These soft and fluffy lemon sweet rolls make the perfect citrusy breakfast treat. They're bursting with lemon flavor and topped with a drizzle of lemon icing.
Why you'll love this recipe
Flavor: These rolls are sweet and packed with fresh, bright lemon flavor in the dough, filling, and icing.
Texture: Soft and fluffy with a thin layer of lemon icing on top.
Easy to make ahead. I've included directions on how to make these the night before (or months ahead) in the recipe card below.
One rise. We're using instant yeast so there's just one, 60-minute rise.
Similar to: Homemade Cinnamon Rolls and Strawberry Sweet Rolls
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Ingredients and substitutions
- Flour - This recipe is made with all-purpose flour. If you have a different flour on hand, I suggest searching for a recipe using your preferred type of flour. Many times it's not an easy 1:1 substitution, and a recipe that's been developed for the flour you have on hand will turn out infinitely better than making an untested substitution in this recipe.
- Lemon - We're using lemon zest in the dough, filling, and frosting. You'll need about 2-3 medium sized lemons for this recipe. Despite popular belief, zest has a more intense lemon flavor than juice. While we're using a small amount of juice in the icing, the majority of the lemon flavor in this recipe comes from lemon zest.
- Granulated sugar - Adds sweetness to the dough, helps activate the yeast, adds moisture, and helps keep baked goods moist for several days after baking.
- Milk - I recommend whole milk for moist, tender sweet rolls. Lower fats will work in a pinch, but I use whole milk for ideal results.
- Salt - Enhances the flavor of your rolls.
- Butter - Adds flavor and moisture to the recipe. Unsalted butter can be substituted with salted butter if desired (cut the listed salt in half). We're using butter in every part of the recipe - the dough, the filling, and the frosting.
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your rolls from rising as they should.
- Egg - Adds moisture and structure to the dough.
- Vanilla - Adds flavor to the icing.
- Confectioner's sugar - Necessary to create a smooth icing.
How to make lemon sweet rolls
- In a microwave safe bowl, heat milk and butter in the microwave, using 20 second bursts, until they reach 100-110F. Add yeast and whisk to combine.
- Pour yeast mixture into the dry ingredients and add an egg, mixing until a sticky dough forms.
- Turn dough out onto a lightly floured surface and knead, using the heels of your hands, until a smooth dough forms. Dough should not longer feel sticky.
- Place in a lightly greased bowl and allow to set for 10 minutes while you make your filling.
- Roll dough out onto a lightly floured surface into a 14x9 rectangle. Spread softened butter on top.
- Mix granulated sugar and lemon zest in a bowl. Mixture should look clumpy.
- Sprinkle on the butter layer and gently press to adhere. Starting at the long end, roll up your dough.
- Using a serrated knife, slice dough into 9 even pieces and place in a greased 9x9 square pan.
Lemon sweet rolls before and after their 60 minute rise. Your rolls will double in size during this time.
- Place your rolls in the oven and prepare the icing in a small bowl.
- Test rolls for doneness by using an instant-read thermometer. They're done when they reach 195-200F in the center.
- Testing by temperature ensures they're not doughy or dry in the center. Your rolls should also look golden brown across the top.
- Add icing to your rolls and serve warm.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a warm, room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Storage
Lemon rolls will keep at room temperature for about 2 days, or in the refrigerator for 4 to 5 days.
They also freeze well for up to 3 months. I've included directions in the recipe card below on how to freeze baked or raw sweet rolls for optimal results.
Frequently asked questions
Yes! After assembling your sweet rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Sweet rolls turn out dry if they're overbaked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
They will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
No, don't add lemon juice to this recipe. Despite popular belief, the most concentrated lemon flavor is in the zest, not the juice. Adding acidic liquid to the recipe can also cause a change in rise and texture.
Recommended
📖 Recipe
Lemon Sweet Rolls
Ingredients
Dough
- 2 ¾ cups (330 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons dry instant yeast, one standard packet
- 1 large egg, room temperature
Filling
- ¼ cup (56 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
Lemon icing
- 1 cup (113 g) confectioner's sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, granulated sugar, lemon zest, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Filling
- Roll dough out on a lightly floured surface into a 14x9 rectangle.
- Spread room temperature butter evenly across the dough. In a small bowl, combine granulated sugar and lemon zest, then sprinkle evenly over the butter.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- Transfer dish to the oven and bake, uncovered, for 25-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, preparing the icing.
Lemon icing
- In a medium bowl, add confectioner's sugar, melted butter, vanilla extract, lemon zest, and lemon juice. Stir until smooth. Add more lemon juice as needed to reach desired consistency.
- Drizzle icing over warm sweet rolls and serve immediately.
Equipment Recommendations
Notes
- Overnight directions: After assembling the sweet rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove sweet rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
- Leftovers: Store leftover sweet rolls covered at room temperature for 2 days or in the refrigerator for 4-5 days.
- Freezing baked rolls: Baked sweet rolls freeze well and keep for up to 3 months.
- Freezing unbaked sweet rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 15-20 minutes.
I love these! They're the perfect alternative to cinnamon rolls, and a must-have at the holidays!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!