Why didn’t my dough rise properly?

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.

Can I prepare the dough the night before?

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.

How do I store leftover lemon rolls?

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.

Can I freeze these lemon rolls?

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.

Lemon Rolls

Name: Lemon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 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); 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); ¼ cup unsalted butter, softened; 4 ounces cream cheese, cold; ¾ cup powdered sugar; ½ tablespoon lemon zest; ½ tablespoon fresh lemon juice

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

Scale

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

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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