Lemon Sweet Rolls with Cream Cheese Filling
These Lemon Cream Cheese Rolls are a sweet treat for breakfast! Tender dough filled with tangy lemon cream cheese filling and topped with a lemon glaze.
These Lemon Cream Cheese Rolls are a sweet treat for breakfast! Tender dough filled with tangy lemon cream cheese filling and topped with a lemon glaze.
These lemon sweet rolls are AMAZING! The dough is super easy to make yields a super buttery, soft roll. The filling is bright, tangy, and delicious. They are a perfect breakfast for spring. Or anytime, really, because its always the right time for delicious baked goods!
You can definitely tell that Ladybug is a food blogger’s kid. Lately she has been wanting me to take photos of all her meals before she eats, and she wants to be in all the photos I take as well. She’s pretty much super adorable, and I think her enthusiasm is too cute. Except that 3/4 of all the photos I take now have blurry little fingers or a flash or a face in them. Hehe.
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Lemon Sweet Rolls Recipe
These lemon sweet rolls are made for sharing – the recipe makes 2 dozen, and I don’t recommend cutting it.
If you can’t consume that many rolls at a time, you can freeze half unbaked (then thaw on the counter overnight and bake in the morning).
Or you can take some to work, give them to a friend who has had a bad day, or surprise your neighbors with a lovely gift.
Either way, these were made for sharing! For an extra special treat, you can also throw a pint of blueberries or raspberries on top of the cream cheese filling before you roll them up!
Love a good cinnamon roll recipe? Boy do I have the recipe collection for you:
Lemon Cream Cheese Rolls
These Lemon Cream Cheese Rolls are a sweet treat for breakfast! Tender dough filled with tangy lemon cream cheese filling and topped with a lemon glaze.
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Servings: 24 Servings
Calories: 302kcal
Ingredients
Rolls:
- 1 package 2 1/4 tsp active dry yeast
- ¼ cup warm water
- 2 TBSP white vinegar
- 2 cups + 2 TBSP milk room temperature
- ⅔ cup cold shortening
- 3 TBSP sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 5 cups flour
- 2 TBSP butter melted (for after baking)
Filling:
- 16 ounces cream cheese softened
- 1 lemon zested and juiced
- 1 egg room temperature
- 1 stick salted butter melted
Glaze:
- 2 cups powdered sugar
- 1 lemon zested and juiced
- ¼ cup milk
Instructions
- Rolls
- In a medium bowl, whisk together the warm water and yeast and let it sit for 10 minutes, until it was foamy.
- In a measuring cup add the white vinegar and then fill to the 2 cup line with milk.
- In a large bowl whisk together the flour, sugar, salt, baking soda and baking powder.
- Cut in the shortening until it resembles small peas.
- Stir the yeast mixture and the milk mixture into the dry ingredients and mix well.
- Transfer the dough to a bowl lightly sprayed with cooking oil. Cover and let rise 2 hours or until doubled in size.
- Spray a 9x13 pan with cooking spray and set aside.
Filling:
- In a medium bowl cream the softened cream cheese until creamy.
- Mix in the zest, juice, sugar, and egg until well combined. Set aside.
Assembly:
- Turn the dough out onto a lightly floured surface and roll to a large rectangle about 1/8" thick.
- Spread the melted butter over the surface of the dough and dollop the cream cheese mixture on top, spreading it evenly out.
- Gently roll the dough up into a log and cut into equal sized rolls (about 2") Place the rolls in the pan.
- Cover the rolls and let them rest in the fridge overnight.
To Bake:
- When you are ready to bake, let the rolls come to room temperature while you preheat the oven to 400F.
- Bake for 25-30 minutes or until lightly baked (do not under bake or they will be doughy in the center).
- Brush with 2 TBSP melted butter and them return to the oven for 1 minute.
- Allow to cool for a few minutes.
Glaze:
- In a medium bowl whisk together the ingredients for the glaze and drizzle on the top of the rolls.
- Enjoy!
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 273mg | Fiber: 1g | Sugar: 11g
(recipe from Willow Bird Baking)
So glad you enjoyed them, Jenni! What cute photos, too 🙂 They look great!
a) definitely going to try that dough – those look outstanding. b) HOLY CUTENESS! Give ladybug a big ol' sqeeze from me!! <3
Ladybug is stealing the show! Seriously… I could not pay attention to the rolls, and those are some spectacular rolls, so that tells you Ladybug is super cute, super adorable… what a sweet smile!
Ok, I will try to go back now and read the recipe… you are not making it very easy, you know…. 😉