Lemon Sweet Rolls
Fluffy & soft lemon sweet rolls covered in a simple lemon cream cheese frosting. These rolls use a quick sweet roll dough – only one rise!
Yield: 10-11 rolls
For the dough:
  • 2¾ cups (345g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 1 tsp salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • ½ cup (120ml) water
  • ¼ cup (60ml) milk
  • 2½ Tbsp (40g) unsalted butter
  • 1 large egg
For the filling:
  • ¼ cup (60g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • Zest of 2 medium lemons
  • Seeds scraped from ½ of a vanilla bean (or ½ teaspoon vanilla extract)
For the cream cheese frosting:
  • 4 ounces (112g) cream cheese, softened to room temperature
  • 1 cup (120g) confectioners' sugar
  • Juice of two medium lemons
  • Extra lemon zest for garnish, optional
  1. Make the dough: Set aside ½ cup of flour. In a large bowl, mix the 2 and ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 120-130°F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

  4. Meanwhile, make the filling: In a medium bowl, combine the sugar, lemon zest, and vanilla. Stir it around until the mixture becomes sandy. Some juices may be excreted from the lemon zest; that's ok.

  5. After the dough has sat for 10 minutes, roll it out into a 14x8-inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the lemon sugar filling all over. Starting with the longer side, roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. Sprinkle uncooked rolls with additional lemon zest at this point, if desired.

  6. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.

  7. After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. You can cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.

  8. Make the frosting: Right before serving, top your sweet rolls with the cream cheese frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and lemon juice and beat on medium-high until creamy. Frost warm rolls and sprinkle with additional lemon zest, if desired.

  9. Recipe created by Sally's Baking Addiction.
*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Overnight: The dough may be made the night before through step 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.

*If you replace Red Star Platinum with regular active dry yeast, your rise time may be up to 50% longer.

*Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator.
Lemon Sweet Rolls | Fluffy & soft lemon sweet rolls covered in a simple lemon cream cheese frosting. These rolls use a quick sweet roll dough – only one rise! Find recipe at redstaryeast.com.

You May Also Like

  1. I have been unable to use the print command. When I press print it goes to the correct screen but it immediately disappears.

    • Hi Nancy,
      Make sure your browser allows pop-ups. From the new window, you can select to print the recipe in via your browser.
      If you still having issues, please contact our customer service and troubleshoot with you. 1-800-445-4746 (press 3 and then 6).
      Happy baking!

Leave a Reply

Rate this recipe: