Soft & Gooey Lemon Rolls with Cream Cheese Frosting

These Lemon Rolls are the perfect blend of fluffy, soft dough with a zesty lemon filling and tangy lemon cream cheese frosting. Ideal for breakfast, dessert, or a special occasion, these rolls are bursting with fresh lemon flavor in every bite. Whether you’re making them for Easter brunch or a weekend treat, they’re sure to be a hit!

Ingredients
For the Lemon Rolls

• 1 1/4 cups warm whole milk (about 110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar (to bloom the yeast)
• 4 3/4 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp granulated sugar
• 2 eggs, whisked
• 1/2 cup unsalted butter, very softened
• 1/2 tbsp vanilla extract
• 2 tbsp lemon zest (about 2 lemons)

For the Lemon Filling

• 1/2 cup unsalted butter, very softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 cup heavy cream (for pouring between rolls)

For the Lemon Cream Cheese Frosting

• 1/4 cup unsalted butter, softened
• 4 oz cream cheese, cold
• 3/4 cup powdered sugar
• 1/2 tbsp lemon zest (about 1/2 lemon)
• 1/2 tbsp fresh lemon juice

Instructions

1. Bloom the Yeast: In a small bowl, combine warm milk, yeast, and sugar. Let sit for 10 minutes until bubbly and frothy.
2. Make the Dough: In a stand mixer, combine flour, salt, and sugar. Add the whisked eggs, vanilla, lemon zest, softened butter, and the yeast mixture. Mix until combined. Switch to the dough hook and knead on medium speed for 7-10 minutes until the dough is smooth and springs back when pressed.
3. Proof the Dough: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Prepare the Filling: While the dough rises, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt in a bowl. Set aside.
5. Roll the Dough: Once the dough has risen, punch it down and roll it into an 18×12-inch rectangle on a floured surface. Spread the lemon filling evenly over the dough, then roll tightly into a log.
6. Slice and Proof: Cut the dough into 12 rolls (about 1 1/2 inches wide) using unflavored dental floss or a sharp knife. Place the rolls in a greased 9×13-inch baking dish. Pour heavy cream between the rolls. Cover with plastic wrap and let rise for 1 hour, until doubled in size.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown.
8. Make the Frosting: While the rolls bake, beat softened butter and cold cream cheese on high speed until fluffy. Gradually add powdered sugar, then mix in lemon zest and lemon juice until smooth and creamy.
9. Frost and Serve: Let the rolls cool for 5 minutes before spreading the cream cheese frosting on top. Serve warm and enjoy!