Irresistibly Soft & Tangy Lemon Rolls with Cream Cheese Frosting: Your Ultimate Homemade Recipe

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Prepare to be enchanted by the absolute best Lemon Rolls you’ll ever bake! Imagine a delicate, pillowy-soft dough, subtly infused with bright lemon flavor, generously swirled with a delectable lemon butter and granulated lemon sugar filling. Each roll is then crowned with the most luscious, tangy lemon cream cheese frosting, creating an explosion of citrusy goodness in every single bite. These rolls aren’t just a treat; they’re an experience, delivering an unparalleled burst of fresh lemon flavor that will brighten any morning or dessert spread.

These Lemon Rolls are nothing short of spectacular and make for a perfect breakfast indulgence, a delightful brunch centerpiece, or an unforgettable dessert. Our delicious lemon rolls recipe features a brioche-style dough that is incredibly soft, tender, and beautifully gooey, thanks to the generous lemon-infused sugar filling. The crowning glory is a homemade lemon cream cheese frosting, adding a creamy, tangy finish that perfectly complements the sweet and citrusy rolls. They are so irresistibly delicious, you’ll find yourself eager to bake a batch every weekend!

If you’re a fan of rolls, you might also love exploring our other delicious recipes, such as the classic Small Batch Cinnamon Rolls, the fruity Blueberry Cinnamon Rolls, and the unique Banana Cinnamon Rolls. Each offers a different twist on the beloved comforting roll.

WHY THIS RECIPE WORKS

• Rich Brioche Dough: The secret to these rolls’ incredible texture lies in our brioche-style dough. This dough is meticulously crafted to be exceptionally soft, enriched with butter and eggs, creating a light yet rich crumb that practically melts in your mouth. This isn’t just any dough; it’s a luxurious base that makes these lemon rolls stand out from the crowd. Its inherent richness also helps keep the rolls moist and tender for days, ensuring every bite is as good as the first.
• Vibrant Lemon Sugar Filling: What elevates these rolls beyond standard sweet buns is the vibrant lemon sugar filling. Made by rubbing fresh lemon zest directly into granulated sugar, this step releases the essential oils from the lemon peel, intensifying the citrus aroma and flavor. When baked, this lemon-infused sugar, combined with melted butter, creates a wonderfully gooey, sweet, and tangy swirl throughout each roll, providing that delightful burst of lemon in every mouthful.
• Tangy Lemon Cream Cheese Frosting: No lemon roll is complete without a decadent frosting, and ours is truly outstanding. The lemon cream cheese frosting strikes a perfect balance between sweet and tangy. The rich cream cheese provides a creamy, smooth texture, while fresh lemon juice cuts through the sweetness with a bright, zesty zing. This frosting not only adds a beautiful finish but also enhances the overall lemon experience, making each roll an unforgettable treat.

ESSENTIAL INGREDIENT NOTES FOR PERFECT LEMON ROLLS

Achieving bakery-quality lemon rolls starts with understanding your ingredients. These are some of the key components for this recipe, along with important tips to ensure success. For a full, detailed list of ingredients with precise measurements, please refer to the recipe card below.

• Yeast: Yeast is the leavening agent that gives these rolls their signature soft and airy texture. While the recipe uses fresh yeast, you can absolutely substitute it with active dry or instant dry yeast. If using fresh yeast, ensure it’s fresh and vibrant. For active dry yeast, make sure to “bloom” it in the warm milk first to ensure it’s active. Instant dry yeast can often be mixed directly with the dry ingredients, but always check the package instructions for the best results. Proper yeast activation is crucial for a successful rise.
• Butter: Butter plays a dual role in this recipe. For the dough, it’s essential to use room temperature butter. This allows it to incorporate smoothly and evenly into the dough, leading to a rich, tender crumb. Cold butter will result in lumps and an underdeveloped dough. For the filling, melted butter is used to create a luscious base for the lemon sugar, helping it spread easily and melt into a gooey swirl during baking.
• Whole Milk: Whole milk contributes to the richness and tenderness of the dough. It’s crucial to heat the milk to a lukewarm temperature, specifically around 37ºC (98-100ºF). This temperature is ideal for activating the yeast without killing it. If the milk is too hot, it will destroy the yeast, preventing the dough from rising. If it’s too cold, the yeast will be sluggish, leading to a much longer or insufficient rise. Use a thermometer for accuracy.
• Granulated Sugar: Beyond its role as a sweetener, granulated sugar is vital for the lemon filling. When rubbed with lemon zest, it helps extract the oils, creating an intensely flavored sugar that caramelizes beautifully within the rolls, contributing to their gooey interior. It also provides food for the yeast in the dough, aiding in fermentation and flavor development.
• Lemons: Fresh lemons are non-negotiable for these rolls! Both lemon zest and fresh lemon juice are used extensively throughout the recipe – in the dough, the filling, and the frosting. For the most authentic and vibrant flavor, I highly recommend using organic lemons. This ensures that the zest is free from pesticides and waxes, yielding a cleaner and more intense lemon aroma. You’ll need about 3 large lemons to get the required amount of zest and juice.
• All-Purpose Flour: Use a good quality all-purpose flour. The quantity specified in the recipe card is a guideline; the exact amount can vary slightly depending on humidity and how packed your flour is. Start with the lower end of the range and add more only if the dough is too sticky to handle.

STEP-BY-STEP INSTRUCTIONS – BRIOCHE DOUGH

Mastering the dough is the first step to perfect lemon rolls. Follow these detailed instructions for a soft, pliable, and flavorful brioche dough. The complete recipe, including precise measurements and timings, is available below in the recipe card.

This recipe is designed for ease, but it does require a stand mixer fitted with a dough hook attachment to achieve the ideal brioche texture without excessive manual labor. You’ll also need a 24×34 cm (9 x 13 inch) baking tray, which should be lined with parchment paper or thoroughly greased with butter or non-stick cooking spray to prevent sticking.

STEP 1: Activating the Yeast. Begin by gently heating your whole milk until it reaches a lukewarm temperature of exactly 37ºC (98-100ºF). An accurate thermometer is your best friend here, as too hot milk will kill the yeast, and too cold milk won’t activate it properly. Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warm milk over the yeast. Using a spatula, stir gently until the fresh yeast has completely dissolved. If you’re using active dry yeast, follow the package instructions for blooming it in the warm milk – typically, this means letting it sit for 5-10 minutes until foamy. For instant dry yeast, you can often add it directly with the flour, but activating it first can still ensure a good start.

STEP 2: Combining the Wet and Dry Ingredients. To the yeast mixture in the stand mixer bowl, add the granulated sugar, all-purpose flour (start with 550g, reserving the extra 10g for adjustments), fresh lemon zest, eggs, and salt. Attach the dough hook and begin mixing the dough on a low to medium speed. Continue mixing until all the dry flour is hydrated and no dry streaks remain in the bowl. This initial mixing usually takes about 2-3 minutes. Once hydrated, increase the speed to medium and mix for an additional 4 minutes. This step helps to start developing the gluten structure.

STEP 3: Incorporating the Butter and Kneading. With the mixer still running on medium speed, gradually add the softened, room-temperature butter, piece by piece, into the dough. This stage can look quite messy at first, with the butter seemingly refusing to incorporate and the dough breaking apart – don’t worry, this is normal! Be patient. Once the first half of the butter is mostly incorporated, add the second half. After all the butter has been added, scrape down the sides of the bowl to ensure everything is mixed in. Continue kneading the dough on medium speed for an additional 8-10 minutes. At the end of this period, the dough should transform into a smooth, elastic, and glossy ball that effortlessly pulls away from the sides of the mixing bowl. This extensive kneading develops the strong gluten network essential for a light brioche.

STEP 4: First Rise (Proofing). Transfer the beautifully kneaded dough into a clean, large bowl. Lightly grease the bowl with a little oil or butter to prevent sticking, and then cover it tightly with plastic wrap. For an extra boost, place a clean tea towel over the plastic wrap. Find a warm, draft-free place in your house for the dough to rise. An ideal spot is often a slightly warm oven (turned off, with just the light on), or near a warm window. Allow the dough to rise for approximately 1 hour, or until it has visibly doubled in size. For instructions on how to achieve an overnight rise in the fridge, please refer to the FAQ section above.

STEP-BY-STEP INSTRUCTIONS – PREPARING FILLING & ASSEMBLING ROLLS

While your dough is happily rising, it’s the perfect time to prepare the fragrant lemon filling and get ready to assemble your beautiful rolls.

STEP 1: Preparing the Lemon Sugar. In a small bowl, combine the granulated sugar with the fresh lemon zest. Now, here’s a crucial tip for maximizing flavor: use your fingertips to vigorously rub the lemon zest into the sugar. This action releases the fragrant essential oils from the zest, infusing the sugar with an incredibly potent lemon aroma and taste. Continue rubbing until the sugar takes on a slightly damp, almost wet-sand-like consistency and smells intensely citrusy. Set this aside. In a separate small bowl, combine the melted butter and fresh lemon juice, mixing them well. Set this liquid mixture aside as well.

STEP 2: Shaping the Dough. After its first rise, your dough should have proudly doubled in size, indicating that the yeast is active and doing its job. Gently punch the air out of the dough – this helps redistribute the yeast and creates a finer texture. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 48×33 cm (19×13 inches), aiming for a uniform thickness of about 5 mm (around ¼ inch). This precise size ensures you get consistent rolls. Evenly brush the melted lemon butter mixture over the entire surface of the rolled-out dough, reaching almost to the edges. Then, generously sprinkle your prepared lemon zest sugar evenly over the butter. Now, starting from one of the longer sides, carefully but firmly roll the dough into a tight log. A tight roll ensures beautiful, defined swirls in your baked rolls.

STEP 3: Cutting and Second Rise. For perfectly uniform rolls, a piece of unflavored dental floss is often preferred over a knife, as it creates cleaner cuts without squishing the dough. Alternatively, a sharp serrated knife can also be used. Slice the log into 12 equally sized rolls. Arrange these cut rolls in your prepared 33 x 23 cm (13 x 9 inch) baking tray, ensuring they are snuggled together but still have a little room to expand. Cover the baking tray loosely with plastic wrap and then a clean tea towel. Let the rolls undergo their second rise on your kitchen counter for about 45 minutes, or until they look puffy and have nearly doubled in size again.

Meanwhile, while the rolls are enjoying their second rise, preheat your oven to 190ºC (375ºF) for a conventional oven. This ensures your oven is at the correct temperature when the rolls are ready to bake.

STEP 4: Baking and Cooling. Once the second rise is complete and your oven is preheated, place the baking tray on the second lowest rack in the oven. Bake the lemon rolls for 23-25 minutes. Keep an eye on them – if they start to brown too quickly on top during the last 3-5 minutes of baking, loosely tent the tray with aluminum foil to prevent over-browning while allowing them to cook through. The rolls should be golden brown and cooked all the way through. Once baked, remove them from the oven and let them cool on a wire rack for about 5 minutes. This brief cooling period allows the rolls to set slightly before you add the frosting, preventing it from melting excessively.

STEP 5: Preparing and Frosting. While the rolls are baking and cooling, prepare your luscious lemon cream cheese frosting (detailed instructions below in the recipe card). Once the rolls have cooled for 5 minutes, generously spread the prepared frosting over the warm rolls with a spoon or an offset spatula. The slight warmth of the rolls will help the frosting spread beautifully and ever so slightly melt into the crevices, creating an even more irresistible treat. Serve warm and enjoy immediately!

EXPERT BAKING TIPS FOR ULTIMATE SUCCESS

• Embrace a Kitchen Scale for Precision: When it comes to baking, especially with yeast doughs, precision is paramount. My recipes, by default, are often given in grams because it is the most accurate and consistent way of measuring ingredients. Measuring by volume (cups) can lead to significant variations, especially with flour, which can greatly impact the final texture of your rolls. Investing in a good kitchen scale will dramatically improve your baking consistency and results.
• Avoid Overmixing Your Dough: While kneading is essential for gluten development in yeast doughs, overmixing the batter for your frosting can lead to a tough or dense result. For the rolls, ensure the butter is fully incorporated and the dough is smooth before stopping. For the frosting, mix only until just combined and smooth. After using your stand mixer, I always recommend giving the dough or frosting one final, gentle fold with a spatula. This ensures that any pockets of unmixed ingredients at the bottom of the mixing bowl are fully incorporated, preventing inconsistencies in your final product.
• Understanding Light vs. Dark Baking Pans: The type of baking pan you use can significantly affect the baking process and the final outcome of your rolls. For the best, most evenly baked and softest rolls, I highly recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows for a more gentle and even bake, resulting in a softer crust and preventing the bottom of your rolls from becoming too dark or dry. Always grease your pan thoroughly with butter and line the bottom with baking paper for easy removal. If you opt for a dark-colored baking pan, be aware that it will absorb more heat, leading to a darker crust and potentially a drier roll. You might need to reduce your oven temperature by 10-15°C (25°F) and/or shorten the baking time if using a dark pan.
• Room Temperature Ingredients for Dough: Ensure your eggs and butter for the dough are at room temperature. This allows them to emulsify properly with other ingredients, creating a smooth, homogenous dough that rises more effectively and has a better texture.
• Creating an Optimal Proofing Environment: Yeast loves warmth and humidity. If your kitchen is cold, you can create a makeshift proofing box. Turn your oven on to its lowest setting for just 1-2 minutes, then turn it off and place the covered dough bowl inside. The residual warmth will provide a perfect environment for rising. Just be sure the oven is off and not too hot!

STORAGE AND REHEATING TIPS

To maintain the delicious freshness of your homemade lemon rolls, proper storage is key. Once completely cooled, store the lemon rolls in the fridge, making sure they are covered tightly with cling film or placed in an airtight container. This will prevent them from drying out and absorbing other odors from your refrigerator. For optimal taste and texture, they are best enjoyed within 2-3 days of baking. While they are delicious at room temperature, these rolls truly shine when reheated.

To bring them back to their soft, gooey glory, simply reheat individual rolls in the microwave for 30 seconds to 1 minute. This gently warms the dough and melts the frosting just enough to mimic that fresh-from-the-oven experience. If you have multiple rolls, you can also warm them in an oven preheated to 150°C (300°F) for about 10-15 minutes, covering them lightly with foil to prevent excessive browning. Enjoying them warm makes all the difference!

Other Delicious Roll Recipes To Try

Don’t forget to leave a STAR REVIEW if you loved this recipe! Your feedback means the world. Make sure to tag me on Instagram @juliemarieeats so I can see your beautiful creations. To get even more baking ideas and inspiration, follow me on Pinterest!

Homemade Lemon Rolls with Cream Cheese Frosting

Experience the joy of baking the softest, most amazing homemade Lemon Rolls, bursting with zesty lemon sugar filling and generously topped with a luscious lemon cream cheese frosting. A perfect citrusy treat!

5 fra 11 stemmer

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Prep Time 45 minutes mins

Cook Time 23 minutes mins

Proofing time 1 hour hr 30 minutes mins

Course Dessert, Breakfast, Brunch

Cuisine American, European

Yield 12 rolls

Calories 402 kcal

Equipment

• Stand mixer with dough hook attachment
• 33 x 23 cm (13 x 9 inch) baking tray
• Rolling pin
• Kitchen scale
• Thermometer (optional, but recommended for milk temperature)

Ingredients

 

 

For the Dough

• 225 g whole milk (lukewarm, 37ºC)
• 30 g fresh yeast (or 10g active dry yeast or instant dry yeast)
• 50 g granulated sugar
• 550-560 g all-purpose flour
• 2 tablespoon lemon zest (from about 3 large organic lemons)
• 2 large eggs (around 120 g with shell, room temperature)
• 1 teaspoon salt
• 100 g unsalted butter (room temperature, cut into cubes)

For the Lemon Filling

• 100 g granulated sugar
• 1 tablespoon lemon zest (from about 1-2 organic lemons)
• 50 g unsalted butter (melted)
• 2 teaspoon fresh lemon juice

For the Cream Cheese Frosting

• 35 g unsalted butter (room temperature)
• 70 g cream cheese (full-fat, softened)
• 125 g powdered sugar (confectioners’ sugar, sifted)
• 1 teaspoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

 

DOUGH PREPARATION

• In the bowl of a stand mixer, heat the whole milk until it is lukewarm (37ºC / 98-100ºF). Crumble the fresh yeast into the milk and stir with a spatula until completely dissolved. (If using active dry yeast, let it bloom for 5-10 minutes until foamy. Instant dry yeast can be added with dry ingredients, but activating it in warm milk is often preferred for enriched doughs).
  225 g whole milk, 30 g fresh yeast
• Add the granulated sugar, all-purpose flour (starting with 550g and adding the remaining 10g if needed for consistency), lemon zest, eggs, and salt to the mixer bowl. Attach the dough hook and mix on low-medium speed until all ingredients are hydrated and no dry flour remains. Increase speed to medium and mix for another 4 minutes to begin gluten development.
  50 g granulated sugar, 550-560 g all-purpose flour, 2 tablespoon lemon zest, 2 large eggs, 1 teaspoon salt
• Continue kneading on medium speed and gradually add the softened butter in two parts, waiting for the first part to mostly incorporate before adding the second. The dough may look messy initially, but persist. Once all butter is incorporated, scrape down the sides of the bowl and continue mixing for 8-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl.
  100 g unsalted butter
• Transfer the dough to a clean, lightly greased large bowl. Cover the bowl tightly with plastic wrap and then with a tea towel. Place it in a warm, draft-free spot in your kitchen. Allow the dough to rise for 1 hour, or until it has doubled in size. (Refer to the FAQ section above for instructions on an overnight fridge rise).

LEMON FILLING PREPARATION

• While the dough is rising, prepare the lemon filling. In a small bowl, combine granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar vigorously, releasing the essential oils, until the sugar becomes fragrant and resembles wet sand.
  1 tablespoon lemon zest, 100 g granulated sugar
• In a separate small bowl, whisk together the melted butter and fresh lemon juice until combined. Set both the lemon sugar and lemon butter mixtures aside.
  50 g unsalted butter, 2 teaspoon fresh lemon juice

ASSEMBLING THE ROLLS

• After the first rise, gently punch the air out of the dough. Transfer it to a lightly floured surface and roll it into a large rectangle, approximately 48×33 cm (19×13 inches), about 5 mm (¼ inch) thick. Evenly brush the melted lemon butter mixture over the entire surface of the dough, leaving a small border at one long edge. Sprinkle the lemon zest sugar evenly over the butter. Starting from the opposite long edge, tightly roll the dough into a log.
• Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal rolls. Arrange the rolls in a 33 x 23 cm (13 x 9 inch) baking tray lined with parchment paper. Cover loosely with plastic wrap and a tea towel. Let them rise for a second time on the kitchen counter for 45 minutes, or until visibly puffy.
• During the second rise, preheat your oven to 190ºC (375ºF) for a conventional oven.
• Once the second rise is complete, bake the rolls on the second lowest rack for 23-25 minutes. If the tops begin to brown too quickly during the last 3-5 minutes, lightly tent the pan with aluminum foil.
• While the rolls are baking, prepare the cream cheese frosting. After baking, remove the rolls from the oven and let them cool on a wire rack for 5 minutes before applying the frosting.

CREAM CHEESE FROSTING

• In a mixing bowl, cream the room temperature unsalted butter on high speed for 1 minute until light and fluffy. Add the softened cream cheese and continue to cream together with the butter for about 30 seconds until smooth and well combined.
  35 g unsalted butter, 70 g cream cheese
• Sift the powdered sugar into the bowl. Add the fresh lemon juice and vanilla extract. Mix on low speed until the powdered sugar is incorporated, then increase to medium speed and mix until the frosting is smooth and creamy. Avoid overmixing.
  125 g powdered sugar, 1 teaspoon fresh lemon juice, ½ teaspoon vanilla extract
• Generously spread the prepared lemon cream cheese frosting over the slightly warm lemon rolls using a spoon or offset spatula. Serve immediately and enjoy!

Nutrition Information (per roll)

Calories: 402kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 336mgPotassium: 122mgFiber: 1gSugar: 22gVitamin A: 534IUVitamin C: 1mgCalcium: 46mgIron: 3mg

Keywords lemon rolls, sweet rolls, breakfast rolls, homemade rolls, lemon cream cheese frosting, citrus rolls, brioche rolls

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