Lemon Rolls


  • rolls
  • 1 box lemon cake mix
  • 2 packages dry yeast (rapid rise)
  • 2 1/2 cups warm water (very)
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 5 cups flour
  • flour
  • dough
  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 lemon
  • 1 package lemon flavor instant pudding mix (JELL-O)
  • frosting
  • 8 ounces Philadelphia Cream Cheese (softened)
  • 1/4 cup butter (softened)
  • 2 teaspoons lemon extract (pure)
  • 4 cups confectioners sugar
  • 5 tablespoons milk


  1. 1Rolls
  2. 2Mix yeast and warm water until dissolved.
  3. 3Combine cake mix, salt and flour in a large bowl.
  4. 4Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
  5. 5Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
  6. 6Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approx. 1/4 thick.
  7. 7Once dough is rolled out, brush with half of softened butter.
  8. 8Combine white sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding Mix in a bowl, stirring until well combined.
  9. 9Sprinkle half of the sugar, lemon zest and JELL-O Lemon Flavor Instant Pudding mix over buttered dough.
  10. 10Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
  11. 11Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking oil.
  12. 12Repeat process with remaining dough to make the second pan of lemon rolls.
  13. 13Cover and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
  14. 14Preheat oven to 350 degrees F.
  15. 15Bake at 350 degrees for 15-25 minutes or until lightly brown.
  16. 16While rolls are baking, prepare your frosting.
  17. 17Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
  18. 18Frosting
  19. 19Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner’s sugar, one cup at a time, mixing well after each addition.
  20. 20Add in three tablespoons milk, and mix until very well combined. If you desire a thinner frosting, add additional two tablespoons of milk, one at a time, mixing well after each addition.
  21. 21Store rolls in refrigerator.
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