Description

Delight in these soft and fluffy Lemon Sweet Rolls made with a rich, buttery dough infused with fresh lemon zest. Topped with a tangy and creamy lemon cream cheese icing, these rolls offer the perfect balance of sweetness and citrusy brightness. Ideal for breakfast, brunch, or a sweet snack, they are baked to golden perfection with a tender crumb and irresistible aroma.

Ingredients

Scale

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)

Filling

60 grams butter (1/4 cup), softened to room temperature
100 grams granulated sugar (1/2 cup)
3 tablespoons lemon zest (from approximately 3 lemons), divided
1 teaspoon vanilla extract

Cream Cheese Icing

1/2 cup cream cheese, softened at room temperature
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon lemon zest (optional, to sprinkle on top)

Instructions

Prepare the Dough: In a medium bowl, whisk together milk, melted butter, and egg until smooth. In a separate large bowl, whisk together flour, instant yeast, sugar, and salt until combined. Pour the wet ingredients into the dry ingredients and stir with a spatula until no dry flour remains. Scrape the sides to incorporate all flour.
Knead the Dough: Transfer the mixture onto a clean, dry surface and knead by hand for 5 minutes until a soft, smooth dough ball forms. The dough will be easy to knead due to the fat content from butter and milk.
First Rise (Proofing): Place the dough back into the mixing bowl, lightly grease it with vegetable oil to prevent drying, and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Alternatively, refrigerate overnight.
Shape the Rolls: On a floured surface, roll the dough into a 20×14-inch rectangle using a rolling pin. Spread the softened butter evenly over the dough surface.
Add Filling: In a small bowl, whisk together sugar, 2 tablespoons lemon zest, and vanilla extract. Sprinkle this mixture evenly over the buttered dough.
Roll and Cut: Roll the dough tightly into a log, pinching the ends to seal. Cut into 12 equal rolls about 1.5 inches wide using a sharp knife or bench scraper. Arrange the rolls in a greased 9×13-inch casserole pan.
Second Rise: Cover the pan with plastic wrap or place it inside a large Ziploc bag. Let the rolls rise in a warm place for 1 hour or until they double in size.
Preheat and Bake: Preheat oven to 375°F (190°C). Sprinkle the remaining 1 tablespoon lemon zest evenly over the rolls. Bake for 20-25 minutes until golden brown. If the rolls brown too quickly, cover loosely with aluminum foil halfway through baking. Let cool in the pan for 10 minutes after baking.
Prepare Cream Cheese Icing: Using a hand mixer or stand mixer, beat softened cream cheese on medium speed until smooth. Add confectioners’ sugar and lemon juice; beat until creamy and well combined. You can alternatively mix with a whisk and spatula.
Serve: Spread the cream cheese icing generously over the warm rolls. Optionally, sprinkle extra lemon zest on top for more flavor and visual appeal. Serve immediately for best taste.

Notes

You can refrigerate the dough overnight after the first rise to develop more flavor and bake the next day. Just bring it back to room temperature before shaping.
If lemon zest is unavailable, you can substitute with lemon extract but reduce quantity to avoid overpowering the dough.
Covering rolls with foil during baking prevents excessive browning but keeps them soft and moist.
Use room temperature ingredients to ensure easier mixing and better yeast activation.
Softened cream cheese icing can be stored in the refrigerator for up to 3 days; warm slightly before spreading.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Breakfast/Snack
Method: Baking
Cuisine: American

Keywords: lemon sweet rolls, lemon rolls recipe, cream cheese icing rolls, homemade sweet rolls, lemon pastry, breakfast rolls