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

Scale

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

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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