Lemon Sweet Rolls

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These are the softest, fluffiest lemon sweet rolls and then topped with a delicious lemon cream cheese frosting. This easy sweet roll recipe includes a lemon cake mix for the perfect texture and lemon flavor.

Lemon Sweet Rolls

Lemon Sweet Rolls Recipe

Fresh, semi-homemade cinnamon rolls are always a breakfast favorite. This Lemon Sweet Rolls Recipe really takes the traditional cinnamon roll idea to the next level with a sweet lemon filling and lemon cream cheese frosting. You will love having a lemon sweet roll with your coffee on a Saturday morning!

It may sound odd, but using a cake mix as the basis for sweet breakfast rolls is a great way to make this sweet roll recipe adding a perfect texture and lemon flavor.

While you’re here, check out some of our other wonderful lemon recipes: Mini Lemon Cheesecakes | Lemon Rice with Mint | White Chocolate Lemon Truffles | Lemon Thumbprint Cookies

Lemon Sweet Rolls

Important Ingredients You’ll Need:

Here’s what you’ll need to make the Lemon Sweet Rolls Recipe (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Lemon cake mix – adds the perfect lemon flavor to the dough.
  • Dry active yeast – make sure you use a strong up to date yeast.
  • Granulated sugar -white granulated sugar is used in the dough, both for flavor and to feed the yeast.
  • Butter – you’ll need unsalted butter.
  • Lemon – lemon zest and lemon extract are used in this recipe.
  • Lemon Pudding Mix – helps make the filling extra lemony and adds a thicker texture.
  • Flour – you’ll need all-purpose flour and this gives the dough structure.
  • Cream cheese – Full fat or low fat is fine to use. I would suggest not using no fat cream cheese.
  • Whole milk –  to help thin the frosting while keeping it extra creamy.
  • Powdered sugar – this is used to sweeten the lemon cream cheese frosting.
ingredients to make Lemon Sweet Rolls Recipe

How to Make Lemon Sweet Rolls Recipe

You will find the complete directions in the recipe box below.

  • STEP 1: Mix the dough using a stand mixer with the hook attachment. Start with the cake mix, salt, and flour before adding the vanilla and prepared yeast mixture.
  • STEP 2: Let the dough rise and double in size by covering the bowl tightly with plastic wrap and placing it in a warm area for 50 minutes.
  • STEP 3: Punch the dough down a few times and cover tightly again, allowing it to rise and double in size for another 50 minutes.
  • STEP 4: Make the lemon filling with the sugar, lemon zest, and lemon pudding and set aside.
  • STEP 5: Cut the dough in half and roll each section into a rectangle. Brush the dough with butter before sprinkling on half of the lemon zest filling.
  • STEP 6: Roll the dough into a tight log and cut the log into equal-sized pieces.
  • STEP 7: Place the rolls in a greased baking dish, cover them with plastic wrap, and allow the rolls to rise and double in size for 45-60 minutes.
  • STEP 8: Repeat the steps with the second half of the dough.
  • STEP 9: Bake the rolls in a preheated 350-degree F oven for 20-25 or until lightly brown.
  • STEP 10: Using the standing mixer, cream together the ingredients for the lemon frosting.
  • STEP 11: Once the rolls are finished baking, allow them to cool just a bit before spreading the lemon frosting evenly over the rolls.

TIP: Some ovens have a dough rise setting that heats the oven slightly to create a perfect environment for dough to rise. My oven does not have this feature, so I turn it on to warm up to about 110ºF, then I turn the oven off and place the bowl of dough inside with the oven door slightly open. Just double check to make sure you’ve turned the oven off!

Tops of Lemon Sweet Rolls

Tips and Tricks

  • Frosting the rolls while they’re hot allows the icing to melt and run down the sides a bit. So good!
  • Serve the lemon sweet rolls while they’re warm. They pair nicely with a cup of coffee, hot tea, or ice cold milk.
  • Do I need a stand mixer? I definitely recommend a stand mixer because the dough easily comes together with a dough hook attachment on the mixer for kneading. However, you are able to knead the dough by hand if you do not have a stand mixer. This takes extra work on your part but it will still work!

Can I Make the Rolls Ahead?

Yes! You can go through all of the steps in the recipe to make the lemon sweet rolls the night before. Once you’ve cut the rolls and placed them in the greased baking dish, instead of letting them rise the second time, cover the dish with plastic wrap and refrigerate overnight or 8-12 hours. When you’re ready to bake, allow the pan of rolls to warm up on the counter for 1-2 hours or until they’re puffy and risen enough to bake. Then bake and frost as instructed.

How to Store Leftovers

Keep the leftover rolls in an airtight container at room temperature for up to two days. The rolls are best when fresh, but you can bring back some of the softness by heating individual rolls in the microwave until warm.

Lemon Sweet Rolls feature
5 from 1 vote

Lemon Sweet Rolls

These are the softest, fluffiest lemon sweet rolls and then topped with a delicious lemon cream cheese frosting. This easy sweet roll recipe includes a lemon cake mix for the perfect texture and lemon flavor.
Servings: 24 servings
Prep: 2 hours 20 minutes
Cook: 20 minutes
Total: 2 hours 40 minutes

Ingredients
  

Rolls

Lemon Zest Filling

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large lemon zested
  • 1 3.4 ounce instant lemon pudding mix

Lemon Cream Cheese Frosting

  • 1 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons lemon extract
  • 4 tablespoons whole milk

Instructions

  • Using a small bowl, mix the yeast and warm water together until dissolved
  • In a standing mixer bowl, combine the cake mix, salt and flour and mix using the dough hook. Add the yeast mixture and the vanilla extract into the large bowl and mix well.
  • Cover tightly with plastic wrap and place in a warm area. Allow the dough to double in size for 60 minutes. Punch the dough down a few times and cover tightly again, allowing to rise and double in size for another 60 minutes.
  • Cut the dough in half. Sprinkle some flour onto the counter and roll the dough into a rectangle shape. You want the dough to be about ¼ in thick.
  • In a small bowl, whisk together the sugar, lemon zest and lemon jello. Using a pastry brush, brush the butter onto the dough. Sprinkle half of the lemon mixture onto the butter.
  • Starting with the bottom dough (the side close to edge of counter) roll the dough into a tight log. The best way to cut these rolls is to use unflavored dental floss Slide dental floss under the dough and cut the dough into 13 equal sized pieces.
  • Spray a 9×13 baking dish with baking spray. Place the 12 rolls into the baking dish and cover with the baking dish with plastic wrap. Allow the rolls to rise and double in size, about 40-50 minutes. Repeat the steps with the second half of dough using a separate pan.
  • Preheat the oven to 350 degrees. Bake in the oven for 20-25 or until lightly brown.
  • Using the standing mixer, cream together the cream cheese, butter, lemon extract, 3 cups powdered sugar and 2 tbsp whole milk. Gradually mix in the remaining 1 cup powdered sugar and the rest of the whole milk.
  • Once the rolls are finished baking, allow to cool for about 5 minutes. Spread the frosting evenly onto the rolls and allow the frosting to melt slightly. Enjoy!

Last Step:

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Nutrition

Serving: 24g | Calories: 290kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 32mg | Fiber: 1g | Sugar: 28g | Vitamin A: 296IU | Calcium: 8mg | Iron: 1mg

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