This Recipe for Homemade Sticky Lemon Rolls Is Simply Mouthwatering

I used to firmly believe that the pinnacle of celebratory breakfast was the homemade cinnamon roll. That was, however, before I had the lemon version. It's beyond delightful, and so much more fun than cinnamon. Move over cinnamon rolls, I'm replacing you with lemon sticky rolls!

(Image: Jackie Dodd)

Make the Dough

Things You'll Need

  • 4 ½ cups all-purpose flour

  • 2 ½ teaspoons (1 envelope) rapid rise yeast

  • ¼ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon lemon zest

  • ¾ cup milk, warmed to 120°F

  • ½ cup softened butter

  • 2 teaspoons vanilla extract

  • 1 teaspoon salt

(Image: Jackie Dodd)

Tip

Yeast is a beast! Always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the milk to that temperature!

Step 1: Start the Dough

Add the flour, yeast, sugar, lemon zest, eggs, and warm milk to a stand mixer. Mix until most of the dough has been moistened.

(Image: Jackie Dodd)

Step 2: Add the Remaining Ingredients

Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.

(Image: Jackie Dodd)

Step 3: Rise

Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.

(Image: Jackie Dodd)

Step 4: Roll

Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.

(Image: Jackie Dodd)

Make the Filling

Things You'll Need

  • 1 cup granulated sugar

  • ¼ cup light brown sugar

  • ½ cup unsalted butter, softened

  • 1 teaspoon lemon zest

  • 2 teaspoons lemon juice

  • 1 teaspoon salt

Step 1: Stir the Filling

Add all the ingredients to a bowl, stir until well combined.

(Image: Jackie Dodd)

Step 2: Spread the Filling

Spread the filling evenly across the dough.

(Image: Jackie Dodd)

Step 3: Roll and Cut

Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.

(Image: Jackie Dodd)

Step 4: Add to a Pan

Add the rolls tightly into a baking dish, cut-side up.

(Image: Jackie Dodd)

Tip

Want to make these in advance? Stop here! Wrap the pan tightly with plastic wrap and refrigerate for up to 24 hours. The second rise will take place in the fridge. Just take the pan out of the fridge about a hour before you want to bake to help them return to room temperature.

Step 5: Rise

Allow to rise until doubled in size, about 30 minutes.

(Image: Jackie Dodd)

Step 6: Bake

Bake at 350°F until golden brown, about 35 minutes.

(Image: Jackie Dodd)

Make the Frosting

Things You'll Need

  • 4 ounces cream cheese, softened

  • ½ cup butter, softened

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • ½ teaspoon salt

Step 1: Beat the Frosting

Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.

(Image: Jackie Dodd)

Step 2: Frost and Serve!

(Image: Jackie Dodd)
(Image: Jackie Dodd)
(Image: Jackie Dodd)