Gooey, soft and delicious Sticky Lemon Rolls have perfect lemon flavor, and the lemon cream cheese glaze tops them off to perfection. Trust me, you don’t want to miss out on these amazing citrus rolls!
I love baking bread, and any type of bread for that matter. White bread, wheat bread, banana bread and my favorite would be sweet buns or rolls of any kind. I don’t know what it is, but to me, there is just something so fun and therapeutic about making them.
I love baking bread, and any type of bread for that matter. White bread, wheat bread, banana bread and my favorite would be sweet buns or rolls of any kind. I don’t know what it is, but to me, there is just something so fun and therapeutic about making them. These Sticky Lemon Rolls are my favorite roll to bake AND eat. 🙂 They’re soft, sticky and absolutely perfect with their lemon flavor. The lemon cream cheese glaze only finishes them off to utter perfection and will have you craving more than just one!
When I first made these lemon rolls I actually made the dough the night before then set them out on the counter the next morning to rise for a few hours. They baked up beautifully and were so delicious. Ooey gooey and worth every single calorie. 😉 If you are a true lemon lover, these rolls may just become your favorite too.
Trust me, these are one citrus roll you don’t want to miss out on. I hope you make them soon!
Trust me, these are one citrus roll you don’t want to miss out on. I hope you make them soon! MORE DELICIOUS ROLL RECIPES YOU MAY WANT TO TRY:
Perfect Cinnamon Rolls
Pumpkin Cinnamon Rolls
Orange Rolls
Raspberry Orange Rolls
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Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Servings 12
Ingredients
- DOUGH:
- 2 1/2 teaspoons 1 envelope or 1/4 ounce active yeast
- 3/4 cup milk warmed to about 100°F
- 1/2 cup 1 stick unsalted butter, softened at room temperature for an hour
- 2 large eggs
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 lemon zested
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- STICKY LEMON FILLING:
- 1 cup sugar
- 1 lemon zested
- 4 tablespoons 1/2 stick unsalted butter, very soft
- 1/4 teaspoon powdered ginger
- 1/4 cup fresh lemon juice
- LEMON CREAM CHEESE GLAZE:
- 1 lemon zested and juiced
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- FOR DOUGH: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
- Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth and stretchy.
- Lightly grease a large bowl and set dough inside. Cover and let rest until dough is doubled in size.
- FOR STICKY LEMON FILLING: While the dough is rising, stir together sugar and lemon zest in a medium bowl. Add butter and ginger; beat together with a hand mixer until it is thick and creamy. Slowly add the lemon juice and whip. Refrigerate for at least 1/2 hour or until you are ready to assemble the rolls.
- ASSEMBLE ROLLS: Lightly grease a 13x9-inch baking dish with baking spray. On a lightly floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
- Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
- Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled. Heat oven to 350°F. Place rolls in oven and bake for 30 to 35 minutes.
- While the rolls are baking, prepare the glaze. In a small bowl, beat lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and milk; blend until smooth and creamy.
- Glaze the rolls: When the rolls are done, drizzle them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving. Serve warm and enjoy!
RECIPE ADAPTED FROM: KITCHN
These look amazing! I have never had a lemon roll before- I will have to try it. There are few things as tempting to me as any kind of sweet roll!
Can I use store bought dough? If so what should I get? Thanks!
You could definitely use a Pillsbury or store-bough dough for the rolls, and just add the lemon- cream cheese topping once baked. Let me know if you try it!
I made these today , they are so good. Moist , so much flavor. Good with coffee or with just a glass of milk. I’ll be making these quite often.
I’ve been making cinnamon rolls with my bread machine on the DOUGH cycle. I can’t wait to make these the same way. They look delicious and I love all things lemony.
I’ve been thinking of making these but using lemon pie filling instead…
Pls explain the flour. List of ingredients has 4 cups, only storing in 1 cup. Do you actually use ALL of the 4 cups as you stir in more. Thanks
You start out mixing in 1 cup flour. Then it says to gradually add the rest until a soft dough forms. (You may not need to use all 4 cups of flour but you’ll definitely use most of it)
Made these yesterday morning and served them right out of the oven. They were better than I expected, light, sweet and lemony!! Great recipe!!!
Just made these today. Delicious!! I doubled the frosting. Glad i did.
Do you need to adjuST the recipe for high altitude. If so, how?
With higher altitude you may need to extend the baking time by about 5 to 8 minutes or so. I would watch them carefully and check for doneness after 30 minutes though. Hope this helps!