Lemon Sweet Rolls with Cream Cheese Icing

Soft, citrus-kissed sweet rolls infused with cardamom, swirled with a lemon-sugar filling, and topped with a tangy cream cheese icing. Perfect for breakfast, brunch, or a cozy dessert.

Total Time

1 hour 30 minutes (plus rising time)

Ingredients

For the Dough

• 1 packet (2¼ tsp/7g) active dry yeast

• 1 cup (247g) buttermilk, warmed to 100°F (38°C)

• ¼ cup (50g) granulated sugar

• ½ cup (113g) unsalted butter, softened

• 1 tbsp (15g) finely grated lemon zest

• 1 tsp kosher salt

• ½ tsp ground cardamom

• 3 large eggs, lightly beaten

• 4–4½ cups (512–576g) all-purpose flour, plus extra for dusting

For the Filling

• 1 cup (201g) granulated sugar

• 1 tbsp (15g) finely grated lemon zest

• ¼ tsp ground cardamom

• Pinch of kosher salt

• 6 tbsp (85g) unsalted butter, very soft

For the Cream Cheese Icing

• 6 oz (170g) cream cheese, softened

• 1 cup (123g) powdered sugar

• 1–2 tbsp lemon juice (adjust to taste)

Preparation

Step 1: Activate the Yeast

In a small bowl, combine the active dry yeast, 1 tbsp (25g) of the granulated sugar, and the warm buttermilk (100°F/38°C). Let the mixture sit in a warm, draft-free spot for 5–7 minutes until foamy, indicating the yeast is activated.

Step 2: Mix the Dough Base

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter (½ cup/113g) on low speed until smooth. Add the remaining ¼ cup (50g) granulated sugar, lemon zest (1 tbsp), salt (1 tsp), and cardamom (½ tsp). Mix on low until combined.

Scrape down the bowl, then add the lightly beaten eggs and the activated yeast mixture. Mix on low speed until fully incorporated (about 2 minutes).

Step 3: Knead the Dough

With the mixer on low speed, gradually add 4 cups (512g) of the all-purpose flour. Continue mixing until the flour is absorbed and the dough forms a rough ball. Switch to the dough hook attachment and knead on low speed for 5 minutes.

The dough will be soft, slightly sticky, and billowy; it may stick to the bottom of the bowl. If extremely soft, add up to ½ cup (64g) flour (but avoid over-flouring).

Step 4: First Rise

Transfer the dough to a clean, lightly oiled bowl. Gently turn it to coat all surfaces with oil. Cover with plastic wrap and let rise in a warm spot (75–80°F/24–27°C) until doubled in size, ~1 hour.

For advance prep: Refrigerate the dough (covered) for up to 24 hours; proceed with the second rise as directed (may take 1–1.5 hours).

Step 5: Prepare the Filling

In a small bowl, combine the filling sugar (1 cup/201g), lemon zest (1 tbsp), cardamom (¼ tsp), and salt (pinch). Rub the zest into the sugar with your fingertips until fragrant and evenly distributed.

Step 6: Assemble the Rolls

Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33cm) pan with parchment paper and butter the paper.

Deflate the dough by folding it 3–4 times in the bowl. Transfer to a floured surface; roll into a 12×16-inch (30×40cm) rectangle, ¼-inch (0.6cm) thick. Spread the soft butter evenly over the dough, then sprinkle the sugar-lemon-cardamom mixture.

Roll tightly into a log (no air pockets). Use a serrated knife or floss to cut into 12 equal pieces.

Step 7: Second Rise

Arrange rolls in the prepared pan, spaced 1–2 inches apart. Cover loosely and let rise until doubled, ~1 hour.

For delayed baking: Refrigerate the pan for up to 24 hours; let rise at room temperature for 30–60 minutes before baking.

Step 8: Bake & Prepare Icing

Bake for 30–35 minutes until golden and cooked through (internal temp: 190°F/88°C).

While baking, make the icing: In a stand mixer with the whisk attachment, beat the cream cheese on low until smooth. Add powdered sugar and 1 tbsp lemon juice; mix on low until combined, then medium for 2–3 minutes until thick and spreadable. Add more lemon juice if too thick.

Step 9: Finish & Serve

Cool rolls in the pan for 5 minutes, then transfer to a rack. Spread icing immediately. Enjoy warm or at room temperature.

Recipe Notes & Variations

Chef’s Tips

• Kneading: In a stand mixer, knead 7 minutes with the dough hook for optimal texture. The dough is intentionally wet—avoid over-flouring.

• Rising: Use a warm oven (turned off, with dough inside) or a proofing drawer for consistent 75–80°F (24–27°C) temperatures.

• Filling Enhancements: Add 1½ cups (240g) frozen raspberries (tossed with ½ tbsp cornstarch) for a fruity twist, or crushed pistachios for nuttiness.

Reader Variations

• Brighten Flavors: Increase cardamom to ¾ tsp, add 1–2 extra tbsp lemon zest, and 2 tbsp lemon juice. Substitute lime/orange zest for a citrus swap.

• Glaze Alternative: Skip cream cheese icing; use a lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice + 1 tbsp water).

• Baking Pan Swap: Divide dough into two 8-inch pans (6 rolls each) for smaller, manageable portions.

This recipe balances tangy lemon, warm cardamom, and creamy icing for a crowd-pleasing treat.