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Lemon Sweet Rolls

These Lemon Sweet Rolls are quick to assemble, filled with bright lemon flavor, and topped with a silky lemon frosting — perfect for brunch or a warm treat any time.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 box lemon cake mix
  • 2 packets fast rise dry yeast
  • 2 1/2 cups warm water Should be around 105–115°F
  • 1 tsp pure vanilla extract
  • 1 tsp kosher salt
  • 5 cups flour
Lemon Zest Filling
  • 1 cup very soft unsalted sweet cream butter
  • 1 cup sugar
  • 1 large lemon, zested
  • 1 3/4 oz instant lemon pudding mix 3.4 oz total
Lemon Frosting
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted sweet cream butter, softened
  • 2 tsp pure lemon extract
  • 4 cups powdered sugar
  • 4 Tbsp whole milk

Method
 

Preparation
  1. Gather all of the ingredients.
  2. In a small bowl, mix the yeast and warm water together until dissolved.
  3. In a standing mixer bowl, combine the cake mix, salt, and flour and mix using the dough hook.
  4. Add the yeast mixture and the vanilla extract into the large bowl and mix well using the dough hook.
  5. Cover tightly with plastic wrap and place in a warm area. Allow the dough to double in size for 60 minutes.
  6. Punch the dough down a few times and cover tightly again, allowing it to rise and double in size for another 60 minutes.
Rolling and Shaping
  1. Cut the dough in half. Sprinkle some flour onto the counter and roll the dough into a rectangular shape, about 1/4 inch thick.
  2. In a small bowl, whisk together the sugar, lemon zest, and lemon pudding mix.
  3. Using a pastry brush, brush the butter onto the dough. Sprinkle half of the lemon mixture onto the butter.
  4. Starting with the bottom dough (the side close to the edge of the counter), roll the dough into a tight log.
  5. Use unflavored dental floss to cut the dough into 13 equal-sized pieces.
Baking
  1. Spray a 9x13 baking dish with baking spray. Place the 12 rolls into the baking dish and cover with plastic wrap.
  2. Allow the rolls to rise and double in size, about 45–60 minutes. Repeat the steps with the second half of the dough.
  3. Preheat the oven to 350°F. Bake for 20–25 minutes or until lightly browned on top.
Frosting
  1. Using the standing mixer, cream together the cream cheese, butter, lemon extract, 3 cups of powdered sugar, and 2 Tbsp of whole milk.
  2. Gradually mix in the remaining 1 cup of powdered sugar and whole milk until smooth and silky.
  3. Once the rolls are finished baking, allow them to cool for about 5 minutes.
  4. Spread the frosting evenly onto the warm rolls and allow it to melt slightly into the swirls.

Notes

Serve warm, straight from the pan, garnished with extra lemon zest or a thin lemon slice for a pretty finish. Store cooled rolls in an airtight container for up to 2 days, or freeze for up to 2 months and reheat as needed.