The kitchen smells like butter and lemon zest, and there's a pan of golden lemon cinnamon rolls cooling on the counter, still warm enough that the frosting is melting into every crevice. I made these homemade lemon rolls on a Sunday morning when regular cinnamon rolls felt too predictable, and the first bite was enough to make me forget I'd been up since 6 a.m. kneading dough. They're soft, ridiculously tangy, and the kind of thing you'll want to make again before the weekend's even over.
If you're into citrus, you'll probably also like these Easy Pistachio Cookie Bars for something nutty and quick, or these Creme Brûlée Cookies if you're feeling fancy. And this Easy Mango Tres Leches is another favorite when I want something fruity and impressive.
Why You'll Love This Lemon Cinnamon Rolls
Bakery-soft texture. The tangzhong method keeps these Lemon Cinnamon Rolls tender and fluffy, even the next day.
Bright, fresh flavor. Lemon zest, lemon curd, and lemon frosting give these Lemon Cinnamon Rolls a triple citrus punch that's sweet, tangy, and totally addictive.
Perfect for brunch or dessert. These Lemon Cinnamon Rolls are fancy enough for holidays but easy enough for a weekend treat.
Make-ahead friendly. You can prep the dough the night before and bake them fresh in the morning.
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Lemon Cinnamon Rolls Ingredients
Here's what you'll need to make these fluffy lemon cinnamon rolls from scratch.
See recipe card below this post for ingredient quantities
For the Tangzhong
All-purpose flour: This cooked flour paste is the secret to keeping the Lemon Cinnamon Rolls soft and moist for days.
Water: Mixed with the flour to create a thick, pudding-like roux that gets folded into the dough.
For the Dough
Granulated sugar: Sweetens the dough and helps the yeast activate.
Lemon zest: Rubbed into the sugar to release the oils and infuse the dough with bright citrus flavor.
All-purpose flour: Forms the base of the dough and gives the rolls their soft, pillowy structure.
Instant yeast: Helps the dough rise quickly without needing to proof it first.
Fine sea salt: Balances the sweetness and enhances all the other flavors.
Heavy cream: Adds richness and makes the dough extra tender.
Whole milk: Keeps the dough soft and helps create a smooth texture.
Egg: Binds everything together and adds moisture.
Tangzhong: The cooked flour mixture that makes these rolls incredibly soft.
Unsalted butter: Adds richness and flavor to the dough. Make sure it's at cool room temperature so it incorporates smoothly.
For the Lemon Sugar Filling
Unsalted butter: Creates a creamy, spreadable base for the filling.
Light brown sugar: Adds a hint of caramel sweetness that pairs beautifully with the lemon.
Lemon zest: Adds fresh, tangy citrus flavor throughout the filling.
Vanilla bean paste or vanilla extract: Adds warmth and depth to the filling.
Lemon curd: The star of the filling. Store-bought works great, or use homemade if you have it.
For the Lemon Cream Cheese Frosting
Unsalted butter: Creamed with the cream cheese for a smooth, rich frosting.
Cold cream cheese: Adds tang and makes the frosting thick and creamy.
Powdered sugar: Sweetens and thickens the frosting.
Heavy cream: Loosens the frosting just enough to make it spreadable.
Lemon zest: Adds a fresh, bright finish.
Lemon curd: Drizzled on top for extra lemony goodness.
How TO Make Lemon Cinnamon Rolls
Follow these steps to make perfect Lemon Cinnamon Rolls every time.
Make the tangzhong: Whisk the flour and water together in a saucepan, then cook over medium heat, whisking constantly, until it thickens into a smooth paste, about 4 to 5 minutes. Transfer it to a bowl and let it cool while you prep the dough.
Prepare the lemon sugar: Rub the lemon zest into the granulated sugar with your fingers until it feels like wet sand and smells amazing.
Mix the dough: In the bowl of a stand mixer, whisk together the flour, lemon sugar, yeast, and salt. Add the heavy cream, milk, egg, and cooled tangzhong. Use the dough hook to knead on low speed for about 2 minutes until a rough, shaggy dough forms.
Add the butter: With the mixer still running on low, add the butter one tablespoon at a time, letting each piece fully disappear into the dough before adding the next. Keep kneading for 11 to 12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Let it rest: Shape the dough into a smooth ball, place it seam-side down in a lightly greased bowl, cover with plastic wrap, and let it rest for 30 minutes.
Make the filling: While the dough rests, mix the butter, brown sugar, lemon zest, and vanilla until smooth and spreadable.
Roll and fill: Roll the dough out on a lightly floured surface into a 15×21-inch rectangle. Spread the lemon sugar mixture evenly over the dough, leaving a 1-inch clean border at the top. Spread the lemon curd over the filling in an even layer.
Slice and roll: Use a pizza cutter to slice the dough into twelve 1¾-inch strips. Roll each strip away from you into a spiral and place them in a parchment-lined or buttered 9×13-inch baking pan.
Let them rise: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours, or until they've doubled in size and look puffy. While they rise, preheat your oven to 325°F.
Bake: Bake the rolls for 30 to 35 minutes, until the tops are lightly golden and the centers are set.
Make the frosting: While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar and beat on low until fluffy, then mix in the lemon zest and heavy cream.
Frost and serve: Let the rolls cool in the pan for about 15 minutes, then spread the frosting over the warm rolls. Drizzle extra lemon curd on top and serve while they're still warm and gooey.
Ingredient Substitutions & Variations
No tangzhong? You can skip it and use a regular cinnamon roll dough, but the rolls won't stay as soft.
No lemon curd? Use extra lemon zest and a little lemon juice mixed into the filling, though the curd adds a richer, tangier flavor.
Swap the frosting: Use a simple lemon glaze made with powdered sugar and lemon juice if you want something lighter.
Add berries: Fold fresh blueberries or raspberries into the filling for a fruity twist.
Kid-Approved Changes
Less tang: Use half the lemon zest and skip the extra lemon curd on top.
Sweeter frosting: Add an extra ¼ cup powdered sugar to the frosting.
Mini rolls: Cut the dough into 18 smaller strips for bite-sized lemon dessert rolls that are perfect for little hands.
Equipment For Lemon Cinnamon Rolls
You'll need a 9×13-inch baking pan, a stand mixer with a dough hook, a saucepan for the tangzhong, mixing bowls, a whisk, a rolling pin, and a pizza cutter. Parchment paper or butter for the pan, plastic wrap for rising, and a wire cooling rack are also helpful.
Storage & Make-Ahead Tips
Storage: Because of the lemon curd, these rolls need to be stored in the refrigerator. Cover them tightly and they'll keep for up to 3 days.
Make-ahead: Assemble the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let them rise at room temperature until doubled, then bake. Don't prep them more than one day in advance.
Reheating: Warm individual rolls in the microwave for 15 to 20 seconds, or reheat the whole pan in a 300°F oven until soft and gooey.
How to Serve These Lemon Rolls
Serve these Lemon Cinnamon Rolls warm with a cup of coffee or tea for the ultimate brunch treat. They're also wonderful with fresh berries on the side, a dollop of whipped cream, or even a scoop of vanilla ice cream if you're feeling indulgent. For a spring brunch, pair them with scrambled eggs and bacon for a sweet-and-savory combo.
Expert Tips
Measure your flour correctly. Use the spoon-and-level method or a kitchen scale to avoid dense, dry rolls.
Don't skip the tangzhong. It's what makes these rolls so incredibly soft and keeps them fresh.
Let the dough rise fully. Patience is key. If the rolls don't double in size, they'll bake up dense.
Use room-temperature ingredients. Cold eggs, milk, or butter can slow down the yeast and make the dough harder to work with.
Don't overbake. The rolls should be lightly golden on top but still soft in the center. Overbaking will dry them out.
FAQ
What are some common mistakes when making Lemon Cinnamon Rolls?
The biggest mistakes are using too much flour, not letting the dough rise long enough, and overbaking. Make sure to measure your flour carefully, give the dough plenty of time to rise until it's puffy and doubled, and pull the rolls out when they're just lightly golden. Emma once rushed the rise time and the rolls came out dense, so now we set a timer.
How long can a Lemon Cinnamon Rolls sit out?
Unfrosted Lemon Cinnamon Rolls can sit out at room temperature for up to 2 hours. After that, they should be covered and stored in the fridge, especially since these have lemon curd. Frosted rolls should be refrigerated after about an hour to keep the frosting fresh.
Why can't you refrigerate Lemon Cinnamon Rolls?
You actually can refrigerate Lemon Cinnamon Rolls, but they can dry out if not stored properly. These lemon rolls need to be refrigerated because of the lemon curd topping. Just cover them tightly and reheat before serving to bring back that soft, gooey texture.
Should you let Lemon Cinnamon Rolls cool before icing them?
It depends on what you want. If you want the frosting to melt into the rolls and create a gooey glaze, frost them while they're warm. If you want a thicker, creamier layer of frosting that sits on top, let them cool for about 15 minutes first. I like to frost these while they're still a little warm so the frosting gets soft and creamy.
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Pairing
These are my favorite dishes to serve with Lemon Cinnamon Rolls
lemon cinnamon rolls
Ingredients
- 0.28 cup all-purpose flour measured using spoon-and-level method for accuracy
- 0.83 cup water used to hydrate flour for a soft dough base
- 0.37 cup granulated sugar adds sweetness and helps activate lemon aroma
- 1.1 tablespoons lemon zest freshly grated for bright citrus flavor
- 4 cups all-purpose flour properly measured to avoid dense dough
- 2.2 teaspoons instant yeast ensures a steady, reliable rise
- 1.1 teaspoons fine sea salt balances sweetness and enhances flavor
- 0.37 cup heavy cream room temperature for smooth mixing
- 0.37 cup whole milk room temperature to support yeast activity
- 1 large egg room temperature for better incorporation
- Prepared tangzhong fully cooled before using
- 9 tablespoons unsalted butter soft but cool for elasticity
- 0.55 cup unsalted butter softened for spreading
- 0.73 cup light brown sugar packed for moisture and caramel notes
- 1.1 tablespoons lemon zest adds concentrated citrus aroma
- 1.1 teaspoons vanilla extract rounds out the sweetness
- 0.42 cup lemon curd thick and tangy, store-bought or homemade
- 6.5 tablespoons unsalted butter room temperature for frosting
- 5.5 ounces cream cheese cold for structure
- 1.65 cups powdered sugar sifted for smooth texture
- 1.1 tablespoons heavy cream loosens frosting to spreadable consistency
- 2.2 teaspoons lemon zest finely grated for fresh flavor
- Extra lemon curd for finishing the tops before serving
Instructions
- Whisk the flour and water together in a small saucepan, then cook over medium heat while stirring constantly until a thick paste forms.
- Scrape the thickened mixture into a bowl and let it cool until just warm to the touch.
- Massage the lemon zest into the sugar with your fingers until fragrant and slightly damp.
- In a stand mixer bowl, combine the flour, lemon sugar, yeast, and salt, then add the cream, milk, egg, and cooled tangzhong.
- Mix on low speed with a dough hook until a shaggy dough forms, then continue kneading gently.
- Add the butter gradually, one tablespoon at a time, allowing each addition to blend in fully before adding more.
- Continue kneading until the dough becomes smooth, elastic, and slightly tacky.
- Shape the dough into a round, place seam-side down in a lightly greased bowl, cover, and let rest for 30 minutes.
- Stir together the butter, brown sugar, lemon zest, and vanilla until creamy and spreadable.
- Roll the rested dough into a large rectangle on a lightly floured surface.
- Spread the lemon sugar mixture evenly over the dough, leaving a clean edge at the top, then gently layer the lemon curd over it.
- Slice the dough into even strips and roll each piece tightly before placing them into the prepared baking dish.
- Cover the pan and allow the rolls to rise until doubled, then preheat the oven to 325°F (162°C).
- Bake until the tops turn lightly golden and the centers are fully set.
- While baking, beat the cream cheese and butter together, then slowly mix in powdered sugar until fluffy.
- Blend in the lemon zest and cream until smooth and airy.
- Cool the baked rolls briefly, then generously spread frosting over the warm rolls and finish with lemon curd.
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