These lemon rolls are essentially lemon poppy seed cinnamon rolls: a soft, tender dough infused with lemon zest and juice, studded with poppy seeds, filled with a buttery lemon-sugar mixture, and finished with a bright lemon cream cheese icing. The fresh citrus flavor makes these homemade rolls a refreshing way to start the day.
Lemon flavor comes through at every step—zest and lemon juice are added to both the dough and the icing for a fresh, bright profile. The texture is pillowy and more delicate than a traditional cinnamon roll thanks to the citrus and poppy seed combination. This is an excellent recipe you’ll want to make again and again. Below you’ll find tips, process photos, and an easy-to-follow method to help you succeed. If you enjoy lemon rolls, consider trying the lemon raspberry rolls for another fruity variation.
Tips for making the rolls
These practical tips will help your rolls turn out tender, even, and full of lemon flavor.
- Tip 1: For shorter, wider rolls, roll the dough into a near-square. Rolling into a long rectangle produces taller, narrower rolls.
- Tip 2: Measure flour correctly by spooning it into the cup and leveling it off, or weigh it on a scale. Scooping directly compacts the flour and can dry the dough.
- Tip 3: Use fresh lemon juice and zest for the best bright, natural lemon flavor.
- Tip 4: Don’t skip the heavy cream poured around the rolls before baking—this adds extra moisture and makes the centers gooey as the cream absorbs and bakes into the dough.
Assembling the Rolls
If you enjoy fruit-filled rolls, try the blueberry cinnamon rolls or sweet strawberry rolls for more seasonal variations.
Recipe Video
Lemon Rolls
Ingredients
Lemon Dough
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Active dry yeast, 1 packet
- 2 Large eggs, room temperature, lightly beaten
- 3 Large lemons, zested
- 1 TBSP Lemon juice
- 5 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 1 1/2 TBSP Poppy seeds
- 10 TBSP Unsalted butter, room temperature, cubed
Lemon Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup White granulated sugar
- 2 Lemon zest
- 1 TBSP Lemon juice
- 1/2 TBSP Poppy seeds
Lemon Cream Cheese Icing
- 4 TBSP Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 1 cup Powdered sugar
- 1 Lemon zest
- 2 TBSP Milk
- 1 TBSP Lemon juice
- Lemon zest and poppy seeds, for decoration
Instructions
Lemon Dough
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This recipe uses a stand mixer with a dough hook; see the notes for hand-mixing instructions. Warm the milk to 110°F and sprinkle the yeast over it. Let sit 10 minutes until foamy.
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In a large bowl combine flour, sugar, salt, and poppy seeds. Cut the cubed butter into the flour with a pastry cutter or your fingertips until pieces are pea-sized.
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Add the milk-yeast mixture, eggs, lemon zest, and lemon juice. Mix on low until dough starts to come together, then knead on medium speed for about 5 minutes until smooth and elastic.
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Preheat oven to 200°F. Spray a large bowl with nonstick spray, place the dough inside, cover, and put in the oven. Turn the oven off, crack the door, and let the dough rise for 1 hour (or follow overnight instructions in notes).
Lemon Filling
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Beat the filling butter until smooth, then add sugar, lemon zest, lemon juice, and poppy seeds; mix until combined.
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On a lightly floured surface roll the dough into a large rectangle about 1/4 inch thick.
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Spread the filling evenly over the dough, then roll the dough into a log starting from the short side.
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Trim uneven ends and use a serrated knife with a light sawing motion to cut the log into 12 even rolls.
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Spray a 9 x 13-inch pan with nonstick spray and arrange the 12 rolls inside. Cover with a towel and let rise 20 minutes.
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Preheat oven to 375°F and bake 23–28 minutes until the tops are lightly golden.
Lemon Cream Cheese Icing
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Begin the icing while the rolls bake. Beat butter and cream cheese on high until smooth.
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Add powdered sugar and mix until smooth. Stir in lemon zest, milk, and lemon juice, adjusting milk to reach desired consistency.
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Spread the icing over the hot rolls; it will melt into the swirls. Finish with extra lemon zest and a sprinkle of poppy seeds.
Notes
High altitude: add an extra 3 TBSP flour if needed.
Bring dairy to room temperature about 2 hours before baking for best texture.
Mixing by hand: combine wet ingredients into dry with a rubber spatula, then use your hands to bring the dough together. Knead on a lightly floured surface for 5–8 minutes until the dough is elastic and you can see light through a stretched piece.
Overnight option: after mixing, spray a large bowl with nonstick spray, place dough in the bowl, wrap tightly with plastic, and chill overnight. Continue with rolling and assembly the next day.