These no-knead lemon sweet rolls are soft and fluffy, filled with tangy, gooey lemon curd and finished with a light, creamy sour cream frosting. They’re an easy, citrus-forward alternative to classic cinnamon rolls and perfect for breakfast or brunch. No stand mixer is required—this dough is mixed and left to rise, not kneaded. Use homemade lemon curd for the brightest flavor or store-bought curd for a quicker shortcut. I like to swirl extra lemon curd into the frosting for an extra burst of lemon.
🍋 Why you’ll LOVE this recipe
- Tangy lemon: Lemon curd in the filling and swirled into the frosting gives a bright, zesty flavor.
- Easy no-knead dough: The dough produces tender, airy rolls without any kneading.
- Sour cream frosting: Fluffy, slightly tangy, and lighter than cream cheese frosting—an ideal complement to lemon rolls.
- Overnight option: Instructions included to prepare the rolls the night before for fresh morning baking.
📝 Key ingredients
Read through for the tips you need for success! Full steps and ingredient amounts are listed in the recipe card below.
Lemon curd: Provides a bright, gooey filling. Homemade curd delivers the best flavor, but store-bought works well as a time saver.
Cornstarch: Thickens the curd so the filling stays thick and doesn’t ooze out when baked.
Lemon zest: A little zest in the dough adds fragrance and subtle lemon flavor.
Heavy cream: Poured over the rolls before baking, it steams in the oven and keeps the rolls exceptionally soft and moist. Heavy cream, whipping cream, or half-and-half will work.
Butter: Enriches the dough and keeps the rolls tender as they bake.
Sour cream: Gives the frosting a silky, tangy lift—lighter and fluffier than cream cheese frostings.
👩🍳 How to make lemon sweet rolls
No-knead dough — step by step
Step 1: Bloom the yeast. Dissolve sugar and yeast in warm water and let sit 8–10 minutes until foamy. If no foam appears, the yeast may be inactive and should be replaced.
Step 2: In a large bowl, sift flour and make a well. Add sugar, salt, warm milk, eggs, softened butter, vanilla, lemon zest, and the yeast mixture. Stir with a Danish whisk or spoon, then finish mixing by hand until a shaggy, sticky dough forms. Cover and let rise in a warm place 45–55 minutes until puffed and nearly doubled.
Step 3: After the first rise, perform a series of stretch-and-folds: lift one edge of the dough and fold it over the center, repeating about six times to deflate it and build structure. Shape into a smooth ball. Optionally let it rise again 20–30 minutes for an even softer crumb.
Step 4: Turn the dough onto a floured surface and roll into a large rectangle, gently pulling the corners to keep a rectangular shape for easy rolling.
Filling and shaping — step by step
Step 1: Whisk lemon curd with cornstarch until smooth to stabilize the filling.
Step 2: Spread the curd evenly over the rolled dough. Starting at the long edge, roll into a tight log.
Step 3: Cut the log into 12 equal pieces. Use unflavored floss or thin string to wrap and pull through for clean slices.
Step 4: Place each roll in a buttered 8″ x 12″ pan. Let rest 10–15 minutes while you preheat the oven to 355°F (180°C). Pour heavy cream over the rolls and bake 25–30 minutes until golden. Cool slightly before frosting.
Sour cream frosting — step by step
Step 1: Beat softened butter until light and airy. Add powdered sugar and salt and beat until fluffy, scraping the bowl as needed for an even texture.
Step 2: Add sour cream, vanilla, and lemon juice. Beat until very light and fluffy.
Step 3: Spread the frosting over warm rolls, add dollops of lemon curd, and swirl gently. Serve warm or at room temperature.
✔️ Expert no-knead roll tips
- Allow adequate rises: A full first rise is important for soft rolls. If possible, include the optional second rise for an even more tender, buttery crumb.
- Prefer homemade curd: Homemade lemon curd delivers the brightest lemon flavor, but quality store-bought curd is a fine shortcut.
- Measure flour accurately: Weigh flour if you can. If not, spoon it into measuring cups and level with a knife to avoid packing too much flour into the dough.
🥄 Make ahead — overnight rolls
Prepare the rolls through the cutting stage, place them in the pan, cover tightly, and refrigerate overnight (up to about 10 hours). They will rise slowly in the fridge. In the morning, pour the cream over the chilled rolls and bake as directed.
🥫 Storage
Store leftover baked rolls wrapped tightly or in an airtight container in the refrigerator for up to 4 days. Reheat briefly in the microwave or gently in the oven to restore their gooey softness. Freeze cooled rolls in an airtight bag or container for up to 3 months.
📖 Recipe FAQs
Give the dough enough rising time. A second, shorter rise and a few stretch-and-folds after the first rise help develop structure and a tender crumb without traditional kneading.
Yes. It’s a convenient shortcut. Homemade curd typically offers fresher, brighter flavor if you have time to make it.
Check that the yeast bloomed (foam after mixing with warm water and sugar). Enriched doughs with more butter, sugar, and eggs can be slower to rise; give them extra time or place them in a slightly warmer spot (below 122°F / 50°C) to encourage rising.
🍋 More related recipes
Raspberry Rolls Easy and Gooey-
Lemon Curd Cheesecake
-
Blueberry Cinnamon Rolls
-
Orange Cinnamon Rolls
Did you make this recipe? I’d love to hear how it turned out. Share a photo and any notes—you might inspire someone else to try it!
📖 Recipe
Lemon Rolls with Lemon Curd
Mary
Ingredients
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 5 cups all-purpose flour (about 600 g)
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- ¾ cup warm milk
- 2 large eggs, room temperature
- ¾ cup butter, softened
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
Filling & Shaping
- 1 cup lemon curd
- 1 tablespoon cornstarch (or potato starch)
- ⅓ cup heavy whipping cream
Frosting
- ½ cup butter, softened
- 2 cups powdered sugar
- ¼ teaspoon sea salt
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup lemon curd (for swirling)
Instructions
Dough
- Pour warm water into a bowl, stir in 1 teaspoon sugar and the yeast, and let sit 8–10 minutes until foamy.
- Sift flour into a large bowl and make a well. Add the remaining sugar, salt, warm milk, eggs, softened butter, vanilla, lemon zest, and the yeast mixture. Stir the wet center, then gradually incorporate flour until a shaggy dough forms. Cover and let rise 45–55 minutes until puffed.
- After rising, perform six stretch-and-folds to develop structure, then shape into a smooth ball. Optionally let rise an additional 20–30 minutes for a softer result.
- Turn onto a floured surface and roll into a large rectangle, pulling the corners to keep it rectangular.
Filling & Shaping
- Whisk the lemon curd with cornstarch until smooth.
- Spread the curd over the dough in an even layer. Roll tightly from the long edge into a log.
- Cut the log into 12 equal pieces using a knife or unflavored floss for clean slices.
- Place rolls in a buttered 8″ x 12″ pan, cover, and let rest 10–15 minutes while preheating the oven to 355°F (180°C).
- Pour heavy cream over the rolls and bake 25–30 minutes until golden. Let cool slightly before frosting.
Frosting
- Beat softened butter until light. Add powdered sugar and salt and beat until fluffy.
- Add sour cream, vanilla, and lemon juice. Beat until very light and airy.
- Spread frosting over warm rolls, add dollops of lemon curd, and gently swirl. Serve warm or at room temperature.
Notes
Overnight option: After cutting and placing rolls in the pan, cover tightly and refrigerate up to about 10 hours. Pour cream on before baking and bake as directed.
Storage: Refrigerate wrapped or in an airtight container up to 4 days. Reheat briefly to restore gooey texture. Freeze cooled rolls up to 3 months.
Nutrition
Carbohydrates: 82 g
Protein: 8 g
Fat: 26 g