These lemon rolls are lemon poppy seed cinnamon rolls! The dough is super soft and full of lemon and poppy seeds. It is filled with a butter/sugar/lemon filling with a lemon icing. The fresh lemon flavor and homemade rolls are the most refreshing way to start your day.

Top view of lemon rolls.

These lemon rolls are packed with lemon flavor because of the lemon juice and lemon zest in the dough and icing. These fluffy lemon rolls are even better than a regular cinnamon roll with the lemon and poppy seed flavor. I promise this is an amazing recipe and you will want these lemony rolls every day.
I have tips and tricks and process photos to easily help you make this recipe! If you love lemon roll desserts, you have to try my lemon raspberry rolls.

Top view of a roll on a plate.

Tips for making the rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: For shorter, fatter cinnamon rolls make sure to roll your dough out into a more square shape. If you roll it into a more elongated rectangle your rolls will end up taller and skinnier.
  • Tip 2: Make sure the flour is scooped and then leveled. If you put your whole measuring cup into the flour, it will compact the flour. The result is a drier dough.
  • Tip 3: For the best results in flavor, use fresh lemon juice.
  • Tip 4: Use the heavy cream! The heavy cream getting poured around the rolls is what helps make the whole roll extra gooey! The heavy cream get absorbed while it bakes.

Assembling the Rolls

FAQ’s

Can I make these rolls overnight?

Yes you can! After rolling and cutting the rolls. Cover with plastic wrap, and chill in the fridge for a max of 18 hours. This replaces the second rise. Follow the rest of the instructions after this.

Do the rolls have to rise in the oven?

The rolls rise best in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you donโ€™t have a cold house.

What is the best way to reheat cinnamon rolls?

If you are eating just one, then reheat the rolls on a plate in the microwave for 20-30 seconds until warm. If you are reheating a whole tray, then preheat the oven to 350, and let it sit in the oven for 5 minutes or until hot.

Why didnโ€™t my dough double in size?

This has to do with 2 different issues. First, when you activate the yeast the milk needs to be around 110ยฐF. If it is too hot the yeast will be damaged. If it is too cold then it will slow the yeast growth.

Another tip for the yeast is to sprinkle a little sugar in with the yeast and milk mixture to help activate it.

The other issue can be if the rolls did not receive the full rise time or were too cold during the rise. Thatโ€™s why I recommend rising the rolls in a warm oven.

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Storing and Freezing

Store these lemon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm

Freeze the rolls in an airtight container. Freeze up to 30 days.

Top view of rolls.
Bite missing from lemon roll on a plate.
Top view of lemon rolls.
5 from 6 reviews

Lemon Rolls

These lemon rolls are lemon poppy seed cinnamon rolls! The dough is super soft and full of lemon and poppy seeds. It is filled with a butter/sugar/ lemon filling with a lemon icing.
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Ingredients
 
 

Lemon Dough

  • 1 cup Milk, warmed to 110โ„‰
  • 2 1/4 tsp Active dry yeast, 1 packet
  • 2 Large eggs, room temperature and 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 and 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

  • This recipe uses a stand mixer with a dough hook, for making by hand instructions, see recipe notes. Heat the milk in the microwave until warmed to 110โ„‰. Sprinkle the yeast over the warm milk. Let it sit for 10 minutes.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a large mixing bowl, mix the flour, sugar, salt, and poppy seeds. Add the cubed butter to the flour. Use a pastry kneader or your hands to knead the butter into the flour. The butter should be the size of a pea.
    5 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 1 1/2 TBSP Poppy Seeds, 10 TBSP Unsalted butter
  • Add the milk/yeast, lightly beaten eggs, lemon zest, and lemon juice. Mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.
    2 Large eggs, 1 TBSP Lemon juice, 3 Large lemons zested
  • Preheat the oven to 200โ„‰. Spray a large bowl with nonstick spray. Place the dough into the bowl. Cover with a kitchen towel and place in the oven. Turn off the oven and crack open the door and let it rise for 1 hour. For overnight instructions and see notes.

Lemon Filling

  • In a small bowl using a hand mixer. Beat the butter until smooth. Add in the sugar, lemon zest, lemon juice, and poppy seeds and beat until combined.
    1/2 cup Unsalted butter, 3/4 cup White granulated sugar, 2 Lemon zest, 1 TBSP Lemon juice, 1/2 TBSP Poppy seeds
  • Place the dough on a lightly floured surface. Use a rolling pin to roll out the dough into a large rectangle. It should be 1/4 inch thick.
  • Spread the filling over the dough using an offset spatula. Roll the dough into a log starting on the short side.
  • Use a serrated knife to cut off the uneven ends. Then, use lightly sawing motions to cut into even 12 rolls.
  • Spray a 9X13 inch pan with baking nonstick spray. Place the 12 rolls into the pan. Cover with a towel and let rise for 20 minutes.
  • Preheat the oven to 375โ„‰. Bake for 23-28 minutes until the rolls are lightly golden.

Lemon Cream Cheese Icing

  • Start the icing before the rolls are done baking. In a small bowl using a hand mixer, beat the butter and cream cheese on high speed until smooth.
    4 TBSP Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar and mix until smooth. Add in the lemon zest, milk, and lemon juice. Mix until smooth.
    1 cup Powdered sugar, 1 Lemon zest, 2 TBSP Milk, 1 TBSP Lemon juice
  • Use a spoon and immediately spread the icing over the hot rolls. It will melt into the rolls. Top with lemon zest and more poppy seeds.
    Lemon zest and poppy seeds

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions:
Spray a large bowl with nonstick spray. Place the dough in the bowl. Wrap tightly in plastic wrap. Chill in the fridge overnight. Continue with rest of the instructions.
Calories: 485kcal, Carbohydrates: 68g, Protein: 7g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 237mg, Potassium: 161mg, Fiber: 2g, Sugar: 19g, Vitamin A: 815IU, Vitamin C: 16mg, Calcium: 80mg, Iron: 3mg
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