The first time I made lemon rolls, I was skeptical. I had always stuck to traditional cinnamon rolls, unsure if anything could rival their warm, spiced goodness. But one lazy Sunday morning, I decided to try something new, something brighter. That’s when I discovered the magic of lemon rolls. Soft, fluffy, and bursting with citrusy sweetness, these rolls quickly became a household favorite. Whether it’s for a weekend brunch, a holiday gathering, or just a cozy morning treat, these lemon rolls are a must-try for any beginner baker.
If you’re new to baking with yeast, don’t worry—this recipe is straightforward and beginner-friendly. You’ll learn how to work with yeast, make a simple dough, and create a decadent lemon filling and cream cheese frosting. The result? Buttery, melt-in-your-mouth rolls with just the right balance of sweetness and tang.
Why These Lemon Rolls Are Special
Unlike traditional cinnamon rolls, these lemon rolls bring a refreshing citrus twist. The dough is infused with lemon zest for an extra layer of flavor, and the filling is a sweet and tangy mix of sugar, lemon juice, and butter. Instead of a regular glaze, these rolls are topped with a rich and creamy lemon-infused cream cheese frosting.
What makes this recipe perfect for beginners is the foolproof dough—it’s soft, easy to work with, and rises beautifully. Plus, the heavy cream trick before baking keeps the rolls extra gooey and tender.
Ingredients and Their Role
Each ingredient in this recipe plays an important role in creating soft, flavorful, and perfectly balanced lemon rolls.
- Active Dry Yeast – The key to making the dough rise and become fluffy. If your yeast is expired, your rolls won’t rise properly.
- Whole Milk – Creates a soft, pillowy dough and adds richness.
- Flour – The base of the dough; all-purpose flour works best.
- Eggs – Help bind the dough and add structure, making the rolls light and tender.
- Butter – Used in both the dough and filling for a rich, buttery flavor.
- Granulated Sugar & Brown Sugar – Provide sweetness and contribute to the golden-brown color of the rolls.
- Vanilla Extract – Adds a subtle sweetness that complements the lemon.
- Lemon Zest & Lemon Juice – The star ingredients that bring fresh, bright citrus flavors.
- Heavy Cream – Poured over the rolls before baking for extra moisture and softness.
- Cream Cheese – The base of the frosting, making it rich, tangy, and creamy.
Ingredient Substitutes
- Milk Alternative: Use almond or oat milk if you’re dairy-free.
- Butter Alternative: Swap for plant-based butter for a dairy-free version.
- Flour Alternative: Try bread flour for chewier rolls or a gluten-free blend for a GF-friendly version.
Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, mix warm milk, active dry yeast, and a teaspoon of sugar. Let it sit for 10 minutes until foamy. In a large mixing bowl, combine flour, salt, and sugar. Add whisked eggs, vanilla, softened butter, and lemon zest. Pour in the yeast mixture and mix until combined. Knead the dough using a stand mixer with a dough hook for 7–10 minutes or by hand until smooth and elastic.
Step 2: Let the Dough Rise
Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 3: Make the Lemon Filling
While the dough is rising, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and a pinch of salt in a small bowl until it forms a smooth paste.
Step 4: Roll Out the Dough
Once the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into a rectangle about 18 x 12 inches, about ¼ inch thick. Spread the lemon filling evenly over the dough.
Step 5: Roll and Cut the Rolls
Tightly roll the dough into a log, starting from the long edge. Trim the ends to make the roll even. Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces.
Step 6: Second Rise
Place the rolls in a greased 9×13-inch baking dish. Pour room-temperature heavy cream between each roll. Cover with plastic wrap and let them rise for another hour, until doubled in size.
Step 7: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown on top.
Step 8: Make the Lemon Cream Cheese Frosting
While the rolls bake, mix softened butter with cream cheese until smooth. Gradually add powdered sugar, followed by lemon zest and lemon juice. Beat until fluffy.
Step 9: Frost and Serve
Let the rolls cool for about 5 minutes, then spread the lemon cream cheese frosting over the warm rolls. Serve immediately and enjoy!
Beginner Tips and Notes
- Proofing Tip: If your kitchen is cool, let the dough rise inside an oven with the light on.
- Cutting Trick: Use unflavored dental floss instead of a knife for clean, even cuts.
- Dough Too Sticky? Add a little flour while kneading, but avoid over-flouring to keep the rolls soft.
- Make-Ahead Option: Prepare the rolls the night before, cover, and refrigerate. The next morning, let them come to room temperature and rise before baking.
Serving Suggestions
Lemon rolls are perfect on their own, but here are a few ways to elevate your experience:
- Pair with a hot cup of coffee or herbal tea for a cozy breakfast.
- Serve with fresh berries for a refreshing contrast.
- Add a drizzle of honey or extra lemon zest on top for even more citrusy goodness.
Storage Tips:
- Store leftover rolls in an airtight container at room temperature for up to 3 days.
- To reheat, warm them in the microwave for 10–15 seconds to restore softness.
- Freeze unfrosted rolls for up to 3 months and frost after reheating.
Try These Delicious Rolls Today
If you’ve been looking for a fun and easy baking project, these lemon rolls are the perfect place to start. They’re soft, gooey, and packed with fresh citrus flavor, making them a delightful twist on traditional cinnamon rolls. Plus, they’re easy enough for beginners but impressive enough to wow your family and friends.
Give this recipe a try and let me know how it turns out! I’d love to hear about your experience—share your thoughts in the comments below. Happy baking!
FAQ About Soft and Fluffy Lemon Rolls
This usually happens when the yeast is expired or the milk was too hot or too cold. Yeast needs warm liquid (about 110°F) to activate. If your kitchen is cold, try proofing the dough in a slightly warm oven with the light on.
Yes! After assembling the rolls and placing them in the baking dish, cover them tightly and refrigerate overnight. The next morning, let them come to room temperature and rise for about an hour before baking.
Store leftover rolls in an airtight container at room temperature for up to 3 days. If refrigerating, warm them slightly in the microwave for 10–15 seconds before serving to bring back their soft texture.
Absolutely! Freeze unfrosted rolls in an airtight container for up to 3 months. When ready to serve, thaw overnight in the fridge, warm in the oven at 300°F for a few minutes, then add fresh frosting.
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Lemon Rolls
- Total Time: 3 hours 20 minutes (including proofing time)
- Yield: 12 rolls 1x
Description
These soft and fluffy lemon rolls are a bright and citrusy twist on traditional cinnamon rolls. Made with a pillowy dough, a sweet and tangy lemon filling, and a rich lemon cream cheese frosting, they are perfect for breakfast, brunch, or a special treat. This beginner-friendly recipe ensures a light and gooey texture with an easy-to-follow process.
Ingredients
For the Dough:
- 1 ¼ cups whole milk, warmed to 110°F
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar (for blooming the yeast)
- 4 ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- 2 eggs, whisked
- ½ cup unsalted butter, very softened
- ½ tablespoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
For the Lemon Filling:
- ½ cup unsalted butter, very softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ¼ cup heavy cream (for pouring in between rolls)
For the Lemon Cream Cheese Frosting:
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, cold
- ¾ cup powdered sugar
- ½ tablespoon lemon zest
- ½ tablespoon fresh lemon juice
Instructions
- Prepare the dough: In a small bowl, mix warm milk, active dry yeast, and one teaspoon of sugar. Let it sit for about 10 minutes until it becomes foamy. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the whisked eggs, vanilla extract, softened butter, and lemon zest. Pour in the yeast mixture and mix until combined. Knead the dough using a stand mixer with a dough hook for 7–10 minutes, or by hand, until it is smooth, elastic, and slightly sticky.
- Let the dough rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and set it in a warm place to rise for about 1–1.5 hours, or until it doubles in size.
- Make the lemon filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt until it forms a smooth, spreadable paste.
- Roll out the dough: Once the dough has risen, punch it down gently to release air. On a lightly floured surface, roll the dough into an 18 x 12-inch rectangle, about ¼ inch thick. Spread the lemon filling evenly over the dough using a spatula.
- Shape and cut the rolls: Starting from the long edge, roll the dough into a tight log. Trim off uneven edges, then use unflavored dental floss or a sharp knife to cut it into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Pour room-temperature heavy cream in between each roll to keep them soft and gooey. Cover and let them rise in a warm spot for another hour, until they double in size.
- Bake the rolls: Preheat your oven to 350°F about 15 minutes before baking. Once the rolls have risen, bake them for 20–25 minutes or until they turn light golden brown on top.
- Make the lemon cream cheese frosting: While the rolls bake, beat the softened butter in a bowl with an electric mixer until pale and fluffy. Add the cream cheese and mix until smooth. Gradually add the powdered sugar, followed by the lemon zest and lemon juice. Beat on low first, then on high speed until the frosting is light and fluffy.
- Frost and serve: Let the rolls cool for about 5 minutes before spreading the lemon cream cheese frosting over the warm rolls. Serve immediately and enjoy the soft, tangy, and sweet flavors.
Notes
- For best results, use room-temperature ingredients to ensure even mixing.
- If you don’t have heavy cream, you can use half-and-half, but the rolls may be slightly less gooey.
- For extra lemon flavor, sprinkle a little extra zest on top of the frosting before serving.
- If the rolls start browning too quickly in the oven, loosely cover them with aluminum foil for the remaining baking time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg