Lemon Sugar Rolls with Vanilla Cream Cheese Icing…the perfect brunch rolls for the spring and summer months ahead. Soft buttery dough swirled with sweet lemon sugar then generously topped with creamy vanilla cream cheese icing. There’s nothing not to love about these lemony rolls, every bite is melt in your mouth delicious. These rolls are a great make-ahead breakfast or a special brunch item for any upcoming occasions. Eat these warm…with plenty of that icing smeared on top – trust me.

overhead photo of Lemon Sugar Rolls with Vanilla Cream Cheese Icing

Happy Good Friday guys! Whether you celebrate Easter or not, the holiday always gives me the feeling that spring has really arrived. After spending the last week in California, I am so ready for warmer days and sunshine. Of course, it’s not exactly eighty degrees (but it is sunny) back home in Colorado, but the quick trip has definitely inspired some fresh spring recipes.

And possibly a vacation to Florida. I’m really dreaming of that right now, which you all might have guessed from my recent stories about my Nonnie. She just always makes me think of Easter and vacations spent in Florida. I miss them so much!

Anyway, as I write this I am in the airport headed home (Wednesday night). But come Friday (when you see this) I’ll be home. I’m sure it will feel nice…even if it is cold. And we still have spring and Easter to think about this weekend, so that’s nice. And that kind of brings me to these sweet rolls.

prep photo of Lemon Sugar

More times than not, when it comes to breakfast recipes, I sway towards something with cinnamon-sugar. Usually something like cinnamon rolls or a Dutch baby, which we all know I love. But I’ve never created a sweet roll that didn’t have cinnamon…or chocolate.

However, I love using lemon as a key flavor in sweet recipes. So I thought these sweet lemon rolls would be perfect for this weekend!!

And while my Nonnie didn’t bake many sweet rolls, she loved brunch just as much as my mom and I. She would order a stack of waffles with maple on top or pancakes. Guess we know where I got my love of sweets from!!

Lemon Sugar Rolls dough

Here are the details.

While these rolls seem a little fancy, I promise you they are the easiest to make. You can even make them the night before, so they’re great for entertaining!

To make the dough, simply mix flour with a bit of yeast, warm milk, and honey. You’ll want to let this mix proof until it’s foamy on top and smells like bread. And then the remaining ingredients go into the mixing bowl. I love to use a pinch of cardamom in the dough, which helps to highlight the lemony, vanilla flavors throughout the rolls.

Lemon Sugar Rolls before rising

While the rolls rise, mix up the filling. It’s simply granulated sugar and lemon…yes, lemon sugar! If you have any vanilla beans lying around, the vanilla beans mixed with the sugar will make these rolls just that much more delicious!

Once the dough has doubled in size, roll the dough out, spread with butter, then top with the lemon sugar. Roll the dough up into a log, cut it into rolls, and place them onto a baking dish. Now you can either let the rolls rest, get puffy, and then bake. Or you can keep the rolls in the fridge overnight to rise and bake in the morning. Either option works, it just depends when you’d like to enjoy your rolls.

Lemon Sugar Rolls before icing

While the rolls bake…

Mix up the cream cheese icing, which is reason enough to make these rolls. If you grew up eating classic cinnamon rolls, this icing is going to be your favorite. You’ll want to beat the cream cheese together with the powdered sugar and a splash of vanilla.

As the rolls bake, the kitchen will fill with the sweet lemony smells, it’s like spring, but in a very sweet way.

Lemon Sugar Rolls with Vanilla Cream Cheese Icing

When you pull the rolls out of the oven, slather on that icing while they are still warm. The icing melts over the rolls and everything becomes the gooiest mess, which is exactly what you want!

The rolls kind of just melt in your mouth. The bread is soft and buttery, but the swirl of lemon sugar is the real special touch. And of course, the icing is just the finishing touch these rolls need to make them over the top delicious. Even little Asher, who is a hard-core cinnamon roll purist loves these! She said, “please make them on Sunday”!!

Lemon Sugar Rolls with Vanilla Cream Cheese Icing

Looking for other spring brunch recipes? Here are some of my favorites:

Buttery Raspberry Crumble Bars

Berry and Cream Cheese Croissant French Toast Bake

Blackberry Lavender White Chocolate Scones

Baked Blackberry Ricotta French Toast

Lastly, if you make these Lemon Sugar Rolls with Vanilla Cream Cheese Icing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Sugar Rolls with Vanilla Cream Cheese Icing

Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Calories Per Serving: 470 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Cream Cheese Icing

Instructions

  • 1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.
    2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size.
    3. To make the filling. In a small bowl, combine the sugar and the remaining 1-2 tablespoons lemon zest. Line a 9x13 inch baking dish with parchment. 
    4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the lemon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes or transfer to the fridge to rise overnight (see notes).
    5. Preheat the oven to 375° F. Bake the rolls for 20 to 25 minutes, or until golden brown.
    6. Meanwhile, make the icing. Beat together the cream cheese, butter, powdered sugar, and vanilla until light and creamy.
    7. Spread the icing over the warm rolls. Serve warm and enjoy!

Notes

Overnight Rising: Cover the rolls and transfer to the fridge to rise overnight. In the morning, remove the rolls from the fridge and let come to room temp while the oven preheats. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour

Lemon Sugar Rolls with Vanilla Cream Cheese Icing | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hey Jayli,
      Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Jay,
      You bet! Just mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    Second time making these! I’ve been look forward to them all week! Seriously the best sweet roll recipe I’ve used. The fresh lemon reminds me of my time in Sorrento.

    1. Hey Ashley,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

    1. Hey Sophia,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend 🇺🇸 xTieghan

  2. 5 stars
    These are ABSOLUTELY divine! I did the overnight method since I wanted them warm in the morning without getting up at 5am! They were easy to prepare; smelled amazing and tasted even better! Will definitely make again!

    1. Hey Julee,
      I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan

  3. 5 stars
    This recipe was amazing! I prepped the rolls the night before and then just popped them in the oven in the morning. I left out the cardamom and they were still so tasty! My boyfriend even said they’re better than cinnamon rolls! Thank you for sharing this one!

    1. Hey Liz,
      Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan

  4. Hey there, I tried to make this recipe, but the dough didn’t rise. There weren’t any bubbles in the liquid 10 minutes after mixing together the first 3 ingredients (yeast, warm whole milk, and honey). Any suggestions? Warmly, Meg

    1. Hey Meg,
      So sorry to hear this. What kind of yeast did you use? Also, it’s important to just use warm milk, if your milk was too hot it could have killed the yeast. Please let me know how I can help! xTieghan

    1. Hey Amanda,
      Any all purpose flour will work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 4 stars
    Made these today. Super simple. I always struggle with bread recipes but these came out great

    1. Hey Karen,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  6. 5 stars
    I made these today and they were a hit with both adults and teen boys! They have a nice lemony flavor that doesn’t overpower. Easy to make, too.

    1. Hey Regina,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  7. Made this recipe with Gluten Free flour and subbed in almond milk instead of whole milk. It did not disappoint. So so so delicious. My whole family enjoyed it. I’m so happy I could make it for my mom who is gluten intolerant.

  8. 5 stars
    Made these for breakfast on my husband’s birthday and they were a huge hit! Perfect amount of lemon. Very delicious. I made them the night before and let them rise in the fridge and it was perfect. Thank you HBH!

    1. Hey Emily,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  9. Hi!
    I was really excited to make these today, but to say that I failed would be an understatement. I used less flour than the recipe said, and still the dough was nowhere near coming together. I tried adding extra milk and an extra egg, but still no. I was a little low on milk, so I subbed some of it for cream. Do you think that could be why it was so dry? I have double and triple checked that I didn’t go wrong on any of the measurements. I’m going to the store to buy more flour and try again!

    1. Hey Caroline,
      So sorry to hear this….unfortunately, it does sound like you adjusted the measurements of the four and milk. I would follow the recipe exactly as is and let me know how it turns out. Also, what kind of yeast did you use? xTieghan

  10. 5 stars
    Made these today for a belated Mother’s Day brunch. They were so yummy and I loved that I could make them the day before. 🙂

    1. Hey Bethany,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

    1. Hey Laura,
      Yes, you can freeze at step 4. Once ready to bake, remove from the freezer and allow the rolls to thaw and return to room temp. I hope you love the recipe, please let me know if you give it a try! xTieghan

        1. Hey Rachel,
          Yes, let rise and then pop in the freezer, bring back to room temp before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I’m going to let these rise overnight in fridge on Friday night and then bake on Saturday. My moms bday isn’t until Sunday, do I leave on counter after baking on Saturday or store in fridge?

    1. Hey Robin,
      I would honestly keep them in the fridge until Sunday morning, remove and bring back to room temp, and then bake. I hope you love the recipe and happy birthday to your mom!! xTieghan

  12. 5 stars
    First time ever making sweet rolls and these spoke to me because of the lemon. They were easy to make and turned out fabulous. So fresh and yummy.

    1. Hey Carla,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  13. 5 stars
    These lemon sugar rolls are so good! It took me three times to get the yeast to rise… apparently the packets of yeast I had on hand had expired and in a last minute attempt to make these they came out absolutely perfect. Super easy to make and perfect for Easter or Mother’s Day. I ate two and don’t regret it one bit!

    1. Hey Nicole,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  14. Made these today! They tasted great! Took me a few bites to not be expecting traditional cinnamon. The icing made a lot more than I needed but I put it in a little bowl and offered it for those that wanted more. This was my first time making anything with yeast. Really proud of myself. Oh and I also made the rolls and had them rise overnight. Worked out great so I wasn’t scrambling in the morning. Wish I could add my picture.

    1. Hey Sadie,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  15. Hi! I’m making these for the first time. Is it best to store in the fridge or on the counter for a few days? Can I freeze the rolls and take out to bake in individual portions? Thanks!

    1. Hey Leta,
      After you bake these you can store on the counter, but if you are making ahead of time I would recommend following the bake ahead/freezer instructions below the recipe. I hope you love them! Please let me know if you give them a try! xTieghan

  16. These rolls look delicious! Although in the recipe it states melted butter, but in the video on Instagram, you only use room temp butter for both parts.
    Can you please clarify which way is preferred, so your recipe is most successful. Thanks so much

  17. These rolls look delicious! Although in the recipe it states melted butter, but in the video on Instagram, you only use room temp butter for both parts.
    Can you please clarify which way is preferred, so your recipe is most successful. Thanks

    1. Hey Jaime,
      Either way will work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  18. These rolls look good – However, my dough is more sticky and isn’t rising as it should after several hours. Does using room temperature eggs make a difference?

    1. Hey Nina,
      So sorry to hear you are having issues with the dough. A little more info would help me to better answer your question, what kind of yeast did you use? How about the flour? Let me know how I can help! xTieghan

    1. Hey Dawn,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan

  19. 4 stars
    First tike i have made rolls (my goal is to learn breadmaking) this was an amazingly forgiving recipe i made a couple of errors and they still came out wonderful! I gave ut a 4 in that i thought it could have been more lemony

    1. Hey Roberta,
      Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

  20. 5 stars
    There are a couple really (nicely) surprising things about this recipe. First, it comes together amazingly quickly. Other morning rolls that my wife and I have made take 24-48 hours with a really long prove. Even a slow 1st prove on a cold day with these babies takes a couple hours. Amazing. Second: the recipe is no invitingly versatile. Because I am genetically programmed to seek out all lemon-based desserts, of course we started with the recipe as given. But after devouring them all within 2 days we came up with new ideas. The next round was an orange-cardamom-vanilla roll with mascarpone frosting. It was all the same base ingredients with a little more cardamom, swapping the lemon for orange zest, and mascarpone on top because that’s what was in the fridge. And they were still gone within a couple days. Great recipe.

    1. Hey Jeremy,
      Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

      1. Hiiiii, so we were going to make the recipe for the 3rd time in a month but we were using the metric version with a kitchen scale. I think there might be something off with the measure of flour. It calls for 937 g of AP flour = 3.5 cups. We made the dough, it was super dry in the mixer. I did a google and it converts 3.5c to about 500g. Maybe something weird in the converter on the site??

        1. Hey Jeremy, I am so sorry I wish I could help, but I am just not sure how to convert the recipe to metrics. Have you tried using an online calculator?

  21. 5 stars
    OMG these are insane. I made them vegan using vegan butter, vegan cream cheese, oat milk, and flax eggs. They came out absolutely spectacular!! I reduced the sugar in the filling to 1/2 and did only about half of the frosting and it was just perfect. Not overly sweet, with the tartness and amazing lemon flavor. So bomb.

    1. Hey Anya,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

    1. Hey Susana,
      I’ve never tested self rising flour with this recipe, but I am sure it would just just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 4 stars
    I made these because I wanted a change from the classic cinnamon rolls. They were good but lacked a bit of lemon taste for me (I used 3 tablespoons of lemon zest). I was expecting the flavor to be more powerful but somehow the sugar in the filling overpowered it for me. Maybe I will try to add some lemon juice in the filling next time.
    Also, I would recommend to use only 1/4 cup of powered sugar in the icing in order to keep it a bit sour, which then balances out the sweeteness of the roll nicely.
    Thanks for the recipe!

    1. Hey Vivi,
      Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan

  23. How long can you make these in advance? I’d like to make them for some friends to drop off for the weekend. Could they be refrigerated a couple days before baking?

    1. Hey Kallie,
      I would keep these in the fridge for no more than 2 days before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan

  24. 5 stars
    Great recipe. Had to add the extra 1/2 cup of flour because dough was sticky but they turned out amazing! I added some (2 tsp) lemon juice to the icing to give more lemon to it. They are perfection!

    1. Hey Elizabeth,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  25. 5 stars
    We had these for brunch this morning and they were amazing. The dough was a dream to work with and they are perfect for spring with the lemon zest. My hubby was a little disappointed when he heard I wasn’t making regular cinnamon rolls, but he is singing a different tune now!

    1. Hey Suzanne,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  26. 4 stars
    i made these for easter brunch and everyone was impressed! just wondering if i could use this same recipe for cinnamon rolls by obviously replacing the lemon?

  27. 5 stars
    Fabulous recipe!! The preferred roll now in my books. We’re not big cream cheese icing folks – even though it’s great! I just made a vanilla glaze to put over top and it was delicious! I’ll make these over and over again.

    1. Hey Carly,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

    1. Hey Megan,
      Yes, that will work just fine, you can simply mix it with the flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    These were amazing! I made them with oranges instead of lemons. I also added about a third cup of orange juice to the dough for extra orange flavor as well as more flour to make up for the juice. They were gone!! I’ll be making more asap. A note on the frosting… It makes lots. Enough to do at least two recipes of the rolls. Can’t wait to try them with lemons once I get some. 🙂 🙂 Thanks Teigen!!

  29. These were a great way to lighten up flavors of Spring. – A great addition to our family Easter brunch. Thanks Tieghan!

    1. Hey Kimberley,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  30. 5 stars
    This is the BEST sweet roll I have ever made! My family is raving over these. Thank you so much Tieghan 🙂

    1. Hey Alison,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  31. 4 stars
    They smell so good, but they didnt rise and I’m super bummed. so what I have here is a pan of sort of flat spirals sitting in a butter sugar lemon broth lol -_-

    1. Hey Ashley,
      Thanks for giving the recipe a try, so sorry these did not rise for you. What kind of yeast did you use? Let me know how I can help! xTieghan

  32. 5 stars
    Absolutely love this recipe. I added a little more cardamom and lemon zest than the recipe suggested and used mascarpone instead of cream cheese – it was divine. Also tried the hot bun with vanilla ice cream – amazing! This is now a favourite in our house!

    1. Hey Jill,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  33. 5 stars
    These were so good! I added some “true lemon” to the lemon/sugar mix and to the icing (around 1/4 teaspoon each). It really gave it a zing without watering down the mixes! This is a knockout recipe! Thank you!

    1. Hey Becca,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  34. 5 stars
    I made these for Easter and they made the day!!! Absolutely amazing and everyone thought the best ever. Perfect combination of lemon scented bread with cream cheese frosting that I added done additional lemon juice. I will treat my family to these often.

    1. Hey Kathleen,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  35. Hi, these look delicious. I have a wonderful sourdough starter that I’d prefer to use instead of yeast. Do you think a cup of starter and adjust the liquid a bit less?

    1. Hey Aimee,

      I am not familiar with using sourdough starter in place of yeast. From what I have read, I think it would work, but I am just not sure exactly how to advise. I am so sorry! Please let me know if you have any other questions and please let me know if you give the starter a try! I hope you love the rolls! Thank you! xTieghan

    1. Hey Andrea,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

    1. Hey Carol,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  36. These are DELICIOUS!! I made them for Easter morning and the family loved them! The dough rolled out beautifully, unlike any rolls I’ve ever made.

    1. Hey Kari,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  37. Hi Tieghan, i’d love to make these (or other scrolls you’ve designed!) but don’t have a stand mixer.
    How can i best make the dough in a food processor or by hand please?
    thanks so much!

    1. Hey Marilla,
      I would just mix with a wooden spoon and then knead by hand until the dough is combined and soft. I hope you love this recipe, please let me know how it turns out! xTieghan

  38. I tried to make these GF by using Bob Mill’s GR 1-1 flour and they didn’t turn out at all 🙁 No rise to them. Any ideas as to why? My yeast wasn’t expired or anything. Gonna try with regular flour

    1. Hey Sonja,
      So sorry to hear this! What kind of yeast did you use? That would help me to better answer your question. I also really love using Cup4cup GF flour. Let me know how it turns out with regular flour! xTieghan

  39. 5 stars
    Made them on Saturday and baked them on Sunday for Easter lunch. They were soooo good and a hit even with my dad who is a super picky eater!!! Will definitely make again!

    1. Hey Samantha,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  40. 5 stars
    Made these for Easter for my family and everyone loved them! Making them again today because they’re that delicious. If you’re considering making these, just do it!

    1. Hey Mirae,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  41. 5 stars
    This was a perfect roll for Easter morning! Easy to make the night before and throw in the fridge to rise, although I think I’d have better rise with making/baking the same day. Lemony, not too sweet, soft, buttery, yum! I did reduce the amount of butter in the frosting, as mentioned by another baker. I wanted the cream cheese flavor to stand out. I will definitely make this again.

    1. Hey Kara,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  42. 5 stars
    Made these for breakfast this morning and they are amazing! The lemon scent filled my kitchen while baking and tasted even better! Will definitely be making these a lot!

    1. Hey Lindsey,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  43. 5 stars
    These were such a great change from cinnamon rolls and perfect for Easter! I used limes because that is what I had on hand and they came out perfect. Thank you for another great recipe. I can’t wait to make them again with the lemon.

    1. Hey Michelle,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  44. 5 stars
    These were fantastic! Much better than cinnamon roles (not a HBH recipe) in the past. These were light and airy, so good. Got rave reviews from the grandparents on Easter.

    1. Hey Megan,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  45. 5 stars
    Absolutely delicious! Made these for my family and got sooo many compliments. The dough will be the base of all of my future rolls – it’s perfect! Thank you, Tieghan!

    1. Hey Nia,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  46. Hi Tieghan,

    I’m anxious to try this recipe out! A couple of quick questions –
    Have you tried adding either lemon extract or lemon juice to the dough for an extra kick of citrus? Big fan of lemons, so thinking wondering if I could try and enhance those flavors beyond just the lemon zest
    Is there any way to make the bread just a bit sweeter? Could a little extra sugar be added in addition to the honey, or would that throw off the consistency of the dough?

    1. Hey Arianna,
      Sorry I have not tested this, I do think adding more sugar would throw off the consistency of the dough. Have you tried the recipe yet? These are pretty sweet as is, I think you should enjoy them without adding additional sweetener. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. Hi, is there an error with the metric conversion of the flour? I added the 937 grams (almost a kilo) of flour and ended up with a big dry rock of dough. In turning to the cup measures, I believe 4 cups is closer to 500g. I had to throw out the first attempt. 🙁 sadly a waste of ingredients….unless I am incorrect??
    Many Thanks
    Rachael

    1. Hey Rachael, we do not provide metric conversions at this time, wondering where you are seeing that?

      So sorry you had to throw the dough out. That is awful!! Looking into how to fix this issue!! Please let me know if you have any other questions in the meantime. I hope you ending up loving this recipe! Thank you! xTieghan

  48. 5 stars
    I made these for Easter breakfast and they were wonderful! Everyone loved them. I followed the directions as written. Thank you so much for the delicious recipe. My daughter has requested them again soon.

    1. Hey Julia,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  49. Seriously the best rolls I’ve ever had. I’ve always been so intimidated to make rolls from scratch and these were surprisingly so easy and incredibly delicious. The lemon is such a great, fresh ingredient. Making these a family staple. Thank you so much for sharing! ❤️

    1. Hey Morgan,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  50. 5 stars
    I made these for our Easter morning breakfast. Your recipes never fail to delight my family. This one was no different. I did the overnight rise method and they turned out perfectly. I’ll be making a second batch next weekend so I can take some to our daughter in college. I actually use my bread machine to prepare the dough and it works perfectly.

    1. Hey there,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  51. 5 stars
    So delicious and perfect for spring! Definitely enjoyed the cream cheese frosting but would like to try with a lighter glaze next time as these were super rich. These were great for Easter morning and came together easily!

    1. Hey Kaci,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  52. I made these for breakfast this morning and they were outstanding. I loved the lemon flavor, which was just the perfect amount of lemon. I did add some lemon zest to the frosting as well.

    1. Hey Natalie,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Kristen,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  53. 5 stars
    I made these for Easter for my family and I didn’t have a single one leftover. They are amazing! The lemon and the cream cheese are perfect together. Easy to put together too.

    1. Hey Maura,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  54. 4 stars
    These were fun to make (punching the dough was the best!) and have amazing flavor. I’d give them 5 stars if I didn’t have to use GF flour, celiac disease is rough. I’ll make them again without a doubt, however I’ll start with 3 cups of the Cup4Cup as opposed to 3 1/2. The dough was too dry, therefor the rolls are a little more on the dry side. Thank Heavens for all that delicious creamy fronting to help with the crumbs. I may try another GF flour blend next time that’s more for pastry baking, we shall see. All in all, delicious flavor and such a treat. Thank you for such a great idea for weekend brunches.

    1. Hey Carri,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  55. 5 stars
    Made these for Easter brunch, they were so good! More unique than a classic cinnamon roll, and perfect for spring! I rolled them, cut them into rolls, then put them in the fridge overnight. In the morning, I took them out of the fridge and let them come up to room temp for an hour and a half, then baked them at 350 for 30ish minutes. I added about a lemon’s worth of juice to the cream cheese frosting and added a bit more powdered sugar, and it was delicious! I will definitely be making this again!

    1. Hey Tori,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  56. 5 stars
    I made these this morning, Easter morning. They took absolutely no time at all, were light, delicious, summery in flavor. I usually make the Pioneer Woman cinnamon rolls for holidays. These were just perfect for spring -light, fluffy, and delicious. I also appreciated that they weren’t too sugary sweet. The dough was awesome to work with. This is my new favorite roll recipe. My family loved them!

    1. Hey Danielle,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  57. 5 stars
    These came out delicious! I did the overnight rise and baked them this morning. I added some rosemary to the dough and lemon juice to the icing. They came out incredible! Thanks for the recipe and Happy Easter!

    1. Hey Meghan,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  58. 5 stars
    I just made these…. Oh my, this recipe is a winner! It was not difficult to make, and out of this world, delicious! This recipe will be going into my ‘for sure to make again,’ rotation. Thank you Tieghan!

    1. Hey Cindy,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Judy,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Megan,
      You bet! I hope you love these rolls, let me know if you give them a try! xTieghan

  59. 5 stars
    Tender and delicious! These rolls were a nice change from my go-to Cinnamon Rolls. I used the overnight method and the timing is perfect. I will make these again.

    1. Hey Karen,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  60. 5 stars
    Made these for Easter morning. We love cinnamon rolls, so I was a little hesitant, but these are terrific and will be on regular rotation. Light. Not too sweet. The softest dough. Easy recipe. What’s not to love?! Thanks Tieghan!

    1. Hey Jill,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  61. 5 stars
    I made these yesterday and they came out perfectly! They are so delicious, love the subtle lemon flavor. Thank you for this fabulous recipe.

    1. Hey Donna,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  62. 5 stars
    Made these for Easter brunch and They. Are. Awesome. Very happy family. Such a refreshing and unique take on cinnamon rolls. And such a beautiful dough to work with. Ever impressed by every recipe of yours that I make! ♥️

    1. Hey Lauren,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  63. I covered my rolls over night, but I think I should have wrapped them, because they appear to have dried out 😭 would it help to brush on water before baking?

    1. Hey Sarah,
      Did you keep them in the fridge? I would brush with milk, not water. Let me know how they turn out! xTieghan

  64. These were sooooo good! Wondering if you have any tips for those of us who don’t have a stand mixer? What’s the best process to make the dough without the mixer. I have a hand mixer!

    1. Hey there,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! I would just mix with a wooden spoon and then knead by hand. Happy Easter 🌷Tieghan

  65. 5 stars
    These are SO GOOD. What a springy answer for cinnamon rolls! Followed directions to a “t” and they came out perfectly. I love the hint of lemon and the light and fluffy texture of the rolls. They’re just the right amount of sweet. Another HBH hit that I’m adding to our family favorites! Thanks Tieghan!!!!

    1. Hey Rachel,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  66. I can’t wait to try these in the morning! Step four refers to 1/2 c. sugar, but the ingredients states 3/4 c. sugar. Should we have reserved the extra lemon sugar to use elsewhere in the recipe or so the measurements simply need to be fixed? Thanks!

    1. Hey Jessica,
      Sorry for any confusion, you are going to use all of the lemon sugar in step 4. I hope you enjoy this recipe, please let me know if you give them a try! xTieghan

  67. So excited to make these! Can you please explain why step 4 says to use 1/2c of the lemon sugar mixture? When is the remaining 1/4 cup used?

    1. Hey Payton,
      Sorry for any confusion, you are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know how they turn out! xTieghan

    1. Hey Diana,
      Nutmeg would also be delicious! I hope you enjoy the rolls, let me know how they turn out! xTieghan

  68. That’s a great idea! I’m about to make these to refrigerate overnight for easter tomorrow. I have lemon curd also! I’m thinking maybe on half I’ll spread it on top after they bake and spread the icing on top of that. Or maybe swirl the lemon curd in on top of the icing.

    I do want to leave half as is to see how yummy they are without messing with them! 🙂 So excited! I love lemon!

    1. Hey Stacy,
      Let me know if you give the recipe a try, I hope you love them! Happy Easter! 🌷Tieghan

  69. Just prepped these to pop in the oven in the morning! Just to make sure, am I supposed to use the entire bit of the sugar and lemon zest mixture or just the 1/2 cup? Thanks!

    1. Hey Hayley,
      Yes, you want to use all of the lemon sugar. Let me know how they turn out! xTieghan

  70. Hi Teigan, just made these and used 1/2c of the lemon sugar before rolling up the dough. Do I use the last 1/4c anywhere? Thanks!

    1. Hey Anastasia,
      You are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  71. 5 stars
    Easy and delicious! Didn’t have Cardamom so subbed ground ginger. Thanks for a great addition to a brunch with friends! ❤️

    1. Hey Robin,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  72. 5 stars
    Oh my gosh these are so amazing! A refreshing change from a cinnamon roll! I’m going to try with gluten free bread next time so I can eat more of them! Lol. Great recipe!!

    1. Hey Steph,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

    1. Hey Katie,
      Buttermilk should work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  73. I just made these and they are in the oven. The dough seems pretty stiff, much more so than the brioche recipe I usually use. I am hopeful I didn’t make a mistake and it just a stiffer dough than what I am accustomed to. Crossing my fingers!

  74. We mix together 3/4c of sugar with lemon zest but only fill the rolls with 1/2c …. do you use the remainder for anything?

    1. Hey Jess,
      You are going to use all of the lemon sugar in step 4. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  75. Working on a batch now to take to my family i havent seen in months! Though I think the metric flour measurement is off maybe 538 instead of 938?

  76. 5 stars
    Super easy to put together, and came out perfectly! I only used 2T of lemon zest and next time I will use more. I also don’t love a strong butter flavor in my frostings, so I only did 2T of butter in the frosting, along with the whole cup of powdered sugar. The flavors were so well balanced. The bread was soft and fluffy and the frosting wasn’t too heavy either. Will definitely make these again!

    1. Hey Madeline,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  77. Is the butter in the icing supposed to be salted or unsalted?
    I see that the butter used in the dough recipe is salted, but I want to make sure for the icing. Looking forward to making these! TY!

    1. Hey Alexandra,
      Sorry for any confusion, I always use salted butter:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  78. These look amazing! Do you think you could split the dough in half and make 24 mini ones instead of 12 large?

    1. Hey Sydney,
      Sure, that would be a fun idea! I would probably keep the same amount of dough though if you want 24 mini rolls. You will also want to reduce your baking time. I hope you love the recipe! xTieghan

  79. 5 stars
    Hello! Happy Easter Weekend! 😊 I made these last night because I couldn’t wait for Easter Sunday. They came out absolutely flawless and were so fun to make. The smell of them alone was heavenly. They actually came out almost as beautiful and perfect as yours. ALMOST. 😉 Thank you for sharing these. What a lovely twist on traditional rolls. Delicious too!

    1. Hey Aline,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Mary Ann,
      Yes, you can mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Suzanne,
      Yes, that will work just fine! I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan

  80. Planning on making these ahead tomorrow for Easter brunch. I have some yummy lemon curd, would it work to add in some how? I made your egg nog cinnamon rolls for Christmas morning, they were amazing!

    1. Hey Lauren,
      Sorry I’ve not added lemon curd to this recipe, but you could give it a try! I hope you love them:) xTieghan

  81. I haven’t tried this one yet, but I absolutely adore your sweet roll dough! Best thing is that they are an overnight roll. I’ll be back to share what I’m sure will be a stellar review! My family loved the Gingerbread Sweet Roll recipe from last fall.

  82. Could we use sugar instead of honey in the rolls? If so, how much? Would it change anything about the taste or texture?

    1. Hey Liz,
      The recipe calls for 3/4 cup of granulated sugar. I hope you love recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jaclyn,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      You can just add the yeast in with the flour and follow the recipe as is:) I hope you love these roll, please let me know if you have any other questions! xTieghan

  83. Is there any premade dough you would recommend if we are in a time crunch and cant make our own dough?

    1. Hey Jessica,
      If you can find pre-made brioche dough, that will work best! I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan

  84. Is it possible to make the dough ahead of time, wrap it tightly and keep it in the fridge for a day before baking it? It is Good Friday, and I would love to make this today, and then bake on Sunday for our Brunch. Your website is fantastic and beautiful at the same time. Than you for your response.

    1. Hey Cary,
      Yes, that will work just fine! I hope you love the recipe, please let me know how it turns out! xTieghan

    1. Hey Mary,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know how it turns out! xTieghan