Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with bright lemon flavor. Made from a lemon cake mix base, combined with instant lemon pudding and a rich cream cheese lemon frosting, these rolls offer a perfect balance of sweet and tangy. Ideal for breakfast or brunch, they are a delightful twist on classic sweet rolls that will impress family and friends.
Ingredients
Scale
Dough
- 1 package lemon cake mix
- 2 packages rapid rise dry yeast
- 2 1/2 cups warm water
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 5 cups flour
Filling
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large lemon, zested
- 1 3.4 ounce instant lemon pudding mix
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons lemon extract
- 4 tablespoons whole milk
Instructions
- Activate Yeast: Using a small bowl, mix the rapid rise dry yeast and warm water together until the yeast is fully dissolved and activated.
- Mix Dough Ingredients: In the bowl of a standing mixer fitted with a dough hook, combine the lemon cake mix, kosher salt, and flour. Add in the yeast mixture and vanilla extract, mixing thoroughly until a dough forms.
- First Rise: Cover the dough tightly with plastic wrap and place it in a warm area. Allow the dough to rise and double in size, which should take about 60 minutes. Punch down the dough several times, cover again, and let it rise a second time for another 60 minutes until doubled.
- Prepare Dough for Filling: Cut the dough in half. Sprinkle some flour onto the counter and roll one half of the dough into a rectangle approximately 1/4 inch thick.
- Add Filling: In a small bowl, whisk together granulated sugar, lemon zest, and instant lemon pudding mix. Using a pastry brush, evenly spread softened butter over the rolled out dough, then sprinkle half of the lemon sugar mixture over the butter.
- Roll and Cut: Starting at the edge closest to you, roll the dough tightly into a log. Use unflavored dental floss by sliding it under the dough log and cutting it into 13 equal pieces for even rolls.
- Prepare for Second Rise: Spray a 9×13 baking dish with baking spray. Arrange the 12 rolls into the dish, cover tightly with plastic wrap, and let them rise until doubled in size, about 40-50 minutes. Repeat steps 4 through 7 with the second half of dough in a separate baking dish.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they turn lightly golden brown on top.
- Prepare Frosting: In the standing mixer, cream together the softened cream cheese, softened butter, lemon extract, 3 cups of powdered sugar, and 2 tablespoons of whole milk until smooth. Gradually add the remaining 1 cup of powdered sugar and the rest of the milk to achieve desired consistency.
- Frost and Serve: Allow the baked rolls to cool for about 5 minutes. Spread the cream cheese lemon frosting evenly over the warm rolls, allowing the frosting to melt slightly before serving. Enjoy your fresh and delicious lemon sweet rolls!
Notes
- Rapid rise yeast helps speed up the rising process, but you can substitute active dry yeast by allowing more rising time.
- Using dental floss to cut the rolls ensures clean slices without squashing the dough.
- You can make the dough a day ahead and refrigerate; allow to come to room temperature and rise before proceeding.
- For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the frosting.
- Ensure the butter is softened for easy spreading and smooth frosting.
