Why You’ll Love This Recipe

Lemon Sweet Rolls are a bright and zesty twist on classic cinnamon rolls, filled with a tangy lemon sugar mixture and topped with a creamy lemon glaze. Soft, fluffy, and bursting with citrus flavor, these rolls are perfect for spring mornings, brunch gatherings, or anytime you want a cheerful, comforting treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

for the dough
all-purpose flour
granulated sugar
salt
instant yeast
whole milk (warmed)
unsalted butter (melted)
egg

for the lemon filling
granulated sugar
lemon zest
unsalted butter (softened)

for the glaze
powdered sugar
lemon juice
cream cheese (softened, optional for extra richness)
lemon zest (for garnish)

directions

In a large bowl, mix flour, sugar, salt, and instant yeast.

Add warm milk, melted butter, and egg. Stir until a sticky dough forms, then knead until smooth and elastic (about 8–10 minutes).

Place dough in a greased bowl, cover, and let rise until doubled in size (about 1–1½ hours).

In a small bowl, mix sugar and lemon zest for the filling.

Roll out dough into a rectangle on a floured surface. Spread softened butter over the surface and sprinkle evenly with lemon sugar.

Roll tightly from the long side into a log. Slice into 9–12 even pieces.

Place rolls in a greased baking dish. Cover and let rise again for 30–45 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown and cooked through.

Whisk together glaze ingredients until smooth. Drizzle over warm rolls and garnish with lemon zest.

Servings and timing

This recipe makes 9–12 rolls.
Preparation time: 30 minutes
Rising time: 2 hours total
Baking time: 25 minutes
Total time: 2 hours 55 minutes

Variations

Add poppy seeds to the filling for a lemon-poppy twist.
Use orange zest and juice for orange rolls.
Top with fresh blueberries before baking for extra flavor.
Skip cream cheese in the glaze for a lighter finish.
Add vanilla extract to the dough for subtle warmth.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in the microwave for 15–20 seconds or in a low oven until warm.
Freeze baked rolls for up to 2 months—thaw and glaze before serving.

FAQs

Can I make these the night before?
Yes, assemble and refrigerate overnight before the second rise and baking in the morning.

Do I need to use a stand mixer?
No, you can knead the dough by hand until smooth.

Can I use active dry yeast instead of instant?
Yes, just proof it in warm milk first before adding to the dough.

What if I don’t have lemon zest?
Use lemon extract for flavor, but fresh zest gives the best result.

Can I make these dairy-free?
Use plant-based milk, butter, and cream cheese alternatives.

How do I know when the rolls are done baking?
They should be golden on top and no longer doughy in the center.

Can I use bottled lemon juice?
Fresh juice is preferred for flavor, but bottled works in a pinch.

Should I cool the rolls before glazing?
Slightly—glazing while warm helps it soak in, but not too hot or it melts off completely.

Can I double the recipe?
Yes, just use a larger baking dish or two pans.

Can I freeze the unbaked rolls?
Yes, freeze after shaping and let thaw and rise before baking.

Conclusion

Lemon Sweet Rolls are a sunny, citrusy take on a beloved classic that’s soft, fluffy, and packed with bright flavor. Whether served for breakfast, brunch, or dessert, they’re guaranteed to lift your mood and please any crowd with their fresh lemony sweetness and irresistible glaze.