Lemon Buns with Lemon Cream Cheese Icing are a delicious alternative to the classic cinnamon roll.
What does the perfect Sunday brunch include besides these amazing lemon buns? A mouthwatering oven omelet, a homemade caramel macchiato and air fryer bagels.
Lemon Buns and Lemon Cream Cheese Icing Recipe
Let’s discuss the qualities of a fantastic lemon bun (sweet roll). The dough should be subtly sweet, but full of flavor – buttery, tangy and most definitely yeasty. The tart filling should have a punch of lemon and be slightly sticky and buttery. The icing? You want swirls of ooey-gooey lushness, but don’t want it too sweet.
Overall, it’s a lot to ask from a favorite brunch item, but considering this is something most people bake only several times a year (usually for a holiday or celebration), a guaranteed, foolproof recipe that meets all these requirements is absolutely necessary.
You’re going to enjoy every bite of this very simple recipe and you might even make them more often than you thought you would.
Ingredients for Lemon Buns and Lemon Cream Cheese Icing
Full recipe and instructions can be found at the bottom of the page.
Pantry Ingredients
- instant dry yeast – a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into flour
- granulated sugar – this is regular white sugar
- salt – table salt
- eggs – size large
- all-purpose flour
- pure vanilla extract
- confectioners’ sugar – same as icing sugar
Fresh Ingredients
- milk – whole milk for the best flavor
- butter – use European butter for the best flavor
- lemon zest and fresh lemon juice
- cream cheese – full fat
How to Make Lemon Sweet Rolls with Lemon Cream Cheese Icing
Step one: In a medium-sized mixing bowl, add warmed milk, a teaspoon of sugar, and yeast. (You can take a tsp of the sugar out of the 1/2 cup of sugar for the dough.) Set aside. The yeast will start to get foamy.
Step two: Using a stand mixer with a paddle attachment, beat together sugar, butter and salt until well combined. Add eggs one at a time and continue beating until eggs are fully incorporated. Turn the mixing speed down to low and slowly add flour until fully incorporated.
Step three: Switch out the paddle attachment for the dough hook and pour the yeast-milk mixture into the flour mixture. Using the dough hook, knead the mixture until a soft dough forms (you’ll know it’s ready when the dough pulls away from the sides).
Step four: Grease the inside of a clean medium-sized bowl with vegetable oil. Add the dough to the bowl and flip it over to make sure the dough is oiled on both sides. Cover with a tea towel and let it rest in a warm spot until it doubles in size (approximately 1 hour).
Step five: While the dough is rising, make your filling. In a small bowl whisk together sugar, vanilla and lemon zest. Set aside.
Step six: Grease a 9×13 inch baking dish.
Step seven: Once dough has doubled in size, remove it from the bowl and place on a lightly floured surface. Roll the dough into a rectangle that is approximately 1/4 inch thick.
Step eight: Before sprinkling your filling mix onto the rolled out dough, spread the softened butter onto the dough using the back of a spoon or a spatula. Leave about a half inch around the edges without butter. Sprinkle the filling mix on top of the butter evenly.
Step nine: Starting with the long edge of the dough, carefully roll it up, tucking as you go. Use a serrated knife and cut the roll into eight even slices, approximately 1.5 inches wide. Place the sliced buns into the greased baking dish. Let the buns again in a warm area, covered, until once again doubled in size.
Step ten: Preheat oven to 350 degrees F. Place baking dish in the oven (middle rack) and bake for approximately twenty minutes or until golden brown.
Step eleven: While the buns are baking, beat butter and cream cheese until smooth. Add confectioners’ sugar to taste (you don’t have to add the full cup if you prefer it less sweet) and then add lemon zest. Mix until smooth.
Step twelve: Let buns cool for 5-10 minutes before spreading icing with a spatula.
Step thirteen: Extra delicious when served warm. Heat in the microwave for 15-20 seconds when eating from cold.
Recipe Tips
- Make sure the yeast you are using is fresh/not expired.
- Use full fat ingredients when it comes to the milk and cream cheese.
- For the best flavor, use European butter such as Kerrygold brand.
- Have rolls rise in a warm spot for the quickest results.
- Make sure dough is rolled out to a 1/4″ thickness.
How Long Will These Sweet Rolls Keep?
Finished rolls should be kept covered and will stay fresh when kept at room temperature for 2-3 days.
How to Keep Lemon Buns from Getting Hard?
The key to keeping them soft is making sure they are wrapped tightly or in an air tight container. If you are using plastic wrap, wrap them at least twice.
How to Freeze Already Frosted Lemon Buns?
Make sure they are completely cooled.
Wrap the pan they were baked in with two layers of plastic wrap or place them into a large plastic bag and seal. Buns can also be wrapped individually and placed in a freezer bag. Freeze up to 6 weeks.
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Lemon Buns with Lemon Cream Cheese Icing
Ingredients
Lemon Bun Dough:
- 2-1/4 tsp (1 package) instant dry yeast
- 1 cup whole milk (lukewarm)
- 1/2 cup granulated sugar
- 1/3 cup butter, softened
- 1/2 tsp table salt
- 2 large eggs
- 4 cups all-purpose flour
- vegetable oil for greasing
Filling:
- 1/2 cup granulated sugar
- 1/2 tsp pure vanilla extract
- lemon zest (from 2 lemons)
- 1/3 cup butter, softened enough to spread
Lemon Cream Cheese Icing:
- 6 tbsps butter, softened
- 1 cup confectioners' sugar
- 1/2 cup cream cheese, softened
- 1 tbsp lemon zest
- 2 tsp fresh lemon juice
Instructions
Dough:
- In a medium-sized mixing bowl, add warmed milk, a teaspoon of sugar, and yeast.  (You can take a tsp of the sugar out of the 1/2 cup of sugar for the dough.) Set aside. The yeast will start to get foamy. Â
- Using a stand mixer with a paddle attachment, beat together sugar, butter and salt until well combined. Add eggs one at a time and continue beating until eggs are fully incorporated. Turn the mixing speed down to low and slowly add flour until fully incorporated.
- Switch out the paddle attachment for the dough hook and pour the yeast-milk mixture into the flour mixture. Using the dough hook, knead the mixture until a soft dough forms (you'll know it's ready when the dough pulls away from the sides).
- Grease the inside of a clean medium-sized bowl with vegetable oil. Add the dough to the bowl and flip it over to make sure the dough is oiled on both sides. Cover with a tea towel and let it rest in a warm spot until it doubles in size (approximately 1 hour).
- While the dough is rising, make your filling. In a small bowl whisk together sugar, vanilla and lemon zest. Set aside.
- Grease a 9Ă—13 inch baking dish.
- Once dough has doubled in size, remove it from the bowl and place on a lightly floured surface. Roll the dough into a rectangle that is approximately 1/4 inch thick.Â
- Before sprinkling your filling mix onto the rolled out dough, spread the softened butter onto the dough using the back of a spoon or a spatula. Leave about a half inch around the edges without butter. Sprinkle the filling mix on top of the butter evenly.Â
- Starting with the long edge of the dough, carefully roll it up, tucking as you go. Use a serrated knife and cut the roll into eight even slices, approximately 1.5 inches wide. Place the sliced buns into the greased baking dish. Let the buns again in a warm area, covered, until once again doubled in size.Â
- Preheat oven to 350 degrees F. Place baking dish in the oven (middle rack) and bake for approximately twenty minutes or until golden brown.
Icing:
- While the buns are baking, beat butter and cream cheese until smooth. Add confectioners' sugar to taste (you don't have to add the full cup if you prefer it less sweet) and then add lemon zest. Mix until smooth. Â
- Let buns cool for 5-10 minutes before spreading icing with a spatula. Â
- Extra delicious when served warm. Heat in the microwave for 15-20 seconds when eating from cold. Â
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.