These lemon buns with lemon cream cheese icing are soft, buttery, and packed with bright citrus flavor. They’re the kind of treat that makes any morning (or afternoon) a little better.
Homemade Lemon Buns with Lemon Cream Cheese Icing
I wanted a cinnamon roll-style treat with a bright, citrusy twist, and these lemon buns with lemon cream cheese icing deliver. The dough is soft and buttery, with just the right amount of sweetness to complement the lemony filling. And the icing? Smooth, tangy, and rich—it ties everything together without overpowering the flavor of the buns.
These bake up golden and tender, with swirls of lemon zest and sugar that melt into the dough. The lemon cream cheese icing adds a creamy contrast that makes them even better. They’re just as good fresh from the oven as they are warmed up the next day.
They’re perfect for a weekend brunch or any time you want a citrusy, homemade treat. The process is simple, and the result is a batch of soft, buttery buns that make any morning feel a little more special.
Why I Love This Recipe
- The lemon flavor shines in every bite, from the sweet citrus filling to the tangy cream cheese icing.
- The dough is soft, buttery, and easy to work with, making the whole process enjoyable.
- They’re great for brunch, a weekend treat, or anytime I want something bright and homemade.
Ingredients
Before you get started, here’s what you’ll need. I’ve added a few notes on what works best for this recipe.
- Instant dry yeast – No need to proof; it mixes right into the flour and gets to work.
- Granulated sugar – Just your regular white sugar to sweeten things up.
- Salt – Plain old table salt to balance the flavors.
- Eggs – Large ones, since that’s the standard for baking.
- All-purpose flour – Keeps things soft but sturdy.
- Pure vanilla extract – A little vanilla makes everything better.
- Confectioners’ sugar – Also called icing sugar. This is what gives the frosting that smooth, melt-in-your-mouth texture.
- Milk – Whole milk is best for richness and flavor.
- Butter – If you can, go for European butter. It’s creamier and makes a difference.
- Lemon zest and fresh lemon juice – Adds that bright, fresh citrus kick.
- Cream cheese – Full fat is the way to go for the creamiest icing.
How to Make Lemon Buns with Lemon Cream Cheese Icing
Find the complete recipe with measurements in the recipe card at the bottom of the post.
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Step One: Prep the Dough
In a medium mixing bowl, stir together the warmed milk, 1 teaspoon of sugar (just take it from the ½ cup meant for the dough), and yeast. Let it sit for a few minutes until it gets foamy—that’s how you know it’s doing its thing. -
Step Two: Mix It Up
In a stand mixer with the paddle attachment, beat together the remaining sugar, butter, and salt until smooth. Add the eggs one at a time, mixing well after each. Turn the speed to low and slowly add the flour until it’s fully incorporated. -
Step Three: Knead the Dough
Swap the paddle for the dough hook and pour in the yeast-milk mixture. Let the mixer knead the dough until it’s soft and pulls away from the sides of the bowl. -
Step Four: Let It Rise
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, flipping it to coat both sides. Cover with a tea towel and let it rest in a warm spot for about an hour, or until it doubles in size. -
Step Five: Make the Filling
While the dough is rising, whisk together the sugar, vanilla, and lemon zest in a small bowl. Set it aside for later. -
Step Six: Roll It Out
Grease a 9×13-inch baking dish. Once the dough has doubled, place it on a lightly floured surface and roll it into a rectangle about ¼ inch thick. -
Step Seven: Fill and Roll
Spread the softened butter evenly over the dough, leaving about a ½-inch border around the edges. Sprinkle the lemon-sugar mixture over the top. Starting with the long edge, carefully roll the dough up, tucking as you go. -
Step Eight: Slice and Rise Again
Use a serrated knife to cut the roll into eight even slices, about 1½ inches wide. Place them in the greased baking dish, cover, and let them rise again in a warm spot until they’ve doubled in size. -
Step Nine: Bake
Preheat the oven to 350°F. Bake the buns on the middle rack for about 20 minutes, or until golden brown. -
Step Ten: Make the Icing
While the buns bake, beat the butter and cream cheese together until smooth. Add confectioners’ sugar to taste (you don’t have to use the full cup if you like it less sweet), then mix in the lemon zest and lemon juice. Beat until creamy. -
Step Eleven: Ice and Enjoy
Let the buns cool for about 5–10 minutes, then spread the icing over the top with a spatula. Best when served warm. If you’re eating leftovers, pop them in the microwave for 15–20 seconds to bring them back to life.
Recipe Tips
Here are some extra tips to make sure your lemon buns turn out soft, flavorful, and just the way you want them.
- Check your yeast – Make sure it’s fresh and not expired. Old yeast won’t give you that nice, fluffy rise.
- Go full fat – Whole milk and full-fat cream cheese make a big difference in both texture and flavor.
- Use good butter – If you can, grab European butter like Kerrygold. It has a higher butterfat content, which makes the dough richer.
- Find a warm spot for rising – Dough rises best in a cozy, warm spot. If your kitchen is chilly, try placing the bowl near a warm oven or inside with the light on.
- Roll it right – Aim for a ¼-inch thickness when rolling out the dough. Too thick, and the buns won’t bake evenly. Too thin, and they’ll lose some of that soft, pillowy texture.
- Cut with care – A serrated knife works best for slicing the dough into buns without squishing them. If you want super clean cuts, try using unflavored dental floss.
- Let them cool slightly before icing – The icing melts too much if the buns are straight out of the oven. Let them sit for 5–10 minutes so it stays thick and creamy. I do the same when I make my orange knot rolls.
Storage and Freezing
Lemon buns are best fresh, but if you’ve got leftovers, here’s how to store, freeze, and reheat them so they stay just as delicious.
- Leftovers – Keep any extra buns in an airtight container at room temperature for up to 2 days. If you need a little longer, store them in the fridge for up to a week.
- Storage – If storing in the fridge, let the buns sit out for a few minutes before eating so they’re not too firm from the cold.
- Freezing – Freeze unfrosted buns in an airtight container or tightly wrapped in plastic wrap for up to 3 months. Thaw at room temperature before reheating. If you want to freeze them with icing, freeze them in a single layer on a baking sheet first, then transfer to a container once solid.
- Reheating – Warm buns in the microwave for 15–20 seconds to bring back that soft, fresh-baked texture. If reheating multiple buns, cover them loosely with foil and bake at 300°F for about 10 minutes.
A little warmth brings these back to life, so don’t be afraid to save a few for later.
Frequently Asked Questions
- Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof it first. Dissolve the yeast in the warm milk with a teaspoon of sugar and let it sit for about 5–10 minutes until foamy before adding it to the dough. - What if my dough isn’t rising?
First, check that your yeast is fresh. If it’s good, the room might be too cold. Try placing the dough near a warm oven, inside with the light on, or in a slightly warmed (but turned off) oven. - Can I make the dough ahead of time?
Yes. After the first rise, cover the bowl tightly and refrigerate overnight. Let it come to room temperature before rolling it out. - Can I add more lemon flavor?
Yes. Add a little lemon juice to the icing or mix some zest into the dough for extra brightness.
More Weekend Brunch Recipes
If you’re looking for more brunch-worthy recipes, here are a few favorites that are just as satisfying as these lemon buns with lemon cream cheese icing.
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Lemon Buns with Lemon Cream Cheese Icing
Equipment
- measuring cups and spoons For accurate ingredient amounts for the best results.
- mixing bowls Needed for preparing the dough, yeast mixture, and filling.
- Stand Mixer Makes mixing and kneading the dough easier and more consistent.
- baking dish 9x13 Holds the buns while they rise and bake.
- spatula Spreads the icing smoothly over the warm buns.
Ingredients
Lemon Bun Dough:
- 1 cup whole milk (lukewarm)
- 1/2 cup granulated sugar divided
- 2-1/4 tsp. (1 package) instant dry yeast
- 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 vanilla extract
- lemon zest (from 2 lemons)
- 1/3 cup butter softened enough to spread
Lemon Cream Cheese Icing:
- 6 tbsps. butter softened
- 1/2 cup cream cheese softened
- 1 cup confectioners' sugar
- 1 tbsp. lemon zest
- 2 tsps. fresh lemon juice
Instructions
Dough:
- In a medium mixing bowl, add the warmed milk, 1 teaspoon of sugar, and yeast. (You can take this teaspoon from the ½ cup of sugar for the dough.) Set aside and let the yeast get foamy.1 cup whole milk (lukewarm), 1/2 cup granulated sugar, 2-1/4 tsp. (1 package) instant dry yeast
- Using a stand mixer with the paddle attachment, beat together the remaining sugar, butter, and salt until well combined. Add the eggs one at a time, beating until fully incorporated. Turn the speed to low and slowly add the flour until fully mixed.1/3 cup butter, 1/2 tsp. table salt, 2 large eggs, 4 cups all-purpose flour
- Switch to the dough hook and pour in the yeast-milk mixture. Knead until a soft dough forms—it should pull away from the sides of the bowl when ready.
- Grease a clean medium-sized bowl with vegetable oil. Add the dough, flipping it to coat both sides lightly in oil. Cover with a tea towel and let it rest in a warm spot until doubled in size, about 1 hour.vegetable oil
Filling:
- While the dough rises, whisk together the sugar, vanilla, and lemon zest in a small bowl. Set aside.1/2 cup granulated sugar, 1/2 tsp vanilla extract, lemon zest (from 2 lemons)
- Grease a 9×13 inch baking dish.
- Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a ¼-inch thick rectangle.
- Spread the softened butter over the dough using the back of a spoon or spatula, leaving a ½-inch border around the edges. Evenly sprinkle the filling mixture over the butter.1/3 cup butter
- Starting with the long edge, carefully roll up the dough, tucking as you go. Using a serrated knife, cut the roll into eight even slices, about 1½ inches wide. Place the buns in the greased baking dish. Cover and let them rise again in a warm spot until doubled in size.
- Preheat the oven to 350°F.
- Bake on the middle rack for about 20 minutes, or until golden brown.
Icing:
- While the buns bake, beat the butter and cream cheese until smooth. Add confectioners' sugar to taste (you don’t need to use the full cup if you prefer it less sweet), then mix in the lemon zest and lemon juice. Beat until smooth.6 tbsps. butter, 1/2 cup cream cheese, 1 cup confectioners' sugar, 1 tbsp. lemon zest, 2 tsps. fresh lemon juice
- Let the buns cool for 5–10 minutes before spreading the icing with a spatula.
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Debs says
These rolls look so delicious. OMG!! I’m baking them tomorrow. Thank you!
Cathy says
Enjoy!
Barbara says
This sounds like a wonderful recipe! How large is the rectangle?
Cathy says
Made in a 9 x 13 pan per the recipe.
Joanne Langley says
When do you add the the milk/yeast mixture? After you beat the butter, sugar and eggs? Or do you add the butter, sugar eggs to the milk/yeast mixture.
Cathy says
It is written in the recipe instructions.
Lin Steele says
For the filling … could brown sugar be used instead of granulated sugar?
Cathy says
Yes.
Scott Roe says
These were a definite hit, so needless to say, I’ll be baking another batch!
Mary says
“Leftovers can be stored in an airtight container” – What leftovers?? these are so good that I seriously doubt there will be any! Thank you for this “keeper” recipe.
Cathy Pollak says
Ha. I like how you think.