Lemon Sweet Rolls
Soft, fluffy lemon sweet rolls filled with bright citrus sugar and topped with a tangy cream cheese glaze. A perfect summer dessert that’s easy, crowd-pleasing, and full of fresh lemon flavor.
Equipment
- mixing bowls
- measuring cups and spoons
- stand mixer or mixing spoon
- Rolling Pin
- 9×13 baking dish
- whisk
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 3/4 cup whole milk (warm 105–110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1/2 tsp salt
- 1/2 cup granulated sugar (filling)
- 2 large lemons (zest)
- 3 tbsp unsalted butter (softened)
- 1 tbsp fresh lemon juice
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice (glaze)
- 1 tsp lemon zest (glaze)
Instructions
- Combine warm milk and a pinch of sugar in a bowl. Sprinkle yeast on top and let sit 5–7 minutes until foamy.
- Add melted butter, egg, sugar, and salt. Mix, then add flour gradually until a soft dough forms.
- Knead dough for 6–8 minutes until smooth. Place in greased bowl, cover, and let rise 1 hour until doubled.
- Mix sugar and lemon zest, then blend with softened butter and lemon juice to create filling.
- Roll dough into a 12x18-inch rectangle. Spread filling evenly, leaving a border.
- Roll tightly into a log and slice into 12 equal rolls.
- Place rolls in greased baking dish, cover, and let rise 30–45 minutes until puffy.
- Bake at 350°F for 22–25 minutes until golden and cooked through.
- Beat cream cheese, powdered sugar, lemon juice, and zest until smooth glaze forms.
- Let rolls cool 10 minutes, then drizzle glaze over top and serve.
Notes
Do not overheat the milk when activating yeast (keep between 105–110°F). Allow full rising time for best texture. Add glaze only after slight cooling to prevent melting. For extra softness, brush rolls with melted butter right after baking. Can be made ahead and refrigerated overnight before baking.