There’s something magical about starting your morning with a batch of warm, fluffy lemon rolls. Each bite bursts with the bright tang of lemon and the comforting sweetness of homemade frosting. Unlike traditional cinnamon rolls, these Lemon Rolls with Frosting bring a refreshing citrus twist to a classic breakfast pastry.
The dough is soft and buttery, infused with fresh lemon zest, while the filling adds a delicate balance of sweet and tart. Topped with a luscious cream cheese frosting, these rolls melt in your mouth and make any morning feel special. Whether it’s a weekend brunch or a holiday breakfast, this recipe brings sunshine to your table.
What makes these lemon rolls so irresistible is their combination of tender dough and a vibrant citrus flavor. Lemon zest adds natural oils that enhance aroma and depth, while a touch of lemon juice in both the dough and frosting ties everything together.
The process may take time, but each step builds the flavor. Allowing the dough to rise fully gives it a pillowy texture, while letting the rolls cool slightly before frosting ensures a perfect, glossy finish that doesn’t melt away.
3 ½ cups (440 g) all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
¾ cup (180 ml) warm milk (110°F)
¼ cup (50 g) granulated sugar
¼ cup (57 g) unsalted butter, melted
1 large egg
1 tsp salt
Zest of 2 lemons
2 tbsp fresh lemon juice
¼ cup (57 g) unsalted butter, softened
½ cup (100 g) granulated sugar
Zest of 1 lemon
2 tbsp fresh lemon juice
4 oz (113 g) cream cheese, softened
3 tbsp unsalted butter, softened
1 cup (120 g) powdered sugar
2 tsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp milk (to thin, if needed)
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy. Meanwhile, mix flour, sugar, and salt in a large bowl. Add the lemon zest, lemon juice, melted butter, and egg.
Pour in the activated yeast mixture and stir until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic. If the dough feels too sticky, add 1–2 tablespoons of flour at a time until manageable.
Pro Tip: Don’t rush kneading. A well-developed dough traps air better, creating lighter, fluffier rolls.
Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1–1½ hours. It should double in size.
If your kitchen is cool, place the bowl in a turned-off oven with the light on to maintain gentle warmth.
While the dough rises, mix softened butter, sugar, lemon zest, and lemon juice in a small bowl until creamy. This mixture will spread smoothly and melt into the dough while baking.
Once the dough has doubled, punch it down gently and roll it into a 12x18-inch rectangle on a lightly floured surface. Spread the lemon filling evenly over the dough, leaving a ½-inch border along the edges.
Roll the dough tightly from the long side into a log. Using unflavored dental floss or a sharp knife, cut into 12 equal rolls.
Arrange the rolls in a greased 9x13-inch baking dish. Cover again and let them rise for 30–45 minutes until puffy.
Pro Tip: To test readiness, gently poke one roll — if the indentation springs back slowly, they’re ready to bake.
Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden brown and baked through. If the tops brown too quickly, cover loosely with foil during the last few minutes.
In a mixing bowl, beat the cream cheese and butter until fluffy. Add powdered sugar, lemon juice, and zest, then mix until smooth. If needed, add milk to reach your preferred consistency — thick for spreading or thinner for drizzling.
Allow the rolls to cool for 10–15 minutes before frosting. Spread or drizzle the frosting over the warm rolls, letting it slightly melt into the swirls.
Serve warm for the ultimate breakfast treat. Pair with coffee, tea, or a tall glass of milk.
Blueberry Lemon Rolls: Add a handful of fresh blueberries over the lemon filling before rolling. The berries burst while baking, adding color and sweetness.
Raspberry Lemon Rolls: Spread a thin layer of raspberry jam under the lemon filling for a sweet-tart flavor combination.
Poppy Seed Lemon Rolls: Mix 1 tablespoon of poppy seeds into the filling for a subtle crunch and visual flair.
Glazed Lemon Rolls (no cream cheese): Skip the frosting and whisk together powdered sugar, lemon juice, and milk for a shiny glaze instead.
Store leftover lemon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual rolls in the microwave for 15–20 seconds, or place in a 300°F oven for 5–7 minutes.
If freezing, do so before frosting. Wrap the baked, cooled rolls tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat and frost before serving.
Dough too dense: The yeast may be inactive or the dough under-proofed. Always check yeast freshness.
Filling leaking out: Avoid overloading with butter or juice, and roll tightly.
Rolls too dry: Don’t overbake — remove from the oven when lightly golden.
Frosting melts too fast: Wait until rolls are warm, not hot, before applying frosting.
Lemon zest and juice infuse both dough and frosting, ensuring balanced citrus flavor.
Double rise time builds structure and tenderness.
Cream cheese frosting complements tangy lemon perfectly.
Step-by-step process ensures consistent texture and rise.
Works beautifully for breakfast, brunch, or a special dessert.
These Lemon Rolls with Frosting bring together the best of sweet breakfast baking — soft, buttery dough, a bright lemon aroma, and a creamy finish that melts into every swirl. They’re simple enough for beginners yet impressive enough for any brunch spread.
With patience and a few fresh lemons, you can create bakery-quality lemon rolls right in your kitchen. Serve them warm, share them with loved ones, and enjoy a taste of sunshine in every bite.