Move over cinnamon rolls, there are new rolls in town and they’re lemon rolls! It’s no secret that I love cinnamon rolls (and make them often). I was wanting to shake things up a bit so I decided that it would be nice to make Lemon Rolls for a change. Lemon is such a great flavor for spring, but I’ve never tried it in a breakfast type of food. Oh my, I have been missing out. Lemon Rolls rock – you need lemon sweet rolls in your life, trust me on that!
LEMON ROLLS
When I was figuring out how to make these, I wasn’t sure what to put in the filling. Cinnamon was clearly not the top choice. So after noodling ideas for a while, I decided to try something a little crazy. A secret ingredient if you will. Sugar and some lemon zest was fine, but just didn’t feel complete. I needed something more for these lemon rolls.
Because I’m crazy and will try anything, I added lemon pudding mix (not made into pudding, just the dry mix) to the filling in these lemon rolls. I had no idea what to expect. But oh my heck, it turned out to be a great idea.
Serious lemon sweet roll deliciousness in that pan right there.
I didn’t leave out the cream cheese frosting, of course! The only thing better than a lemon roll is a lemon roll with cream cheese frosting. So delicious, and absolutely perfect for a spring breakfast or brunch. I’ve already added these to my list of Easter breakfast ideas and Mother’s Day breakfast ideas.
LEMON ROLLS RECIPE
Lemon Rolls
Ingredients
Rolls
- 1 box of lemon cake mix
- 2 packages of rapid rise dry yeast
- 2 1/2 cups of very warm water
- 1 tsp vanilla
- 1 tsp salt
- 5 cups flour
Filling
- 1 cup butter softened
- 1 cup white sugar
- Zest from one lemon
- 1 package Lemon Flavor Instant Pudding Mix
Frosting
- 1 package (8 ouncePHILADELPHIA Cream Cheese softened
- 1/4 cup (1/2 sticbutter softened
- 2 teaspoons pure lemon extract
- 3 1/2 - 4 cups confectioners’ sugar
- 3-5 TBSP milk
Instructions
Rolls
- Mix yeast and warm water until dissolved.
- Combine cake mix, salt and flour in a large bowl.
- Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
- Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
- Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approx 1/4? thick.
- Once dough is rolled out, brush with half of softened butter.
- Combine white sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding Mix in a bowl, stirring until well combined.
- Sprinkle half of the sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding mix over buttered dough.
- Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
- Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with non stick cooking oil.
- Repeat process with remaining dough to make the second pan of lemon rolls.
- Cover and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
- Preheat oven to 350 degrees F.
- Bake at 350 degrees for 15-25 minutes or until lightly brown.
- While rolls are baking, prepare your frosting.
- Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
Frosting
- Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner’s sugar, one cup at a time, mixing well after each addition.
- Add in three tablespoons milk, and mix until very well combined. If you desire a thinner frosting, add additional two tablespoons of milk, one at a time, mixing well after each addition.
- Store rolls in refrigerator.
Love Lemon? Want to add a little more of this sweet citrus to your table? I’ve got some great lemon recipes that you will want to try! Click on any photo or link to be taken to the recipe post! Enjoy!
Great Lemon Recipes
Want those delicious Girl Scout Lemon Cookies but it’s not Girl Scout Cookie season? Try my copycat Girl Scout Lemon Ups.
This Lemon Cake is a family favorite.
Lemon Cupcakes are perfect little bites of sunshine!
Lemon Loaf Cake is something I could eat every morning.
Lemon Cookies are so fun, great for Easter!
This Lemon Poke Cake is both easy and delicious.
My fellow food bloggers have some great lemon recipes to try as well!
Barefeet In The Kitchen has some amazing Lemon Crinkle Cookies.
This Lemon Cheesecake Crescent Braid from Wine & Glue would also be great for a spring breakfast or brunch!
These Raspberry Lemonade Bars from Tidy Mom make my mouth water!
This Lemon Angel Pie from Your Homebased Mom is such a classic dessert recipe.
And speaking of lemons and pies, how fun are these Mini Lemon Hand Pies from Lemons For Lulu? Love these!
Originally published March, 2015.
Lynn says
Just made them. Soooooooo good. I had to use vanilla pudding as I didn’t have lemon, so just added lemon flavor to the butter
Shauna says
Can I use regular jello instead of instant? I got the wrong kind on accident.
Christi Johnstone says
I’m guessing it would be fine, though I have not tested it that way.
TS says
Hi! I What an great idea! My family and I share the love for lemon! I would like to make this recipe but dislike cream cheese desserts and frosting. Do you have a suggestion for an alternative frosting? Would a confectioners sugar, vanilla, and milk frosting be too sweet? I would hate to make it too sweet but like the idea of frosting aesthetically and to have a “sauce.”
Christi Johnstone says
TS, you can certainly switch the frosting. While that frosting would be sweeter, maybe add some lemon juice to help balance that. The frosting from my Lemon Blueberry Pound Cake would probably be ideal.
LeK says
For the Lemon Rolls you mentioned you used lemon pudding
But the recipe doesn’t have that listed as an ingredient, only
Lemon cake mix. Which one do I use, the lemon pudding or
Lemon cake mix? Thank you!
Christi Johnstone says
LeK, the lemon pudding is mentioned in the filling ingredients. 🙂
Alice says
These lemon Rolls are mouth watering delicious! They take a long time to make, but in the end well worth it! Soft, fluffy and full of flovor! I will definitely be making these to bring to parties and get togethers!
Karen Pothier says
These are so delicious! The lemon mix crystallizes on the bottom. Amazing! I used a golden cake mix and added the zest of a lemon and 2 teaspoons of lemon extract and they are so fragrant with lemon. My house smells fresh and clean! 🙂
Kristina says
How warm is” very warm” water? My daughter would like this for a special treat and I just wondered if that is 130, 140? That would help me out because I have heard that water that is too hot will kill the yeast & I don’t want to do that.
Christi Johnstone says
I’d say about 105-110. Hope that helps!
Jennifer W. says
Yummy recipe- I just finished making a batch. My boys wolfed down half the pan. I was a bit reluctant to try making them because the roll ingredients didn’t include any oil, egg or dairy. I thought it sounded like it might be a bit dry. I was wrong, it was moist, delicious and lemony. My family loved them. I may try cutting down the sugar in the filling from 1 cup to 3/4 cup next time. Recipe is a keeper!
Becky Chafin says
ON the lemon cinnamon rolls is plain four or self raising four
Christi Johnstone says
Just regular, all-purpose flour.
Lolo says
Just curious if you’ve mixed and let them do a slow rise in the fridge overnight?
Christi Johnstone says
Lolo, I have not tried that with this recipe.