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Lemon Sweet Rolls

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 11 -12 rolls




  • 2 3/4 cups (345g) all-purpose flour
  • 3 tablespoons (45g) granulated sugar
  • 1 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2 1/2 tablespoons (40g) unsalted butter
  • 1 large egg


  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • Zest of 2 medium lemons (See note)
  • Seeds scraped from 1/2 of a vanilla bean (or 1/2 teaspoon vanilla extract)


  • 4 ounces (112g) cream cheese, softened to room temperature
  • 1 cup (120g) confectioners' sugar
  • Juice of two medium lemons (See note)
  • Extra lemon zest for garnish (optional)


  • Make the dough: Set aside 1/2 cup of flour. In a large bowl, mix the 2 and 1/4 cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  • 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.
  • 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.
  • 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.
  • After the dough has sat for 10 minutes, roll it out into a 14×8-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.
  • Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
  • 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.
  • 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.


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.
Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator.
Recipe by Sally’s Baking Addiction.

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Review & Comments

Cynthia Bédard | Reply

5 stars
I made this recipe a few days ago and it was SO GOOD that the whole family, and especially my husband who is an absolute fan of lemon, begged me for making it again. Both time the result was awesome. These rolls just melt in your mouth and taste like nothing else. It’s definitely a 6 stars recipe!!

Nancy Jacobson | Reply

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

Red Star Yeast | Reply

Hi Nancy,
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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!

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