Effortless Lemon Cake Mix Sweet Rolls [Shortcut Magic]
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This recipe is Lemon cake mix sweet rolls made easy! A simple recipe with a big flavor, this fluffy, lemony goodness is perfect for breakfast or dessert.
Effortless Lemon Cake Mix Sweet Rolls
These cake mix lemon sweet rolls are my go-to. Seriously, they’re like a hug in every bite, and you won’t believe how easy they are. Perfect for a spring breakfast, or just to make a regular morning special.
In the meantime, let’s get baking, shall we?
Supplies Needed:
- Food Thermometer (I love the ThermoPen and have personally been to the Thermoworks headquarters – love them!)
- Stand mixer with dough hook attachment (If you saw our Instagram video, you’ll see the Ankarsrum stand mixer that I have and LOVE – especially for breads. I also love my Bosch. You do you!)
- Small bowl (link for a great Pyrex mixing bowl set)
- Medium bowl
- Large mixing bowl
- Extra-large muffin tin
- Plastic wrap
- 5-wheel pastry cutter (optional, but a game-changer!) or Sharp knife or serrated knife
- Silicone mat or floured surface
- Parchment paper (optional for lining muffin tin)
Directions for Lemon Cake Mix Sweet Rolls :
1. In a small bowl, mix yeast, sugar, and warm water. Set aside and let it bubble as the yeast activates.
2. In a large bowl of the mixer, combine lemon cake mix, salt, and flour. Mix to combine well.
3. Add vanilla extract to the water/yeast mixture and stir.
4. Start the mixer with a dough hook attachment on low speed and slowly add the wet ingredients to the dry ingredients.
5. Let the mixer knead the dough for 10-12 minutes on medium speed.
6. Remove the dough hook, cover with plastic wrap, and let rise in a warm place in your kitchen for 45-60 minutes for the dough rise.
7. While the dough is rising, mix the room temperature butter and 1 tablespoon of lemon juice in a small bowl.
8. In a separate medium bowl, combine brown sugar, white sugar, and lemon zest. Using your fingertips, squish the lemon zest into the sugars to release the flavor.
9. Once the dough has risen, divide the dough in two and roll it out on a silicone mat or floured surface. The dough should be made into a rectangle and rolled until it is roughly a quarter of an inch thick.
10. Spread half of the butter on the first dough rectangle, making sure to go all the way to the edges. Sprinkle half of the sugar/lemon zest mixture over the butter.
11. Use a 5-wheel pastry cutter (or a sharp knife) to make your cuts before you roll up your lemony rolls. Cut the dough into 1-inch strips. Roll each strip up and place in an extra-large muffin tin, swirl side up. Repeat with the other half of the dough. This should make 18 soft sweet rolls.
12. Cover and let rise for an additional 30 minutes for the second rise.
13. Heat oven to 350 degrees F.
14. Uncover the rolls and bake for 15-18 minutes or until golden brown.
15. Meanwhile, while the rolls are baking, make your lemon cream cheese frosting. Without delay, beat cream cheese, softened butter, lemon juice, and ¾ teaspoon lemon zest in a bowl until light and fluffy.
16. Add in the powdered sugar, one cup at a time, mixing well after each addition until you reach your desired consistency. The more sugar you add, the thicker your frosting will be.
Cooling Tips
If you desire a melted, almost glaze-like texture, apply the cream cheese frosting to the hot rolls; alternatively, wait for them to cool to achieve a thicker, more defined frosting.
Sprinkle with a pinch of remaining lemon zest.
“Stretch it” Tip:
- As a matter of fact, leftover rolls make a fantastic bread pudding! Just cube them up, soak in a custard mixture, and bake.
- For instance, you can use any leftover frosting as a dip for fruit or graham crackers.
FAQs:
Can I add blueberries?
Absolutely! In the event that you try adding blueberries, fresh blueberries or frozen will work. In either case, you can make lemon blueberry sweet rolls which will take this recipe to the next level.
Can I make these ahead of time?
For best results, it’s recommended to either bake the rolls and warm them up later. As a matter of fact, you can freeze them after baking. Refrigerating the dough overnight can sometimes affect the texture. With this in mind, do so cautiously.
However, if you choose to bake them first, you can gently warm them in a low oven or microwave. Additionally, freezing baked rolls in an airtight container is also a great option for enjoying fresh rolls at a later time.
Can I freeze them?
In fact, yes! Freeze baked and cooled rolls in an airtight container. In this situation, you might want to make sure to add a date to your container to remind you of the freezing date. *Of course, good luck having enough leftovers to make it to the freezer, these never last long in our house!
Frosting Questions
Can I use store bought frosting?
In the event that you are in a pinch, yes, if can use store bought frosting.
Can I make a lemon glaze instead of frosting?
Without doubt, yes, a lemon glaze made from powdered sugar and lemon juice works great.
Finally, don’t forget to pin this recipe card for later. Of course, you should just go ahead and test this recipe out now, but you’ll definitely want to bookmark it for later if you don’t make them now!
Furthermore, leave a comment to let me know how your rolls turned out!
Lemon Cake Mix Sweet Rolls
Okay, seriously, these Lemon Cake Mix Sweet Rolls are a total citrusy delight! Trust me, you'll be completely obsessed with these sunshine-filled rolls!
Ingredients
Dough Ingredients:
- 4 1/2 tsp rapid-rise dry yeast
- 2 1/2 cups warm water (105-110 degrees F)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 box lemon cake mix
- 1 teaspoon salt
- 5 cups flour
Filling Ingredients:
- 1 cup butter, room temperature
- 1 tablespoon lemon juice
- ½ cup brown sugar
- ½ cup white sugar
- 2 tablespoons lemon zest (about two lemons)
Frosting Ingredients:
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 stick of butter, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, divided
- 3-4 cups powdered sugar
Instructions
In a small bowl, mix yeast, sugar, and warm water. Set aside and let it bubble as the yeast activates.
In a large bowl of the mixer, combine lemon cake mix, salt, and flour. Mix to combine well.
Add vanilla extract to the water/yeast mixture and stir.
Start the mixer with a dough hook attachment on low speed and slowly add the wet ingredients to the dry ingredients.
Let the mixer knead the dough for 10-12 minutes on medium speed.
Remove the dough hook, cover with plastic wrap, and let rise in a warm place in your kitchen for 45-60 minutes for the dough rise.
While the dough is rising, mix the room temperature butter and 1 tablespoon of lemon juice in a small bowl.
In a separate medium bowl, combine brown sugar, white sugar, and lemon zest. Using your fingertips, squish the lemon zest into the sugars to release the flavor.
Once the dough has risen, divide the dough in two and roll it out on a silicone mat or floured surface. The dough should be made into a rectangle and rolled until it is roughly a quarter of an inch thick.
Spread half of the butter on the first dough rectangle, making sure to go all the way to the edges. Sprinkle half of the sugar/lemon zest mixture over the butter.
Use a 5-wheel pastry cutter (or a sharp knife) to make your cuts before you roll up your lemony rolls. Cut the dough into 1-inch strips.
Roll each strip up and place in an extra-large muffin tin, swirl side up.
Repeat with the other half of the dough. This should make 18 soft sweet rolls.
Cover and let rise for an additional 30 minutes for the second rise.
Heat oven to 350 degrees F.
Uncover the rolls and bake for 15-18 minutes or until golden brown.
While the rolls are baking, make your lemon cream cheese frosting.
Beat cream cheese, softened butter, lemon juice, and ¾ teaspoon lemon zest in a bowl until light and fluffy.
Add in the powdered sugar, one cup at a time, mixing well after each addition until you reach your desired consistency. The more sugar you add, the thicker your frosting will be.
If you desire a melted, almost glaze-like texture, apply the cream cheese frosting to the hot rolls; alternatively, wait for them to cool to achieve a thicker, more defined frosting.
Sprinkle with a pinch of remaining lemon zest.
Notes
Prep times:
Yeast Activation: 5-10 minutes
Mixing and Kneading: 15 minutes
First Rise: 45-60 minutes
Shaping and Second Rise: 45 minutes (including cutting and 30 minute second rise)
Frosting prep: 10 minutes
Tips and Tricks:
Using a 5-wheel pastry cutter makes cutting the strips so much faster and easier.
I have tried making these in my convection oven at 325 degrees but found that making them on just plain bake at 350 degrees gives a much better bake.
Keep an eye on the rolls as they will achieve that golden brown color quickly.
These rolls are a great alternative to roll cake, or easter easter cake recipes.
Storage Info:
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheat in the microwave for a 15-25 seconds or wrap in aluminum foil and warm in a low oven.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 748Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 53mgSodium: 496mgCarbohydrates: 136gFiber: 2gSugar: 96gProtein: 6g
*This calculation is just an estimate ~ results may vary!
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