Soft, golden, and bursting with citrus, these lemon rolls are the ultimate sweet treat for lemon lovers and cinnamon roll skeptics alike. They’re fluffy, tangy, and irresistibly gooey.
Each bite is layered with zesty lemon sugar, a rich buttery swirl, and topped with velvety lemon cream cheese frosting that melts into the warm rolls for a perfect finish.
Star Players in These Lemon Rolls
- All-purpose flour – Forms the tender yet chewy base that gives these rolls their signature soft structure.
- Whole milk – Warmed just right, it activates the yeast and adds richness to the dough.
- Active dry yeast – Responsible for the beautiful rise and fluffy texture in each roll.
- Lemon zest & lemon juice – Adds intense citrusy brightness that transforms the entire recipe from sweet to sublime.
- Butter – Melted into both dough and filling, it lends a rich depth and gooey mouthfeel to every bite.
- Brown and white sugar – A sweet duo that caramelizes during baking and amplifies the lemon flavor.
- Cream cheese – Creates a tangy, creamy frosting that’s the perfect finish atop the warm rolls.
Rolling into Flavor: How to Make Lemon Rolls
Begin by blooming your yeast in warm milk with a little sugar. Once frothy, mix it into a dough of flour, sugar, salt, eggs, butter, lemon zest, and vanilla. Knead until smooth and elastic, then let it rise until doubled.
While the dough rises, prepare the filling—a citrus-sweet mix of butter, sugars, lemon zest, and juice. Once the dough is ready, roll it into a large rectangle, spread on the filling, then tightly roll and slice into even rounds.
Nestle the rolls into a baking dish, pour heavy cream between each one for added richness, and let them proof again until puffy. Bake until golden, and while they’re in the oven, whip up the tangy lemon cream cheese frosting.
Once baked and slightly cooled, frost the rolls generously and serve warm.
Zesty Tips & Lemon-Inspired Twists
For an extra lemon punch, add a few drops of lemon extract to the dough or frosting. Want a more decadent texture? Use cream cheese in the filling layer too. If you’re feeling playful, fold in crushed freeze-dried raspberries or blueberries with the filling to give these rolls a fruity twist that complements the citrus perfectly.
For a spring brunch showstopper, top with candied lemon slices or a sprinkle of crushed pistachios just before serving.
Keeping Lemon Rolls Fresh and Fluffy
To store leftovers, keep the rolls covered at room temperature for up to two days, or refrigerate for up to five. Warm them slightly in the microwave to refresh the gooey texture before serving. For longer storage, freeze the unfrosted rolls individually, then thaw and reheat when ready to enjoy. Always frost after reheating for best flavor and texture.
Lemon Cream Rolls
Ingredients
For the Lemon Rolls
- 2 tbsp 20 g lemon zest (from about 2 lemons)
- 1/2 cup 112 g unsalted butter, very softened
- 4 3/4 cups 593 g all-purpose flour, spooned and leveled
- 2 eggs whisked
- 2 1/4 tsp active dry yeast
- 2 tbsp 25 g granulated white sugar
- 1 tsp granulated white sugar to bloom the yeast
- 1 1/2 tsp salt
- 1/2 tbsp vanilla
- 1 1/4 cups 300 ml whole milk, warmed to 110°F
For the Lemon Filling
- 1/2 cup 112 g unsalted butter, very softened
- 2 tbsp 30 ml fresh lemon juice
- 2 tbsp 20 g lemon zest (from about 2 lemons)
- 1/2 cup 100 g granulated white sugar
- 1/2 cup 110 g brown sugar
- 1/4 tsp salt
- 1/4 cup 60 ml heavy cream (for pouring between the rolls)
For the Lemon Cream Cheese Frosting
- 3/4 cup 97 g powdered sugar
- 1/4 cup 56 g unsalted butter, softened
- 1/2 tbsp 5 g lemon zest (from about 1/2 lemon)
- 4 oz 113 g cream cheese, cold
- 1/2 tbsp fresh lemon juice
Instructions
- In a small bowl, blend together the yeast, 1 teaspoon of sugar, and warm milk. Allow this to sit undisturbed for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, remaining sugar, and salt. Add in the eggs, lemon zest, vanilla, and softened butter. Pour in the bloomed yeast mixture and mix thoroughly until well incorporated. Replace the whisk with a dough hook and knead on medium speed for 7–10 minutes, or until the dough is smooth, elastic, and begins to pull away from the bowl.
- Shape the dough into a ball and place it in a greased large bowl. Cover with a towel or plastic wrap and set in a warm location to rise for 1 to 1 1/2 hours, or until doubled in volume.
- While the dough is rising, prepare the filling. Mix the softened butter with brown sugar, white sugar, lemon zest, lemon juice, and salt in a small bowl until well blended.
- Grease a 9×13-inch baking dish and set aside. Once the dough has risen, turn it out onto a lightly floured surface, gently deflate, and roll into a rectangle approximately 18 by 12 inches and 1/4 inch thick. Spread the lemon filling evenly across the surface using an offset spatula.
- Roll the dough tightly into a log beginning from the long edge closest to you. Trim uneven ends if needed and divide the log into 12 equal pieces using floss or a sharp knife. Arrange the rolls in the greased dish and pour the heavy cream in the gaps between them. Cover and allow to proof in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 350°F about 15 minutes before the rolls have finished proofing. Bake for 20–25 minutes until the tops are lightly golden.
- As the rolls bake, prepare the frosting. Beat the softened butter in a medium bowl with an electric mixer on high speed until pale and fluffy. Incorporate the cream cheese and mix until smooth. Gradually sift in the powdered sugar while mixing on low speed. Add lemon zest and juice, then increase speed to high and whip until light and airy.
- Let the baked rolls cool for 5 minutes before generously spreading the lemon cream cheese frosting over the top. Serve while warm.
