Lemon Cream Rolls: Sweet, Tangy, and Irresistible

These Lemon Cream Rolls are a delightful combination of soft Hawaiian rolls filled with a creamy lemon cheesecake pudding and topped with a tangy cream cheese frosting. They’re surprisingly easy to make and bursting with bright citrus flavor.

Lemon Cream Rolls

Ingredients:

For the Rolls:

For the Frosting:

Instructions:

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with 2 tablespoons of melted butter. Place the Hawaiian rolls in the prepared dish.
2. Prepare Rolls for Filling: Using a sharp knife, cut an X into the top of each Hawaiian roll, being careful not to cut all the way through to the bottom. Use the handle of a wooden spoon or a similar tool to gently widen the hole created by the X, making enough space to hold the creamy filling.
3. Butter and Sugar Topping: In a small bowl, mix together ¼ cup of melted butter, 2 tablespoons of granulated sugar, and the zest of 1 lemon. Pour this mixture evenly over the tops of the Hawaiian rolls.
4. Bake Rolls (Initial): Place the baking dish in the preheated oven and bake for 10 minutes. This will lightly toast the rolls and infuse them with a hint of lemon.
5. Prepare Pudding Filling: While the rolls are baking, prepare the creamy lemon cheesecake filling. In a large bowl, whisk together both the instant lemon pudding mix and the instant cheesecake pudding mix with 3 cups of milk and the zest of the remaining 1 lemon until the mixture is smooth and begins to thicken.
6. Fill the Rolls: Transfer the pudding filling mixture into a piping bag fitted with a round tip or a large zip-top bag with one of the bottom corners snipped off. Remove the partially baked rolls from the oven. Starting at the base of the hole in each roll, pipe the filling upwards until the roll is generously filled. Alternatively, you can use a spoon to carefully fill each roll with the pudding mixture, but piping often provides a cleaner and more even distribution.
7. Bake Rolls (Final): Return the filled rolls to the oven and bake for an additional 5 minutes. This will allow the filling to set slightly and the rolls to become a bit more golden.
8. Prepare Frosting: While the filled rolls are baking for the final 5 minutes, prepare the cream cheese frosting. In a small bowl, whisk together the softened cream cheese and 2 tablespoons of milk until smooth. Gradually whisk in the powdered sugar until the frosting is creamy and has reached your desired drizzling consistency. Add a tiny bit more milk if needed to thin it out.
9. Frost and Serve: Remove the baked Lemon Cream Rolls from the oven. While they are still warm, drizzle the prepared cream cheese frosting evenly over the tops of the filled rolls. Allow them to cool slightly before serving. Enjoy these delightful and flavorful Lemon Cream Rolls!