Easy Lemon Sweet Rolls

Looking for a fast breakfast? These EASY Lemon Sweet Rolls only take about 10 minutes to make – no yeast, no rise – just delicious breakfast!

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I am always sometimes impatient. I want things to happen now. Yesterday! Jordan is just like me, but what’s funny is that she has more of a “hurry up and wait” attitude. Like, “I’m totally impatient and I want to be a rock star RIGHT NOW but I really don’t want to take guitar lessons and do I have to go to dance class today?”

Having only one kid, I only have one example, but have you noticed that your kids’ personalities are like they were from birth (or before)? That is totally the case with Jordan. She’s had that “hurry up and wait” attitude since she was in the womb.

We’ve never talked births here. {Don’t worry, I’m not going too.} The long and short of it is that I woke up, 10 days before my due date (and believe me, we knew my exact due date) running to the bathroom because my water was breaking. Hurry up mom! I want to get out of here and meet you!

By the time my husband got home from work (a 40 minute drive he had just completed the second I called him) and we got to the hospital, I was at, like, 1cm. Which is where I stayed forever, even with the drugs. Finally the nurses to pity on me at 4 cm and gave me an early epidural.

10 days early, starting with the water breaking (which, people, against what the classes tell you, does happen outside the hospital), and I got to be in labor for 20 hours, and push for 3. She finally decided she preferred the warmth inside and didn’t want to come out, but the doctor suctioned her out to force the issue.

So yeah, she’s impatient. And stubborn. From before day one. And she gets it from me.

Something I’m also impatient about? Dough. I love a homemade cinnamon roll, but jeez. All that waiting drives me crazy when I want breakfast and I want it now!

It was one of those days I created these.

When I received my tons of lemons back at Christmas (I still have some in my fridge, FYI) I was turning out lemon stuff like it was going out of style. I wanted to make sweet rolls, like Sally does, or like Karly did, but I was too impatient to wait for the yeast.

So I used crescent rolls. The next best thing in 5 minutes flat. Seriously, that’s how long it took me to make these, not including the baking.

You simply unroll your crescent roll dough and press all the seams together. The filling is a little butter and a bunch of sugar and lemon zest mixed together. (Some of the best smelling stuff ever!) Roll, slice, bake. DONE.

Of course, I made a lemon drizzle for the top. It added some more sweet and tart to the sweet rolls. You can’t have sweet rolls without a drizzle!

These rolls are SO good. Tart, sweet, fluffy, and best of all, easy. And I love how lemony they were. Totally brightens up those cold, wintery January days.

Because, as usual, I’m impatient for January to be over. Patience really is a virtue…but when you don’t have any that’s okay. Make easy, no-rise sweet rolls. You’ll be happy you did!

Easy Lemon Sweet Rolls

3.67 from 6 votes

Easy lemon sweet rolls made with crescent roll dough - no rising or yeast! Have them on your table in minutes.

Total Time 1 hour hour

Yield 8 rolls

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 tube Crescent rolls 8 rolls
• ▢ 1 tablespoon lemon zest about 1 lemon
• ▢ 2 tablespoons granulated sugar
• ▢ Butter
• ▢ 1/4 cup powdered sugar
• ▢ 1 tablespoons lemon juice

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Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• Carefully unroll the crescent rolls, being sure to keep them in a rectangle. Do not separate them; press together the seams of all 8 rolls to form a large rectangle.
• Spread with a small amount of butter (light butter spread is fine too). Mix granulated sugar and lemon zest in a small bowl. Sprinkle evenly over the rectangle of dough, being sure to go right up to the edges.
• Starting at the short end, tightly roll the crescent rolls back into a roll, pressing together seams as needed.
• Slice into 8 equal sized pieces and place on prepared cookie sheet.
• Bake for about 12 minutes, until browned. Prepare glaze while they are baking.
• Whisk powdered sugar and lemon juice in a small bowl. Drizzle onto hot rolls when the come out of the oven. Rolls are best warm.

Recipe Nutrition

Serving: 1serving | Calories: 189kcal

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Click here to see the complete list of Lemon Recipes!

Other Lemon you might love:

Lemon Meringue Pie Fudge

Lemon Cream Pudding Cookies

Sweets from friends:
Lemon Cheesecake Bars from The Domestic Rebel
Zinger from Something Swanky
Lemon Drop Cupcakes from Julie’s Eats and Treats