Looking for a zesty twist on the classic cinnamon roll? Look no further than these sweet Lemon Cream Cheese Sweet Rolls. These pillowy rolls start with a soft and tender dough enriched with egg yolks that is filled with a buttery lemon-sugar mixture. Frost these rolls while still warm so the tangy cream cheese frosting has a chance to melt into the crevices and swirls.
Here’s a look at the ingredients you’ll need to make these Lemon Cream Cheese Sweet Rolls.
Fresh Lemons: This recipe includes lots of lemon zest in both the filling and frosting, as well as some lemon juice. You’ll need a total of 4 to 5 lemons.
Flour: The best flour for ensuring these buns have a light, pillowy chew is Gold Medal™ All Purpose Flour.
Butter: Make sure the butter for the filling is very soft and spreadable so you don’t tear or dig into the dough as you spread it.
Egg Yolks: Just egg yolks are used in this dough, giving it a bit of a brioche-like richness and extra color.
Other Ingredients You’ll Need: Yeast, sugar, milk, and salt.
Here are our best tips for making Lemon Cream Cheese Sweet Rolls. See the full recipe for detailed instructions.
This recipe requires 2 rises—the first after mixing and the second after shaping and cutting. Plan for 2-3 hours of total rise time. While the recipe calls for a stand mixer, you can mix the dough by hand, but you may need to double the kneading time.
The filling for these rolls is a fragrant mix of lemon zest, sugar, and butter. Rub the lemon zest into the sugar with your fingers to release the oils in the zest.
Spread the filling over the dough, leaving an uncovered edge along one of the longer sides. The unbuttered dough is needed to create a tight seal when the dough is rolled into a spiral, which in turn prevents the rolls from unraveling while they rise.
Let the shaped rolls rise at room temperature until they are doubled in size—they should fill the pan and touch, closing most (if not all) of the gaps between the rolls. These rolls bake relatively quickly, only about 20 minutes, and come out with a golden exterior. Cool for about 5 minutes before frosting.
Make the frosting while the rolls bake and frost while still warm.
Use these tips for storing leftover Lemon Cream Cheese Sweet Rolls.
While these rolls are best the day they are made, any leftovers can be stored in an airtight container in the refrigerator for 2 days.
Rolls can be stored in the freezer by wrapping individually in plastic and placing in an airtight container or resealable freezer bag for up to 1 month.
Thaw individual rolls overnight in the refrigerator. To warm, microwave for 20-30 seconds, in 10-second intervals, just until warmed through. Be cautious of the filling and frosting as they can be very hot.
In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, warm milk, and 1/4 cup sugar. Let stand about 5 minutes until foamy. Add the egg yolks, flour, and salt; mix on medium speed until a shaggy dough forms.
Beat in half of the butter pieces (2 tablespoons) until the butter is incorporated into the dough. Add the remaining butter pieces (2 tablespoons) and mix until butter is incorporated into the dough.
Knead the dough for 6 minutes on medium speed until smooth and elastic. Shape the dough into a ball, place it in a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, 1 to 2 hours.
Meanwhile, in a small bowl, mix 1 cup sugar and 3 tablespoons lemon zest using your fingers to rub the zest into the sugar. Stir in a pinch of salt and set aside.
Using your hands or a rolling pin, flatten the dough into a 16x12-inch rectangle. Spread 1/2 cup softened butter over the dough, leaving a 1-inch border along one of the 16-inch sides. Sprinkle the lemon-sugar mixture over the butter in a thick, even layer.
Starting with the long end opposite the 1-inch border, roll the dough into a tight spiral and pinch the border edge of the dough into the roll to seal. Cut the log in half using a sharp serrated knife. Cut each half into 6 rolls and place in a greased 13x9-inch baking pan.
Cover with plastic wrap and allow the rolls to rise at room temperature for 1 hour, or until doubled in size.
Meanwhile, heat oven to 350°F.
Bake for 20 to 22 minutes or until golden brown. Remove from the oven to a cooling rack.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar, followed by the lemon juice, 2 teaspoons lemon zest, and salt. Beat until smooth. Spread the frosting over the warm rolls and serve.
Switch up the flavor profile and try these rolls with other citrus fruits, like orange or grapefruit! Just swap in equal amounts of your chosen citrus fruit for the lemon juice and zest called for in the recipe.
Make these rolls your own by adding vanilla bean paste or spices like cardamom for a subtle background flavor that complements the lemon in this recipe.
