If you have a soft spot for anything lemon-flavored and irresistibly fluffy, you are going to adore this Lemon Sweet Rolls Recipe. These rolls are the perfect balance of tangy lemon zest and sweet, creamy frosting, rolled up in tender, pillowy dough that practically melts in your mouth. Whether you’re baking for a special brunch, a cozy weekend treat, or just because, these lemon sweet rolls bring sunshine to your table and smiles to everyone who takes a bite.
Ingredients You’ll Need
Every ingredient in this Lemon Sweet Rolls Recipe plays a crucial role, from creating the perfect dough texture to delivering that bright lemon flavor that makes these rolls unforgettable. The combination is simple yet thoughtfully chosen to bring out the best in each bite.
- Lemon cake mix: Provides a light, citrusy base that infuses the dough with lemon flavor and a tender crumb.
- Rapid rise dry yeast: Helps the dough rise beautifully and become fluffy and airy.
- Warm water: Activates the yeast and ensures a soft dough.
- Pure vanilla extract: Adds depth and sweetness to balance the lemon tang.
- Kosher salt: Enhances flavor complexity.
- Flour: The foundation for the dough that holds everything together with the perfect chew.
- Unsalted butter (softened): Used both in the dough and for brushing, contributing richness and moisture.
- Granulated sugar: Sweetens the filling and provides a delightful caramelization.
- Lemon zest: Packs a powerful punch of fresh lemon aroma and flavor.
- Instant lemon pudding mix: Keeps the filling luscious and lemony with a creamy texture.
- Cream cheese (softened): Essential for the tangy, smooth frosting that crowns the rolls.
- Powdered sugar: Sweetens the frosting into a silky topping.
- Lemon extract: Intensifies the lemon flavor in the frosting for that perfect finish.
- Whole milk: Balances the frosting texture, making it spreadable and creamy.
How to Make Lemon Sweet Rolls Recipe
Step 1: Activate the Yeast
Start by mixing your rapid rise dry yeast into warm water. Stir gently until the yeast dissolves completely and begins to activate. This step is crucial because the activated yeast gives your sweet rolls their fantastic rise and airy texture.
Step 2: Mix the Dry Ingredients
In a large bowl or standing mixer, combine the lemon cake mix, kosher salt, and flour. This mixture forms the base of your dough, giving a lovely sweet and lemony structure that pairs beautifully with the yeast’s lift.
Step 3: Combine Wet and Dry Ingredients
Pour the yeast mixture and vanilla extract into the bowl with the dry ingredients. Using a dough hook attachment, mix thoroughly until the dough comes together. At this stage, you’re shaping the beginnings of those soft, fluffy lemon rolls.
Step 4: First Rise
Cover the dough tightly with plastic wrap and place it somewhere warm to rise. Let it double in size over about an hour. You’ll see it puff up beautifully, confirming the yeast is doing its magic.
Step 5: Second Rise
After punching down the dough to release the air, cover it again and let it rise for one more hour. This additional rise ensures your rolls will be incredibly tender and light once baked.
Step 6: Prepare the Dough for Filling
Divide the dough in half, then lightly flour your countertop. Roll one half into a rectangle about ¼ inch thick. This shape sets you up for layering the lemony goodness within the rolls.
Step 7: Create the Lemon Filling
Mix granulated sugar, fresh lemon zest, and instant lemon pudding mix in a bowl. Brush the softened butter evenly over your dough, then sprinkle half of this zesty lemon mixture on top. This combination creates a tangy-sweet center that’s utterly addictive.
Step 8: Roll and Slice
Starting at the edge closest to you, roll the dough into a tight log. To slice evenly without squashing the rolls, use unflavored dental floss by sliding it under the log and cutting gently into 13 equal pieces. This ensures every roll bakes evenly.
Step 9: Second Proofing in Baking Dish
Spray a 9×13 baking dish with baking spray. Arrange 12 of your rolls snugly inside and cover tightly with plastic wrap. Let them rise again until doubled in size, about 40–50 minutes. Repeat the rolling and proofing for the second half of the dough in a separate pan.
Step 10: Bake to Golden Perfection
Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 20–25 minutes or until they’re lightly browned on top. You’ll find the sweet, citrus aroma will fill your kitchen, hinting at the delicious treat to come.
Step 11: Make the Creamy Lemon Frosting
While the rolls bake, whip together cream cheese, softened butter, lemon extract, powdered sugar, and whole milk. Mixing the powdered sugar and milk in stages helps you achieve the perfect creamy and spreadable frosting.
Step 12: Frost and Enjoy
Once the rolls are out of the oven and slightly cooled, spread the luscious lemon frosting evenly over them. The warmth of the rolls will melt the frosting slightly, creating a gooey, tangy topping that makes these sweet rolls truly irresistible.
How to Serve Lemon Sweet Rolls Recipe
Garnishes
For a little extra sparkle, garnish your lemon sweet rolls with a light sprinkle of finely grated lemon zest or a few edible flower petals. This adds a fresh, bright touch as well as visual appeal that makes your presentation pop.
Side Dishes
Serve these rolls alongside fresh fruit like berries or sliced melons for a refreshing contrast. A cup of hot tea or freshly brewed coffee complements the citrusy sweetness beautifully, making it a perfect pairing for brunch or afternoon tea.
Creative Ways to Present
Why not bake the rolls in individual muffin tins for cute, grab-and-go portions? Or place them in a round pan to create a pull-apart wreath that’s perfect for holiday tables or brunch gatherings. Drizzle with a bit more lemon glaze just before serving for an extra touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you have extra rolls, store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and delicious, perfect for a quick snack or breakfast the next day.
Freezing
These lemon sweet rolls freeze wonderfully. Wrap individual rolls tightly in plastic wrap and place them in a freezer bag for up to 3 months. This way, you can enjoy fresh-tasting rolls anytime by thawing and reheating a few at a time.
Reheating
To bring your rolls back to life, warm them in the microwave for 15-20 seconds or in a low oven until heated through. The frosting will soften and get even more decadent, almost like freshly baked.
FAQs
Can I use regular yeast instead of rapid rise yeast?
Yes, but you’ll need to allow more time for the dough to rise. Regular yeast typically takes about twice as long to activate, so plan accordingly for longer proofing times.
Can I substitute the cake mix with another flavor or a homemade blend?
The lemon cake mix is key to the signature flavor and light texture in this recipe. While you could experiment with other flavors, the lemon mix ensures the brightness that makes these rolls special.
Is it necessary to use instant lemon pudding mix?
The instant lemon pudding mix adds both flavor and a creamy filling consistency that complements the dough perfectly. Without it, the filling might not have the same luscious texture or pronounced lemon zestiness.
What’s the best way to slice the dough rolls?
Using unflavored dental floss to slice the log is a game changer. It prevents the dough from squashing and creates clean, uniform rolls that bake evenly.
Can I make these rolls vegan or dairy-free?
Substituting dairy and eggs in this recipe is a bit tricky because the cake mix and cream cheese frosting rely on those ingredients. However, with some trial and error using vegan substitutes and dairy-free cream cheese, you could experiment to create a vegan-friendly version.
Final Thoughts
I genuinely believe this Lemon Sweet Rolls Recipe is a little slice of heaven in bread form. The perfect blend of citrus brightness and sweet creaminess in these fresh-baked rolls never fails to impress, whether you’re sharing them with family or treating yourself. Give this recipe a try—you’ll be smiling with every bite and already planning your next batch!
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Lemon Sweet Rolls Recipe
- Total Time: 2 hours 55 minutes
- Yield: 24 servings 1x
Description
These Lemon Sweet Rolls are tender, fluffy, and packed with bright lemon flavor. Made with a lemon cake mix base and a tangy lemon cream cheese frosting, they are perfect for breakfast, brunch, or a delightful snack. The dough is enriched with yeast for a soft, airy texture, then rolled with a lemon sugar pudding filling creating irresistible sweet swirls in every bite.
Ingredients
Dough:
- 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
Filling:
- 1 cup unsalted butter, softened (for brushing)
- 1 cup granulated sugar
- 1 large lemon, zested
- 1 (3.4 ounce) instant lemon pudding mix
Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar, divided
- 2 teaspoons lemon extract
- 4 tablespoons whole milk, divided
Instructions
- Activate the Yeast: In a small bowl, combine the rapid rise dry yeast with warm water and stir until dissolved, allowing it to activate and become foamy.
- Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, mix together the lemon cake mix, kosher salt, and flour. Add in the yeast mixture and vanilla extract, then mix well until a smooth dough forms.
- First Rise: Cover the bowl tightly with plastic wrap and place it in a warm spot. Let the dough rise until it doubles in size, about 60 minutes. Punch the dough down, then cover again and allow it to rise for another 60 minutes until doubled once more.
- Roll Out the Dough: Divide the dough in half. Lightly flour a clean surface and roll each half into a rectangle approximately ¼ inch thick.
- Prepare Filling and Assemble Rolls: In a small bowl, whisk together granulated sugar, lemon zest, and lemon pudding mix. Brush each dough rectangle generously with softened butter using a pastry brush, then sprinkle half of the lemon sugar mixture evenly over the buttered dough.
- Form Rolls: Beginning at the edge nearest the counter, tightly roll each dough rectangle into a log. Use unflavored dental floss slid under the log to cut each into 13 equal pieces creating neat rolls.
- Second Rise: Spray 9×13 inch baking pans with baking spray and arrange 12 rolls in each pan. Cover each pan tightly with plastic wrap and let them rise in a warm place until doubled, about 40-50 minutes.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn lightly golden brown.
- Make the Frosting: In a stand mixer, beat together softened cream cheese and butter with lemon extract, 3 cups powdered sugar, and 2 tablespoons milk until smooth. Gradually add the remaining 1 cup powdered sugar and remaining 2 tablespoons milk, mixing until creamy and spreadable.
- Frost and Serve: Allow the rolls to cool for about 5 minutes after baking. Spread the lemon cream cheese frosting evenly over warm rolls so it melts slightly into the surface. Serve warm and enjoy!
Notes
- Using dental floss to cut the rolls prevents squishing and maintains neat edges.
- Make sure the water for the yeast is warm, not hot, to ensure proper activation.
- The dough requires two rises for best fluffiness and texture.
- Rolling the dough to about ¼ inch thick ensures even baking and perfect crumb.
- Frost the rolls while warm to allow the frosting to melt slightly and infuse into the rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
