Go Back
–+ servings
Lemon Cinnamon Rolls Close-up food photography of a soft lemon sweet roll cut open, filled with gooey lemon sugar filling and topped with glossy lemon cream cheese frosting, bright warm lighting, shallow depth of field, bakery-style dessert, ultra realistic, high detail, soft pastel background

lemon cinnamon rolls

Bright citrus lemon cinnamon rolls with a tender crumb, layered lemon filling, and a silky frosting that feels like sunshine in every bite.
5 from 1 vote
Print Pin
Course: Breakfast, Dessert
Cuisine: American, Baking
Keyword: brunch recipe, citrus dessert, lemon rolls, sweet rolls
Prep Time: 2 minutes
Cook Time: 30 minutes
Rise Time: 1 minute
Total Time: 33 minutes
Servings: 14
Calories: 360kcal
Cost: $18

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.
    Close-up of lemon cream cheese frosting being whisked in a saucepan, silky smooth texture, metal whisk visible, soft warm lighting, minimal kitchen background, professional baking photography, high detail
  • 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.
    Close-up food photograph of creamy lemon sugar filling inside a glass measuring cup, smooth thick texture, soft neutral background, clean baking prep style, natural light, ultra detailed, realistic food photography
  • 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.
    Close-up shot of a single unbaked lemon sweet roll being shaped on lemon-glazed dough, smooth spiral form, glossy citrus butter coating, minimal background, bright natural light, professional baking process photography
  • 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.
    Overhead close-up of freshly baked lemon sweet rolls in a white baking dish, generously frosted with lemon cream cheese icing, golden dough swirls visible, bright airy lighting, clean bakery aesthetic, high-resolution food photography

Notes

These rolls are pure lemon comfort—soft, fragrant, and impossibly cozy. Perfect for slow mornings, special brunches, or when you need something warm and nostalgic straight from the oven.

Nutrition

Serving: 115g | Calories: 360kcal (18%) | Carbohydrates: 46g (15%) | Protein: 6g (12%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 240mg (10%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 520IU (10%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 1.6mg (9%)
Tried this recipe?Pin it on @Pinterest