Introduction

Lemon Rolls are the perfect way to brighten up your dinner table with a fresh, tangy twist on a classic treat. Imagine the warm, inviting aroma of freshly baked dough mixed with the zesty burst of lemon filling and a smooth cream cheese icing drizzled on top. Whether you're planning a family brunch, a cozy dinner, or simply want to add a splash of sunshine to your meal, this recipe is designed to be easy to follow and irresistible for home cooks and families alike.

In this guide, you’ll learn every step—from preparing the dough to adding that final lemony icing—ensuring a foolproof process even for beginners. You'll also find handy tips, ideas for make-ahead preparation, and answers to frequently asked questions. Let’s dive in and create a delicious lemon treat that will have everyone asking for seconds!

Ingredients & Nutritional Information

Ingredients

• For the Dough:

  • 4 cups all-purpose flour (plus extra for dusting)

  • 2 1/4 teaspoons instant dry yeast

  • 1 cup warm whole milk (about 100°F)

  • 1/2 cup granulated sugar

  • 1/2 cup unsalted butter, softened (divided)

  • 2 large eggs, at room temperature

  • 2–3 tablespoons lemon zest (from 2 large lemons)

• For the Filling:

  • 6 tablespoons unsalted butter, softened

  • 1/2 cup granulated sugar

  • Extra lemon zest to taste

• For the Lemon Icing:

  • 4 ounces cream cheese, softened

  • 1 cup powdered sugar (adjust for desired thickness)

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract

Nutritional Information (Per Serving)

• Calories: Approximately 250 kcal

• Carbohydrates: ~40 g

• Protein: ~7 g

• Fat: ~8 g

• Sugar: ~12 g

• Fiber: ~2 g

Step-by-Step Instructions

1. Preparing the Dough

Blooming the Yeast

• In a small bowl, combine the warm milk with 1/2 teaspoon of sugar and the instant dry yeast.

• Stir gently and let sit for 5–10 minutes until frothy.

Mixing Dry and Wet Ingredients

• In a large mixing bowl, combine the flour and remaining sugar.

• Add the eggs, softened butter, and lemon zest.

• Pour in the yeast mixture and stir until a sticky dough forms.

• Tip: If the dough is too sticky, sprinkle in a little extra flour while mixing.

2. Making the Lemon Filling

• In a medium bowl, blend 6 tablespoons of softened butter with 1/2 cup granulated sugar.

• Mix in extra lemon zest to amplify the tangy flavor.

• This mixture will be spread evenly over the rolled-out dough.

3. Assembling the Rolls

Rolling Out & Filling the Dough

• Turn the dough onto a lightly floured surface and roll it out into a large rectangle (approximately 10 x 16 inches).

• Spread the lemon filling evenly over the dough, leaving a small border along one long edge to seal the roll.

Rolling and Cutting

• Starting from the long edge closest to you, roll the dough tightly into a log.

• Using a sharp knife (or dental floss), cut the log into 12–16 even slices.

• Place the slices, cut side up, into a greased 9×13-inch baking pan.

4. Baking & Finishing Touches

Second Rise & Baking

• Cover the pan with plastic wrap and let the rolls rise in a warm spot until nearly doubled (about 20–30 minutes).

• Preheat your oven to 350°F.

• Bake the rolls for 20–25 minutes or until they are golden brown and cooked through.

Preparing the Lemon Icing

• While the rolls are baking, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

• Once baked, allow the rolls to cool for 10–15 minutes before drizzling the icing over them.

Cooking Tips & Tricks

• Even Rolling: Use a ruler or guide to ensure your dough is rolled out evenly.

• Extra Zest: For a stronger lemon flavor, add additional lemon zest to both the dough and filling.

• Icing Application: Allow the rolls to cool slightly before applying the icing; this ensures it spreads beautifully and melts into every crevice.

• Make-Ahead Option: You can prepare the rolls up to the cutting stage, cover, and refrigerate overnight. Let them come to room temperature before the final rise and baking.

• Storage: Store leftover rolls in an airtight container. They are best enjoyed within 2–3 days.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just allow the yeast extra time to activate by dissolving it in warm milk with a bit of sugar before mixing it with the dry ingredients.

How far in advance can I prepare these rolls?

You can make the dough and filling ahead of time. For make-ahead convenience, shape the rolls and refrigerate them overnight. Allow them to rise at room temperature for an hour before baking.

What are some good serving suggestions?

Enjoy these lemon rolls warm with a cup of tea or coffee. They also pair beautifully with a light salad for brunch.

Can I adjust the sweetness?

Absolutely. Feel free to modify the sugar in the dough or the icing to suit your taste preferences.

Conclusion

These Ultimate Lemon Rolls are a perfect blend of tangy lemon flavor, soft fluffy dough, and creamy icing that will delight your family and guests. Ideal for a relaxing dinner or a bright weekend brunch, they’re simple enough for even novice bakers yet impressive enough to wow your loved ones.