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Soft and Gooey Lemon Sweet Rolls with Lemon Cream Cheese Frosting

Fluffy homemade lemon rolls swirled with gooey lemon sugar and topped with tangy lemon cream cheese frosting. A bright twist on a breakfast classic.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 rolls

Ingredients
  

For the Dough:

  • ¾ cup whole milk warmed
  • 2 ¼ tsp active dry yeast
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 tsp vanilla extract
  • 3 ½ cups all-purpose flour
  • ¾ tsp salt

For the Lemon Filling:

  • ½ cup unsalted butter very soft
  • ¾ cup granulated sugar
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice

For the Lemon Cream Cheese Frosting:

  • 6 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Combine warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
  • Add eggs, remaining sugar, melted butter, vanilla, flour, and salt. Knead until dough is smooth.
  • Let rise in a greased bowl until doubled, about 1 hour.
  • Mix lemon filling ingredients into a spreadable paste.
  • Roll dough into a rectangle. Spread with lemon filling. Roll up and cut into 12 rolls.
  • Place rolls in a greased 9x13 pan. Let rise again for 30–45 minutes.
  • Bake at 350°F (175°C) for 23–28 minutes or until lightly golden.
  • Beat frosting ingredients until smooth and creamy.
  • Frost warm rolls and serve.

Notes

  • Great for make-ahead: refrigerate after shaping and bake fresh in the morning.
  • Store covered for up to 4 days.
  • Use dental floss to cut clean rolls without squishing.