Lemon Sweet Rolls


Lemon Sweet Rolls


Lemon Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a burst of zesty lemon flavor in every bite. These soft and fluffy rolls are filled with a luscious lemon zest filling and topped with a creamy lemon cream cheese frosting. Perfect for breakfast, brunch, or as a sweet treat any time of day.

Reason to Try Lemon Sweet Rolls

Lemon Sweet Rolls offer a refreshing and tangy take on traditional sweet rolls, making them a perfect choice for lemon lovers and anyone looking to add a bright twist to their breakfast or dessert lineup. With their irresistible combination of citrusy flavors and pillowy soft texture, these rolls are sure to become a new favorite.

Ingredients Summary


  • Lemon cake mix
  • Rapid rise dry yeast
  • Warm water
  • Pure vanilla extract
  • Kosher salt
  • Flour

Lemon Zest Filling:

  • Unsalted butter
  • Granulated sugar
  • Lemon zest
  • Instant lemon pudding mix

Lemon Cream Cheese Frosting:

  • Cream cheese
  • Unsalted butter
  • Powdered sugar
  • Lemon extract
  • Whole milk

Serving Suggestions

Serve Lemon Sweet Rolls warm from the oven for the ultimate indulgence. Pair them with a hot cup of coffee or tea for breakfast or enjoy them as a sweet treat with friends and family. These rolls are perfect for special occasions, brunch gatherings, or simply as a comforting homemade dessert.

Storage Info

Leftover Lemon Sweet Rolls can be stored in an airtight container at room temperature for up to 2 days. To keep them fresh longer, store them in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for a few seconds or in a preheated oven until warmed through.

Techniques or Tips

  • To ensure a tender and fluffy texture, allow the dough to rise in a warm area until it doubles in size. This may take about 60 minutes for each rise.
  • When rolling out the dough, aim for a rectangle shape that is about 1/4 inch thick for best results.
  • For easy slicing, use unflavored dental floss to cut the rolled dough into equal-sized pieces.


Feel free to customize Lemon Sweet Rolls to suit your taste preferences. You can add chopped nuts or dried fruit to the filling for added texture and flavor. Alternatively, you can swap out the lemon zest for orange or lime zest for a different citrus twist.

FAQs about Lemon Sweet Rolls

Q: Can I use homemade dough instead of cake mix for the rolls? A: While the cake mix adds convenience and flavor to these rolls, you can use homemade sweet roll dough if preferred. Simply follow your favorite sweet roll dough recipe and incorporate lemon zest into the filling for a similar flavor profile.

Q: Can I freeze Lemon Sweet Rolls? A: Yes, you can freeze baked Lemon Sweet Rolls for up to 1 month. Allow them to cool completely, then wrap them tightly in plastic wrap and foil before freezing. To reheat, thaw in the refrigerator overnight and warm in the oven before serving.

Q: Can I omit the lemon extract from the frosting? A: If you prefer a milder lemon flavor, you can omit the lemon extract from the frosting. You can also adjust the amount of lemon zest in the filling and frosting to suit your taste preferences.

Lemon Sweet Rolls

Lemon Sweet Rolls
Lemon Sweet Rolls: Soft and fluffy rolls made with lemon cake mix, filled with a zesty lemon filling, and topped with creamy lemon cream cheese frosting.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 26


  • Standing mixer
  • Baking dish (9x13 inches)
  • Dental floss (unflavored)


*For Rolls:*

  • - 1 package lemon cake mix
  • - 2 packages rapid-rise dry yeast
  • - 2 1/2 cups warm water
  • - 1 teaspoon pure vanilla extract
  • - 1 teaspoon kosher salt
  • - 5 cups all-purpose flour

*Lemon Zest Filling:*

  • - 1 cup unsalted butter softened
  • - 1 cup granulated sugar
  • - Zest of 1 large lemon
  • - 1 3.4-ounce instant lemon pudding mix

*Lemon Cream Cheese Frosting:*

  • - 1 package 8 ounces cream cheese, softened
  • - 1/4 cup unsalted butter softened
  • - 4 cups powdered sugar
  • - 2 teaspoons lemon extract
  • - 4 tablespoons whole milk


  • In a small bowl, dissolve yeast in warm water.
  • In a standing mixer bowl, combine cake mix, salt, and flour using the dough hook. Add yeast mixture and vanilla extract, mix well.
  • Cover tightly with plastic wrap, let dough double in size for 60 minutes. Punch down dough, cover again, let rise for another 60 minutes.
  • Cut dough in half. Roll each half into a rectangle (about 1/4 inch thick) on floured surface.
  • In a small bowl, mix sugar, lemon zest, and lemon pudding mix. Brush softened butter onto dough, sprinkle with half of lemon mixture.
  • Roll dough into tight log, cut into 13 pieces using unflavored dental floss.
  • Spray a 9x13 baking dish with baking spray, place rolls in dish, cover, let rise for 40-50 minutes.
  • Preheat oven to 350°F. Bake rolls for 20-25 minutes until lightly browned.
  • For frosting, cream together cream cheese, butter, lemon extract, 3 cups powdered sugar, and 2 tbsp milk. Gradually mix in remaining powdered sugar and milk.
  • Once rolls are baked, cool for 5 minutes, spread frosting evenly, let melt slightly. Enjoy!


- Ensure dough is doubled in size during rising periods for best results.
- Use dental floss for clean and easy slicing of dough.
- Adjust frosting consistency by adding more milk for thinner frosting or more powdered sugar for thicker frosting.


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