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Sourdough Lemon Rolls

Soft sourdough lemon rolls filled with lemon sugar and finished with lemon cream cheese frosting after a long room-temperature rise.

Total time
About 13 hr
Yield
18 rolls
Starter
Active or unfed
Heat
375°F / 191°C

Dough Starter

  • 1/2 cup sourdough starter (active or unfed)
  • 1/2 cup water (spring water)
  • 1/2 cup honey
  • 2 eggs, room temperature
  • 1/2 cup melted coconut oil

Dough Finish

  • 4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Lemon Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice

Lemon Cream Cheese Frosting

  • 1/2 stick unsalted butter, softened
  • 4 oz cream cheese (1/2 block)
  • 1 cup powdered sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice

Mix & Rise12 hours

  1. Mix sourdough starter and water together well.
  2. Add honey, eggs, and melted coconut oil. Mix very well.
  3. Add bread flour and mix until a dough forms. If it is too dry, add a little more water.
  4. Spray olive oil in the bowl. Put the dough back in the bowl, cover, and let rise for about 12 hours.

Fill & Shape

  1. After the dough has doubled, add baking soda, baking powder, and salt. Knead them into the dough very well.
  2. Mix the lemon filling ingredients together.
  3. Roll the dough out, spread the lemon filling over it, and roll it up from the longest side.
  4. Use a sharp knife to cut the log into same-size rolls.

Bake

  1. Arrange the rolls in pans. This recipe makes 18 rolls; 9 rolls fit in an 8x8-inch pan.
  2. Bake at 375°F for about 20-25 minutes, until golden on top.

Frost

  1. Beat the softened butter, cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth.
  2. Spread the frosting over the warm baked rolls.

Baker's Notes

Doneness: Golden on top
Storage: Because of the cream cheese frosting, cover and refrigerate the rolls for up to 4 days.
Reheat: Warm gently in a low oven or microwave individual rolls briefly; serve the frosting warm, not hot.
Everything Sourdough · everysourdough.com Sweet Bakes · 18 rolls
Golden sourdough lemon rolls with lemon cream cheese frosting and fresh lemon zest in two square baking pans.

Sweet Bakes - Active or unfed

Sourdough Lemon Rolls

Soft sourdough lemon rolls filled with lemon sugar and finished with lemon cream cheese frosting after a long room-temperature rise.

By Everything SourdoughUpdated

Total time
About 13 hr
Hands-on
About 40 min
Yield
18 rolls
Starter
Active or unfed
Difficulty
Intermediate
Heat
375°F / 191°C
Pan or vessel
2 8-inch square pans

Gather first

Ingredients

Ingredients

Dough Starter

  • 1/2 cup sourdough starter (active or unfed)
  • 1/2 cup water (spring water)
  • 1/2 cup honey
  • 2 eggs, room temperature
  • 1/2 cup melted coconut oil

Dough Finish

  • 4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Lemon Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice

Lemon Cream Cheese Frosting

  • 1/2 stick unsalted butter, softened
  • 4 oz cream cheese (1/2 block)
  • 1 cup powdered sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice

Method

Step by step

Part 1

Mix & Rise

12 hours
  1. Mix sourdough starter and water together well.
  2. Add honey, eggs, and melted coconut oil. Mix very well.
  3. Add bread flour and mix until a dough forms. If it is too dry, add a little more water.
  4. Spray olive oil in the bowl. Put the dough back in the bowl, cover, and let rise for about 12 hours.

Part 2

Fill & Shape

  1. After the dough has doubled, add baking soda, baking powder, and salt. Knead them into the dough very well.
  2. Mix the lemon filling ingredients together. Use: 1/2 cup unsalted butter, softened1/2 cup brown sugar1/2 cup white sugar2 tbsp lemon zest2 tbsp lemon juice
  3. Roll the dough out, spread the lemon filling over it, and roll it up from the longest side.
  4. Use a sharp knife to cut the log into same-size rolls.

Part 3

Bake

  1. Arrange the rolls in pans. This recipe makes 18 rolls; 9 rolls fit in an 8x8-inch pan.
  2. Bake at 375°F for about 20-25 minutes, until golden on top.
    Set a check timer
    Choose when to check; the step's visual cues decide when it is ready.

Part 4

Frost

  1. Beat the softened butter, cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth. Use: 1/2 stick unsalted butter, softened4 oz cream cheese (1/2 block)1 cup powdered sugar1/2 tsp lemon zest1/2 tsp lemon juice
  2. Spread the frosting over the warm baked rolls.

Part 5

Baker's Notes

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

Private to this device.

Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Golden on top

Storage

Because of the cream cheese frosting, cover and refrigerate the rolls for up to 4 days.

Reheat or serve

Warm gently in a low oven or microwave individual rolls briefly; serve the frosting warm, not hot.

Keep Baking

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