Name: The Best Lemon Rolls You Will Ever Make
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 4 cups all-purpose flour, plus more for dusting; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1/2 cup whole milk; 1/4 cup water; 1/3 cup unsalted butter, softened; 2 large eggs, room temperature; 1 tablespoon lemon zest; 1/2 cup unsalted butter, very soft (for filling); 1 cup granulated sugar (for filling); 3 tablespoons fresh lemon zest (for filling); 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I have tested countless sweet roll recipes to bring you these perfect Lemon Rolls. What makes them truly special is the bright, natural lemon flavor in every single bite. The dough is incredibly soft and pillowy, while the filling and cream cheese glaze are bursting with fresh lemon zest and juice. These are not just any cinnamon roll alternative; they are the ultimate citrus pastry for any occasion. If you love a balance of sweet and tangy, these Lemon Rolls are your new go-to.

Ingredients

4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
1/2 cup whole milk
1/4 cup water
1/3 cup unsalted butter, softened
2 large eggs, room temperature
1 tablespoon lemon zest
1/2 cup unsalted butter, very soft (for filling)
1 cup granulated sugar (for filling)
3 tablespoons fresh lemon zest (for filling)
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Directions

First, prepare the dough. In the bowl of a stand mixer, whisk together 2 cups of the flour, the 1/4 cup sugar, yeast, and salt. In a small saucepan, heat the milk, water, and 1/3 cup of butter until warm (about 110-115°F) and the butter is mostly melted. Pour the warm liquid into the dry ingredients and mix on low speed until combined. Add the eggs, one at a time, and the 1 tablespoon of lemon zest. Gradually add the remaining 2 cups of flour, 1/2 cup at a time, until a soft dough forms. Knead the dough with the dough hook for 5-7 minutes, until it is smooth and elastic.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. While the dough rises, make the filling. In a small bowl, combine the 1/2 cup very soft butter, 1 cup sugar, and 3 tablespoons of lemon zest. Mix until it forms a thick, fragrant paste.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle. Spread the lemon filling evenly over the entire surface of the dough. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal slices. Arrange the slices in a greased 9×13-inch baking dish. Cover with plastic wrap and let them rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C). Bake the Lemon Rolls for 22-25 minutes, or until they are golden brown on top. While they bake, make the cream cheese glaze. Beat together the softened cream cheese and 1/4 cup butter until smooth. Slowly add the powdered sugar, then beat in the lemon juice and vanilla extract until the glaze is creamy and pourable. Let the rolls cool for 5 minutes, then drizzle the glaze generously over the warm rolls.

Servings and Timing

This recipe yields 12 generous Lemon Rolls. The total time is about 2 hours and 30 minutes, with 30 minutes of active prep, 1.5 to 2 hours of rising time, and 25 minutes of baking.

Variations

You can easily customize these Lemon Rolls to your taste. For a more intense lemon flavor, add a teaspoon of lemon extract to the dough along with the zest. If you prefer a less sweet roll, reduce the sugar in the filling by a quarter cup. For a fun twist, try adding a handful of fresh blueberries or raspberries to the filling before rolling. You can also swap the cream cheese glaze for a simple lemon powdered sugar glaze if you want a lighter topping. For a wonderful variation, check out my Easy Lemon Blueberry Scones for another citrus-packed breakfast idea.

Storage and Reheating

These Lemon Rolls are best enjoyed on the day they are made, but they store beautifully. Keep any leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave a single roll for 15-20 seconds, or warm them in a 300°F oven for 5-7 minutes. You can also freeze the baked, unglazed rolls for up to 3 months. Thaw overnight in the refrigerator, then warm and glaze before serving.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount (2 1/4 teaspoons) and mix it directly with the dry ingredients. The rising time may be slightly shorter.

Why are my Lemon Rolls dry?

Dry rolls are often the result of over-baking or adding too much flour to the dough. Make sure to measure your flour correctly (spoon and level) and check your rolls at the 22-minute mark. The dough should be soft and slightly tacky before rising.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough through the first rise, punch it down, cover it tightly, and refrigerate it overnight. The next morning, let it sit at room temperature for 30 minutes before rolling and filling. This is a great make-ahead option for these Overnight Cinnamon Rolls, and it works perfectly for Lemon Rolls too.

How do I get more lemon flavor?

For the brightest lemon flavor, always use fresh lemons. The zest contains the essential oils that give these rolls their signature taste. You can also add a tablespoon of fresh lemon juice to the dough and a pinch of ground ginger to the filling.

What is the best way to zest a lemon?

The best way to zest a lemon is by using a microplane or a fine grater. Be careful to only grate the yellow outer peel and avoid the white pith, which is bitter. If you want to learn more about the science of citrus zest, you can read about it on Wikipedia.

Conclusion

I truly believe these are the best Lemon Rolls you will find anywhere. The combination of a soft, yeasted dough with a sweet-tart lemon filling and a creamy, tangy glaze is absolutely irresistible. Every time I make them, they disappear in minutes. I hope you love making and sharing these bright, beautiful Lemon Rolls as much as I do. They are a celebration of spring and sunshine in every single bite. For a deeper dive into the history of sweet rolls, you can also check out this Wikipedia article on cinnamon rolls, which shares many similarities.