Lemon Sweet Rolls

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Imagine waking up to the tantalizing aroma of freshly baked lemon sweet rolls wafting through your home. These zesty delights are my go-to recipe when I want to add a splash of sunshine to my morning routine or impress guests at a weekend brunch. The soft, pillowy dough is infused with bright lemon flavor and then generously filled with a gooey lemon curd. Topped with a luscious lemon cream cheese frosting, these rolls strike the perfect balance between sweet and tart, making them utterly irresistible. Once you’ve tried these lemony wonders, you’ll find yourself craving them on even the gloomiest of days!

A white baking dish holds four large lemon sweet rolls, each topped with white icing and a touch of lemon zest, resting on a marble countertop. Nearby, a wooden juicer and a slice of lemon complete the scene.

Indulge in these scrumptious lemon sweet rolls that are easy to make and irresistible. This is the recipe that will have you baking them time and again.

You might also like to whip up a batch of lemon shortbread cookies, these lemon blueberry cookies, or a loaf of lemon zucchini bread.

A white baking dish holds six lemon sweet rolls, their glaze shimmering under the sprinkle of fresh lemon zest. Nearby, a halved lemon and forks await, ready to complete this delightful scene.

Why You’ll Love It

Such a tasty treat: These sweet rolls are all about the lemon. They have lemon curd and lemon zest for plenty of amazing citrusy flavor.
Easy to make: If you have a stand mixer, you can make the dough in there. If not, it must means a little kneading by hand. Either way, it’s a simple recipe.
Perfect for brunch: It’s always a treat to begin the day with something soft, fluffy and sweet!

A baking dish brimming with six frosted lemon sweet rolls, their tops kissed with lemon zest, rests on a white surface. Nearby are fresh lemons, a jar of lemon curd, milk bottles, and a cloth.

Lemon Breakfast Rolls Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Milk: No warmer than 115°F.
Lemon curd: Use store-bought or homemade lemon curd.
Granulated sugar: For sweetness.
Lemon zest: Save the lemon juice for another use.
Active dry yeast: For fluffy lemon rolls.
Softened butter: For a rich flavor in the lemon rolls.
Salt: To counter the sweetness.
Egg: To bind the dough.
Heavy cream: Pour this over the lemon rolls before baking for flavor and moisture.
Powdered sugar: For the optional frosting.
Lemon oil: To flavor the frosting.

Assorted baking ingredients are arranged on a light surface, perfect for making lemon sweet rolls: flour, sugar, yeast, milk, an egg, lemon zest, melted butter, and a spoonful of salt.

How to Make Lemon Rolls

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Activate the yeast: Combine the warm milk, yeast and sugar and wait for the yeast mixture to get frothy.
Make the dough: Add the butter, egg and salt to the yeast mixture and then add the flour and knead until smooth and elastic. Put it in a greased bowl covered with a damp cloth and leave to rise for 30 minutes.
Shape the lemon rolls: Punch the dough down and roll it out on a floured surface to form a rectangle. Spread lemon curd over it and sprinkle on the lemon zest. Use a pastry wheel to cut the pastry into strips and roll the strips up.
Let them rise some more: Arrange them in a greased baking dish and cover again. Let them rise for another 30 minutes until puffy.
Bake them: Pour heavy cream over the lemon rolls and bake until golden brown on top.
Frost the lemon rolls: If you want to frost them, combine the frosting ingredients and frost the lemon rolls once they’re cool.

Close-up of freshly baked lemon sweet rolls with a glaze in a white baking dish. Sliced lemons and whole lemons in a bowl are in the background.

Substitutions and Variations

Flour: You can substitute all-purpose flour with bread flour for a slightly chewy texture, but all-purpose flour will give you soft and tender rolls. If you’re using whole wheat flour, you might need to adjust the liquid slightly, as it absorbs more moisture.
Lemon zest: You can use orange or lime zest instead for a slightly different flavor.
Gluten-free version: Substitute gluten-free flour for a gluten-free result.

A close-up of a frosted cinnamon roll with orange zest on a plate, next to two forks. In the background, a mason jar and another plate showcase lemon sweet rolls.

Serving Suggestions

With savory dishes: Pair your sheet pan breakfast muffins or eggs benedict and twice-baked breakfast potatoes with these lemon rolls as a nice flavor contrast.
With other sweet treats: Serve them with chocolate loaf bread or banana muffins.
For dessert: Enjoy a lemon sweet roll with your favorite copycat Starbucks drink.

Close-up of a lemon sweet roll topped with white icing and vibrant lemon zest in a baking dish.

How to Store Lemon Rolls with Lemon Curd

Store: Keep your lemon flavor rolls in an airtight container at room temperature. They should stay fresh for 2 or 3 days. They will probably be fine for up to 4 days in the refrigerator but won’t be so light and fluffy.
Freeze: You can freeze these without the heavy cream on top, then wrap each individually in plastic wrap and place in a freezer bag or container. Add the cream and bake after thawing.
Thaw: Defrost them in the refrigerator overnight.

A close-up of lemon sweet rolls with icing in a white baking dish captures a spatula lifting one roll. In the background, lemons and a wooden reamer add charm, while nearby forks rest on a small plate.

Top Tips

Make them ahead: You can make and shape the rolls the night before, then cover tightly and refrigerate overnight. Bring to room temperature the following day and bake.
Flour your work surface: If you skip the flouring your lemon rolls will stick to the work surface.
Let the dough rise: You’re going to need an hour to let the dough rise. Skip this step and your fluffy lemon rolls will come out like hockey pucks!
No pastry cutter? Use a pizza wheel or a very sharp knife to cut the dough into strips.

A close-up of a lemon sweet roll pastry with icing, partially torn, on a white plate. Nearby are a small jar of lemon spread and two forks.

Lemon Rolls FAQs

How do I know if my yeast is active?

If the yeast mixture doesn’t become foamy after 5 to 10 minutes, it means the yeast is not active. You might need to replace the yeast or use a different batch. It’s important to ensure the milk isn’t too hot (over 120°F) as that can kill the yeast.

Do I have to use a stand mixer to make sweet lemon rolls?

No, you don’t need a stand mixer to make this recipe. You can easily prepare it by hand, kneading the dough on a lightly floured surface instead.

Close-up of lemon sweet rolls glazed to perfection in a baking dish, garnished with lemon zest. A jar of lemon curd with a spoon sits nearby on a light surface, adding an extra touch of citrus delight.

Easy Lemon Sweet Rolls Recipe

Ingredients for baking lemon sweet rolls are arranged on a surface: flour, milk, sugar, butter, egg, yeast, lemon zest, and a measuring spoon with salt.

From a top view, a glass mixing bowl holds light yellow batter for tangy lemon sweet rolls on a speckled countertop.

Whip up a batch of delicious lemon rolls. They’re sweet, zesty and full of incredible lemon flavor. You can enjoy them with powdered sugar on top or perhaps with a lemon creamy cheese frosting. They make a flavorful alternative to cinnamon rolls and they’re easy to make.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.