Lemon Swirl Rolls


Lemon, lemon and more lemon make these rolls extra delicious.





24 rolls

Prep Time

50 minutes

Rise Time

1-1/2 to 2 hours

Chill Time

2 to 24 hours

Bake Time

15 to 18 minutes


  • Rolls
  • 7 to 7-1/2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2/3 cup sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 cups water
  • 2/3 cup shortening
  • 1 cup mashed potatoes (prepared instant mashed potatoes may be used)
  • 2 eggs
  • Lemon Filling
  • 1 cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon lemon peel
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 6 beaten egg yolks
  • 1/4 cup butter OR margarine
  • 4 tablespoons butter OR margarine, softened, divided
  • Lemon Cream Cheese Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter OR margarine, softened
  • 1 teaspoon lemon juice
  • 2-1/2 cups powdered sugar
  • 1 teaspoon lemon peel


For Rolls:
Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.  Combine water, shortening and mashed potatoes and heat until very warm (120° to 130°F).  Add to flour mixture; add eggs.  Beat on low speed for 3 minutes until smooth.  Gradually add more flour until dough is sticky.  Knead dough on floured surface until smooth, 8 to 10 minutes.  Place in greased bowl, turning once to coat.  Cover.  Refrigerate 2 to 24 hours.

For Lemon Filling:
Combine sugar and corn starch in a 2-quart saucepan.  Stir in lemon peel, lemon juice and water.  Cook and stir over medium heat until slightly thickened and bubbly.  Beat egg yolks in a small bowl.  Gradually stir half the lemon mixture into the eggs; return the egg yolk mixture to the saucepan.  Cook and stir over medium heat until mixture comes to a boil; allow to boil for 2 minutes.  Remove from heat and stir in butter.  Cover surface of the lemon filling with plastic wrap.  Chill for at least 1 hour; filling will keep for up to a week.

To Assemble Rolls:
Gently press chilled dough down; divide in half.  Roll one half into a 12 x 9-inch rectangle.  Spread with 2 tablespoons butter and half the lemon filling.  Roll jelly-roll style and slice into 1-inch pieces.  Place in a greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover and let rise until doubled, 1-1/2 to 2 hours.  Bake at 400°F for 15 to 18 minutes.  Cool for 5 minutes and remove from pan.  Cool an additional 20 minutes.  Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting:
Beat cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes.  Add powdered sugar gradually until frosting is light and fluffy.  Stir in lemon peel.  Refrigerate icing if not using immediately.