Lemon-Honey Sweet Rolls

Drizzle cinnamon rolls with a tangy and sweet lemon icing and prepare to hear the compliments roll in for these scrumptious and unique sticky buns.

Lemon-Honey Sweet Rolls
Photo: Blaine Moats
Prep Time:
45 mins
Rise Time:
1 hrs 30 mins
Bake Time:
25 mins
Total Time:
45 mins
15 rolls


  • 1 ¼ cup warm water (105°F to 115°F)

  • 2 packages active dry yeast

  • 2 eggs, lightly beaten

  • ½ cup nonfat dry milk powder

  • cup butter, softened

  • cup honey

  • 2 tablespoon toasted wheat germ

  • 1 teaspoon salt

  • 2 cup bread flour

  • 2 ½ cup white whole wheat flour or all-purpose flour

  • 1 cup golden raisins

  • ¼ cup butter, softened

  • ¼ cup honey

  • 2 teaspoon finely shredded lemon peel

  • 1 recipe Lemon Icing

Lemon Icing

  • 2 cup powdered sugar

  • 2 teaspoon finely shredded lemon peel

  • 3 tablespoon lemon juice


  1. In a large bowl stir together the warm water and yeast; let stand about 5 minutes or until yeast is dissolved. Add eggs, dry milk powder, 1/3 cup butter, 1/3 cup honey, wheat germ, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Add bread flour. Beat on low to medium speed for 30 seconds more, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the white whole wheat flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining white whole wheat flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  3. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.

  4. In a small bowl combine raisins and enough warm water to cover. Let stand for 5 minutes; drain well. For filling, in a medium bowl combine 1/4 cup butter, 1/4 cup honey, and lemon peel until smooth.

  5. Roll dough into an 18x15-inch rectangle. Spread filling evenly over dough, leaving about 1 inch unfilled along the long sides. Sprinkle filling with raisins. Roll up rectangle, starting from a filled long side; pinch dough to seal seam. Slice rolled rectangle into 15 pieces. Arrange pieces in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  6. Preheat oven to 350°F. Bake about 25 minutes or until golden. Cool in pan for 1 minute. Carefully invert rolls onto a wire rack; cool slightly. Invert again onto a serving platter. Drizzle with Lemon Icing.

Lemon Icing

  1. In a small bowl combine 2 cups powdered sugar, 2 teaspoons finely shredded lemon peel, and 3 tablespoons lemon juice. Stir in enough additional lemon juice to make an icing of drizzling consistency.

To Store:

Place iced rolls in an airtight container; cover. Store at room temperature for up to 2 days. Or place uniced rolls in a freezer container; seal and label. Freeze for up to 2 months. Thaw at room temperature before drizzling rolls with icing.

Nutrition Facts (per serving)

363 Calories
8g Fat
67g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 363
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 252mg 11%
Total Carbohydrate 67g 24%
Total Sugars 36g
Protein 8g
Vitamin C 2.6mg 13%
Calcium 68mg 5%
Iron 1.8mg 10%
Potassium 240mg 5%
Folate, total 65.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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