There’s something magical about lemon desserts. They’re bright, zesty, sweet—but not too sweet—and they make any day feel a little more like spring. These Lemon Rolls are soft, pillowy, and filled with a citrusy sugar blend that melts into the dough as they bake. Topped with a tangy mascarpone lemon glaze, they’re basically sunshine in roll form.
Ingredients:
For the dough:
- 2 eggs
- 120 g granulated sugar
- 1 packet vanilla sugar (20 g)
- 50 g soft room temp butter
- 50 ml oil
- 2 mugs (250 ml each) warm semi-skimmed milk
- 1 tbsp dry yeast
- Zest of 1–2 lemons
- 6 mugs all-purpose flour (approx.) (cca 840 g)
For the filling:
- Zest of 1 lemon
- 200 g granulated sugar
- 1 packet vanilla sugar (20 g)
- 60 g melted butter
- Extra sugar for sweeter rolls (optional)
For greasing the pan:
- Butter + brown sugar
For the glaze:
- 200 g mascarpone
- 100 g powdered sugar
- Juice of 1/2 lemon
- Extra lemon zest for topping
What Makes These Lemon Rolls Special?
Unlike classic cinnamon rolls, these are filled with a homemade lemon sugar mixture that gets rubbed with fresh lemon zest for maximum flavor. The dough is soft and buttery, and instead of a traditional cream cheese frosting, you’ll spread on a light mascarpone glaze with lemon juice and powdered sugar. The result? Rolls that are fluffy, bright, and indulgently citrusy.
How to make Lemon Rolls:
- Prepare the dough:
In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla sugar until pale and fluffy. Mix in the soft butter.
Add the warm milk, oil and stir to combine. Sprinkle the dry yeast on top, give it a gentle mix, and let it sit for about 15 minutes until bubbly.
Add lemon zest and gradually incorporate the flour, mixing until you form a soft dough.
Place the dough into a lightly greased bowl, cover it, and let it rise for about 1 hour. - Make the lemon sugar:
In a separate bowl, rub the zest of 1 lemon into the sugar and vanilla sugar until the mixture is fragrant and slightly damp. - Roll and fill the dough:
Once the dough has doubled in size, transfer it to a lightly floured surface and roll it into a large rectangle (about 2–3 cm thick).
Brush the surface with melted butter, then evenly sprinkle the lemon sugar over it. Add extra sugar if you want it sweeter. - Shape the rolls:
Starting from the long edge, roll the dough tightly into a log. Slice into 16 even rolls. You can use a sharp knife or a piece of thread/floss to get cleaner cuts without squishing the dough.
Arrange the rolls in a deep baking tray that’s been greased with butter and sprinkled with brown sugar. - Second rise:
Let the rolls rest in the pan for another 20 minutes. - Bake:
Preheat your oven to 180°C (350°F). Bake the rolls for 13 minutes, then cover loosely with aluminum foil to prevent over-browning, and bake for another 10 minutes.
Remove from the oven and let them cool for 15 minutes. - Glaze:
In a bowl, mix mascarpone with powdered sugar and lemon juice until smooth. Spread this glaze over the warm rolls and finish with a sprinkle of fresh lemon zest.
These lemon rolls are best served slightly warm, with the glaze just melting into every fluffy swirl. They keep well for a couple of days in an airtight container, and you can reheat them in the microwave for that fresh-out-of-the-oven feel.
Save this recipe for your next brunch, gathering, or just because. You deserve soft, lemony goodness any day of the week.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Lemon Rolls
Ingredients
For the dough:
- 2 eggs
- 120 g granulated sugar
- 1 packet vanilla sugar 20 g
- 50 g soft room temp butter
- 50 ml oil
- 2 mugs 250 ml each warm semi-skimmed milk
- 1 tbsp dry yeast
- Zest of 1–2 lemons
- 6 mugs all-purpose flour approx. (cca 840 g)
For the filling:
- Zest of 1 lemon
- 200 g granulated sugar
- 1 packet vanilla sugar 20 g
- 60 g melted butter
- Extra sugar for sweeter rolls optional
- For greasing the pan:
- Butter + brown sugar
For the glaze:
- 200 g mascarpone
- 100 g powdered sugar
- Juice of 1/2 lemon
- Extra lemon zest for topping
Instructions
Prepare the dough:
- In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla sugar until pale and fluffy. Mix in the soft butter.
- Add the warm milk, oil and stir to combine. Sprinkle the dry yeast on top, give it a gentle mix, and let it sit for about 15 minutes until bubbly.
- Add lemon zest and gradually incorporate the flour, mixing until you form a soft dough.
- Place the dough into a lightly greased bowl, cover it, and let it rise for about 1 hour.
Make the lemon sugar:
- In a separate bowl, rub the zest of 1 lemon into the sugar and vanilla sugar until the mixture is fragrant and slightly damp.
Roll and fill the dough:
- Once the dough has doubled in size, transfer it to a lightly floured surface and roll it into a large rectangle (about 2–3 cm thick).
- Brush the surface with melted butter, then evenly sprinkle the lemon sugar over it. Add extra sugar if you want it sweeter.
Shape the rolls:
- Starting from the long edge, roll the dough tightly into a log. Slice into 16 even rolls. You can use a sharp knife or a piece of thread/floss to get cleaner cuts without squishing the dough.
- Arrange the rolls in a deep baking tray that’s been greased with butter and sprinkled with brown sugar.
Second rise:
- Let the rolls rest in the pan for another 20 minutes.
Bake:
- Preheat your oven to 180°C (350°F). Bake the rolls for 13 minutes, then cover loosely with aluminum foil to prevent over-browning, and bake for another 10 minutes.
- Remove from the oven and let them cool for 15 minutes.
Glaze:
- In a bowl, mix mascarpone with powdered sugar and lemon juice until smooth. Spread this glaze over the warm rolls and finish with a sprinkle of fresh lemon zest.
