Name: Lemon Sweet Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup warm milk (110°F); 1/4 cup unsalted butter, melted; 1/4 cup plain Greek yogurt or sour cream; 1 large egg; 1/2 cup granulated sugar (for filling); 2 tablespoons lemon zest (from 2 lemons); 3 tablespoons unsalted butter, softened (for filling); 1 cup powdered sugar (for glaze); 2–3 tablespoons fresh lemon juice; 1 teaspoon lemon zest (for glaze)

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Soft, fluffy, and packed with bright citrus flavor, these lemon sweet rolls are my sunny twist on a classic cinnamon roll. Each roll is filled with zesty lemon sugar and finished with a tangy lemon glaze that melts into every swirl. Whether I’m serving them for a weekend brunch, Easter morning, or just treating myself to a midday pick-me-up, they’re always a hit.

Lemon Sweet Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

2 ¾ cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

¼ cup granulated sugar

½ teaspoon salt

½ cup warm milk (110°F)

¼ cup unsalted butter, melted

¼ cup plain Greek yogurt or sour cream

1 large egg

For the Lemon Filling:

½ cup granulated sugar

2 tablespoons lemon zest (from 2 lemons)

3 tablespoons unsalted butter, softened

For the Lemon Glaze:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

1 teaspoon lemon zest

Directions

In a large mixing bowl, I combine the warm milk, sugar, and yeast. I let it sit for about 5–10 minutes until the mixture is foamy.

I stir in the melted butter, yogurt, egg, and salt. Then I gradually mix in the flour until a soft dough forms.

On a floured surface, I knead the dough for 5–7 minutes until it becomes smooth and elastic. I place it in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until it doubles in size.

While the dough rises, I make the filling by mixing sugar and lemon zest in a bowl, mashing it with a fork to release all the fragrant oils.

After the dough has risen, I roll it out into a 12x16-inch rectangle. I spread the softened butter over the dough and evenly sprinkle the lemon sugar over the top.

I roll the dough tightly from the long edge and slice it into 12 even pieces.

I place the rolls in a greased 9x13-inch baking dish, cover them, and let them rise for another 30–40 minutes.

I preheat my oven to 350°F (175°C) and bake the rolls for 22–25 minutes, or until they’re lightly golden on top.

While the rolls bake, I whisk together the glaze ingredients in a small bowl.

Once the rolls are out of the oven and have cooled slightly, I drizzle them with the lemon glaze and serve them warm.

Servings and timing

This recipe makes 12 lemon sweet rolls.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: About 1 hour 45 minutes

Calories: Approximately 310 kcal per roll

Variations

I sometimes add a few tablespoons of cream cheese to the glaze for a tangier, richer topping.

For an extra citrus punch, I swap in a bit of orange zest or use a mix of lemon and lime zest in the filling.

If I want to make them ahead, I prepare the rolls the night before and store them unbaked in the fridge. In the morning, I let them rise for 30–45 minutes before baking.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes. If I want to freeze them, I do it before adding the glaze. When ready to serve, I thaw, warm, and drizzle the glaze just before eating.

FAQs

How do I make these rolls ahead of time?

I prepare the rolls through step 7, then cover and refrigerate them overnight. The next morning, I let them sit at room temperature for 30–45 minutes before baking.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast and skip the initial proofing step. I just mix it directly with the dry ingredients.

What’s the best way to zest lemons?

I use a microplane or fine grater, making sure to only grate the yellow part of the peel, not the bitter white pith underneath.

Can I use store-bought lemon juice?

Fresh lemon juice gives the best flavor, especially in the glaze, but if I’m in a pinch, bottled lemon juice can work. I just make sure it’s 100% juice with no added sugar.

Why did my rolls turn out dense?

If the rolls are dense, it could be because I didn’t knead the dough long enough, or the yeast didn’t activate properly. I always check that the milk isn’t too hot or too cold, as that can affect the yeast.

Conclusion

These lemon sweet rolls are one of my favorite ways to bring a little sunshine to the table. They're bright, fluffy, and just the right mix of sweet and tangy. Whether I bake them for a special brunch or a relaxing weekend treat, they never last long in my kitchen. Once I try them, it’s hard not to make them again and again.

Recipe:

Lemon Sweet Rolls

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 rolls
Diet: Vegetarian

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Description

Soft, fluffy lemon sweet rolls filled with zesty lemon sugar and topped with a tangy lemon glaze. A refreshing twist on classic cinnamon rolls, perfect for brunch or special occasions.

Instructions

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture is foamy.
Stir in the melted butter, yogurt, egg, and salt. Gradually mix in the flour until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Prepare the filling by combining sugar and lemon zest in a bowl, mashing it with a fork to release the oils.
Roll out the dough into a 12x16-inch rectangle. Spread the softened butter over the dough and evenly sprinkle the lemon sugar on top.
Roll the dough tightly from the long edge and slice into 12 even pieces.
Place the rolls in a greased 9x13-inch baking dish, cover, and let them rise for 30–40 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until lightly golden on top.
While baking, whisk together the glaze ingredients in a small bowl.
Once the rolls are out of the oven and slightly cooled, drizzle with the lemon glaze and serve warm.