Warm, sticky rolls brightened with fresh lemon make a cheerful treat for breakfast or dessert. These Sticky Lemon Rolls with Cream Cheese Glaze are soft, tender, and filled with sweet-tart lemon flavor. They bake up golden brown and smell of butter and citrus. If you enjoy cream cheese flavors, try pairing these rolls with a savory bite like a creamy Boursin appetizer for contrast: creamy Boursin cheese appetizer.
Recipe Information
- Prep Time: 2 hours (includes two rises)
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Servings: 8 rolls
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 335 kcal
- Protein: 5 g
- Carbohydrates: 59 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 28 g
- Sodium: 380 mg
Why Make This Sticky Lemon Rolls with Cream Cheese Glaze
These lemon rolls are a bright twist on a classic sweet roll. The dough stays soft and pillowy, the filling caramelizes slightly for a sticky bite, and the lemon cream cheese glaze adds a tangy, creamy finish. They smell like fresh citrus and butter while baking, and the first bite is warm, sweet, and slightly tart. Make them for weekend brunch, morning guests, or a sunny dessert.
How to Make Sticky Lemon Rolls with Cream Cheese Glaze
This recipe uses instant yeast for an easy rise and simple steps. You’ll proof the yeast, mix a soft dough, let it rise, roll it with a lemon-brown-sugar filling, and bake until golden. Finish with a smooth lemon-cream cheese glaze for shine and tang.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet instant yeast (2 1/4 teaspoons)
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup brown sugar
- 2 tablespoons lemon juice (for glaze)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
In a mixing bowl, combine the warm milk (about 105–115°F / 40–46°C), granulated sugar, and instant yeast. Stir gently and let sit until foamy, about 5–10 minutes. Add the melted butter, beaten egg, lemon zest, and 1/4 cup fresh lemon juice to the yeast mixture; mix until combined.
Step 2: Mixing
Gradually add the flour and salt to the wet mixture, stirring until a soft dough forms. Turn to a lightly floured surface and knead the dough for about 5 minutes until it is smooth and slightly elastic. Place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place until doubled, about 1 hour.
Step 3: Cooking
After the first rise, roll the dough out into a rectangle about 10×14 inches. Spread a thin layer of melted butter over the dough, then sprinkle the brown sugar evenly and drizzle the 1/4 cup lemon juice across the top. Roll the dough tightly from the long side into a log. Slice the log into 8 even rolls and place them in a greased baking dish. Cover and let rise another 30 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until the tops are golden brown and baked through.
Step 4: Finishing
While the rolls are warm, beat together the softened cream cheese, powdered sugar, 2 tablespoons lemon juice (for glaze), and vanilla extract until smooth. Drizzle the cream cheese glaze over the warm rolls so it melts slightly and becomes sticky. Serve warm.
How to Serve Sticky Lemon Rolls with Cream Cheese Glaze
Serve these rolls warm for the best texture and flavor. They pair nicely with coffee, tea, or a light fruit salad. For brunch, offer fresh berries on the side and a dollop of plain yogurt. For dessert, plate one roll with a small scoop of vanilla ice cream and a drizzle of extra lemon glaze.
How to Store Sticky Lemon Rolls with Cream Cheese Glaze
- Room temperature: Store unglazed rolls in an airtight container for up to 2 days. If already glazed, keep them covered and eat within 24 hours for best texture.
- Refrigerator: Keep glazed or unglazed rolls in an airtight container for up to 5 days. Warm briefly before serving.
- Freezer: Freeze unglazed rolls in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, reheat briefly in a 325°F (160°C) oven, and add glaze after warming.
Expert Tips for Perfect Sticky Lemon Rolls with Cream Cheese Glaze
- Use warm (not hot) milk to activate yeast quickly without killing it.
- If your kitchen is cold, place the dough in an oven with just-boiled water on the rack below to encourage rising.
- For even slices, chill the rolled log 10–15 minutes before slicing, or use a piece of dental floss for a clean cut.
- If the filling seems wet from the lemon juice, blot excess juice slightly before rolling to avoid soggy spots.
- Beat the glaze until completely smooth so it spreads easily and gives a shiny finish.
Delicious Variations
- Blueberry Lemon: Add 1/2 cup fresh or frozen blueberries into the filling for fruity pops.
- Lemon-Poppy Seed: Add 1–2 tablespoons poppy seeds to the filling and glaze for crunch and texture.
- Orange Cream Cheese Glaze: Swap lemon juice and zest for orange to change the citrus profile.
- Vegan Option: Use plant-based butter, non-dairy milk, and vegan cream cheese. Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water).
- Nutty Crunch: Sprinkle chopped toasted pecans or almonds over the brown sugar layer before rolling.
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, proof it in the warm milk with the sugar for 5–10 minutes until foamy before adding other wet ingredients. Use the same amount (2 1/4 teaspoons).
Q: Can I make these ahead and bake later?
A: Yes. Assemble the rolls, cover, and refrigerate overnight. Remove from fridge and let come to room temperature and rise for about 30–60 minutes before baking.
Q: How do I reheat leftover rolls?
A: Warm in a 300°F (150°C) oven for 8–10 minutes, or microwave a single roll for 12–20 seconds. If unglazed, add fresh glaze after warming.
Q: My dough didn’t rise. What went wrong?
A: Possible reasons: yeast was old or milk was too hot (killing the yeast) or too cold (not activating). Also, too much salt in contact with yeast can inhibit it. Ensure fresh yeast and correct milk temperature (105–115°F / 40–46°C).
Q: Can I freeze the rolls after baking?
A: Yes, freeze unglazed baked rolls wrapped tightly for up to 2 months. Thaw and warm before glazing. Freezing glazed rolls can change the glaze texture.
Q: Is the lemon juice amount too much — will it make the dough sour?
A: The lemon juice mainly flavors the filling and the glaze; it adds brightness rather than sourness when balanced with sugar. If you prefer milder lemon, reduce juice in the filling by 1–2 tablespoons.
Conclusion
These Sticky Lemon Rolls with Cream Cheese Glaze are bright, tender, and easy to love—perfect for a sunny brunch or a sweet finish to any meal. The tangy cream cheese glaze balances the sticky brown-sugar lemon filling and gives each roll a glossy finish. For another take on creamy toppings and appetizers to serve alongside, see this helpful recipe for a Sticky Lemon Rolls with Lemon Cream Cheese Glaze Recipe | The Kitchn. Give these a try—your kitchen will smell amazing, and the warm, lemony bites will disappear fast.
Print
Sticky Lemon Rolls with Cream Cheese Glaze
- Total Time: 145 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Warm, sticky rolls brightened with fresh lemon make a cheerful treat for breakfast or dessert. These rolls are filled with sweet-tart lemon flavor and covered in a tangy cream cheese glaze.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet instant yeast (2 1/4 teaspoons)
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup brown sugar
- 2 tablespoons lemon juice (for glaze)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let sit until foamy, about 5–10 minutes. Add the melted butter, beaten egg, lemon zest, and 1/4 cup fresh lemon juice to the yeast mixture; mix until combined.
- Gradually add the flour and salt to the wet mixture, stirring until a soft dough forms. Turn to a lightly floured surface and knead the dough for about 5 minutes until smooth and slightly elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled, about 1 hour.
- After the first rise, roll the dough out into a rectangle about 10×14 inches. Spread a thin layer of melted butter over the dough, sprinkle the brown sugar evenly, and drizzle 1/4 cup lemon juice across the top. Roll the dough tightly into a log, slice into 8 rolls, and place in a greased baking dish. Cover and let rise for another 30 minutes. Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes, or until golden brown.
- While the rolls are warm, beat together the remaining cream cheese, powdered sugar, 2 tablespoons lemon juice, and vanilla extract until smooth. Drizzle the glaze over the warm rolls so it melts slightly and becomes sticky. Serve warm.
Notes
For best flavor, serve these rolls warm. They pair well with coffee, tea, or fruit salad.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 335
- Sugar: 28g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
