These Lemon Sweet Rolls are perfect for a Spring breakfast! They get off to an easy start with a box of cake mix! Easy to make, and delicious too!
Lemon Sweet Rolls
I know you may be wondering where all of the St. Patrick’s Day stuff is. The truth of the matter is, we really don’t celebrate St. Patrick’s Day. The extent of our “celebration” is we may have corned beef and cabbage for dinner … maybe. This year, we probably won’t.
I’ve kinda skipped onto Easter and Spring type dishes. I hope y’all don’t mind. After I made my Red Velvet Cinnamon Rolls with Cream Cheese Icing, I knew I wanted to make a Lemon version of those rolls for Spring.
Since these Lemon Sweet Rolls start with a box of cake mix, they’re super easy to make! You can whip these up in no time! They go with just about everything, so if you like lemon, you’ll love these! Enjoy!
slightly adapted from Duncan Hines
Other Posts You May Enjoy:
Red Velvet Cinnamon Rolls with Cream Cheese Icing
Lemon Sweet Rolls
These Lemon Sweet Rolls are perfect for a Spring breakfast! They get off to an easy start with a box of cake mix! Easy to make.
Ingredients
For the sweet rolls
- 2 pkg. dry yeast (or 4 1/2 tsp. if you buy yeast in bulk)
- 2 1/2 cups warm water
- 1 box (15.25 oz.) Lemon cake mix
- 1 tsp. vanilla
- 1 tsp. salt
- 5 cups flour
For the filling
- 2 cups lemon curd
- 1 cup packed brown sugar
For the icing
- 2 tbsp. butter, melted
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 4-6 tbsp. milk
- Sprinkle, optional
Instructions
- In a large mixing bowl, combine the yeast and water until dissolved. Add the cake mix, vanilla, salt and flour. Mix well - the dough will be slightly sticky.
- Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes.
- On a lightly floured surface, roll the dough into a large rectangle about ¼-inch thick. Spread the lemon curd all over the dough evenly. Sprinkle the brown sugar over the lemon curd.
- Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces.
- Grease two 9x13-inch baking pans. Arrange the sweet roll slices in the pans. Cover and let rise in a warm place until doubled in size.
- Preheat oven to 350°F.
- Bake for 15-20 minutes or until cooked through.
- While the sweet rolls are baking, prepare the icing by mixing the butter, powdered sugar, vanilla and 4 tbsp. milk in a medium mixing bowl until creamy. Add more milk, only if necessary, until desired consistency is reached.
- Top sweet rolls with icing. Top with sprinkles, if desired. Serve.
Nutrition Information:
Amount Per Serving: Calories: 351Total Fat: 6gSaturated Fat: 3gCholesterol: 23mgSodium: 157mgFiber: 2gSugar: 34gProtein: 5g
Jamie,
We must be sisters. I noticed that you blog a lot bout Lemon recipes. I truly LOVE lemon and cannot ever get enough, especially around Springtime.
Thanks for sharing!
Diane Roark
Lemon is my absolute favorite, so I am so excited about this recipe! I am thinking I might make a batch for Easter. It will just feel like spring, even if it still is freezing outside. 🙂 Pinning, Stumbling and Yumming
Maddie loves lemon rolls…I'll have to make these for her!
These look so delicious, Jamie! I love baking sweet rolls, they are one of my favorite things to bake, because you can add in so many different fillings! These lemon ones sound delicious, and look perfect for springtime! We have another cold snow day here in DC, and I could use one of these with my cup of tea! 🙂
Jamie, these lemon rolls sound fantastic! I am a citrus lover and these fit the bill perfectly! Thank you for sharing!!
These look insanely delicious, Jamie! I LOVE lemon!
I'm in love! These look fantastic!!