Lemon Sweet Rolls Recipe

There’s something so nostalgic about baking lemon sweet rolls from scratch—like a slow morning wrapped in sunshine and the scent of citrus drifting through the kitchen. These lemon sweet rolls are my go-to when I want to brighten up a spring breakfast or share something special with friends. The dough is soft and buttery, swirled with a fresh lemon sugar filling that brings the perfect balance of sweet and tart.

And that cream cheese lemon glaze? It melts right into the rolls while they’re still warm, making each bite irresistible. What I love most about these lemon sweet rolls is that they’re simple enough for a cozy weekend bake but feel like a little celebration every time you make them.

Why Lemon Sweet Rolls Are Perfect for Any Occasion

Lemon sweet rolls have become a springtime staple in my kitchen, especially when hosting brunch for Easter or celebrating Mother’s Day. There’s just something about that fresh citrus aroma and soft, golden dough that makes lemon sweet rolls feel like sunshine on a plate.

I love that the dough can be prepped the night before and left to rise in the fridge—so when morning comes, all that’s left is baking and glazing. Whether I’m welcoming overnight guests or heading to a potluck, lemon sweet rolls always steal the show. They freeze beautifully, too, so I often tuck a few away for those moments when I need a little homemade comfort.

Jump to:

• Ingredients
• Instructions
• Dietary Benefits and Serving Suggestions
• Creative Recipe Variations and Substitutions
• Equipment
• Storage and Make-Ahead Tips
• A Soft Dough, a Citrus Secret: What I Learned the Hard Way About Lemon Sweet Rolls
• FAQ
• More Sweet Sunshine: Try These Fruity Favorites After Your Lemon Sweet Rolls
• Related
• Pairing
• Lemon Sweet Rolls Recipe

Ingredients

For the Sweet Roll Dough:

• All-purpose flour (plus extra for dusting)
• Active dry yeast
• Granulated sugar
• Salt
• Warm milk (110°F)
• Unsalted butter, melted
• Egg, room temperature
• Vanilla extract

For the Lemon Sugar Filling:

• Unsalted butter, softened
• Granulated sugar
• Fresh lemon zest
• Fresh lemon juice
• Pinch of salt

For the Cream Cheese Lemon Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Fresh lemon juice
• Lemon zest
• Milk (as needed)

Ingredient Notes and Substitutions: The fresh lemon zest is crucial for that bright citrus flavor – don't skip it! If you need to make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. For a dairy-free version, use plant-based milk and vegan butter alternatives. The active dry yeast can be substituted with instant yeast, but reduce the amount to 2 teaspoons.

See recipe card for quantities.

Instructions

Making the Yeast Dough

1. Warm your milk to about 110°F – it should feel warm but not hot when you test it with your finger. In a large mixing bowl, combine the warm milk with 1 tablespoon of the sugar and sprinkle the dry yeast over top.
2. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly – this tells you the yeast is active and ready to work its magic.
3. While the yeast activates, melt your butter and let it cool slightly. In small bowls, measure out your remaining ingredients so they're ready to go.
4. Once the yeast mixture is foamy, whisk in the melted butter, egg, and vanilla extract until well combined.
5. Add the flour, remaining sugar, and salt to the yeast mixture. Using a wooden spoon or stand mixer with a dough hook, mix until a soft dough forms.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, or 5-6 minutes with a stand mixer, until the dough becomes smooth and elastic. The dough is ready when you can stretch a small piece thin enough to see light through it without tearing.

First Rise and Preparing the Lemon Filling

1. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. A good trick is to place the bowl in a slightly warm oven (turned off) or near a sunny window.
2. While the dough rises, prepare your lemon sugar filling. In a medium bowl, cream together the softened butter and sugar until light and fluffy.
3. Mix in the fresh lemon zest, lemon juice, and a pinch of salt. The mixture should be spreadable but not too wet – if it seems too loose, chill it for 15 minutes.
4. Prepare your cream cheese lemon frosting by beating the softened cream cheese and butter together until smooth and creamy.
5. Gradually add the powdered sugar to the frosting mixture, then mix in the lemon juice and zest. Add milk one tablespoon at a time until you reach your desired consistency – it should be thick enough to spread but thin enough to drizzle.

Rolling, Filling, and Shaping

1. Once the dough has doubled, punch it down gently and turn it onto a lightly floured surface.
2. Roll the dough into a rectangle about 12×18 inches – don't worry about perfect edges, rustic is beautiful!
3. Spread the lemon filling evenly over the dough, leaving a 1-inch border on one long side.
4. Starting from the long side opposite the border, roll the dough tightly but gently.
5. Pinch the seam to seal, then cut into 12 equal pieces using a sharp knife or dental floss.
6. Place the cut rolls in a greased 9×13 inch baking dish, leaving a little space between each roll.

Final Rise and Baking

1. Cover the arranged rolls and let them rise for another 30-45 minutes until puffy and nearly doubled again.
2. While the rolls rise, preheat your oven to 375°F.
3. Bake the lemon rolls for 20-25 minutes, until they're golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F.
4. Remove from the oven and let cool for 5-10 minutes before frosting.
5. Spread or drizzle the cream cheese lemon frosting over the warm rolls and serve immediately.

Essential Hints and Tips for Successful Lemon Sweet Rolls

Here's the secret to perfect lemon sweet rolls: temperature matters! Your milk should be warm enough to activate the yeast but not so hot that it kills it. If you're unsure, err on the side of cooler rather than hotter. Another game-changing tip is to zest your lemons before juicing them – the zest from fresh lemons provides much more flavor than dried zest, and it's easier to zest whole lemons than squeezed ones.

For extra fluffy results, don't rush the rising process. Good things come to those who wait, and that's especially true with yeast dough. If your kitchen is cold, create a warm environment by turning your oven on for just a minute, then turning it off and placing the dough inside with the door slightly open.

Dietary Benefits and Serving Suggestions

These lemon breakfast pastries offer a lighter alternative to traditional cinnamon rolls while still delivering that satisfying sweet roll experience. The bright citrus flavor provides vitamin C and natural antioxidants, while the homemade preparation means you control the sugar content and ingredient quality.

These fluffy lemon rolls pair beautifully with fresh berries, especially blueberries or raspberries, which complement the citrus notes perfectly. Serve them alongside fresh fruit salad, Greek yogurt, or a simple fruit compote for a balanced brunch spread. They're also wonderful with a cup of Earl Grey tea or freshly brewed coffee.

For a special spring brunch, consider serving these with mimosas or fresh orange juice. The citrus theme creates a cohesive, refreshing meal that feels both indulgent and light.

Creative Recipe Variations and Substitutions

Transform these basic lemon sweet rolls into blueberry lemon sweet rolls by adding ½ cup fresh blueberries to the filling – just toss them with a tablespoon of flour to prevent bleeding. For lemon curd sweet rolls, substitute half the lemon filling with store-bought or homemade lemon curd for an extra rich, creamy center.

Want to try raspberry lemon sweet rolls? Add ¼ cup of freeze-dried raspberries (crushed) to the filling for a beautiful color and tart flavor that pairs wonderfully with the lemon. You can also make these into lemon cream cheese glaze rolls by adding cream cheese directly to the filling mixture.

For those following specific dietary needs, these adapt well to various restrictions. Use gluten-free flour for celiac-friendly rolls, or substitute dairy ingredients with plant-based alternatives for vegan versions. The rolls will be slightly different in texture but equally delicious.

Equipment

While you can make these lemon yeast dough rolls with basic kitchen equipment, a few tools will make the process smoother. A stand mixer with a dough hook saves time and energy during the kneading process, though hand-kneading works perfectly fine with a bit more effort.

A kitchen scale helps ensure accurate measurements, especially for the flour, which can vary significantly when measured by volume. A bench scraper makes dividing the dough easier and cleaner, while a rolling pin (or even a wine bottle in a pinch) helps create an even rectangle.

For the best rising environment, use a large bowl that gives the dough plenty of room to double. Cover with a damp kitchen towel or plastic wrap to prevent the surface from drying out.

Storage and Make-Ahead Tips

Fresh lemon sweet rolls are best enjoyed the day they're made, but they store well for several days when properly handled. Store leftover rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To refresh day-old rolls, warm them in a 300°F oven for 5-10 minutes.

These rolls freeze beautifully for up to 3 months. Freeze them without the frosting, wrapped individually in plastic wrap, then stored in a freezer-safe container. Thaw at room temperature and warm gently before adding fresh frosting.

For make-ahead convenience, you can prepare the dough through the first rise, then refrigerate overnight. The cold rise actually improves the flavor and texture. Shape the rolls the next morning, let them come to room temperature and rise again, then bake as directed.

FAQ

More Sweet Sunshine: Try These Fruity Favorites After Your Lemon Sweet Rolls

There’s something magical about pulling a pan of warm lemon sweet rolls from the oven—the way the citrus scent fills your kitchen, the golden edges, that first sweet bite. It’s the kind of homemade comfort that turns an ordinary morning into a memory. And once you’ve fallen in love with these rolls (trust me, you will!), you might be ready to explore more fruit-filled baking joy.

If you’re craving a creamy no-bake classic, my Blueberry Delight is always a crowd-pleaser. Or if you want something a little more whimsical and handheld, don’t miss my buttery Blueberry Pie Cookies—they’re bursting with berry flavor and just as irresistible. After all, whether it's lemon sweet rolls or blueberry treats, baking is always better when it's shared.

With love and lemon zest,
– The Tasty Eats Co. Kitchen

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Pairing

These are my favorite dishes to serve with this lemon sweet rolls recipe: