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+ servings

Lemon Cinnamon Rolls

Satisfying cinnamon rolls with the brightness of fresh lemon flavor.


For the dough:

  • ¼ cup unsalted butter (60 grams)
  • ¼ cup honey (85 grams)
  • cup whole milk (160 ml)
  • 3-3 ½ all-purpose flour (360-420 grams)
  • 1 packet active-dry yeast (2 ¼ teaspoon, 7 grams)
  • 1 teaspoon salt
  • 2 large eggs

For the filling:

  • ¼ cup unsalted butter , melted (60 grams)
  • cup packed light or dark brown sugar (70 grams)
  • Zest of 2 lemons
  • 2 teaspoons ground cinnamon

For the glaze:

  • 1 ½ cups powdered sugar , sifted (340 grams)
  • 2-4 tablespoons fresh lemon juice
  • Zest of 1 lemon


To make cinnamon rolls:

  • In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each. With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3 ½ cups of flour.
  • Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes. Meanwhile, prep the filling ingredients.
  • On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches. Drizzle with the melted butter and sprinkle with the brown sugar, lemon zest and cinnamon. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
  • Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
  • Bake lemon cinnamon rolls until golden, about 25 minutes. Let cool slightly, then drizzle with glaze.

To make glaze:

  • Whisk together the sifted powdered sugar with enough lemon juice to make a thick but pourable glaze. Stir in lemon zest.


Calories: 194kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 214mg, Potassium: 45mg, Fiber: 1g, Sugar: 27g, Vitamin A: 298IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
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