There’s something magical about waking up to the smell of fresh-baked sweet rolls—especially when they’re bursting with bright lemon flavor! These lemon sweet rolls became my weekend obsession after I stumbled upon my aunt’s old recipe box. One bite of her citrusy, poppy seed-studded version, and I was hooked. They’re like sunshine on a plate—soft, fluffy dough swirled with lemony sugar and topped with a tangy cream cheese glaze that makes your taste buds sing. Perfect for lazy Sunday brunches or when you want to impress overnight guests (trust me, they’ll beg for the recipe).
Why You’ll Love These Lemon Sweet Rolls
Oh my gosh, where do I even start? These lemon sweet rolls are everything you want in a breakfast treat – and then some! First off, that citrusy zing wakes up your taste buds better than coffee ever could. The poppy seeds add this delightful little crunch that makes each bite interesting. And that dough? So pillowy soft it practically melts in your mouth.
Here’s why these became my go-to brunch showstopper:
- The lemon glaze is just tart enough to balance the sweetness – no sugar overload here!
- They’re surprisingly easy to make (way simpler than they look, promise!)
- Perfect for make-ahead mornings – just pop them in the oven while everyone’s waking up
- You can totally customize them – add more zest for extra punch or swap in orange for a different citrus twist
Seriously, one bite and you’ll understand why I make these at least twice a month. They’re that good.
Ingredients for Lemon Sweet Rolls
Okay, let’s talk ingredients – because using the right stuff makes ALL the difference with these lemon sweet rolls. I’ve learned through trial and error (and a few baking disasters) that quality matters here. Don’t skimp on the butter or lemon zest – trust me!
For the dough:
- 3/4 cup warm milk (110°F – test it on your wrist like checking a baby bottle!)
- 2 1/4 tsp active dry yeast (that’s 1 packet – make sure it’s fresh!)
- 1/4 cup granulated sugar (I sometimes use vanilla sugar for extra flavor)
- 1 large egg + 1 egg yolk (the yolk makes the dough extra rich)
- 1/4 cup unsalted butter, melted (and slightly cooled)
- 3 cups all-purpose flour (plus extra for dusting – I always keep my flour sack handy)
- 1 tsp salt (I prefer fine sea salt)
- 1 1/2 tbsp poppy seeds (fresh is best – they lose flavor over time)
- 1 tbsp lemon zest (from about 2 medium lemons – zest before juicing!)
For the filling:
- 1/4 cup unsalted butter, softened (leave it out 30 minutes before using)
- 1/2 cup granulated sugar
- 1 tbsp lemon zest (yes, more zest!)
- 1 tbsp poppy seeds
For the lemon glaze:
- 4 oz cream cheese, softened (full-fat makes the best texture)
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar (sift it if you want super smooth glaze)
- 2–3 tbsp fresh lemon juice (start with 2, add more to thin if needed)
- 1 tsp lemon zest (can you tell I love lemon?)
- 1 tsp poppy seeds (optional, but pretty for garnish)
- Pinch of salt (balances the sweetness perfectly)
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for these lemon sweet rolls! Just gather these basics from your kitchen:
- A large mixing bowl (I use my grandma’s old ceramic one – sentimental value counts!)
- Wooden spoon or stand mixer with dough hook
- Rolling pin (or clean wine bottle in a pinch!)
- 9×13 baking dish or round cake pan
- Measuring cups and spoons
- Microplane or fine grater for zesting
- Sharp knife or dental floss for slicing rolls
That’s it! Now let’s get to the fun part – making that dreamy dough.
How to Make Lemon Sweet Rolls
Alright, let’s dive into making these sunshine-packed lemon sweet rolls! Don’t let the multiple steps fool you – each part is simple, and the results are SO worth it. I’ll walk you through everything, just like my aunt taught me (with a few of my own hard-learned tips sprinkled in).
Preparing the Dough
First things first – wake up that yeast! In your large mixing bowl, whisk together the warm milk (110°F is perfect – any hotter and you’ll kill the yeast), yeast packet, and sugar. Let it sit for 5-10 minutes until it gets all foamy and smells like bread heaven. This is your sign the yeast is alive and ready to work!
Now whisk in the egg, egg yolk, melted (but slightly cooled) butter, salt, lemon zest, and poppy seeds. The zest will make your kitchen smell amazing already! Gradually add the flour, mixing until a soft dough forms. It should pull away from the sides of the bowl but still feel slightly sticky – that’s perfect.
Here’s where the magic happens: knead that dough for 6-8 minutes by hand (great stress relief!) or with a mixer’s dough hook. You’ll know it’s ready when it’s smooth, elastic, and springs back when poked. Form it into a ball, place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 60-90 minutes until doubled. No warm spot? Turn your oven on for 1 minute, then turn it off – perfect rising environment!
Rolling and Filling
Once your dough is beautifully puffed up, punch it down (so satisfying!) and turn it out onto a lightly floured surface. Roll it into a 14×10-inch rectangle – don’t worry about perfection here, just get it roughly that size. Spread the softened butter evenly over the surface, leaving about a 1/2-inch border at one long edge (this helps seal the roll later).
Mix together the sugar, lemon zest, and poppy seeds for the filling, then sprinkle this lemony goodness evenly over the buttered dough. Now for the fun part – starting at the long edge opposite your bare border, roll the dough up tightly into a log. Pinch the seam to seal it – this keeps all that delicious filling inside where it belongs!
Baking and Glazing
Using a sharp knife or unflavored dental floss (my secret weapon!), cut the log into 9-12 even rolls. Arrange them in your greased baking dish with some space between them – they’ll puff up more as they rise again. Cover loosely and let them rise for 30-45 minutes until they look nice and puffy.
Bake at 350°F for 20-25 minutes until they’re golden brown and sound hollow when tapped. While they bake, whip up that dreamy glaze: beat the cream cheese and butter until smooth, then mix in powdered sugar, lemon juice, zest, salt, and poppy seeds. The glaze should be thick but pourable – add more lemon juice a teaspoon at a time if needed.
As soon as the rolls come out of the oven, spread that luscious glaze over the top while they’re still warm – it’ll melt into all the nooks and crannies. Try to wait at least 5 minutes before diving in…if you can resist!
Tips for Perfect Lemon Sweet Rolls
After making these lemon sweet rolls more times than I can count, I’ve picked up some tricks that make all the difference! First – that dough rise is crucial. If your kitchen is chilly, create a warm spot by placing the bowl near (not on!) a warm oven or filling a baking pan with hot water on the rack below. The dough should double in size – patience is key!
For the glaze, start with less lemon juice and add gradually. You want it thick enough to cling to the rolls but thin enough to drizzle. And here’s my secret: zest the lemons before juicing – it’s way easier than trying to zest squeezed halves! Lastly, don’t skip the second rise after shaping – those extra 30 minutes make the rolls beautifully fluffy.
Variations and Substitutions
Oh, the fun you can have with these lemon sweet rolls! I’ve experimented with so many variations over the years – some on purpose, some out of necessity when I realized I was out of an ingredient mid-recipe (oops!). Here are my favorite twists:
- Citrus swap: Replace lemon zest with orange or lime for a different bright flavor. Meyer lemon makes them extra special when in season.
- Dairy-free: Use plant-based milk, vegan butter, and dairy-free cream cheese. The texture stays surprisingly good!
- Gluten-free: A 1:1 gluten-free flour blend works well, though the dough may be stickier.
- Extra tang: Add a tablespoon of lemon juice to the filling for real citrus lovers.
- Berry twist: Sprinkle fresh raspberries or blueberries over the filling before rolling.
See? There’s no wrong way to make these sunshine-filled rolls your own!
Serving and Storing Lemon Sweet Rolls
Oh my gosh – serving these lemon sweet rolls warm is an absolute must! That first bite when the glaze is still slightly melty? Pure heaven. I love pulling these straight from the oven when we have weekend guests – the oohs and aahs are totally worth the effort. If you’ve somehow got leftovers (rare in my house!), here’s how to keep them tasting fresh:
- Store cooled rolls in an airtight container at room temperature for 2 days
- For longer storage, freeze unglazed rolls wrapped tightly in foil for up to 1 month
- Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes
- Always add fresh glaze after reheating – never before freezing or refrigerating
Pro tip: The rolls actually taste even more lemony the next day as the flavors continue to develop – if they last that long!
Nutritional Information
Now, I’ll be honest – these lemon sweet rolls are definitely a treat, not an everyday health food (though I like to pretend the lemon zest counts as fruit!). The nutrition can vary quite a bit depending on your exact ingredients and how generous you are with that dreamy glaze. That said, each roll gives you a good balance of carbs, protein, and that happy-making fat that makes baked goods so satisfying.
A few things to keep in mind:
- The poppy seeds add some fiber and plant-based protein
- Using real butter and cream cheese means you’re getting quality dairy fats
- The lemon zest packs a surprising amount of vitamin C
- You can adjust the sugar slightly if you prefer less sweetness
Remember – nutrition info always varies based on specific brands and measurements. If you’re watching certain dietary needs, feel free to tweak the recipe to fit! But sometimes, a little indulgence is exactly what the soul needs – and these bright, citrusy rolls deliver joy in every bite.
Frequently Asked Questions
I get so many questions about these lemon sweet rolls – here are the ones that pop up most often from fellow bakers (and some from my own first attempts that ended in…let’s call them learning experiences!).
Can I make these ahead for brunch?
Absolutely! My favorite trick is preparing the rolls up through shaping them in the pan, then covering and refrigerating overnight. In the morning, just let them sit at room temperature for 30 minutes while your oven preheats before baking. The slow rise in the fridge actually gives them amazing flavor!
Why didn’t my dough rise properly?
Oh honey, been there! Usually it’s one of three things: your yeast was old (check expiration dates!), the milk was too hot and killed the yeast (110°F is perfect), or your rising spot wasn’t warm enough. Try the oven trick I mentioned earlier – works like a charm!
Can I freeze lemon sweet rolls?
You bet! Freeze them after baking but before glazing. Wrap tightly in foil, then thaw at room temperature when ready to eat. Warm slightly and add fresh glaze – they’ll taste like you just baked them!
My glaze is too runny/thick – help!
No stress! Too runny? Add more powdered sugar a tablespoon at a time. Too thick? More lemon juice a teaspoon at a time until it’s that perfect drizzly consistency. Remember – it thickens as it sits too!
Now what are you waiting for? Grab those lemons and get baking – then come tell me how your lemon sweet rolls turned out! Tag me @MyKitchenAdventures so I can see your beautiful creations.
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Irresistible Lemon Sweet Rolls in 3 Simple Steps
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Lemon Poppy Seed Sweet Rolls with Lemon Glaze are a citrusy twist on classic cinnamon rolls, perfect for brunch or breakfast.
Ingredients
- For the dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour (plus more for dusting)
- 1 tsp salt
- 1 1/2 tbsp poppy seeds
- 1 tbsp lemon zest
- For the filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- For the lemon glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp poppy seeds (optional, for topping)
- Pinch of salt
Instructions
- In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Whisk in egg, egg yolk, melted butter, salt, lemon zest, and poppy seeds.
- Add flour and mix until a soft dough forms. Knead 6–8 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 60–90 minutes, until doubled.
- Roll dough into a 14×10-inch rectangle on a floured surface.
- Spread softened butter over dough. Mix sugar, lemon zest, and poppy seeds, then sprinkle evenly over butter.
- Roll up tightly from the long side and cut into 9–12 rolls. Place in a greased baking dish.
- Cover and let rise 30–45 minutes until puffy.
- Bake at 350°F for 20–25 minutes, until lightly golden and set.
- Make glaze: beat cream cheese and butter until smooth. Mix in powdered sugar, lemon juice, zest, salt, and poppy seeds.
- Spread glaze over warm rolls and serve.
Notes
- Let the dough rise in a warm place for best results.
- Adjust lemon juice in glaze for desired consistency.
- Store leftovers in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 390
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg