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Lemon Sweet Rolls | Lemon Cinnamon Rolls Recipe for a Bright Morning Treat

Lemon Sweet Rolls baked golden and topped with icing, a fresh twist on Lemon Cinnamon Rolls Homemade for a bright brunch treat.
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Lemon Sweet Rolls are soft, fluffy yeast rolls filled with lemon sugar and finished with a tangy lemon cream cheese icing. They taste bright, sweet, and citrusy, making them perfect for brunch or a special morning bake.

Ingredients

Scale

For the dough

  • 180 grams milk, 3/4 cup, at room temperature
  • 30 grams butter, melted
  • 1 egg, at room temperature
  • 375 grams all-purpose flour, 3 cups
  • 5 grams instant yeast, 1 1/2 teaspoons
  • 40 grams granulated sugar, 2 tablespoons
  • 3 grams salt, 1/2 teaspoon
  • Vegetable oil, for greasing

For the lemon sugar filling

  • 60 grams butter, 1/4 cup, softened
  • 100 grams granulated sugar, 1/2 cup
  • 3 tablespoons lemon zest, from about 3 lemons, divided
  • 1 teaspoon vanilla extract

For the cream cheese icing

 

  • 1/2 cup cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest, optional, for topping

Instructions

  1. In a medium bowl, whisk together the milk, melted butter, and egg until the mixture looks smooth and fully combined.
  2. In a larger mixing bowl, whisk together the flour, instant yeast, sugar, and salt until the dry ingredients are evenly distributed.
  3. Pour the wet mixture into the dry ingredients. Stir with a spatula until the dough starts to come together and no dry flour remains. Scrape the sides and bottom of the bowl so everything mixes evenly.
  4. Turn the dough out onto a clean surface and knead for about 5 minutes until it becomes soft, smooth, and elastic. Because this dough contains butter and milk, it stays easy to handle and does not require a stand mixer.
  5. Place the dough back into the bowl. Lightly coat the dough with a little vegetable oil, then cover the bowl with a lid or wrap. The oil helps prevent the dough from drying out while it rises. Let it rise at room temperature for about 1 hour, or refrigerate it overnight, until it has doubled in size.
  6. Dust a work surface with flour and turn the dough out onto it. Roll the dough into a rectangle roughly 20 by 14 inches. Try to keep the thickness even so the rolls bake uniformly.
  7. Spread the softened butter over the dough in an even layer. In a separate bowl, mix the granulated sugar, 2 tablespoons of the lemon zest, and the vanilla extract until combined, then sprinkle this mixture evenly over the buttered dough.
  8. Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed so it stays sealed.
  9. Use a sharp knife or bench scraper to cut the log into 12 equal pieces, each about 1.5 inches wide. Arrange the rolls in a greased 9×13-inch casserole pan.
  10. Cover the pan with plastic wrap or place it inside a large resealable bag. Let the rolls rise in a warm spot for about 1 hour, or until they have doubled again.
  11. Preheat the oven to 375°F. Sprinkle the remaining lemon zest over the tops of the rolls. Bake for 20 to 25 minutes, or until the rolls are golden brown. If they start to brown too quickly, cover the pan loosely with foil halfway through baking.
  12. Remove the rolls from the oven and let them cool in the pan for about 10 minutes.
  13. While the rolls cool, make the icing. Beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth. Add the confectioners’ sugar and lemon juice, then beat again until the icing turns creamy and spreadable. You can also mix it by hand with a whisk and spatula.
  14. Spread the icing over the warm rolls and serve right away. Add extra lemon zest on top if you want a brighter finish.

Notes

  • Use room temperature ingredients: Let the milk, egg, and cream cheese sit out for about an hour before baking. That helps the dough and icing mix smoothly.
  • Orange variation: Swap the lemon zest and juice for orange in equal amounts to make orange sweet rolls.
  • Storage: Keep the rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Reheating: Warm a roll in the microwave for 30 to 60 seconds. A small pat of butter on top makes it taste extra soft and fresh.

Nutrition

Find it online: https://irmacooks.com/lemon-sweet-rolls/