Indulge in the tangy sweetness of our fluffy lemon rolls recipe! Perfect for brunch or dessert, these soft and zesty rolls are sure to brighten your day with every bite.
If you love all things lemon, get ready to enjoy our irresistible lemon rolls recipe! Bursting with citrusy lemon flavor and pillowy softness, these rolls are a delightful treat for any occasion.
Whether you’re craving a decadent brunch or a sweet dessert, our lemon rolls are guaranteed to satisfy your cravings and leave you craving more.
Learn how to make lemon rolls with this easy recipe!
What are lemon sweet rolls?
Lemon sweet rolls are a delightful variation of classic cinnamon rolls, where the dough is infused with the bright and tangy flavor of lemon. These rolls are filled with a mixture of sugar and lemon zest, which adds a burst of citrusy sweetness to every bite. Once baked, they are topped with a tangy lemon cream cheese frosting, adding an extra layer of flavor and a touch of brightness.
Lemon sweet rolls are perfect for breakfast, brunch, or as a sweet treat any time of day, offering a refreshing twist on a classic favorite.
How Do You Make Lemon Rolls?
Ingredients
- 1 box of lemon cake mix
- 2 packets of fast rise dry yeast
- 2 1⁄2 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
- 1 8 oz cream cheese, softened
- 1⁄4 C unsalted sweet cream butter, softened
- 2 tsp pure lemon extract
- 4 C powdered sugar
- 4 tbsp whole milk
Directions
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.
Happy baking!
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FAQs about Lemon Rolls
Can I use bottled lemon juice instead of fresh lemon zest?
While fresh lemons provides the best flavor, you can substitute bottled lemon juice if needed. Just be sure to adjust the quantity to taste.
How long do lemon rolls stay fresh?
For best results, enjoy your lemony rolls on the day they are baked. However, you can store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Lemon Rolls Recipe
Indulge in the tangy sweetness of our fluffy lemon rolls recipe! Perfect for brunch or dessert, these soft and zesty rolls are sure to brighten your day with every bite.
Ingredients
- 1 box of lemon cake mix
- 2 packets of fast rise dry yeast
- 2 1⁄2 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
- 1 8 oz cream cheese, softened
- 1⁄4 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 9x13 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.
Happy baking!