Soft Lemon Sweet Rolls – A Fresh Take on Traditional Cinnamon Rolls
Ready to shake things up in your baking routine? Let me introduce you to a sweet, tangy twist on a brunch classic—Lemon Sweet Rolls. Think of them as the sunshine-filled cousin to your favorite Traditional Cinnamon Rolls. Soft, buttery dough, a citrusy filling that pops with brightness, and a silky lemon glaze that ties it all together. This is one recipe you’ll want to have on repeat for every brunch, potluck, or lazy Sunday morning.
Now don’t get me wrong—I’m a firm believer in the magic of cinnamon rolls. But every now and then, it’s fun to flip the script. Enter: these lemony beauties. They’re the kind of Homemade Breakfast Baked Goods that make people stop mid-bite and say, “Wait, what is this?!” Yes, they’re that good.
Why These Lemon Rolls Deserve a Spot in Your Baking Lineup
1. Sunshine in Every Bite
Let’s be honest—lemon just hits different. It wakes up your taste buds and brings a refreshing zing that’s perfect for a morning pick-me-up or light afternoon snack. These rolls are basically edible sunshine, and we’re here for it.
2. A Tangy Take on a Classic
If you love cinnamon rolls, then this Lemon Cinnamon Rolls Recipe is a must-try. The dough is the same soft, fluffy base you know and love from Yeast Baked Goods, but instead of that familiar cinnamon-sugar swirl, we’re rolling it up with zesty lemon sugar. One bite and you’ll wonder why you didn’t try this sooner.
3. Versatile & Crowd-Pleasing
These rolls aren’t just a one-trick pony. Serve them warm for brunch, pack them as a Lemon Snacks Healthy(ish) treat, or dress them up for dessert with extra glaze and lemon zest. They shine in every role—breakfast, snack, or Rolls Dessert.
So, How Do You Make Them?
If you’ve ever made cinnamon rolls, you’ve basically got this recipe in the bag. But even if you haven’t, don’t sweat it—I’ve got your back.
Step-by-step highlights:
- Whisk together the milk, yeast, egg, sugar, melted butter, and salt until foamy.
- Mix in flour, knead briefly, then let the dough rise until doubled in size.
- Roll the dough out to a rectangle and slather on the butter.
- Mix sugar and lemon zest, then sprinkle generously over the top.
- Roll it up tight, slice, and place in a buttered baking dish.
- Let rise again until puffy, then brush with melted butter.
- Bake for 28–30 minutes.
Once they’re golden and your kitchen smells like a lemon-scented dream? Time for that glaze.
Let’s Talk Glaze
We’re going full-on creamy with a combo of cream cheese, butter, powdered sugar, and fresh lemon juice.
Want it thicker? Add more powdered sugar.
Prefer a thinner drizzle? A splash of lemon juice or milk does the trick.
No shame if you lick the spoon.
Top it all off with lemon zest and a few slices of lemon if you’re feeling fancy (and you should).
Make-Ahead, Storage & Freezing Tips
Good news—you can absolutely plan ahead with this recipe.
- Fridge: Store leftovers in an airtight container for 2–3 days.
- Freezer: Freeze baked rolls (once cooled) for up to a month. Reheat in the oven for about 15 minutes.
- Reheating: Microwave for 30 seconds if you need a lemony pick-me-up ASAP.
- Make-ahead option: Prepare the rolls up to 48 hours in advance. After the second rise, refrigerate. Let them come to room temp before baking. Boom—fresh rolls, no morning fuss.
Common Questions
What kind of flour is best?
Bread flour is your bestie here. It gives the rolls that perfect fluffy texture thanks to its high protein content. Can’t find it? All-purpose flour totally works too.
How long should the dough rise?
Give it about an hour, but keep an eye on it. You’re looking for it to double in size. Snap a pic before you cover it—that way you’ll know when it’s ready.
Can I use active dry yeast?
Yep! Just bloom it first in warm milk and sugar until it’s foamy (takes about 5–10 minutes). Then continue the recipe as usual. FYI, don’t forget to add the extra tablespoon of sugar.
Fun Twists & Variations
Want to make it your own? Try one of these:
- Add fresh blueberries or strawberries for fruity flair.
- Sub in some orange zest for a citrus twist.
- Mix in chopped almonds or pistachios for texture.
- Skip the glaze for a more natural, less sweet option (if that’s your thing—no judgment).
Trish’s Tips for Lemon Roll Success
- Use milk that’s warm, not hot. Around 110°F is ideal. If it feels comfy to your finger, you’re good.
- Don’t rush the rise. Be patient and let the dough double. That’s what gives you those pillowy, cloud-like rolls.
- Bread flour = fluffier rolls. But you already knew that 😉
- Want a thicker glaze? Just add more sugar. Thinner? Add a splash of lemon juice.
Final Thoughts
If you’re in the mood for something different, something that feels fresh but still deeply comforting, this Sweet Roll Cake recipe is calling your name. It’s part Dessert With Yeast, part Non Traditional Breakfast, and 100% crowd-pleaser.
So go ahead—wake up your baking game with a pan of these golden, gooey, lemon-kissed rolls. And don’t be surprised when everyone asks for the recipe. Just smile, hand them a roll, and say, “You’re welcome.”
Now go preheat that oven. These lemon rolls won’t bake themselves. 🍋💛
Soft Lemon Sweet Rolls – A Fresh Take on Traditional Cinnamon Rolls
- Total Time: 2 hours 58 minutes
- Yield: 12 rolls
Description
Bright & Buttery Lemon Rolls (Like Cinnamon Rolls Got a Citrus Glow-Up)
These sweet lemony swirls are everything you love about Traditional Cinnamon Rolls, just with a zesty twist. Soft, pillowy, and bursting with citrus, they’re your new go-to Homemade Breakfast Baked Goods. Whether it’s brunch, snack time, or dessert o’clock—these rolls do it all.
Ingredients
For the Dough:
- 1 ½ cups whole milk (gently warmed to about 110°F)
- 2 ¼ tsp instant yeast (or 1 packet)
- 1 large egg (room temp is best)
- 3 tbsp granulated sugar
- 2 tsp fresh lemon zest
- ½ tsp salt
- 3 tbsp unsalted butter (melted)
- 3½ to 4¼ cups bread or all-purpose flour (start low, add more as needed)
- A drizzle of olive oil or a pat of butter (for greasing)
For the Filling:
- ¾ cup granulated sugar
- 1½ tbsp lemon zest (from about 2 lemons)
- 5 tbsp unsalted butter (soft enough to spread)
- 1 tbsp butter (for greasing the pan)
For the Glaze:
- 4 oz full-fat brick cream cheese
- 2 tbsp unsalted butter (softened)
- 1¼ cups powdered sugar
- Small pinch of salt
- 2 tbsp lemon juice (from one juicy lemon)
Optional Garnish:
- Lemon zest and a few thin lemon slices
Instructions
🌀 How to Make These Zesty Rolls
- Make the Dough
- Pour your warmed milk into a large mixing bowl (or the bowl of a stand mixer). Add the yeast, egg, sugar, zest, melted butter, and salt. Whisk everything together until the mixture starts to look foamy and lively.
- Toss in the flour—start with 3½ cups—and mix using a dough hook for about 3 minutes. No mixer? No problem. Stir with a spatula until dough forms, then knead on a floured surface by hand for around 5 minutes.
- Touch test: If it’s slightly tacky but not sticky, you’re good. If it clings to your finger, sprinkle in more flour a tablespoon at a time.
- Let It Rise
- Grease a clean bowl with oil or butter. Pop the dough in, turn it once to coat, then cover it with plastic wrap. Let it rest in a warm spot until it doubles in size—about 1 hour, give or take depending on the room temp.
- Roll It Out
- Once it’s nice and puffy, punch the dough down and place it on a floured surface. Use a rolling pin to shape it into a big rectangle, roughly 16×12 inches.
- Fill ’Em Up
- In a small bowl, stir the sugar and lemon zest together. Then dot the dough with softened butter and use a spoon or spatula to spread it evenly from edge to edge. Sprinkle the lemon-sugar blend all over the top.
- Roll and Slice
- Starting from the long edge, roll the dough into a tight log. Pinch the seam shut. Slice the log in half, then cut each half into 6 rolls. You’ll end up with 12 bright and beautiful spirals.
- Prep the Pan
- Grease a 9×13-inch baking dish with melted butter and arrange the rolls inside, spacing them just slightly apart. Cover again and let them rise for another 45–60 minutes until puffy and snug.
- Bake
- Heat the oven to 350°F. Once the rolls have puffed up, brush the tops with more melted butter and bake for 28–30 minutes. Check at the 25-minute mark. If they’re still pale, give them a few more minutes. If they’re browning too fast, tent with foil.
🍋 Make the Glaze
- In a bowl, beat together the cream cheese and butter until smooth and creamy. Add in powdered sugar, salt, and lemon juice. Beat until the glaze is thick and pourable. Want it thicker? Add more sugar. Need it thinner? A splash of lemon juice or milk will loosen it up.
- Drizzle the glaze generously over the warm rolls and garnish with lemon zest and slices if you’re feeling fancy. Serve while warm—trust me, they’re magical fresh from the oven.
Notes
🔁 Make-Ahead + Storage Tips
These are best the day you bake them, but leftovers won’t disappoint:
- Fridge: Store in an airtight container for 2–3 days.
- Freezer: Once baked and cooled, wrap well and freeze for up to a month. Reheat from frozen at 350°F for about 15 minutes.
- Microwave Reheat: 30 seconds does the trick.
- Overnight Option: After placing rolls in the baking dish (before final rise), cover tightly and refrigerate up to 48 hours. Let them come to room temp before baking.
- Freezing Before Baking: Assemble, cover well, and freeze before the second rise. Thaw in the fridge overnight, then rise and bake as usual.
💡 Quick Tips for Success
-
- Don’t overheat your milk. 110°F is warm—not hot. If it feels like a cozy bath, you’re good.
- Bread flour = fluffier rolls, but AP flour works fine.
- Let the dough rise fully. It should double in size and bounce back slowly when poked.
- Using active dry yeast? Mix it into the warm milk with 1 tbsp of sugar and let it sit until foamy (5–10 mins), then add the rest of the ingredients.
🎯 Final Thoughts
This Lemon Cinnamon Rolls Recipe takes everything we adore about Sweet Roll Cake and gives it a zesty upgrade. It’s a standout addition to your list of Yeast Baked Goods, perfect for anyone looking for a Non Traditional Breakfast or a tangy Dessert With Yeast. So go ahead, whip up a batch, and savor the citrusy swirl.
- Prep Time: 30 minutes
- Rising Time: 2 hours
- Cook Time: 28 minutes
- Category: Desserts
Nutrition
- Calories: 428 kcal
- Sugar: 35 g
- Fat: 13 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg