If you love soft, bakery-style sweet rolls with a fresh citrus twist, Lemon Sweet Rolls are the perfect treat. These pillowy rolls are filled with a buttery lemon sugar filling and topped with a silky lemon glaze that melts into every swirl. The result is a bright, sweet, and slightly tangy pastry that feels like sunshine on a plate.

Perfect for brunch, holidays, spring gatherings, or weekend baking, lemon sweet rolls offer the same comforting texture as classic cinnamon rolls but with a vibrant citrus flavor that makes them truly irresistible.

This complete guide will walk you through how to make soft lemon sweet rolls from scratch, plus expert baking tips, variations, storage tips, and serving ideas.

Why You’ll Love These Lemon Sweet Rolls

✔ Soft, fluffy homemade dough
✔ Bright, fresh lemon flavor
✔ Buttery sugar filling in every swirl

✔ Perfect for brunch or dessert
✔ Make-ahead friendly

If you enjoy pastries like cinnamon rolls or citrus desserts, these lemon rolls are a refreshing twist you’ll want to bake again and again.

Ingredients for Lemon Sweet Rolls

Dough

3¾ cups all-purpose flour
¼ cup granulated sugar
1 packet (2¼ tsp) instant yeast

½ teaspoon salt
¾ cup warm milk (about 110°F / 43°C)
¼ cup unsalted butter, melted

1 large egg
1 tablespoon lemon zest

Lemon Filling

½ cup unsalted butter, softened

¾ cup granulated sugar
2 tablespoons lemon zest
2 tablespoons lemon juice

Lemon Glaze

1½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest

1 tablespoon cream or milk (optional for smoother glaze)

How to Make Lemon Sweet Rolls

Step 1: Prepare the Dough

In a large bowl combine:

Warm milk

Sugar
Yeast

Let sit for about 5 minutes until slightly foamy.

Add:

Melted butter
Egg

Lemon zest
Salt

Gradually mix in flour until a soft dough forms.

Step 2: Knead the Dough

Knead the dough for 8–10 minutes until smooth and elastic.

Place in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

Step 3: Make the Lemon Filling

In a small bowl mix:

Softened butter
Sugar
Lemon zest

Lemon juice

The mixture should be spreadable and fragrant.

Step 4: Roll the Dough

On a lightly floured surface, roll the dough into a 14 × 10 inch rectangle.

Spread the lemon filling evenly across the dough.

Step 5: Form the Rolls

Roll the dough tightly from the long side into a log.

Slice into 10–12 rolls using a sharp knife or dental floss.

Place rolls into a greased baking dish.

Step 6: Second Rise

Cover and allow rolls to rise for 30–40 minutes until puffy.

Step 7: Bake

Preheat oven to 350°F (175°C).

Bake for 20–25 minutes until lightly golden.

Step 8: Add Lemon Glaze

Whisk together:

Powdered sugar

Lemon juice
Lemon zest
Cream (optional)

Drizzle over warm rolls so the glaze melts into the swirls.

Pro Tips for Perfect Lemon Rolls

Use fresh lemons
Fresh zest and juice provide the best flavor.

Don’t overbake
Soft rolls should remain tender and lightly golden.

Spread filling evenly
Ensures every bite has bright lemon flavor.

Glaze while warm
The glaze seeps into the rolls for extra moisture.

Flavor Variations

Lemon Cream Cheese Rolls

Add a cream cheese frosting instead of glaze.

Lemon Blueberry Rolls

Sprinkle fresh blueberries over the filling before rolling.

Coconut Lemon Rolls

Add ¼ cup shredded coconut to the filling.

Orange Lemon Rolls

Add a little orange zest for a citrus blend.

Make-Ahead Instructions

Overnight Method

After shaping the rolls:

Cover tightly
Refrigerate overnight

Let sit at room temperature 30 minutes before baking

Perfect for stress-free brunch.

Storage Tips

Room Temperature

Store covered for 2 days.

Refrigerator

Keep for 4–5 days in an airtight container.

Freezer

Freeze baked rolls for up to 2 months.

Reheating

Warm rolls in:

Microwave: 15–20 seconds
Oven: 300°F for about 10 minutes

Add a little extra glaze if desired.

Serving Ideas

Lemon sweet rolls are perfect for:

Weekend brunch
Mother’s Day breakfast

Easter morning
Baby showers
Spring gatherings

Pair them with:

Fresh fruit
Yogurt parfaits

Coffee or tea
Smoothies

Frequently Asked Questions

Can I use active dry yeast?

Yes. Just allow it to activate in warm milk for 10 minutes.

Can I make them without glaze?

Yes, but the glaze adds moisture and enhances the lemon flavor.

Why didn’t my rolls rise?

Possible causes include inactive yeast or milk that was too hot.

Can I use bread flour?

Yes. Bread flour creates slightly chewier rolls.

Estimated Nutrition (Per Roll)

Calories: 290–320
Carbohydrates: 45g
Fat: 10g

Protein: 5g

Values vary based on glaze quantity.

Why Lemon Sweet Rolls Are So Popular

Citrus desserts are loved because they balance sweetness with freshness. Lemon adds brightness that prevents baked goods from feeling too heavy. When paired with soft yeast dough and sweet glaze, it creates a pastry that’s comforting yet refreshing.

Final Thoughts

These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. The buttery lemon filling and sweet glaze create the perfect balance of tangy and sweet, making them ideal for breakfast, brunch, or dessert.

Once you try these homemade lemon rolls, they may become your favorite alternative to traditional cinnamon rolls.

Lemon Sweet Rolls (Soft, Fluffy & Glazed with Bright Citrus Flavor)

Author: WAFA LI

Print Recipe

Instructions

Make dough:
- In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- Stir in remaining sugar, egg, melted butter, and salt. Gradually add flour until a soft dough forms.
- Knead 5–7 minutes by hand (or 4 min in stand mixer) until smooth and elastic.
- Place in greased bowl, cover, and let rise in a warm place 1–1.5 hours, until doubled.
Make filling: Mix sugar and lemon zest in a small bowl (the zest helps release oils and intensify flavor). Stir in lemon juice and melted butter to form a paste.
Assemble:
- Roll dough into a 16×12″ rectangle on a floured surface.
- Spread lemon filling evenly over dough, leaving a ½” border.
- Roll tightly from long side into a log. Pinch seam to seal.
- Cut into 12 even slices. Place cut-side up in a greased 9×13″ pan.
Second rise: Cover and let rise 30–45 minutes, until puffy.
Bake at 350°F (175°C) for 20–25 minutes, until golden brown.

Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over warm rolls. Sprinkle with extra zest if desired.

💡 Pro Tips:
– For extra tang, add ½ tsp lemon extract to the dough.
– Make ahead: Assemble unbaked rolls; refrigerate overnight. Bring to room temp 30 min before baking.
– Store covered at room temp up to 2 days—they stay soft!

Prep Time & Nutrition (per roll, makes 12):