These sunshine-filled Lemon Rolls are bursting with bright citrus flavor, soft and fluffy dough, and a sweet and tangy glaze that will have you reaching for seconds (and maybe even thirds). If you love cinnamon rolls, you have got to try this take on the classic treat!

How to make Lemon Rolls:

Make the Lemon Roll Dough:

Gently heat milk and butter together until the butter melts. Make sure it’s warm, not hot, to the touch.
Combine the warmed milk-butter mixture with the instant yeast. Whisk it all together until well combined.
Add flour, sugar, and salt to the wet mixture. Use your hands or a stand mixer with a dough hook to combine everything thoroughly.
Add the egg and knead the dough for 5 minutes. This helps develop the dough’s structure.
Shape the dough into a ball and place it in a clean bowl. Let it rest for 10 minutes. If it’s too sticky, add a tablespoon of flour at a time until it becomes manageable.

Make the Lemon Rolls:

Roll the rested dough into a large rectangle.
Spread softened butter all over the dough.
Sprinkle the lemon zest over the softened butter.
Roll the dough up tightly along the long edge, creating a log shape.
Using a sharp knife sprayed with non-stick cooking spray, cut the log into 6 even slices. Arrange the lemon rolls in a baking pan, cover loosely with plastic wrap or a dishcloth, and let them rise until doubled in size (45-90 minutes).

Bake the Lemon Rolls:

While the rolls rise, preheat your oven to 375°F (190°C).
Once doubled in size, bake the rolls for 21-27 minutes, or until the tops are golden brown.

Make the Lemon Frosting and Ice the Lemon Rolls:

While the rolls bake, take out your butter and cream cheese to soften at room temperature.
Combine softened butter, cream cheese, lemon juice extract, in a bowl or mixer. Whip it until it is smooth by hand or with an electric mixer. Add powdered sugar gradually and mix until you reach your desired frosting consistency.
Allow the lemon rolls to cool slightly for about 10 minutes. Then, frost those beauties and enjoy them warm!

Lemon Rolls

5.0 from 2 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

minute

Cook Mode

Keep the screen of your device on

Ingredients

To Make the Lemon Roll Dough
2 3/4 Cups All purpose flour
1/4 Cup Sugar
1/2 Tsp Salt
1 tsp Pure Lemon Extract
3 Tbsp Unsalted Butter
1 Large Whole Egg
1 Packet Quick Yeast
Lemon Roll Filling
4 Tbsp Unsalted Butter
1/2 Cup Raw sugar
6 Tbsp Fresh Lemon Zest
Lemon Glaze
3 tbsp Room temp. Unsalted Butter
4 oz Room Temp. cream cheese
6 tbsp fresh lemon juice
1/2 cup powdered sugar

Directions

Make the dough for the lemon rolls
Start by prepping your lemons. Collect 6 tbsp of lemon zest (about 6-10 large lemons) and 6 tbsp fresh lemon juice. Set aside for later.
Gently heat milk and butter together until the butter melts. Make sure it’s warm, not hot, to the touch.
Combine the warmed milk-butter mixture with the instant yeast. Whisk it all together until well combined and bubbly.
Add flour, sugar, and salt to the wet mixture. Use your hands or a stand mixer with a dough hook to combine everything thoroughly.
Add the egg and knead the dough for 5 minutes. This helps develop the dough’s structure.
Shape the dough into a ball and place it in a clean bowl. Let it rest for 10 minutes. If it’s too sticky, add a tablespoon of flour at a time until it becomes manageable.
Make the lemon rolls
Roll the rested dough into a large rectangle.
Spread softened butter all over the dough.
Sprinkle the lemon zest over the softened butter.
Roll the dough up tightly along the long edge, creating a log shape.
Using a sharp knife sprayed with non-stick cooking spray, cut the log into 6 even slices. Arrange them in a baking pan, cover loosely with plastic wrap or a dishcloth, and let them rise until doubled in size (45-90 minutes).
Bake the rolls
While the rolls rise, preheat your oven to 375°F (190°C).
Once doubled in size, bake the rolls for 21-27 minutes, or until the tops are golden brown.
Create the Lemon glaze
While the rolls bake, take out your butter and cream cheese to soften at room temperature. Cut them into cubes to make sure that they soften fast enough.
Combine softened butter, cream cheese, and fresh lemon juice in a bowl or mixer. Mix it on high speed until it is smooth. Add powdered sugar gradually and mix until you reach your desired frosting consistency.
Ice the Lemon Rolls and Enjoy!
Allow the lemon rolls to cool slightly for about 10 minutes. Then, frost those beauties and enjoy them warm!