Lemon Rolls Recipe
Lemon rolls are the perfect choice when you want a sweet treat that feels fresh, bright, and comforting at the same time.
Maybe you love classic cinnamon rolls but want something lighter, or maybe you’re looking for an easy bake that works for breakfast, a brunch recipe, or dessert. This is the kind of recipe that feels special without being hard to make.
You’ll follow simple, no-stress steps that help you bake with confidence from start to finish. Helpful tips show you how to make them ahead of time or enjoy them warm right out of the oven.
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How Do You Make Lemon Rolls?
- Start by dissolving the yeast in warm water. Use warm, not hot water. Water that is too hot can kill the yeast. Warm water helps the dough rise properly.
- In a stand mixer with a dough hook, mix together the dry ingredients, then add the yeast mixture and vanilla to form a soft dough.
- Cover and let the dough rise in a warm place until doubled, punch it down, and let it rise once more.
- Once risen, divide the dough in half and roll each portion into a rectangle.
- Brush with softened butter, then sprinkle on a lemon-sugar filling made with sugar, lemon zest, and lemon pudding mix.
- Roll the dough into a tight log and cut into even pieces using dental floss for clean slices.
- Place the rolls in a greased baking dish, cover, and let them rise again until puffy.
- Bake until lightly golden, then finish with a smooth lemon cream cheese icing made by mixing cream cheese, butter, lemon extract, powdered sugar, and milk.
- Spread the icing over the warm rolls and enjoy.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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The dough should double in size and slowly spring back when gently pressed with a finger.
Yes. The rolls can be assembled, covered, and refrigerated overnight. Let them sit at room temperature before baking.
Yes. Freeze baked rolls without icing, then thaw and add icing before serving.
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If you love bright, fresh flavors like this, be sure to check out these great ideas that are perfect for baking and sharing, too.
- Lemon Blueberry Sweet Rolls bring together soft, fluffy dough with juicy blueberries and a pop of citrus flavor for a sweet treat that feels extra special.
- Lemon Recipes are a great way to add fresh, sunny flavor to everything from desserts to breakfast favorites.
- Mother’s Day Brunch Recipes make it easy to plan a warm, homemade spread that feels thoughtful, festive, and perfect for celebrating.
Lemon Rolls Recipe
Ingredients
- 1 box of lemon cake mix
- 2 packets of fast rise dry yeast
- 2 ½ C warm water
- 1 tsp pure vanilla extract
- 1 tsp kosher salt
- 5 C flour
Lemon Filling
- 1 C very soft unsalted butter
- 1 C sugar
- 1 large lemon zested
- 1 3.4 oz instant lemon pudding mix
Lemon Cream Cheese Icing
- 8 oz cream cheese softened
- ¼ C unsalted sweet cream butter softened
- 2 tsp pure lemon extract
- 4 C powdered sugar
- 4 tbsp whole milk
Instructions
- Using a small bowl, mix the yeast and warm water together until dissolved In the bowl of a stand mixer using the dough hook attachment.
- Combine the dry ingredients – cake mix, salt and flour.
- Add the yeast mixture and the vanilla extract into the large bowl and mix well using the dough hook.
- Cover tightly with plastic wrap and place in a warm place. Allow the dough to double in size for 60 minutes during the first rise.
- Punch the dough down a few times and cover tightly again, let the dough rise again and double in size for another 60 minutes.
- Cut the dough in half.
- Sprinkle some flour onto the counter and roll the dough into a rectangle shape. You want the dough to be about 1⁄4 in thick.
- In a small bowl, whisk together the sugar, lemon zest and lemon jello.
- Using a pastry brush, brush the softened butter onto the dough.
- Sprinkle half of the lemon sugar filling onto the butter. Don't overfill the rolls with filling to prevent them from becoming too dense.
- Starting with the bottom dough (the side close to edge of counter) roll the dough into a tight log.
- The best way to cut these rolls is to use unflavored dental floss. Slide dental floss under the dough and cut the dough into 13 equal sized pieces.
- Spray a 9×13 baking dish with cooking spray.
- Place the 12 rolls into the baking dish and cover with the baking dish with plastic wrap.
- Allow the rolls to rise and double in size, about 45-60 minutes.
- Repeat the steps with the second half of dough.
- Preheat the oven to 350 degrees. Bake in the oven for 20-25 or until lightly golden brown.
- Using the standing mixer, cream together the cream cheese, butter, lemon extract, 3 C powdered sugar and 2 tbsp whole milk.
- Gradually mix in the remaining 1 C powdered sugar and whole milk.
- Once the rolls are finished baking, allow to cool for about 5 minutes.
- Spread the lemon cream cheese glaze evenly onto the warm rolls and allow the frosting to melt slightly.