you're making mealtime meaningful.
The most difficult part about this recipe might be deciding if it should be served as a breakfast treat or as a dessert – but let me assure you, there’s no going wrong. These incredibly easy Lemon Cream Rolls come together in less than 30 minutes and are guaranteed to have everyone coming back for seconds. If you’re a fan of lemony flavor and buttery Hawaiian Rolls, then this one’s for you!
The easy lemon filling here is made with lemon pudding and cheesecake pudding. If you aren’t able to find cheesecake flavored pudding mix you can also sub in vanilla flavored. The cream mixture comes together with slightly less milk than the packages call for because we want it nice and thick. The rolls are baked in a sweet and buttery topping and then piped with that delicious filling. If you don’t have piping bags, a ziplock with the corner cut off will also work.
Once the rolls are warmed through, you’ll drizzle on a simple cream cheese glaze for the final touch. I think they’re best served warm so don’t hesitate to dig in right away! If you’re looking for an easy treat for your spring and summer functions then give this recipe a try. It’s sure to win everyone over with the first bite!
Lemon Cream Rolls
Yield(s): Makes 12 rolls
15m prep time
15m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons butter, melted
- 1 (24 oz) package Hawaiian rolls
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
- Zest of 2 lemons, divided
- 3 cups milk
- 1 (3.4 oz) box instant lemon pudding mix
- 1 (3.4 oz) box instant cheesecake pudding
Frosting
- 4 oz cream cheese, softened
- 2 tablespoons milk
- 1/3 cup powdered sugar
Preparation
- Preheat oven to 350 degrees F and grease a 9x13 baking dish with 2 tablespoons melted butter. Place the Hawaiian rolls in dish.
- Cut an X into the top each roll, careful not to cut through the bottom. Use the handle of a wooden spoon to widen the hole, making room for the filling.
- In a small bowl, mix together ¼ melted butter, sugar, and zest of 1 lemon. Pour mixture over the rolls and bake for 10 minutes.
- As the rolls bake, prepare the filling. In a large bowl, whisk together both pudding mixes, milk, and the zest of 1 lemon. Transfer filling mixture into a piping bag or large ziplock with the corner snipped.
- Remove rolls from oven.
- Starting at the base of each hole, fill the rolls to the top with the filling. Alternatively, you can spoon the filling into the rolls, but we’ve found the bag method works best.
- Return rolls to the oven and bake for 5 more minutes.
- Whisk frosting ingredients together in a small bowl and drizzle over rolls before serving.
Recipe adapted from 12tomatoes.com