These lemon rolls are a citrus lover’s dream! With a zesty lemon sugar filling, sticky lemon curd, and a lemon cream cheese frosting, they’re a refreshing twist on homemade cinnamon rolls.
As a former pastry chef, I’ve used lemon to elevate everything from my lemon curd cake to my lemon brownies. These rolls are a fresh take on my bakery-inspired creations—packed with that perfect balance of bright, bold flavor!
It’s my go-to lemon treat for when I want to impress—whether for Easter, Mother’s Day, or any spring or summer occasion!
Ready to turn more of your fresh lemons into something bakery-worthy? Try my summery strawberry lemon blondies—they’re perfectly sweet and tart. Or whip up my picture-perfect raspberry lemon cupcakes—they are even better than from a bakery!
Table of Contents
How to Make Them
1
Make the tangzhong. Cook a portion of the water and flour until thickened like a roux.
2
Knead the dough until a smooth dough ball forms. This is best done in a stand mixing bowl!
3
Let the dough rest. Form the dough into a ball, cover the top with plastic wrap, and set it aside to rest for 30 minutes.
4
Make the lemon filling. Feel free to add cinnamon or poppy seeds for even more flavor!
5
Roll out the dough and spread the filling across it. You can use homemade lemon curd or store-bought. I prefer homemade, but store-bought is great in a pinch!
6
Cut and roll the dough. I found using a pizza cutter instead of floss gives you perfect swirls!
7
Place the rolls in a 9×13 baking pan, leaving space between them to rise. Cover the top with plastic wrap and place the pan in a warm spot to rise!
8
Bake the rolls! You’ll know they’re ready to bake when they are double the size, and when the dough is lightly pressed, it feels airy and bubbly.
9
Make the lemon cream cheese icing. Just whip it until it’s light and fluffy!
10
Frost the warm rolls. Once baked, cool the buns briefly on a wire rack, then top with the cream cheese frosting and more lemon curd.
If you’re a sweet roll lover, you won’t want to miss my blueberry sweet rolls—fluffy, sweet, and bursting with fresh berries. Or go for my strawberry sweet rolls. They have a dreamy strawberry filling and a glaze that’s pure perfection!
3 Tips for Bakery-Worthy Rolls
Use a kitchen scale. Baking with a scale is my #1 baking tip! This ensures your ingredient measurements are accurate for the best results!
Use cold lemon curd. Its firm texture makes it easier to spread and prevents it from spilling out when baking!
Rub the zest into the sugar. This releases the zest’s natural oils and adds tons of flavor.
Ingredient Substitutions
Heavy cream: We’re using half milk and half heavy cream for a rich bakery-style flavor and super fluffy texture. If you don’t have cream on hand, use all whole milk!
Flour: Bread flour gives the sweet rolls an extra chewy texture. If you don’t have any, all-purpose flour also works!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Rolls
Equipment
Ingredients
For the Tangzong
- 1/4 cup all purpose flour, *see notes below for measuring*
- 3/4 cup water
For the Cinnamon Roll Dough
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 3 2/3 cups all-purpose flour, *see notes below for measuring*
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 egg, room temperature
- Tangzhong from above
- 8 tablespoons unsalted butter, cool room temperature
Lemon Sugar Filling
- 1/2 cup unsalted butter, cool room temperature
- 2/3 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup + 2 tablespoons lemon curd, storebought or homemade
Lemon Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 5 ounces cold cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest
- Lemon curd for the tops
Instructions
- Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.1/4 cup (35 g) all purpose flour, 3/4 cup (155 g) water
- Rub the lemon zest into the sugar until it looks like wet sand.1/3 cup (66 g) granulated sugar, 1 tablespoon lemon zest
- Whisk together the flour, lemon sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (480 g) all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) egg, Tangzhong from above
- With the mixer running on low, add the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for 11-12 minutes or until the dough looks smooth and elastic.8 tablespoons (113 g) unsalted butter
- Form the dough into a smooth round ball. Place it seam-side down into a large, lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Combine the butter, brown sugar, lemon zest, and vanilla until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1 tablespoon lemon zest, 1 teaspoon vanilla bean paste or vanilla extract
- Roll out the dough on a lightly floured surface into a 15×21-inch rectangle. Evenly spread the lemon-sugar mixture across the dough, leaving a 1-inch border at the top clean. Then spread the lemon curd on top.1/4 cup + 2 tablespoons (100 g) lemon curd
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 30-35 minutes or until the tops are light golden brown.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the lemon zest and heavy cream.6 tablespoons (84 g) unsalted butter, 5 ounces (5 oz) cold cream cheese, 1 1/2 cups (120 g) powdered sugar, 1 tablespoon heavy cream, 2 teaspoons lemon zest
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Top with extra lemon curd and serve warm!Lemon curd for the tops
Video
Notes
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