arrange

With the long side of the rectangle facing you, roll up the dough tightly into a log. Pinch the seam closed, then cut the log in half to make slicing easier. Use a sharp knife or dough cutter to divide each half into 6 equal pieces—you’ll get 12 Lemon Sweet Rolls ready for their pan!

Step 7: Second Rise

Lightly butter a 9×13-inch baking dish, then arrange the rolls with a bit of space between so they can puff up. Cover the dish again and let it rise for 45–60 minutes, until the rolls are touching and look soft and airy. Now is a great time to preheat your oven to 350°F.

Step 8: Bake

Gently brush the top of the risen rolls with another tablespoon of melted butter—this gives them a beautiful golden sheen. Bake for 28–30 minutes, checking after 25. They should be puffed and golden but not dark; tent with foil if they brown too quickly but need more time.

Step 9: Make the Lemon Cream Cheese Glaze

While the rolls cool for a moment, beat together full-fat cream cheese and butter until creamy. Add powdered sugar, a pinch of salt, and lemon juice. Whip until it’s smooth and pourable—adjust lemon juice or sugar to dial in your perfect consistency. This glaze is the crowning glory of your Lemon Sweet Rolls!

Step 10: Glaze and Garnish

Pour the luscious glaze over the warm rolls and use a spoon or spatula to encourage it into every swirl and crevice. Scatter extra lemon zest and a few thin lemon slices over the top for a snapshot-worthy finish.

How to Serve Lemon Sweet Rolls

Garnishes

Dress up your Lemon Sweet Rolls right before serving by showering them with fresh lemon zest and artfully placed lemon slices. For an extra flourish, try a dusting of powdered sugar or a sprinkle of finely chopped pistachios for added crunch and color. This final touch delivers not just beauty but a little extra zing with each bite!

Side Dishes

Lemon Sweet Rolls shine on their own, but they pair beautifully with a bowl of fresh berries, a simple fruit salad, or a bright citrusy yogurt parfait. If you’re rolling these out for brunch, add scrambled eggs or crisp bacon on the side for a full feast of flavors and textures.

Creative Ways to Present

If you really want to wow your guests, arrange the warm rolls on a gorgeous cake stand, letting the glossy glaze drip down. For an extra-festive touch, tuck edible flowers or candied lemon peels around the base. Or, serve mini Lemon Sweet Rolls in cupcake liners for a sweet grab-and-go option—irresistible for parties and potlucks!

Make Ahead and Storage

Storing Leftovers

If you can believe it, Lemon Sweet Rolls are just as delicious the next day! Cool completely, then store in an airtight container in the fridge for up to 2–3 days. The glaze keeps them moist and decadent, and they make a dreamy grab-and-go breakfast treat.

Freezing

Want to enjoy fresh Lemon Sweet Rolls anytime? Freeze baked, cooled rolls (either glazed or unglazed) by wrapping tightly in plastic wrap and foil. Store them in the freezer for up to a month—just thaw in the fridge overnight before gently reheating. You can also freeze unbaked, second-rise rolls; let them thaw in the fridge for 24 hours before baking as usual for that fresh-from-the-oven experience.

Reheating

Pop a roll in the microwave for about 30 seconds to soften the dough and make the glaze gooey again—it tastes like it just came out of the oven! For multiple rolls, a 10- to 15-minute warmup in a low oven (covered loosely with foil) also does the trick.

FAQs

Can I make Lemon Sweet Rolls in advance?

Absolutely! After the second rise, cover and refrigerate the rolls (unbaked) for up to 48 hours. When you’re ready to serve, let them come to room temperature for about an hour before baking as instructed. You can even freeze them before baking—just thaw in the fridge overnight and pick up where you left off.

Do I have to use bread flour?

Bread flour creates extra-fluffy rolls, but all-purpose flour works beautifully too. Your Lemon Sweet Rolls will still be tender, soft, and packed with fabulous flavor even with all-purpose flour in the mix.

Can I swap instant yeast for active dry yeast?

Yes! If using active dry yeast, dissolve it with the warm milk and a tablespoon of sugar first, then let it sit until bubbly before continuing the recipe. Otherwise, the process stays exactly the same.

What if I want a thicker or thinner glaze?

For a thicker glaze, simply add more powdered sugar; for a runnier finish, stir in extra lemon juice (or a splash of milk). Adjust until you reach your dream consistency—it’s totally customizable!

How can I tell when the rolls are done baking?

The tops should be lightly golden and the centers just barely set. If you gently press a roll, it should feel firm but pillowy. If the tops brown too fast but the centers aren’t cooked, simply tent the pan with foil and finish baking until done.

Final Thoughts

Brighter days are just a bake away when you have Lemon Sweet Rolls in your oven! They’re guaranteed to bring big smiles, whether served for brunch, dessert, or anytime you want a little citrusy comfort. Dive in and treat yourself—and maybe someone you love—to these flaky, tangy, ultra-indulgent rolls soon!