These Lemon Sweet Rolls are made with an easy homemade dough that requires only 8 ingredients and a one-hour rise. Spread with a buttery sweet lemon filling, then finished with a lemon cream cheese frosting, there is lemon in every layer. Perfect for breakfast, brunch, Mother’s Day, Father’s Day and more!
Nothing says breakfast to me more than sweet rolls. Think of these like cinnamon rolls, but with citrusy lemon in its place. And if you love these, make sure to check out Raspberry Sweet Rolls, too!
This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that we love and help bring you new recipes!
Why You’ll Love This Recipe
- Pillow-soft homemade dough is ready in under 1 hour!
- Bright, sunny and bursting with fresh citrus flavor!
- A family-favorite best served to the ones you love.
- Easy to make ahead with my tips on how to prep these for an overnight rise.
Ingredients
The ingredients for these lemon rolls come in three parts – dough, filling and icing! Here’s a look at what we need:
Dough
- coconut milk – coconut milk from the carton or in a can both work. I love the subtle sweet flavor coconut milk provides. Just make sure to get full-fat for the richest flavor.
- instant yeast – instant yeast (also known as rapid rise yeast) proves faster than active dry or fresh yeast, which is how this dough is ready in only one hour. You will need 1 packet or 2 1/4 teaspoons.
- cane sugar – for sweetness and to help feed the yeast.
- unsalted butter – make sure to melt and cool the butter ahead of time. If it’s too hot, it could scramble the egg and / or ruin the dough.
- egg – for binding ability and an enriched flavor.
- bread flour – bread flour has a higher protein content than regular all-purpose flour (more on this below) and I highly recommend it for this sweet rolls recipe. My go-to is always Bob’s Red Mill.
- lemon zest – a bit of lemon infused into the dough takes it over the top.
- salt – to enhance all those sweet, citrusy flavors.
Filling
- unsalted butter – softened unsalted butter is much easier to spread than butter that is fridge-cold. Leave it on the kitchen counter while the dough is rising. You can also try microwaving on 10% power for 45 seconds.
- white sugar – for neutral sweetness and color.
- lemon zest – yes, more zest! Lemon in every layer really makes these sweet rolls shine.
Cream Cheese Frosting
- cream cheese – I love a full-fat cream cheese, but feel free to use Neufchatel (low-fat), if that is all you have on hand.
- lemon zest – make sure to zest the lemon before juicing.
- lemon juice – start with 1 Tablespoon. If you feel you would like a thinner icing, add another 1 Tablespoon.
- organic powdered sugar – for sweetness and smooth texture.
What Is Bread Flour?
Bread Flour is flour that has been milled from hard red spring wheat that contains a higher protein content when compared to all-purpose flour. Bread flours typically have a gluten content of 12-16% (depending on the brand) whereas all-purpose flour comes in at about 8-11%.
In other words, bread flour contains more gluten and will give the sweet rolls a fluffy, chewy, pull-apart texture and golden brown color.
I love Bob’s Red Mill bread flour, which is easy to find in the baking aisle of most grocery stores or online.
If you’d like, you can learn more about bread flour from here, on Bob’s Red Mill’s site.
How to Make Lemon Buns
Don’t be afraid of these lemon sticky buns. The dough is easier than you think and ready for the oven in only 1 hour after only two quick-rising times.
Proof Yeast
In a microwave-safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow the temperature of the milk to reach 110ºF (or lukewarm). If it’s too hot, it will kill the yeast. Add yeast and sugar into the bowl of a stand mixer and pour in the milk. Stir until combined, then allow to sit for 10 minutes, until the top is foamy.
Add Butter and Egg
Once the milk and yeast mixture is foamy, whisk in melted butter and egg until combined.
Add Flour and Knead
Add in 1 cup flour, then lemon zest and salt. Gently mix with a wooden spoon, then add remaining flour ½ cup at a time, stopping at 3 1/2 cups. Knead the dough with the dough hook attachment for about 5-7 minutes, or until the dough is soft but not overly sticky. OR, knead by hand on a floured surface, using a few additional tablespoons of flour. If the dough feels very sticky, add in more flour, a tablespoon at a time.
Allow Dough to Rise
Lightly grease a large bowl and shape the dough into a ball. Place the dough in the bowl and cover with a clean kitchen towel. Let rise in a warm environment until the dough has doubled in size, about 45 minutes.
TIP: Set oven to warm or preheated to 170ºF, then turn off. Place bowl in the warmed oven and allow to rise.
Roll, Spread and Shape
Once the dough has doubled in size, grease a 9×13″ baking dish with butter or coconut oil or line with parchment paper. Lightly coat a large rolling pin and your kitchen counter with flour. Roll the dough out into a 15×9″ rectangle.
Then, evenly spread softened butter, leaving about a 1″ border. Sprinkle sugar and lemon zest all over and gently pat to allow the sugar to absorb into the butter. Using your hands, gently roll the dough into a log, placing the seam side down.
Use the floss method to slice into about 1.25” rolls. You should get about 12 rolls. Place in the greased baking pan, leaving some space in between each. Cover with the same kitchen towel and put the pan in a draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation.
Note: While unflavored floss is best, you won’t be able to taste the mint if that’s all you have on hand.
Rise Once More, Then Bake
After about 15 minutes of rising time, remove the rolls from the oven (if they are in there) and/or uncover the tea towel.
Preheat the oven to 350ºF. Bake cinnamon rolls for 20 minutes, until lightly golden on top. Then, if necessary, cover the top of the rolls with aluminum foil and bake for an additional 5-10 minutes. Covering the rolls for the last few minutes will prevent them from getting too brown.
Make the Cream Cheese Frosting
In a medium bowl using an electric hand mixer beat softened cream cheese until light and fluffy. Add lemon zest, lemon juice, and confectioner’s sugar. Beat on low speed until combined.
If you’d like a thinner glaze, add an additional tablespoon of lemon juice. Spread on lemon rolls while still warm.
Make Ahead: Overnight Rise
Rather than having to make this recipe for lemon rolls the morning of, it’s so easy to make these ahead of time so that all you have to do the next day is pop them in the oven. Here’s how to do it:
Follow steps 1-5, but rather than giving the cut rolls that second rise, wrap the entire pan in plastic wrap and put it in the fridge. Allow to rest overnight.
The next day, remove from the fridge an hour before baking (this takes the chill off and gives time for the dough to rise at room temperature).
Preheat the oven to 350 degrees F and bake for 25-30 minutes, covering the dough with foil at the 20-minute mark. Slather with lemon icing and enjoy!
Serving Suggestions
This lemon rolls recipe can be served in a number of different fashions. You could try:
- Breakfast and Brunch: Treat you and your loved ones to a special treat first thing in the morning! I like to think these sweet lemon rolls are the perfect treat on Saturday or Sunday.
- Mother’s Day, Father’s Day or Any Holiday: Serve these as part of a holiday spread alongside kale frittata, roasted rainbow carrots and carrot cake scones.
- Dessert: A perfect sweet treat to end the meal. Since these are best served warm, you can start the dough later in the afternoon or evening. Or reheat them until warm.
How to Store
This lemon buns recipe will stay fresh and soft in the center wrapped in plastic wrap or covered in a cake dome on the kitchen counter for up to 3 days.
For longer storage, keep in an airtight container for up to 5 days in the fridge.
Rolls (with or without frosting) freeze well for up to 3 months. Thaw in the refrigerator overnight. Heat a large batch in a preheated 350 degree F oven or individually in 20-30 second intervals in the microave.
Recipe Tips:
- Be patient and roll gently. The dough will be soft and tender.
- Don’t use too much flour or your dough will be stiff. Refrain from using too much flour during rolling and shaping.
- Pat the sugar and lemon zest into the dough. This helps the filling stick.
- Proof in a warm, draft-free environment. This could be the warm oven method, on top of your refridgerator or even in the microwave.
If you make this Lemon Sweet Rolls recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
How to Make…
Lemon Sweet Rolls
These Lemon Sweet Rolls are made with an easy homemade dough that requires only 8 ingredients and a one-hour rise. Spread with a buttery sweet lemon filling, then finished with a lemon cream cheese frosting, there is lemon in every layer. Perfect for breakfast, brunch, Mother’s Day, Father’s Day and more!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Diet: Vegetarian
- Yield: 12 1x
- Scale:
Ingredients
Dough
- 1 cup coconut milk (carton is fine)
- 1 packet instant yeast (rapid rise yeast, equal to 2.25 teaspoons)
- 3 tablespoons cane sugar
- 4 tablespoons unsalted butter, melted & cooled
- 1 large egg
- 3.5–4 cups Bob’s Red Mill Bread Flour, plus more for rolling
- Zest of 1 medium lemon
- 1/4 teaspoon salt
Filling
- 5 tablespoons unsalted butter, softened, plus more for greasing
- ¼ cup white sugar
- Zest of 1 medium lemon
Frosting
- 4 ounces cream cheese, room temperature
- Zest of 1 medium lemon
- 1–2 tablespoons lemon juice
- 2/3 cup organic confectioners sugar (or more to taste)
Instructions
- In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
- Once the milk and yeast mixture is foamy, whisk in melted butter and egg until combined.
- Add in 1 cup flour, then lemon zest and salt. Add remaining flour ½ cup at a time, using a wooden spoon to stir gently, stopping at 3.5 cups. Knead the dough with the dough hook attachment for about 5-7 minutes, or until the dough is soft but not overly sticky. Alternatively, knead by hand on a floured surface, using a couple additional tablespoons of flour. If dough feels very sticky, add in more flour.
- Lightly oil a large bowl and shape dough into ball. Place the dough in the bowl and cover with towel. Let rise in a warm environment until dough has doubled in size, about 45 minutes. TIP: Set oven to warm or preheated to 170ºF then turn off. Place bowl in the warmed oven and allow to rise.
- Grease a 9×13″ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat work surface with flour. Roll out dough into a 15×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and lemon zest; gently pat to let sugar absorb into butter slightly. Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Use floss method to slice rolls into about 1.25”. You should get about 12 rolls for a 9×13″ pan. Place rolls in the greased pan, leaving room to rise, and put pan in draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation.
- Once the rolls have risen again slightly (about 15 minutes), preheat oven to 350ºF (take rolls out and wait for oven to get up to 350ºF). Bake cinnamon rolls for 20 minutes, until lightly golden on top. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.
Make the cream cheese frosting: In a medium bowl using an electric hand mixer, beat softened cream cheese until light and fluffy. Add in lemon zest, lemon juice and powdered sugar; mix on low speed until combined. If you’d like a thinner glaze, add an additional tablespoon of lemon juice. Spread on lemon rolls and dig in!
Recipes Notes:
MAKE AHEAD & OVERNIGHT INSTRUCTIONS – Dough can be made the night before through step 5. Cover tightly with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise at room temperature, about 1 hour. Bake as instructed.
STORAGE – Lemon rolls will keep covered for up to 3 days at room temperature or 5 days in the fridge. Can be frozen (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge.
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