Lemon Rolls Recipe

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Soft, fluffy, and bursting with citrusy brightness, Lemon Rolls are the ultimate treat to uplift your day. Think of the comforting swirl of a classic cinnamon roll but reimagined with a fresh lemon twist that’s both tangy and sweet. Each roll is filled with a luscious lemon sugar mixture, then crowned with a velvety lemon cream cheese frosting. It’s the kind of indulgence that feels perfect for spring mornings, weekend brunches, or anytime you need a mood boost.

What sets Lemon Rolls apart is the harmonious balance of rich, pillowy dough and the vibrant zing of lemon zest and juice. The aroma alone—zesty citrus meeting warm baked bread—is enough to make anyone’s mouth water. One bite and you’ll be hooked on the way the sweet-tart glaze melts over the soft spirals of golden dough. This recipe isn’t just about taste—it’s a full-on experience for the senses.

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Ingredients for this Lemon Rolls Recipe

For the Dough:

• 3 1/2 cups all-purpose flour (plus extra for kneading)
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 2 eggs

For the Lemon Filling:

• 1/2 cup granulated sugar
• Zest of 2 lemons
• 1/4 cup unsalted butter, softened

For the Lemon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• Zest of 1 lemon (for garnish, optional)

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Step 1: Prepare the Dough

In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5–10 minutes until foamy—this means your yeast is alive and ready to rise. In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the eggs and melted butter. Once the yeast mixture is ready, add it along with the egg mixture into the dry ingredients. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

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Step 2: Make the Lemon Filling

While the dough is rising, prepare the filling. In a small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar—this releases the citrus oils and intensifies the flavor. Then, mix in the softened butter until you get a spreadable consistency. Set aside.

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Step 3: Roll and Fill the Dough

Once the dough has risen, punch it down and turn it onto a floured surface. Roll it into a large rectangle, roughly 10×15 inches. Evenly spread the lemon filling over the dough, covering all the way to the edges. Starting from the longer side, roll the dough tightly into a log. Slice into 12 equal pieces.

Place the rolls in a greased 9×13 inch baking dish, cover loosely, and let them rise again for about 30–45 minutes until puffy.

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Step 4: Bake the Lemon Rolls

Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them for 20–25 minutes or until lightly golden on top and cooked through. Let them cool slightly in the pan while you make the frosting.

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Step 5: Prepare the Frosting and Finish

In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and mix until fully combined. Then blend in the lemon juice. Once the rolls have cooled slightly but are still warm, generously spread the lemon cream cheese frosting over the top. Garnish with extra lemon zest if desired.

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Estimated Nutrition

(Per roll, with frosting—values are approximate)

• Calories: 320
• Fat: 13g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Sugar: 24g
• Protein: 5g
• Fiber: 1g
• Sodium: 160mg

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Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted 1:1 for active dry yeast. You can skip the blooming step and mix it directly into the dry ingredients.

2. Can I make these lemon rolls ahead of time?

Absolutely. You can prepare them the night before, let them rise in the refrigerator overnight, and bake them in the morning.

3. How do I make them extra lemony?

Add more lemon zest to both the filling and frosting. You can also brush a lemon syrup on the rolls after baking for a citrus punch.

4. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch—just make sure it’s 100% juice without additives.

5. How do I know when the dough has risen enough?

It should double in size and feel soft and puffy. Gently pressing your finger into it should leave an indent that doesn’t spring back quickly.

6. What can I use instead of cream cheese in the frosting?

Mascarpone or Greek yogurt can be a good substitute, though the flavor will be slightly different.

7. Why are my rolls dry or tough?

This could be due to overbaking or adding too much flour. Make sure to measure flour properly and avoid over-kneading.

8. Can I add blueberries or other fruit to the filling?

Yes! Blueberries pair wonderfully with lemon. Just sprinkle them over the filling before rolling up the dough.

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