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
Scale
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
