Lemon Rolls

These soft, fluffy lemon rolls are filled with bright, tangy lemon curd and topped with a creamy lemon-vanilla icing. Light, citrusy, and perfectly sweet, they’re a refreshing twist on classic cinnamon rolls—ideal for spring mornings or a standout bakery treat.

Yield: 18-24

Author: Kelli Bowman

Print

Lemon Rolls

Prep time: 40 MinCook time: 20 MinInactive time: 2 HourTotal time: 3 Hour

These soft, fluffy lemon rolls are filled with bright, tangy lemon curd and topped with a creamy lemon-vanilla icing. Light, citrusy, and perfectly sweet, they’re a refreshing twist on classic cinnamon rolls—ideal for spring mornings or a standout bakery treat.

Ingredients

Dough

• 4 cups milk of choice
• 1 cup butter
• 1 cup cane sugar
• 1 Tbsp active dry yeast
• 9–10 cups all-purpose flour (Italian 00 works well)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 Tbsp salt

Filling

• 2 cups lemon curd (see recipe)

Icing

• 8 oz cream cheese, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• Juice of 1 lemon
• Pinch of salt
• 2–3 Tbsp milk (to desired consistency)
• 1 tsp vanilla extract

Instructions

1. In a large pot, combine milk, butter, and sugar. Heat until hot and the butter is melted, but do not boil. Remove from heat and allow to cool until warm to the touch.
2. Add the yeast and mix. Let sit for about 10 minutes until activated and slightly foamy. Stir in 7 cups of flour, mix well, cover, and let rise for about 1 hour until bubbly and doubled in size.
3. Add the remaining 2 cups of flour, along with salt, baking powder, and baking soda. Mix until a soft dough forms that is not overly sticky. Add a bit more flour if needed. For best results, cover and refrigerate for 12–24 hours, or use immediately if needed.
4. When ready, lightly flour your work surface and roll the dough into a large rectangle about ¼–⅓ inch thick. If needed, divide the dough in half to make it easier to work with.
5. Spread the lemon curd evenly over the dough, leaving a small border around the edges. Start at the top and gently roll the dough toward you, keeping it tight. Pinch the seam to seal.
6. Slice into rolls about 1½ inches thick and place into buttered baking dishes. Cover and let rise for 30 minutes.
7. Preheat oven to 350°F. Bake for 20–25 minutes, until lightly golden.
8. While the rolls bake, whisk together all icing ingredients until smooth and creamy.
9. Remove rolls from the oven and let cool slightly, then spread icing over the warm rolls. Optionally, spoon extra lemon curd over the top before serving.

Did you make this recipe?

Tag @stablesidefarmstand on instagram and hashtag it #