Pillowy soft dough rolled with swirls of lemon curd makes these lemon sweet rolls a dream. Top with lemon cream cheese icing for a bright citrus sweet for breakfast, brunch, or dessert!
Why this recipe works
If you love homemade cinnamon rolls and the refreshing zing of lemon, I can almost guarantee you’ll love these lemon sweet rolls. We’re swapping the classic cinnamon sugar layer with homemade lemon curd here which makes these rolls pop with vibrant citrus freshness similar to our quick orange rolls.
Top your fluffy lemon stuffed rolls with a rich lemon cream cheese icing and you’ll understand exactly why I’m doting over them so much!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LEMON CURD – Homemade lemon curd is surprisingly really simple to make. You can easily substitute with a store-bought jar of lemon curd to make this recipe quicker if preferred. I highly recommend sticking to fresh lemons for this recipe as the flavor is superior and the star of this dish. You will need about 2 1/2 lemons to yield 1/2 cup of juice called for in the lemon curd portion of this recipe.
BUTTERMILK – If you don’t have buttermilk on hand, you can use whole milk for this recipe (no need to add vinegar). I like keeping the powdered buttermilk on hand, just in case.
YEAST – Be sure to check the expiration date on your yeast. If it does not bubble or foam when combined with warm water and sugar then it is no longer active or “alive” and your dough will not rise properly.
ICING – The lemon cream cheese icing is like the cherry on top of a sundae. You can thicken the icing by simply adding more powdered sugar if needed (though you shouldn’t have to)! It should be spreadable but not too thick. Use fresh lemons and lemon juice for the best flavor. You should only need 1 lemon for the icing portion of this recipe.
How to Make Lemon Sweet Rolls
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To make the lemon curd, combine the lemon juice and sugar in a saucepan, whisk well, then add in the eggs. Heat over medium-low heat and start to whisk in the butter.
- Allow the mixture to bubble for about 2-3 minutes until starting to thicken before removing from heat. Allow to cool (you can transfer into a mason jar after it has cooled a bit to continue chilling in the fridge).
- Grease and line a 13×9 casserole dish and set aside.
- To make the dough, combine the warm water, yeast, salt, and 2 Tablespoons of the sugar in a large bowl.
- Allow the mixture to “proof” (bubble) for 5 minutes before continuing with the recipe.
- Add the remaining 6 tablespoons sugar, buttermilk, egg, and vegetable oil and stir well.
- Add in the flour, 1 cup at a time, until well incorporated.
- Knead the dough for 5 minutes, then cover the bowl with a clean kitchen towel and allow to rise, about an hour.
- Punch down the dough and then roll out on a floured surface into a large rectangle about 1/2″ thick. (Use flour to prevent the dough from sticking to the rolling pin as well.)
- Spread the lemon curd over the rolled dough and then roll one long side of the rectangle towards the other, forming a tight log.
- Cut the log into 2″ sections to form the sweet rolls.
- Place the buns in the prepared casserole dish and cover with tinfoil, allowing to rise one last time, approximately 1-2 hours.
- Heat the oven to 350F and bake the rolls for 17 minutes.
Lemon Cream Cheese Icing
- Start the icing while the lemon rolls are baking. Beat the cream cheese with an electric mixer until smooth.
- Add the butter and continue mixing until combined. Add the lemon juice, zest, and powdered sugar and beat until combined.
- Use an icing spatula to spread the icing over the top of the baked rolls. You may have extra icing, which I like to serve on the side!
Frequently Asked Questions & Expert Tips
Allow your lemon sweet rolls to cool, cover the top of the pan with aluminum foil, and refrigerate them for up to 4 days after baking. Reheat a lemon roll in the microwave for 15-20 seconds or until warm.
Yes, you can substitute the active dry yeast with instant yeast to make this recipe a little quicker. You will only need to let the dough rise once (when in the bowl) and can skip the rise called for in step 12.
Serving Suggestions
You can top your lemon sweet rolls with either the lemon cream cheese icing we provided, or opt for a simple powdered sugar glaze (powdered sugar, milk, and lemon juice). Optionally garnish with a light dusting of lemon zest.
These lemon rolls are best when they are warm and fluffy, and the icing is melty and smooth. I love a sweet roll along with my coffee in the morning but these could honestly pass for either brunch or dessert as well. Enjoy!
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Lemon Sweet Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Homemade Lemon Curd
- ½ cup lemon juice 125g
- ½ cup granulated sugar 113g
- 3 large eggs
- 6 Tablespoons unsalted butter 85g
Dough
- ¾ cup warm water 190g
- 2 ¼ teaspoon active dry yeast 1 packet. 8g
- 1 teaspoon salt
- ½ cup granulated sugar divided. 118g
- ¼ cup buttermilk 67g
- 1 large egg
- ⅓ cup vegetable oil 68g
- 4 ½ cups all purpose flour 722g
Lemon Cream Cheese Frosting
- 4 ounces brick style cream cheese 113g
- 3 Tablespoons unsalted butter softened at room temperature. 42g
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ¼ teaspoon pure vanilla extract
- 1 cup powdered sugar 120g
Before You Begin
- Be sure to check the expiration date on your yeast. If it does not bubble or foam when combined with warm water and sugar then it is no longer active or “alive” and your dough will not rise properly.
- You can easily substitute with a store-bought jar of lemon curd to make this recipe quicker if preferred. I highly recommend sticking to fresh lemons for this recipe as the flavor is superior and the star of this dish. You will need about 2 1/2 lemons to yield 1/2 cup of juice called for in the lemon curd portion of this recipe.
Instructions
Make the Lemon Curd
- To make the lemon curd, combine the lemon juice and sugar in a saucepan, whisk well, then add in the eggs. Heat over medium-low heat and start to whisk in the butter.1/2 cup lemon juice, 1/2 cup granulated sugar, 3 large eggs, 6 Tablespoons unsalted butter
- Allow the mixture to bubble for about 2-3 minutes until starting to thicken before removing from heat. Allow to cool (you can transfer into a mason jar after it has cooled a bit to continue chilling in the fridge).
Make the Dough
- Grease and line the casserole dish and set aside.
- To make the dough, combine the warm water, yeast, salt, and 2 Tablespoons of the sugar in a large bowl.3/4 cup warm water, 2 1/4 teaspoon active dry yeast, 1 teaspoon salt
- Allow the mixture to "proof" (bubble) for 5 minutes before continuing with the recipe.
- Add the remaining 6 tablespoons sugar, buttermilk, egg, and vegetable oil and stir well.1/4 cup buttermilk, 1 large egg, 1/3 cup vegetable oil
- Add in the flour, 1 cup at a time, until well incorporated.4 1/2 cups all purpose flour
- Knead the dough for 5 minutes, then cover the bowl with a clean kitchen towel and allow to rise, about an hour.
- Punch down the dough and then roll out on a floured surface into a large rectangle about 1/2″ thick. (Use flour to prevent the dough from sticking to the rolling pin as well.)
- Spread the lemon curd over the rolled dough and then roll one long side of the rectangle towards the other, forming a tight log.
- Cut the log into 2″ sections to form the sweet rolls.
- Place the buns in the prepared casserole dish and cover with foil, allowing to rise one last time, approximately 1-2 hours.
- Heat the oven to 350F and bake the rolls for 17 minutes.
Lemon Cream Cheese Icing
- Start the icing while the lemon rolls are baking. Beat the cream cheese with an electric mixer until smooth. Add the butter and continue mixing until combined. Add the lemon juice, zest, vanilla extract, and powdered sugar and beat until combined.4 ounces brick style cream cheese, 3 Tablespoons unsalted butter, 1 cup powdered sugar, 1 Tablespoon lemon zest, 2 Tablespoons lemon juice, 1/4 teaspoon pure vanilla extract
- Use an icing spatula to spread the icing over the top of the baked rolls. You may have extra icing, which I like to serve on the side.
Expert Tips & FAQs
- Storage – Allow your lemon sweet rolls to cool, cover the top of the pan with aluminum foil, and refrigerate them for up to 4 days after baking. Reheat a lemon roll in the microwave for 15-20 seconds or until warm.
- Make Ahead – You can prepare these lemon sweet rolls in advance. Follow the directions of rolling, slicing, and placing the buns into a pan covered with aluminum foil (step 12). Refrigerate the prepared rolls up to 1 day in advance. I would suggest allowing them to come to room temperature on the counter before baking, around 1-2 hours.
Nutrition
This recipe originally appeared here on May 19, 2018 and has since been updated with new photos and expert tips. Original recipe contributed by Jennifer at SugarSpiceandGlitter.
Amanda Davis
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Maureen says
You have to try these. I made them last summer while in Myrtle Beach and they were so refreshing. Looking forward to this summer to make them again.
Love
Pat says
These look divine. Love lemon.
Natalie says
These rolls are simply perfect for weekend brunch!