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Lemon Sugar Rolls with Vanilla Cream Cheese Icing…the perfect brunch rolls for the spring and summer months ahead. Soft buttery dough swirled with sweet lemon sugar then generously topped with creamy vanilla cream cheese icing. There’s nothing not to love about these lemony rolls, every bite is melt in your mouth delicious. These lemon sweet rolls are a great make-ahead breakfast or a special brunch item for any upcoming occasions. Eat these warm…with plenty of that icing smeared on top – trust me.
Happy Good Friday guys! Whether you celebrate Easter or not, the holiday always gives me the feeling that spring has really arrived. After spending the last week in California, I am so ready for warmer days and sunshine. Of course, it’s not exactly eighty degrees (but it is sunny) back home in Colorado, but the quick trip has definitely inspired some fresh spring recipes.
And possibly a vacation to Florida. I’m really dreaming of that right now, which you all might have guessed from my recent stories about my Nonnie. She just always makes me think of Easter and vacations spent in Florida. I miss them so much!
Anyway, as I write this I am in the airport headed home (Wednesday night). But come Friday (when you see this) I’ll be home. I’m sure it will feel nice…even if it is cold. And we still have spring and Easter to think about this weekend, so that’s nice. And that kind of brings me to these sweet rolls with delicious lemon flavor.
Ingredients
- Active dry yeast
- Warm whole milk
- Honey
- All-purpose flour
- Cardamom
- Kosher salt
- Large eggs
- Salted butter
- Lemon zest and lemon juice
- Granulated sugar
- Salted butter
Vanilla Cream Cheese Icing
- Cream cheese
- Powdered sugar
- Vanilla extract
More times than not, when it comes to breakfast recipes, I sway towards something with cinnamon-sugar. Usually something like cinnamon rolls or a Dutch baby, which we all know I love. But I’ve never created a sweet roll that didn’t have cinnamon…or chocolate.
However, I love using lemon as a key flavor in sweet recipes. So I thought these sweet lemon rolls with a yummy frosting glaze would be perfect for this weekend!!
And while my Nonnie didn’t bake many sweet rolls, she loved brunch just as much as my mom and I. She would order a stack of waffles with maple on top or pancakes. Guess we know where I got my love of sweets from!!
Here are the details.
While these rolls seem a little fancy, I promise you they are the easiest to make. You can even make them the night before, so they’re great for entertaining!
To make the dough, simply mix flour with a bit of yeast, warm milk, and honey. You’ll want to let this mix proof until it’s foamy on top and smells like bread. And then the remaining ingredients go into the mixing bowl. I love to use a pinch of cardamom in the dough, which helps to highlight the lemony, vanilla flavors throughout the rolls.
While the rolls rise, mix up the filling. It’s simply granulated sugar and lemon…yes, lemon sugar! If you have any vanilla beans lying around, the vanilla beans mixed with the sugar will make these rolls just that much more delicious!
Once the dough has doubled in size, roll the dough out, spread with butter, then top with the lemon sugar. Roll the dough up into a log, cut it into rolls, and place them onto a baking dish. Now you can either let the rolls rest, get puffy, and then bake. Or you can keep the rolls in the fridge overnight to rise and bake in the morning. Either option works, it just depends when you’d like to enjoy your rolls.
While the rolls bake…
Mix up the cream cheese icing, which is reason enough to make these rolls. If you grew up eating classic cinnamon rolls, this icing is going to be your favorite. You’ll want to beat the cream cheese together with the powdered sugar and a splash of vanilla.
As the rolls bake, the kitchen will fill with the sweet lemony smells, it’s like spring, but in a very sweet way.
When you pull the rolls out of the oven, slather on that icing while they are still warm. The icing melts over the rolls and everything becomes the gooiest mess, which is exactly what you want!
The rolls kind of just melt in your mouth. The bread is soft and buttery, but the swirl of lemon sugar is the real special touch. And of course, the icing is just the finishing touch these rolls need to make them over the top delicious. Even little Asher, who is a hard-core cinnamon roll purist loves these! She said, “please make them on Sunday”!!
Looking for other spring brunch recipes? Here are some of my favorites:
Buttery Raspberry Crumble Bars
Berry and Cream Cheese Croissant French Toast Bake
Blackberry Lavender White Chocolate Scones
Baked Blackberry Ricotta French Toast
Lastly, if you make these Lemon Sugar Rolls with Vanilla Cream Cheese Icing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Sugar Rolls with Vanilla Cream Cheese Icing
Servings: 12 rolls
Calories Per Serving: 567 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 teaspoons active dry yeast
- 3/4 cup warm whole milk
- 2 tablespoons honey
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1/2 cup (1 stick) salted butter, melted
- 2-3 tablespoons lemon zest
- 3/4 cup granulated sugar
- 6 tablespoons salted butter at room temperature, plus more for greasing
Cream Cheese Icing
- 8 ounces cream cheese, at room temperature
- 4 tablespoons softened butter, at room temperature
- 1/2-1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size.3. To make the filling. In a small bowl, combine the sugar and the remaining 1-2 tablespoons lemon zest. Line a 9×13 inch baking dish with parchment. 4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the lemon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes or transfer to the fridge to rise overnight (see notes).5. Preheat the oven to 375° F. Bake the rolls for 20 to 25 minutes, or until golden brown.6. Meanwhile, make the icing. Beat together the cream cheese, butter, powdered sugar, and vanilla until light and creamy.7. Spread the icing over the warm rolls. Serve warm and enjoy!
Notes
Overnight Rising: Cover the rolls and transfer to the fridge to rise overnight. In the morning, remove the rolls from the fridge and let come to room temp while the oven preheats. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
This post was originally published on April 2, 2021
I covered my rolls over night, but I think I should have wrapped them, because they appear to have dried out ? would it help to brush on water before baking?
Hey Sarah,
Did you keep them in the fridge? I would brush with milk, not water. Let me know how they turn out! xTieghan
These were sooooo good! Wondering if you have any tips for those of us who don’t have a stand mixer? What’s the best process to make the dough without the mixer. I have a hand mixer!
Hey there,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! I would just mix with a wooden spoon and then knead by hand. Happy Easter ?Tieghan
These are SO GOOD. What a springy answer for cinnamon rolls! Followed directions to a “t” and they came out perfectly. I love the hint of lemon and the light and fluffy texture of the rolls. They’re just the right amount of sweet. Another HBH hit that I’m adding to our family favorites! Thanks Tieghan!!!!
Hey Rachel,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
I can’t wait to try these in the morning! Step four refers to 1/2 c. sugar, but the ingredients states 3/4 c. sugar. Should we have reserved the extra lemon sugar to use elsewhere in the recipe or so the measurements simply need to be fixed? Thanks!
Hey Jessica,
Sorry for any confusion, you are going to use all of the lemon sugar in step 4. I hope you enjoy this recipe, please let me know if you give them a try! xTieghan
So excited to make these! Can you please explain why step 4 says to use 1/2c of the lemon sugar mixture? When is the remaining 1/4 cup used?
Hey Payton,
Sorry for any confusion, you are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know how they turn out! xTieghan
Can you use another spice if you do not have the cardamom
Hey Diana,
Nutmeg would also be delicious! I hope you enjoy the rolls, let me know how they turn out! xTieghan
That’s a great idea! I’m about to make these to refrigerate overnight for easter tomorrow. I have lemon curd also! I’m thinking maybe on half I’ll spread it on top after they bake and spread the icing on top of that. Or maybe swirl the lemon curd in on top of the icing.
I do want to leave half as is to see how yummy they are without messing with them! 🙂 So excited! I love lemon!
Hey Stacy,
Let me know if you give the recipe a try, I hope you love them! Happy Easter! ?Tieghan
Just prepped these to pop in the oven in the morning! Just to make sure, am I supposed to use the entire bit of the sugar and lemon zest mixture or just the 1/2 cup? Thanks!
Hey Hayley,
Yes, you want to use all of the lemon sugar. Let me know how they turn out! xTieghan
Hi Teigan, just made these and used 1/2c of the lemon sugar before rolling up the dough. Do I use the last 1/4c anywhere? Thanks!
Hey Anastasia,
You are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Easy and delicious! Didn’t have Cardamom so subbed ground ginger. Thanks for a great addition to a brunch with friends! ❤️
Hey Robin,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
Oh my gosh these are so amazing! A refreshing change from a cinnamon roll! I’m going to try with gluten free bread next time so I can eat more of them! Lol. Great recipe!!
Hey Steph,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
Could I use buttermilk instead of whole milk?
Hey Katie,
Buttermilk should work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these and they are in the oven. The dough seems pretty stiff, much more so than the brioche recipe I usually use. I am hopeful I didn’t make a mistake and it just a stiffer dough than what I am accustomed to. Crossing my fingers!
Let me know how they turn out Roz, thanks for trying the recipe! xTieghan
We mix together 3/4c of sugar with lemon zest but only fill the rolls with 1/2c …. do you use the remainder for anything?
Hey Jess,
You are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Working on a batch now to take to my family i havent seen in months! Though I think the metric flour measurement is off maybe 538 instead of 938?
Hey Ben,
I hope you love the recipe, let me know how it turns out!! xTieghan