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Lemon Rolls

Course: Breakfast, Snack
Cuisine: American
Author: Ai Willis
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Bread Dough

  • 285g bread flour
  • ½ teaspoon fine sea salt
  • ¼ cup granulated sugar
  • 38g butter
  • 1 large egg
  • ½ cup warm milk
  • teaspoon active dry yeast


  • 38g butter, softened
  • 100g granulated sugar
  • zest of 2 lemons

Cream Cheese Frosting

  • 50g cream cheese, softened
  • 30g butter, softened
  • ½ cup powdered sugar
  • zest of ½ a lemon


  • Grease a 9-inch pan with butter, line the bottom with parchment paper and set aside.
  • Add the dough ingredients into your bread machine and set it on the dough cycle.
  • Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
  • Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the softened butter on the dough and evenly sprinkle the sugar and lemon zest.
  • Roll up the dough into a log as tightly as you can and slice the log into 8 rolls.
  • Line up the rolls in the pan, cover and let them rise for about 30 minutes.
  • Preheat the oven to 392°F (200°C).
  • Bake the rolls for 15 to 18 minutes, or until golden brown.
  • In a small bowl, mix together the ingredients for the frosting. While the rolls are still warm, smear on the frosting.
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