Lemon Sweet Rolls

Why You’ll Love This Recipe

Lemon Sweet Rolls are a bright and tangy twist on classic cinnamon rolls, featuring a soft, fluffy dough filled with a luscious lemon-sugar mixture and topped with a creamy lemon glaze. These rolls are perfect for spring brunches, holidays, or anytime you crave a citrusy treat. Their balance of sweet and tart flavors makes them irresistibly delicious.

ingredients

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

all-purpose flouractive dry yeastwarm milksugarunsalted buttereggsaltsour creamlemons (zest and juice)powdered sugarvanilla extract

directions

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until frothy.

In a large bowl, combine flour, sugar, salt, eggs, sour cream, and the yeast mixture. Knead until a soft dough forms.

Cover the dough and let it rise for about 1 hour or until doubled in size.

Meanwhile, prepare the filling by mixing softened butter, sugar, and lemon zest.

Roll out the dough on a floured surface into a rectangle. Spread the lemon filling evenly over the dough.

Roll the dough tightly from one long side and cut into even slices.

Place rolls in a greased baking dish, cover, and let rise for 30-45 minutes.

Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes or until golden brown.

Mix powdered sugar, lemon juice, and vanilla extract to make the glaze.

Drizzle glaze over warm rolls before serving.

Servings and timing

This recipe yields about 12 lemon sweet rolls.
Preparation time: 25 minutes
Rising time: 1.5 hours
Baking time: 25 minutes
Total time: about 2 hours 20 minutes

Variations

Add a handful of blueberries or raspberries before rolling for a fruity burst.

Swap the lemon glaze for a cream cheese frosting for extra richness.

Include poppy seeds in the filling for a classic lemon-poppy seed flavor.

Top with candied lemon peel for a decorative touch.

storage/reheating

Store lemon sweet rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheat individual rolls in the microwave for 10-15 seconds or in a warm oven until heated through.
They can also be frozen for up to 2 months and reheated after thawing.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and continue with rolling and baking the next day.

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can work in a pinch.

Why didn’t my rolls rise properly?
Make sure your yeast is fresh and the milk isn’t too hot, which can kill the yeast.

Can I double this recipe?
Yes, it doubles well for larger batches.

Are these overly tart?
No, they strike a sweet and tangy balance.

Can I use instant yeast?
Yes, you can substitute it directly for active dry yeast.

How do I make them more lemony?
Add more zest to the filling or a lemon extract to the glaze.

Do I need a stand mixer?
No, but it does make kneading easier.

Can I skip the glaze?
You can, though the glaze adds a lovely finishing touch.

Can I make these vegan?
Yes, with non-dairy milk, vegan butter, and an egg replacer.

Conclusion

Lemon Sweet Rolls bring a refreshing twist to a beloved classic, combining soft, pillowy dough with vibrant lemon flavor in every bite. Ideal for breakfast, brunch, or dessert, these rolls are sure to impress and satisfy anyone with a love for citrus and sweets.

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