Let me teach you how to make the softest, fluffiest lemon sweet rolls covered in a tangy lemon cream cheese frosting. These rolls use my quick sweet roll dough, which only requires 1 rise! You know what they say: when life gives you lemons, you should definitely make lemon sweet rolls.
This recipe is brought to you in partnership with Red Star Yeast.
I originally published this recipe in 2014 and have since added new photos and more helpful success tips.
Is there anything better than the smell of warm cinnamon rolls baking in the oven? Obviously not! (Though the case could be argued for the smell of warm chocolate chip cookies.) At least that’s what I thought before I smelled the sunshine-sweet aroma wafting through my kitchen as these fluffy lemon rolls baked.
These are simply springtime in a pan. Happiness in a fluffy spiral. Lemon cream cheese frosting, vanilla extract, lemon zest, and soft buttery dough… all in one pan!
One reader, Elizabeth, commented: “Oh. My. These are so delicious! Sally made me feel brave enough to make homemade cinnamon rolls with her super easy 1-rise recipe. Those turned out amazing. When I saw this variation, I knew I had to try it. These lemon rolls are heaven. I just devoured 2 and am going back for more… ★★★★★“
So Much to Love About These Lemon Sweet Rolls
- Rolls are soft and fluffy, with a gooey lemon-vanilla sugar swirl that *caramelizes* on the bottom… tastes like candied lemons!
- Topped with creamy lemon cream cheese frosting
- Only 1 rise time!
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe
Yeast Beginners, Rejoice: Only 1 Rise!
If you are a yeast beginner, I have good news for you! These lemon sweet rolls use my quick-method sweet roll dough, which I tested extensively to create my easy cinnamon rolls. A typical homemade sweet roll recipe requires 2 rises. My favorite raspberry swirl sweet rolls require a first rise of about 1–2 hours, and then a second rise for another 2 hours. (But one bite of that fluffy dough and juicy filling and you’ll agree that the prep time is worth it!)
However, I have since developed a quicker dough recipe. A dough recipe with all the soft fluffiness you’re craving, but with only 1 rise time. Because of this shortcut, my homemade sweet roll dough is perfect for the baker who wants to learn how to work with yeast for the first time. Plus, it’s a perfect starting point for any sort of sweet roll you want to make… like blueberry sweet rolls or this giant cinnamon roll cake.
Key Ingredients to Use for the Dough:
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these lemon sweet rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: For flavor, and to balance the sweet.
- Lemon Zest: A little lemon zest adds flavor to the dough.
- Whole milk: Whole milk is ideal for the richest-tasting sweet rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, an egg promises a softer, richer dough. It also works to bind ingredients together.
New to Baking With Yeast?
If you’re a bread beginner, reference this Baking With Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs.
How to Make Lemon Sweet Rolls
The first step is to mix your dry ingredients together in a big bowl, and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough! Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer the dough to your work surface, and then knead by hand for 3–5 minutes until it’s soft and smooth. My video tutorial for How to Knead Dough is helpful here.
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
Lemon Vanilla Filling
Grab these ingredients:
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If you forgot to get it out of the refrigerator earlier, here’s my trick for how to soften butter quickly.
- Sugar: Use white granulated sugar in this filling, which sweetens without overpowering the delicate flavors of lemon and vanilla.
- Fresh Lemon Zest: Zest 1–2 medium-size lemons to yield 1 packed Tablespoon of zest. (Set aside the lemons because you’ll need lemon juice for the icing.)
- Vanilla Extract: A little vanilla extract adds impeccable flavor. If you have it, you can use vanilla bean paste instead.
Mix together the sugar, lemon zest, and vanilla in a small bowl. It will form a sandy mixture. The sugar will help the lemon zest excrete some liquid, so the mixture will be fairly moist. This lemon-sugar combo results in the most incredible caramelization on the bottoms of the rolls after baking!
Roll out the dough, spread with softened butter, and sprinkle the lemon-vanilla-sugar mixture all over the top.
Roll the dough up tightly, use a sharp knife to slice the log into 10–12 rolls, and arrange them in a lightly greased pan (I typically use a 9-inch pie dish sprayed with nonstick spray). Loosely cover the pan of lemon sweet rolls, and let rise for 60–90 minutes until about doubled in size.
Just wait till you smell them baking!
Lemon Cream Cheese Icing
While you’re waiting for them to bake, distract yourself by making the lemon cream cheese frosting to slather all over the warm rolls. You need:
- Cream Cheese: Use the brick-style cream cheese, not the spreadable kind that comes in a tub. (Save that for homemade bagels!)
- Butter: To help smooth out the cream cheese. Between the dough, filling, and icing, this recipe requires 1 stick (8 Tablespoons/1/2 cup/113g) of butter total.
- Confectioners’ Sugar: Just enough to balance out the tart lemon and tangy cream cheese.
- Lemon Juice: Give 1 of the zested lemons from earlier a good squeeze!
Beat the ingredients together with an electric mixer, then slather the icing all over the top of the baked rolls while they’re still warm. The creamy frosting will melt into each and every nook and cranny of these delicious lemon sweet rolls.
If you prefer a lighter topping, use the lemon glaze from my strawberry sweet rolls recipe instead.
See more sweet rolls recipes. I have plenty published like these pumpkin cinnamon rolls, birthday cake cinnamon rolls, and chocolate sweet rolls. But if you love lemon, these are a must make!
Soft & Fluffy Lemon Sweet Rolls
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These soft and fluffy lemon sweet rolls are like a spring and summer version of classic cinnamon rolls. You’ll love the caramelized lemon sugar inside and under the baked rolls! Covered in a simple lemon cream cheese frosting, these rolls use my quick sweet roll dough—only 1 rise.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter, extra softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
- 1 Tablespoon lemon zest (packed Tablespoon, it’s a lot of zest!)
Lemon Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 Tablespoons (30ml) lemon juice
- optional: extra lemon zest for garnish
Instructions
- Make the dough: Whisk the flour, sugar, salt, and lemon zest together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy silicone spatula or wooden spoon, OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3–5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use nonstick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36x20cm) rectangle. Spread the softened butter on top. Mix together the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)
- Bake the rolls: After the rolls have nearly doubled in size, preheat the oven to 375°F (190°C). Bake for 24–25 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, the rolls’ internal temperature taken with an instant-read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and lemon juice until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. If desired, garnish frosted rolls with a light sprinkling of lemon zest.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Overnight Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
- Make Ahead Instructions – Freezing: You can freeze the rolls for up to 3 months, and I recommend a few different methods. The first method is to freeze them after shaping, before they rise (before step 5). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking at 375°F (190°C) for around 15 minutes. You can also freeze fully baked rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Glass Mixing Bowl and Wooden Spoon/Silicone Spatula (or Electric Stand Mixer) | Rolling Pin | Citrus Zester | Citrus Juicer | Vanilla Bean Paste | 9-inch Round Cake Pan or 9-inch Round Pie Dish | Instant-Read Thermometer | Icing Spatula
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough. Reference my Baking With Yeast Guide for answers to common yeast FAQs.
- Milk: This recipe used to call for 1/2 cup (120ml) water and 1/4 cup (60ml) milk. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
Reader Comments and Reviews
My whole family really enjoyed these! I followed the recipe as written, and wouldn’t make any adjustments in the ingredients, but would adjust a few things pertaining to how I made them –
1. I would roll the rolls before I put them in the pan more tightly, I found they really wanted to loosen up, and the middles ended up popping up too much during the baking process, which made those parts a little too brown and also didn’t look great –
2. I would bake them in a slightly larger pan, I used a 9-inch cake pan, and felt like they were too crowded in there, and I had to bake them a little bit longer than the recipe called for so that the middle rolls could bake all the way through, which overbaked the rolls on the edges a bit –
3. I would tent the rolls with tinfoil in the oven sooner in the baking process, they definitely got too brown too quickly –
But even with my mistakes, the rolls were still delicious, the sugar did caramelize on the bottom and sides of them, so the outside was somewhat sticky and chewy (in a good way), the rolls themselves were very soft and tender, they pulled apart beautifully, and the cream cheese frosting added a nice tang to go with the sweet lemon flavor. I do think the rolls would’ve been great on their own without the frosting though, although the frosting tasted great, I think the cream cheese flavor could overpower the flavor from the rolls a bit. But either way, they’re great!
I like double rise dough and I really like your raspberry rolls. Can I use the lemon filling and lemon topping and use the raspberry cinnamon roll recipe?
Sure can, Gayle. Enjoy!
Thanks for your reply. I reviewed both recipes and the raspberry rolls are a larger batch than the lemon. So if I do the raspberry roll dough, do I double the lemon filling? Thank you
Hi Gayle, you may have a little extra if you double the filling, let us know if you try!
Hey Sally! I love your recipes and I’m looking forward to try these, can I replace the cream cheese icing with another type of glaze?
Hi Kira, if you prefer a lighter topping, use the lemon glaze from our strawberry sweet rolls recipe instead. Enjoy!
Preparing to make this for two people and I was wondering if I could halve the recipe and still get the same effect? Or would there need to be compensation in the recipe for a smaller batch? 5 rolls instead of 10.
Hi Trinidy, for best results, since halving yeasted recipes can be tricky, we would make the full batch and then freeze the extras to enjoy another time. See recipe Notes for freezing instructions.
If I freeze these rolls, should I leave them unfrosted till serving time?
Hi Mary, yes! That is what we would recommend.
Turned out great! I used SAF Instant Yeast (because I buy it in bulk) and the rolls barely raised at all on the counter, but once they hit the oven they looked perfect. A very big crowd pleaser – especially the lemon-caramel on the bottom of the glass casserole!
Sally, I am a new baker and this has to be my favorite recipe I’ve done of yours. I was nervous about baking with yeast, but your instructions were so helpful. It was fun to make and my sweet rolls came out amazing. Can’t wait to try the other flavors next!
They were absolutely delicious and easy to make. Dare I say they are better than your classic cinnamon roll
I was wondering if the lemon sugar could be subbed with lemon curd?? I just made some cakes that left me with a lot of egg yolks, so I made the curd. I wanted to make something for breakfast using the curd!
Hi Michelle, lemon curd would be a bit too thin for the centers, but you could absolutely drizzle some on top of the finished rolls. Sounds fantastic!
Hi i’ve made this recipe a couple of times and i wanted to know if i could use lime instead of lemons ??
Hi Cillian, I don’t see why not! If you love lime flavor, give it a try, and let us know how it goes!
Hi there! This recipe looks really good, but I have a question about something I may be reading incorrectly. In the ingredients part for the Lemon Cream Cheese it says 1 Tablespoon of softened butter, but in the top directions for the icing it says— Butter: To help smooth out the cream cheese. Between the dough, filling, and icing, this recipe requires 1 stick (8 Tablespoons/1/2 cup/113g) of butter total.
Am I missing something? is it1Tablespoon or a stick? Thanks!
Hi Joan, we’re happy to help clarify. You’ll need 1 stick TOTAL (8 Tablespoons, 1/2 cup, 113g) of butter for the entire recipe: 3 Tablespoons in the dough, 4 Tablespoons in the filling, and 1 Tablespoon in the frosting. Hope this helps!
I had never made anything with yeast before, usually just stuck to cakes and muffins. But these turned out fabulous and my house couldn’t believe they were the first time I’d made them! Had to let them sit and rise for longer than recommended due to the NZ winter being a bit colder, but they still turned out amazing. We added more lemon juice to the icing to give it a more lemony flavour, will definitely be making these again!
These are some of the best rolls I have ever tasted. My very first try at a yeasted bread and they turned out perfect. My family was hiding them to make sure they had their fair share.
These are fantastic! The lemon is such a nice bright twist from the usual (also delicious) cinnamon rolls. Perfect for a spring brunch.
Hi, do these Lemon Soft and Fluffy Sweet Rolls have a sugary, over-sweet taste. I don’t make Cinnamon Rolls because they are too sweet. But this sounds good and we like Lemon Taste.
Hi Elaine, we don’t consider these to be over-sweet, but everyone has different tastes. The lemon balances them nicely. Let us know if you give them a try!
these rolls taste like a pillowy lemon filled donut. they may be better than cinnamon rolls.
Can I double the recipe or should I make individual batches? I made these once and they were so so good!
Hi Erin, for best results, we recommend making two separate batches rather than doubling.
I weighed my flour carefully, and it definitely needed more than what was specified in the recipe. My scale is older, maybe it’s off a bit? Other than that, I followed the directions religiously, and these were just amazing! It was with great restraint that I shared them, rather than eating the whole pan myself, which was certainly my first intinct….
Can I make this into a giant roll cake, like your AMAZING cinnamon roll cake? If so, any changes? My grandchildren have given up on traditional birthday cake in favor of the giant cinnamon roll cake!
Hi Connie, that should work well! Let us know how it turns out for you.
Can I make these in a bread machine with bread flour?
Hi Becky, I’m sure you can, but I don’t have a bread maker and have not tested it.
Hi Sally,
I love the rolls! Used half the frosting but wanted to freeze for company in a couple weeks. Do you think they would freeze okay with frosting if a thaw to room temp before lightly warming? If not I’ll bring to work. Thanks! Your recipes are the best =)
Hi Tara! It is best to freeze without the icing, it can melt/seep into the rolls when thawing.
I made these for my father-in-law who loves your lemon bar recipe. He said they were better than regular cinnamon rolls, but was craving that tangy lemon taste. Is there any way to jazz these up more with that sour lemon taste we all know and love? Could I add lemon curd to the icing or smear some right on top, would that work ok?
Lemon curd on top would be fabulous!
i smeared lemon curd on top right out of the oven before letting them cool a bit to frost. SO GOOD.
I made this for a spring celebration breakfast at work and it was a hit! First time making a yeasted roll dough, but I followed the recipe closely and it worked perfectly. I used active dry yeast because that’s what I had and it worked well with an extra 10 minutes spent making sure the yeast was working.
For some reason mine came out hard and not fluffy at all although i followed the recipe to the tooth… I don’t know why☹️
Hi Jana, was the dough over proofed or over kneaded by chance? That can cause the dough to collapse while baking and result in a hard roll/bread. Our Baking with Yeast Guide may be helpful to review, too. Thank you for giving these a try!
I forgot to add that I used lemons from our lemon tree in the backyard and also used some of the lemon juice to approximate buttermilk. It made them extra lemony.
My wife was leary when I wanted to make these. She loves my cinnamon rolls and didn’t know why I would try something new. Once I made them she was was convinced it was worth it. She filed the receipt in her “keeper” folder. They are wonderful, light & fluffy but so rich tasting.
Amazing!! My husband and both love lemon. I told my husband that I think I like these better than cinnamon rolls.
I messed this recipe up twice while preparing it and they were still absolutely perfect and delicious!! I will make this again!❤️
These sound delicious! I only have almond milk, would that work?
Hi Andrea, that should be fine!
Can I just double the recipe for lemon cinnamon rolls, or do they ingredients change?
Hi Kimball, For the best taste and texture, we recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Soft, lemony, rich, and addicting!
These were so good – I didn’t have vanilla so I subbed for a little lemon juice and they were excellent.
I wish there was a dairy free version… curious if you could use substitute such as coconut oil instead of butter.
Hi Lindsey. glad to hear that these rolls are a hit for you! We haven’t tested it, but we would try a vegan butter for a dairy free version.
Hi, I made these vegan. I used almond milk, vegan butter, and a powdered egg replacer. They don’t taste exactly the same as the real version, but pretty good and if you didn’t know, you wouldn’t know they were any different!
Thanks for the tips! I can do regular eggs so I’ll stick with those and check out some vegan butter substitutes. I can see some testing in my kitchen coming up! These were so yummy I’d love to approximate and find a version that is close but won’t mess up my body 😉
Was wondering if I can substitute mascarpone in place of the cream cheese
Can’t see why not – yum!