The Best Lemon Rolls You Will Ever Make
Soft, fluffy sweet rolls filled with a bright lemon sugar filling and topped with a tangy cream cheese lemon glaze. The ultimate citrus breakfast or dessert.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes (includes rising time)
- Yield: 12 rolls
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- In a stand mixer bowl, whisk 2 cups flour, 1/4 cup sugar, yeast, and salt.
- Heat milk, water, and 1/3 cup butter until warm (110-115°F).
- Pour warm liquid into dry ingredients and mix. Add eggs and 1 tablespoon lemon zest.
- Gradually add remaining 2 cups flour, kneading for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
- Mix 1/2 cup butter, 1 cup sugar, and 3 tablespoons lemon zest for filling.
- Roll dough into a 12×18-inch rectangle. Spread filling evenly.
- Roll tightly from the long side, slice into 12 pieces.
- Place in a greased 9×13-inch dish. Let rise for 30-45 minutes.
- Preheat oven to 350°F. Bake for 22-25 minutes until golden.
- Beat cream cheese and 1/4 cup butter. Add powdered sugar, lemon juice, and vanilla.
- Drizzle glaze over warm rolls. Serve immediately.
Notes
For extra lemon flavor, add 1 teaspoon lemon extract to the dough. Rolls can be made ahead and refrigerated overnight after the first rise.