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 13×9 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.
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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.
Mindy says
Can these be prepared the day before and then baked the next day? Can’t wait to make them!
Christi says
Hi Mindy, I haven’t tried it so I can’t speak to what the result would be.
Kathy P says
I’m going to try making them the night before using instructions found here.: http://www.thekitchn.com/sleep-in-how-to-make-breakfast-104192
Kathy P. says
I did make them the night before and baked them the next day. They were perfect!
Shay says
I came here to ask the same question. I have an order for these for 9am & don’t want to be up super early to rise my yeast. Thanks!
Becky Chafin says
What kind of flour do you use?
Christi says
Just regular, all purpose flour.
Rose says
Delicious! I made these today. I followed the recipe exactly (except for the vanilla because I didn’t have any). They came out perfectly. I love the pudding mix in the filling.
Christi says
So glad you enjoyed them Rose!
Rosemary says
I’m gonna try his with strawberry cake mix and make strawberry lemon rolls!
Shari says
If you want to kick up just about any citrus flavor, try adding a bit of ground cardamom. It doesn’t have the harshness of other spices, and it gives a really pleasant flavor when combined with all sorts of fruit desserts.
Louisa says
I would love your cinnamon roll recipe. I have such a hard time with keeping the sugar filling from melting out and burning all over the pan. I have tried several different options with the same results!
Thanks,
Sharon says
Made these but found they were dense. Do you think I over kneaded them?
Christi Johnstone says
Sharon, that could have been it. The other thing that instantly comes to mind is how you measure your flour. Make sure you are measuring it by spooning flour into a measuring cup, and not scooping flour with the measuring cup. Scooping will result in flour being compacted, and too much ending up in the recipe.
Luci says
is it the small or large box of pudding?
Christi says
Luci – the small!
Luci says
thanks making today
Laurie says
Does it make a difference if the lemon cake mix has pudding in it?
Christi says
Laurie, I haven’t tried it so I can’t say for sure, but I’m guessing you’ll be fine. 🙂
Mandy says
Hi! Just wondering…can I make these ahead and if so, do I just warm them up in the oven or are they only good served immediately? My mother-in-law LOVES lemon pie, icecream, cookies, etc. She is going to love these for our Mother’s Day Brunch! Thank you!
Christi says
Mandy, you can definitely make them a day or so ahead. Obviously they are freshest the same day, but still delicious for a day or two after!
Melissa says
Oh my heck, you’d think you were from Utah! Do they say that in Arizona, too? I just happen to have an abundance of Lemon pudding mix at the moment. Now I know what to do with it! These sound truly amazing! I am detecting Easter breakfast….