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Lemon Cream Cheese Sweet Rolls

Skill: Beginning Prep Time: 15 Bake Time: 25 Servings: 12

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1 loaf Rhodes White Bread, thawed and slightly risen
4oz cream cheese
¼ cup granulated sugar
zest of 1 lemon
1 Tbsp lemon juice

1 cup powdered sugar
zest of 1 lemon
1 ½ Tbsp lemon juice


Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Use a light dusting of flour if dough gets sticky.

In a small bowl, mix the cream cheese, granulated sugar, lemon juice, and lemon zest with an electric mixer until smooth.

Spread cream cheese mixture evenly over the top of the dough to within 1/2-inch of the edges. (There might be a tiny bit of filling leftover. That's okay.)

Starting with one long side of the rectangle, carefully roll the dough into a log keeping the filling tucked inside. Pinch the seams and place the roll seam side down onto parchment paper or a silicone baking mat. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them. 

Pick up the parchment paper or silicone baking mat and place it on a baking tray. Arrange rolls so they are 1-inch apart, in 3 rows of 4 pieces. Be careful not to squeeze out too much of the filling. Cover the sweet rolls with sprayed plastic wrap and let rise for 30 minutes in a warm place.

Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown on top. Let rest for 5 minutes. In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until a thick glaze is formed. Spoon over warm rolls spreading the glaze evenly. Enjoy warm!

NOTES: Cover any leftovers with plastic wrap and store at room temperature up to 3 days. Best enjoyed after warming 10 seconds in the microwave.