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Lemon Swirl Rolls

Yield 24 rolls


  • Roll Dough:
  • 7 to 7 1/2 cups flour
  • 1 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
  • 1/4 cup butter or margarine, softened
  • Lemon Filling:
  • 1 cup sugar
  • 2 tablespoons Argo® 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
  • 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

How to Make It

  1. Rolls: MIX 2 cups flour, yeast, sugar and salt in a large mixer bowl. Combine water, shortening and mashed potatoes and heat to 120 to 130°F. Add to flour mixture; add eggs. Beat on low speed for three 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 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 two 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. Cover. Repeat with remaining dough.

    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.