These lemon rolls are soft, fluffy and have swirls of lemon sugar filling. You only need 2 ingredients to make the dough and no yeast, eggs or proofing are required. The rolls are easy to prepare and can easily be customized.

These sweet rolls are similar to cinnamon rolls but made with a lemon sugar filling instead. Unlike most lemon sweet roll recipes, these rolls don’t require any proofing. They are ready in about one hour, including baking time. The rolls are great for brunch or dessert.

Ingredients

  • Self-rising flour
  • Yogurt
  • Lemon zest
  • Butter
  • Sugar

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and salt. Since these rolls do not use yeast, they rely on the leavening agent in the self-rising flour to help them rise. You can also make a homemade self-rising flour blend if you don’t have self-rising flour on hand.

Yogurt: Lemon flavored Greek yogurt or lemon flavored Icelandic skyr yogurt is used to add lemon flavor and a little sweetness to the dough. Make sure to use Greek yogurt or Icelandic skyr yogurt. Regular yogurt does not contain enough protein and will make the dough too sticky to work with.

Lemon zest: Lemon zest is used to make lemon sugar for the filling.

Butter: Softened unsalted butter is used for the filling.

Sugar: Regular granular sugar is mixed with the lemon zest to create lemon sugar.

How to Make Lemon Rolls

  • Rub the lemon zest into the sugar to combine it with the sugar. Set aside.
  • Add yogurt and flour to a large mixing bowl and mix until a dough forms.
  • Roll the dough out into an approximate 9 x 12 inch rectangle.
  • Spread softened butter over the dough. Sprinkle the lemon sugar on top.
  • Roll the dough up into a tight log. Transfer the dough to the fridge to chill for about 20 minutes, to make it firmer and easier to slice.
  • Slice the dough using kitchen twine. You can also use a knife but using kitchen twine helps to cut cleanly through the dough.
  • Arrange the rolls into your prepared baking pan. Bake the rolls until they are cooked through and lightly golden on the surface. Let the rolls cool slightly before eating. If desired, you can also add a lemon glaze over the rolls before serving.

Expert Tips

  • These rolls are enjoyed best soon after they are done baking. They do lose some of their softness if stored and eaten later.
  • You can make a homemade self-rising flour blend with all purpose flour, baking powder and salt.
  • This recipe makes 6 large rolls. You can also double the ingredients and bake in a 9 x 12 inch pan if you need to feed a larger crowd.

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2 Ingredient Dough Lemon Rolls

These lemon rolls are soft, fluffy, sweet and filled with swirls of lemon sugar. The dough for the rolls only needs 2 ingredients and doesn't require yeast, eggs or proofing. The rolls are easy to prepare and ready in about one hour.
Servings: 6 rolls
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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Ingredients

Dough

  • 2 1/4 cups (315g) self rising flour, see note before starting
  • 1 1/2 cups (371g) lemon Icelandic skyr yogurt, or lemon Greek yogurt

Filling

  • 2 tbsp (28g) unsalted butter, softened to very, very soft and spreadable
  • 1/2 cup (99g) white granulated sugar
  • 1/2 tbsp lemon zest

Instructions
 

  • Make the filling; Add lemon zest and sugar together in a small bowl. Rub the zest between your fingers with the sugar to help the zest spread and combine with the sugar. Set aside.
  • In a large mixing bowl, combine the self-rising flour and yogurt. Mix the ingredients together until a dough forms. If the dough is too dry, add a little more yogurt, until the dough is no longer dry. If the dough is too sticky, add 1 tablespoon of flour at a time until no longer sticky.
  • Add flour to your work surface and roll out the dough into a 9 x12-inch rectangle.
  • Spread the butter over the surface of the dough. You only need a thin layer of butter.
  • Sprinkle the lemon sugar evenly across the dough, leaving a little bit of space around the edges. Press lightly on the sugar so that it sticks to the dough. If your kitchen is warm or your dough feels a little too soft to roll, place the dough into the fridge for about 15 minutes until it become firm enough to easily roll into a log.
  • Starting from the long/wide (12-inch) end of the dough, roll it up tightly to form a log, sealing it along the edges (add a little water if it’s not sealing). Transfer the log to the fridge to chill for 20-30 minutes until firm enough to slice.
  • Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch square baking pan with non-stick cooking spray.
  • Using kitchen twine or dental floss, first slice off the uneven ends. Then slice the log into 6 same-sized rolls (Use a ruler to make them all the same). Place rolls into the prepared baking pan, leaving a little space between each row to give them room to expand. Bake for about 35-40 minutes or until the rolls are puffed and lightly golden brown. The butter will be bubbling at the bottom, this is normal.
  • Let rolls cool about 30 minutes before serving. You can also add frosting or icing on top. The optional lemon icing recipe I used is in the recipe notes. Rolls are best enjoyed within a few hours after they are cooked. Store uneaten rolls in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • This recipe makes 6 large rolls. You can also double the recipe and bake in a 9 x 12 inch pan.
  • Yogurt note: Make sure to use Icelandic Skyr Yogurt or Greek yogurt. Regular yogurt is too runny and doesn't contain enough protein. If you can't find lemon flavored Skyr or Lemon Greek yogurt you can use vanilla Skyr or Greek yogurt and add 2 tbsp of lemon juice and 1 tsp lemon zest to make it lemon flavored. I used Siggi's lemon yogurt.*
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour blend: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this recipe because the dough will be too dry. Measure out 2 1/4 cups for this recipe.
  • Optional Lemon Glaze
    • 1 cup powdered sugar
    • 1 tbsp melted butter
    • 1-2 tbsp lemon juice
    • Whisk together the ingredients until the sugar is dissolved and you have a smooth icing. Spread or drizzle over the rolls.
  • Estimated nutrition is for one roll without any icing. The actual nutrition amount is likely less because the uneven ends of the rolls are cut off and some of the filling leaks out during baking. 
Serving: 1roll, Calories: 349kcal, Carbohydrates: 64g, Protein: 11g, Fat: 6g, Saturated Fat: 4g, Sodium: 660mg, Fiber: 0.1g, Sugar: 24g, NET CARBS: 64
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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