Lemon Sweet Rolls

5 from 1 vote

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.

Prep Time2 20

Cook Time20

Total Time2 40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 290kcal

Author: Jill

Ingredients

Rolls

1 package box 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 flour

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 9x13 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!

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