Sourdough Lemon Rolls With Lemon Cream Cheese Icing

Soft, fluffy and bursting with citrus aroma, Sourdough Lemon Rolls are the kind of bake that instantly brightens the kitchen. As they bake, the sweet dough and lemon zest fill the house with the most uplifting scent - honestly, better than any scented candle. If you're looking for something fresh and comforting at the same time, these lemon sourdough rolls deliver the perfect balance of soft enriched dough and vibrant citrus flavour.

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While cosy cinnamon buns often dominate winter baking, spring calls for something lighter and zingier. These sweet sourdough rolls bring all the comfort of a classic cinnamon roll but with bright lemon flavour and a tangy lemon cream cheese frosting that makes them completely irresistible.

Sweet Sourdough Rolls For Spring and Summer

There's a time and place for a traditional cinnamon roll. In our house, those usually appear when the weather turns cold and the mornings feel slower. But when the days start getting longer, and the kitchen fills with sunlight, we crave something fresher. That's when sourdough lemon rolls take centre stage.

They're just as soft and indulgent as cinnamon rolls, but the citrus brings a lighter, more vibrant feel that suits spring and summer mornings perfectly. For more warm-weather sourdough, visit our Summer Sourdough Recipes.

If you love seasonal baking, they're a refreshing counterpart to sourdough cinnamon rolls or even spiced autumn favourites like sourdough pumpkin cinnamon rolls. For a fun British bake, try our Sourdough Belgian Buns, featuring lemon curd and raisins.

If you don't have a sweet tooth, we have you covered! Cheesy Sourdough Garlic Rolls (Pull-Apart Bread) are ridiculously tasty!

Ingredient Notes

• Strong white flour / bread flour. Using bread flour gives the dough enough strength to rise beautifully during fermentation. It creates the soft but structured crumb typical of fluffy rolls. All-purpose flour will work, but you may need to reduce the amount of milk slightly to make the dough more manageable. 
• Sugar. Adds sweetness and supports fermentation. Granulated sugar keeps the crumb light.
• Salt. Balances sweetness and strengthens gluten structure.
• Active sourdough starter. Your starter should be bubbly and active. Natural fermentation brings flavour complexity to this sweet rolls recipe.
• Milk. Warm milk (not hot) helps the dough come together smoothly, speeds up bulk fermentation and enriches the crumb.
• Egg. Adds richness and tenderness to the dough.
• Unsalted butter. Softened butter blends easily into the dough and creates that classic enriched texture.
• Lemon zest. The star ingredient. Always use fresh zest from unwaxed lemons for the best lemon flavour.
• Candied peel (optional). Adds bursts of citrus sweetness, but the rolls are still excellent without it.
• Cream cheese. Used for the tangy lemon cream cheese icing. Make sure it's at room temperature so the frosting becomes smooth and spreadable.
• Powdered sugar and lemon juice. Combined with cream cheese and butter, they create a silky lemon cream cheese frosting.

As always, find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

Feed the Starter

Feed your sourdough starter in a 1:1:1 ratio first thing in the morning. Leave it in a warm place for 4-5 hours until doubled. If you're having trouble, head to our dedicated article about Sourdough Starter Not Doubling Within 4 Hours, or download our FREE Sourdough Starter Troubleshooting Guide below. 

Make the Dough

1. In a large bowl of a stand mixer fitted with a dough hook attachment, combine the dry ingredients: bread flour, sugar and salt.

2. Add sourdough starter, milk and egg. Mix on medium speed until a shaggy dough forms.

3. Cover the bowl with a tea towel and allow the dough to rest for 10 minutes.

4. Gradually add softened butter while mixing. Continue kneading until the dough passes the windowpane test and becomes smooth and elastic.

Bulk Fermentation

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel.

2. Let the dough rise in a warm spot for 4-5 hours until it nearly doubles. We find that if the dough is properly mixed and passes the windowpane test, folds are unnecessary. 

3. Transfer the bowl to the fridge and leave it overnight. This slow fermentation develops flavour and makes shaping easier the next morning.

Shaping and Filling

1. Combine sugar and lemon zest in a small bowl, rubbing them together to release the oils.

2. Grease a baking dish or line it with parchment paper.

3. Place the dough onto a lightly floured surface and roll it into a rectangle using a rolling pin.

4. Spread softened butter evenly across the surface. Sprinkle the lemon sugar mixture on top and add candied peel if using.

5. Roll it into a tight log and pinch the seam together. Then cut it into 9 even pieces. Alternatively, using a sharp knife or a pizza cutter, cut the rolled-out dough into even strips and roll each strip into spirals.

6. Arrange the cut rolls in the baking dish. You can see the shaping video in the recipe card at the bottom of the post.

Second Rise

1. Cover the pan loosely with plastic wrap and leave in a warm place for 4-5 hours until the rolls expand by about 50-75%. 

Bake

1. Preheat the oven to 180°C and bake the rolls on the center rack for 25-30 minutes until golden brown and cooked through.

Make the Frosting

1. In a medium bowl, beat cream cheese and butter until smooth.

2. Add powdered sugar and lemon juice and mix until creamy.

3. Spread the frosting over the warm rolls using an offset spatula or the back of the spoon. Enjoy warm!

Loved these sourdough lemon rolls? You have to try our Sweet Lemon Sourdough Focaccia next!

Recipe Tips For Best Results

• Use an active starter. An energetic starter ensures the dough rises properly and produces fluffy rolls.
• Cold proof overnight. Chilling the dough overnight improves flavour and makes the dough easier to roll.
• Rub lemon zest into sugar. This releases aromatic oils and intensifies the lemon flavour.
• Don't rush the second rise. Sourdough doughs, especially heavily enriched ones, take time. If your kitchen is cooler, extend the rise times.
• Spread frosting while warm. The residual heat helps the icing melt slightly into the rolls for the best texture.

Variations

These lemon sourdough rolls are wonderfully adaptable. Make them truly your own!

• Poppy Seed Lemon Rolls. Add 1-2 tablespoons of poppy seeds to the dough. Increase milk slightly to maintain hydration.
• Blueberry Lemon Rolls. Swap candied peel for fresh blueberries during fresh blueberry season to create blueberry lemon sourdough sweet rolls.
• Lemon Glaze Instead of Cream Cheese Icing. If you prefer something lighter, drizzle a simple lemon glaze made with powdered sugar and lemon juice.
• Lemon Curd Rolls. Spread a thin layer of homemade lemon curd inside the rolls before baking.
• White Chocolate Lemon Rolls. Sprinkle white chocolate chunks over the filling for a richer variation.

Storage

Once cooled, store the rolls in an airtight container at room temperature for up to two days.

For longer storage, refrigerate them for up to four days.

These rolls also freeze well.

Freeze uniced rolls in a freezer-safe container. Thaw overnight at room temperature and warm gently in the oven and ice before serving.

More Sweet Sourdough Treats

If you love these sourdough lemon rolls, explore more sweet sourdough treats featuring lemon, below:

Sourdough Lemon Rolls

Soft, fluffy and bursting with citrus aroma, Sourdough Lemon Rolls are the kind of bake that instantly brightens the kitchen. As they bake, the sweet dough and lemon zest fill the house with the most uplifting scent - honestly, better than any scented candle. If you're looking for something fresh and comforting at the same time, these lemon sourdough rolls deliver the perfect balance of soft enriched dough and vibrant citrus flavour.

5 from 9 votes

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Fermenting and Proofing 1 day d

Total Time 1 day d 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Sourdough, Worldwide

Servings 9 rolls

Calories 455 kcal

Equipment

• Stand Mixer Fitted With Dough Hook Attachment
• Large Bowl
• Baking Tray high-rimmed, approx 24x24cm (9x9 in)

Ingredients

 

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For The Sourdough Bun Dough:

• 400 g strong white flour with at about 12% protein content
• 50 g granulated sugar
• ½ teaspoon salt
• 150 g active sourdough starter 100% hydration
• 200 ml milk
• 1 egg large
• 50 g unsalted butter softened

For Lemon Filling:

• 60 g unsalted butter softened
• 120 g granulated sugar
• 2 tablespoon lemon zest
• 50 g candied peel optional

For Lemon Cream Cheese Icing:

• 80 g full-fat cream cheese at room temperature
• 25 g unsalted butter softened
• 80 g powdered sugar icing sugar
• 1½ tablespoon lemon juice

Instructions

 

DAY 1

Feed The Starter:

• First thing in the morning, feed your sourdough starter in the ratio of 1:1:1 and leave it in a warm spot for 4-5 hours to at least double in volume.

Make The Dough:

• When your sourdough starter is active and bubbly, start making the dough. In the bowl of a stand mixer, combine strong flour, sugar and salt. Add the sourdough starter, milk and egg. Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point). Cover the bowl, and leave the dough to rest for 10 minutes.
• Run the mixer on low speed again, and bit by bit, add the softened butter. Increase the mixer to medium speed and keep on kneading for about 10 minutes, or until the dough passes the windowpane test (until you can stretch the dough so thin that you can see through it without tearing it). The dough will be soft and elastic, but a little less sticky than brioche dough.

Bulk Fermentation and Cold Ferment:

• Tip the dough onto a work surface, shape it into a ball and place it into a large lightly oiled bowl. Cover it with plastic wrap and leave it in a warm place to finish bulk fermentation for 4-5 hours, until it almost doubles in volume.
• Transfer the bowl to the fridge and leave it to finish proofing overnight (8-16 hours).

DAY 2

Shaping and Filling

• In a small bowl, combine sugar and lemon zest. With your fingertips, rub the zest into sugar to release oils.
• Grease a 24x24cm baking dish with butter (alternatively, line the baking tray with a sheet of parchment paper). You will want a dish with high rims so that you can cover the top without the top of the dough touching the cover as the rolls rise.
• Scoop the dough out of the bowl onto a lightly floured surface. It should be quite firm and not sticky. Using a stainless steel rolling pin (or a floured rolling pin), roll the dough out into a rectangle measuring approx. 42x30cm.
• Spread the softened butter on top. Then sprinkle the lemon sugar all over the dough. At this stage, you may choose to scatter some pieces of candied citrus peel too.
• Roll it into a tight log and pinch the seam together, then cut it into 9 even pieces. Alternatively, cut the rolled out dough into 9 even long strips, about 4.5 cm (1¾ in). Roll each strip tightly and arrange them in a prepared baking dish.

Second Proof:

• Cover your unbaked rolls with a lightly oiled cling film and leave the sourdough lemon rolls for 4-5 hours for their final rise. Choose a warm spot (22-25°C is ideal). If your kitchen is colder, you may need to leave them to rise for longer. Your buns should have bulked up by about 75% when they are ready to bake. Read more about how to know when sourdough is ready to bake.
• Preheat the oven to 180°C (360°F).

Baking:

• Place the rolls in the centre of the oven for approx 25-30 minutes, until they are golden brown. Once baked, remove them from the oven and leave them to cool down in the tray for 15 minutes, whilst you make the cream cheese frosting.

Lemon Cream Cheese Icing:

• In a large mixing bowl, using an electric handheld mixer, beat the cream cheese and butter until smooth.
• Add the powdered sugar and lemon juice and beat again until fully combined.
• Spread the frosting over the warm lemon rolls and serve!

Video

Nutrition

Calories: 455kcalCarbohydrates: 70gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 182mgPotassium: 113mgFiber: 1gSugar: 34gVitamin A: 570IUVitamin C: 3mgCalcium: 55mgIron: 1mg

Keyword Sourdough Lemon Rolls, Sweet Sourdough Rolls

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