Lemon Cinnamon Rolls – are the perfect easy lemon rolls with a delicious lemon sugar filling and luscious lemon cream cheese icing. These lemon cinnamon rolls are extremely fluffy, gooey and soft. Made like cinnamon rolls, but the flavor is all lemon. The perfect delightful make-ahead breakfast, dessert or snack.
This post contains affiliate links for your convenience which means I make a small commission from any purchases made through these links (at no additional cost to you)!
If you’re a fan of lemon desserts, these are the best ever lemon cinnamon rolls you’ll ever make. A great make-ahead breakfast or brunch recipe for any upcoming spring and summer occasions, or any time of the year. Soft and fluffy lemon rolls that your family will keep asking for more.
This post is about how to make the best ever Lemon Rolls.
Lemon Rolls Recipe
I mean, lemon rolls are the best. If you are tired of the classic chocolate, peanut butter desserts, you are going to obsess over these gooey, luscious lemon cinnamon rolls. Nothing beats the smell of fresh rolls baking in the oven! Especially when they are jam-packed with lemon flavor. Such a delightful treat bursting with lemon flavor notes. There’s something so satisfying about working with the yeast dough, it feels so extremely special to make the dough from scratch and make something so exciting as these lemon rolls. Whether you want to make the classic cinnamon rolls, or these easy lemon rolls, you’ve found the perfect recipe.
Why You Will Love This Recipe
- Perfect for lemon dessert lovers.
- Sweet, sour, sugary, citrusy combination with a luscious cream cheese icing.
- The ultimate Easter morning breakfast, Mother’s day dessert, or the perfect lemon dessert for every day.
- They are extremely soft – like little pillows of doughy, buttery, sweet and sour lemon goodness.
INGREDIENTS NOTES
Here’s your shopping list for these cinnamon rolls –
For The Dough
All-Purpose Flour
Granulated Sugar
Instant Yeast
Salt
Milk
Unsalted Butter
Water
Vanilla Extract
Eggs
For The Filling
Unsalted Butter
Granulated Sugar
Lemon Zest
For The Icing
Cream Cheese
Unsalted Butter
Powdered Sugar
Fresh Lemon Juice
Lemon Zest
HOW TO MAKE LEMON CINNAMON ROLLS
In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
In a small saucepan, heat the milk, butter, and water over low heat until the butter has melted. Remove from heat and let it cool for a few minutes.
Add the warm milk mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Punch down the dough and roll it out on a floured surface into a rectangle of about 12×16 inches.
In a small bowl, mix together the softened butter, granulated sugar, lemon zest, and ground cinnamon for the filling.
Spread the filling mixture evenly over the rolled-out dough.
Starting from the long side, tightly roll the dough into a log.
Cut the log into 12 equal-sized rolls.
Place the rolls in a greased baking dish, cover with a clean kitchen towel, and allow them to rise for another 30-45 minutes.
Preheat the oven to 375°F (190°C).
Bake the cinnamon rolls for approximately 20-25 minutes, or until they turn golden brown.
While the rolls are baking, prepare the lemon cream cheese icing.
In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Beat until smooth and well combined.
Once the cinnamon rolls have cooled slightly, drizzle them with the lemon cream cheese icing.
Sprinkle additional lemon zest on top of the icing for added flavor and decoration.
Serve the lemon cinnamon rolls warm and enjoy!
TIPS FOR SUCESS
- Ensure that the milk, butter, and water mixture is warmed to the right temperature (not too hot or too cold) before adding it to the dough. This will help activate the yeast and promote proper rising.
- For the dough, you can use either active dry yeast or instant yeast, but if using active dry yeast, you may need to activate it in warm water before incorporating it into the dough.
- When rolling out the dough, make sure to maintain a rectangular shape to achieve evenly sized rolls.
- To make rolling the dough easier, lightly flour the surface and rolling pin to prevent sticking.
- For the filling, ensure that the butter is softened to make it easier to spread over the dough.
- When cutting the log into rolls, you can use a sharp knife or dental floss for clean and even cuts. Slide the dental floss under the log, cross the ends over the top, and pull to slice through the dough.
- Make sure to leave enough space between the rolls in the baking dish to allow them to expand and rise properly.
- The lemon cream cheese icing can be adjusted to your desired consistency by adding more powdered sugar for a thicker icing or more lemon juice for a thinner icing.
RECIPE FAQ’S
HOW DO I STORE CINNAMON ROLLS?
These lemon cinnamon buns can be stored in an airtight container on the counter for up to 2 days. You can also freeze them for up to 30 days.
WHY DIDN’T MY HOMEMADE DOUGH RISED?
First, check that your yeast is not expired. Secondly, your dough may have needed a bit more time to raise.
WHY DO MY CINNAMON ROLLS GET HARD?
If your cinnamon rolls get hard, it can be because of you used too much flour. Check the recipe card below and try to use the recommended amount of flour.
Want to make this delicious recipe? Print the recipe card below!
Lemon Cinnamon Rolls
Ingredients
For The Dough
- 2 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 tsp vanilla extract
- 2 large eggs
For The Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp ground cinnamon
For The Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
- In a small saucepan, heat the milk, butter, and water over low heat until the butter has melted. Remove from heat and let it cool for a few minutes.
- Add the warm milk mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a rectangle of about 12x16 inches.
- In a small bowl, mix together the softened butter, granulated sugar, lemon zest, and ground cinnamon for the filling.
- Spread the filling mixture evenly over the rolled-out dough.
- Starting from the long side, tightly roll the dough into a log.
- Cut the log into 12 equal-sized rolls.
- Place the rolls in a greased baking dish, cover with a clean kitchen towel, and allow them to rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the cinnamon rolls for approximately 20-25 minutes, or until they turn golden brown.
For The Icing
- While the rolls are baking, prepare the lemon cream cheese icing.
- In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Beat until smooth and well combined.
- Once the cinnamon rolls have cooled slightly, drizzle them with the lemon cream cheese icing.
- Sprinkle additional lemon zest on top of the icing for added flavor and decoration.
- Serve the lemon cinnamon rolls warm and enjoy!
BE SURE TO PIN OUR LEMON CINNAMON ROLLS!
[…] LEMON CINNAMON ROLLS […]