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Lemon Rolls

Lemon Rolls

Looking for a sweet treat that’s bursting with citrus flavor? These Lemon Rolls are your answer! Soft, fluffy, and topped with a creamy frosting, they’re the perfect addition to any occasion. Whether for brunch or a cozy afternoon snack, these rolls will be a hit. Make them tonight for a delightful treat!
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box lemon cake mix
  • 2 packages rapid rise dry yeast
  • 2.5 cups very warm water
  • 1 tsp vanilla
  • 1 tsp salt
  • 5 cups flour
  • 1 cup butter softened
  • 1 cup white sugar
  • 1 unit zest from one lemon
  • 1 package Lemon Flavor Instant Pudding Mix
  • 1 package PHILADELPHIA Cream Cheese softened
  • 0.25 cup butter softened
  • 2 tsp pure lemon extract
  • 3.5 cups confectioners’ sugar
  • 3-5 TBSP milk

Equipment

  • Food Processor
  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Mix yeast and warm water until dissolved.
  2. Combine cake mix, salt and flour in a large bowl.
  3. 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.
  4. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
  5. Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approx 1/4? thick.
  6. Once dough is rolled out, brush with half of softened butter.
  7. Combine white sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding Mix in a bowl, stirring until well combined.
  8. Sprinkle half of the sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding mix over buttered dough.
  9. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
  10. 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.
  11. Repeat process with remaining dough to make the second pan of lemon rolls.
  12. 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.
  13. Preheat oven to 350 degrees F.
  14. Bake at 350 degrees for 15-25 minutes or until lightly brown.
  15. While rolls are baking, prepare your frosting.
  16. Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
  17. 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.
  18. 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.
  19. Store rolls in refrigerator.

Notes

  • Tip 1: Keep leftover rolls in an airtight container in the refrigerator for up to one week. Reheat in the microwave for a few seconds before enjoying!
  • Tip 2: These rolls freeze beautifully! Place them in an airtight container with parchment paper between layers for up to three months.
  • Tip 3: They’re perfect with a cup of tea or coffee. Enjoy them as a breakfast treat or a delightful afternoon snack.
  • Tip 4: Get creative! You can add blueberries or cream cheese filling for a twist on the classic flavor.
  • Tip 5: You can prepare the dough a day in advance. Let it rise in the fridge overnight, then roll and bake the next day!
  • Tip 6: For a different frosting, try adding citrus zest or switching to a cream cheese glaze!