Lemon Rolls

Lemon rolls are like cinnamon rolls’ bright, sunshine-y cousin — soft, fluffy swirls with a tangy lemon sugar filling and a sweet lemon glaze. ♡

They’re cozy and buttery, but the lemon keeps everything feeling fresh instead of heavy. Here’s the thing: the best lemon rolls use zest in the filling (big flavor) and a little cream cheese in the glaze (that perfect bakery-style tang).

Make them for brunch, holidays, or any weekend that needs something special.

Let’s make it together.

Ingredients

Dough

• 3/4 cup warm milk (about 110F)

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1/4 cup granulated sugar

• 1 large egg + 1 egg yolk

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 3 to 3 1/2 cups all purpose flour

• 1 teaspoon fine sea salt

Lemon Filling

• 1/2 cup granulated sugar

• zest of 2 large lemons

• 4 tablespoons unsalted butter, very soft

• 2 tablespoons lemon juice

• 1 tablespoon cornstarch (helps keep filling from leaking)

• pinch of salt

Lemon Cream Cheese Glaze

• 4 ounces cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 1/2 cups powdered sugar

• zest of 1 lemon

• 2 to 3 tablespoons lemon juice

• 1 teaspoon vanilla extract

• pinch of salt

Tips

• Use warm milk, not hot. Too hot can kill yeast. Aim for bath-water warm (around 110F).

• Zest is the flavor. Lemon juice adds tang, but zest makes it taste like real lemon rolls.

• Don’t overflour. A slightly tacky dough bakes up softer.

• Use cornstarch in the filling. It helps the lemon sugar stay put instead of melting out.

• Glaze while warm. Slightly warm rolls + glaze = melty, glossy perfection.

Variations

• Make them extra tangy: add an extra tablespoon lemon juice to the glaze.

• Add berries: sprinkle a handful of blueberries over the filling before rolling.

• Swap glaze style: use a simple powdered sugar + lemon juice glaze if you want it lighter.

• Make ahead: refrigerate shaped rolls overnight and bake in the morning.

• Orange rolls: swap lemon for orange zest and juice.

FAQ

Lemon Rolls

Soft, fluffy lemon rolls with a bright lemon-sugar filling and a tangy lemon cream cheese glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

Lemon Roll Dough

• 3/4 cup warm milk (110F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract (optional)
• 3 cups all purpose flour, plus more as needed
• 3/4 tsp fine sea salt

Lemon Filling

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large zest of lemons
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• pinch of fine sea salt

Lemon Glaze

• 4 ounces cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1 zest of lemon
• 2 to 3 tbsp lemon juice
• 1 tsp vanilla extract (optional)

Method

 

Instructions

1. Activate yeast. In a large bowl, whisk warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 10 minutes until foamy.
2. Mix the dough. Whisk in remaining sugar, egg, egg yolk, melted butter, and vanilla. Add flour and salt. Stir until a shaggy dough forms, then knead 6 to 8 minutes (by hand or mixer) until smooth and elastic. Add a little flour only if very sticky.
3. First rise. Place dough in a lightly greased bowl, cover, and let rise 60 to 75 minutes until doubled.
4. Make filling. In a bowl, mix sugar, lemon zest, cornstarch, and salt. (Rubbing zest into sugar with your fingers makes it extra fragrant.)
5. Roll out. Punch down dough and roll into a 12x18 inch rectangle on a lightly floured surface.
6. Fill. Spread softened butter over the dough. Sprinkle lemon sugar evenly, then drizzle lemon juice over the top.
7. Shape. Roll tightly from the long side into a log. Cut into 12 rolls. Place in a greased 9x13 inch pan.
8. Second rise. Cover and let rise 30 to 40 minutes until puffy.
9. Bake. Heat oven to 350F. Bake 20 to 24 minutes until lightly golden and cooked through.
10. Glaze. Beat cream cheese and butter until smooth. Add powdered sugar, zest, lemon juice, and vanilla. Spread over warm rolls and serve.

Notes

• If your kitchen is cool, let the dough rise in the oven with the light on.
• For the cleanest swirls, chill the rolled log for 10 minutes before slicing.
• Store leftovers airtight 2 to 3 days at room temp or 5 days in the fridge.

Something you might like :

Best Healthy Blueberry Muffins Apple Cider Donut Muffins