Lemon Sweet Rolls are light and fluffy breakfast pastries filled with lemon sugar and topped with cream cheese icing. A great addition to breakfast time or a delicious make ahead dessert.

Lemon rolls with cream cheese icing in an oval pan.

Lemon desserts like the classic Lemon Bars, Lemon Pound Cake and Lemon Curd are staples for our family holidays and get togethers and these Lemon Sweet Rolls are a new favorite.

My favorite part about these sweet rolls is the lemon sugar filling has a bit of crunchy texture that pairs perfectly with the light and fluffy rolls. When you add the tangy lemon cream cheese icing, it takes this treat to a new level of delicious.

Table of Contents

Ingredients for Lemon Sweet Rolls Recipe

Warm Water
Granulated Sugar
Dry Active Yeast
Butter
All Purpose Flour
Sea Salt
Lemon Zest
Cream Cheese
Lemon Juice
Powdered Sugar

Step-By-Step Directions for Lemon Sweet Rolls with Cream Cheese Icing

In a large bowl add warm water (95° – 100°) with granulated sugar and yeast. Stir to combine and set aside for about 5 minutes until mixture is bubbly.
Add 2 cups of flour and mix together with a wooden spoon or dough whisk.
Add an additional 1/2 cup to 1 cup of flour along with the salt, mix well. Add more flour 1/4 cup at a time until dough comes together to form a ball.

Kneading, rising sweet roll dough collage.

Place dough onto a lightly floured surface and knead for 3-5 minutes, adding more flour 1 tablespoon at a time as needed.
Grease a large bowl with butter and place the dough into the bowl, turning it over to grease the top. Cover with plastic wrap and place in a warm place to rise for one hour or until doubled in size.

Collage making lemon sugar with lemon zest.

Make the lemon sugar filling: Zest 2-3 lemons and add a cup of granulated sugar. Mix together with your fingers until well combined. Set aside.

Collage rolling and filling lemon sweet roll dough.

When dough has risen, punch it down and knead out the air bubbles on a lightly floured surface. Roll into a rectangle, about 12 x 6 inches. I usually end up with more of an oval than a rectangle, it doesn’t have to be perfection.
Spread softened butter onto the dough in a thin layer.
Sprinkle lemon sugar over the dough in an even layer and gently pat into the dough.
Use a pizza cutter to cut into 1 inch strips.
Roll the strips into a sweet roll shape.

Baking lemon sweet rolls, topping with cream cheese icing - collage.

Place rolls about 2 inches apart into a greased baking dish.
Cover with plastic wrap and set in a warm place to rise 30 minutes to 1 hour.
Bake sweet rolls for 15-18 minutes until lightly browned.
Remove rolls from the oven and place the pan on a wire rack to cool slightly.
Make the cream cheese icing by mixing softened cream cheese with lemon juice and powdered sugar. Beat with an electric mixer until smooth.
Spread icing onto warm lemon rolls.

Top with additional lemon zest if desired.
Serve warm or at room temperature.

Recipe Notes

Make Ahead: Lemon sweet roll dough can be made the day before, refrigerated and baked the next day. After shaping the rolls and placing into the baking dish, cover with plastic wrap and refrigerate. About 1 hour before baking, remove from refrigerator and allow to rise until doubled in size. Bake as directed.
Storage: Sweet rolls can be stored at room temperature for 1-2 days if tightly covered in plastic wrap. Refrigerate in an airtight container for 3-4 days.

More Delicious Sweet Rolls You Will Love

Make a batch of these Lemon Sweet Rolls with cream cheese icing for a light and fluffy sweet roll that is bursting with bright lemon flavors.

Please support us by rating & reviewing our recipes in the recipe card. Why? Ratings help others to find the best recipes. It’s how we build community.

Print Recipe

5 from 1 vote