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Pink Lemonade Rolls

Photo: Daniel Agee; Food Styling: Emily Hall; Prop Styling: Audrey Davis

Active time 40 mins
Total time 2 hrs, 30 mins

Serves 20 (serving size: 1 roll)

This playful take on the classic orange roll makes for a perfect treat for Mother’s Day, a bridal brunch, baby showers, or the next time you wanna bring a little extra cheer to you weekend breakfast spread. A tender, buttery dough encases a sticky lemon filling and is then glazed with a bright pink lemonade glaze. This sweet-tart glaze, which we make using powdered pink lemonade mix, is also a great way to spruce up a bundt cake, pound cake, muffins, or scones. We opted for Country Time brand lemonade mix, which you can find on the beverage aisle of your favorite supermarket. 


  • 1/2 cup whole milk
  • 1 (1/4-oz.) pkg. active dry yeast
  • 1/4 cup, plus 1/2 tsp. granulated sugar, divided
  • 1/2 cup (4 oz.) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon table salt
  • 3 cups (about 12 3/4 oz.) all-purpose flour, divided, plus more for dusting work surface
  • Cooking spray
  • 1 cup lemon marmalade (such as Robertson’s)
  • 1/2 teaspoon vanilla extract
  • 1 drop pink liquid food coloring
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups (about 8 oz.) powdered sugar
  • 1/4 cup pink lemonade drink mix (such as Country Time)
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Prepare the Dough: Heat milk gently in a small saucepan to 100°F to 110°F (or microwave milk in a microwave-safe dish for 30 seconds on HIGH). Pour milk into a measuring cup, and stir in yeast and 1/2 teaspoon of the granulated sugar. Let stand until foamy, about 5 minutes.

    How to Make Lemonade Layer Cake
  2. Pour milk mixture into the bowl of a heavy-duty electric stand mixer fitted with a whisk attachment. Add melted butter, eggs, salt, and remaining 1/4 cup granulated sugar. Beat on low speed just until combined, about 30 seconds. Add 2 cups of the flour, and beat on low until dough comes together, about 30 seconds. Switch to the dough hook attachment, and add remaining 1 cup flour. Beat on low speed until dough is smooth but still sticky, about 1 minute.

  3. Turn dough out onto a lightly floured surface, and knead until elastic and slightly sticky, about 1 minute, adding more flour to surface as necessary. Transfer dough to a bowl coated with cooking spray, and turn to coat dough. Cover with a damp towel or plastic wrap, and let stand in a warm place (about 85°F) until doubled in size, about 1 hour.

  4. Prepare the Filling: Lightly grease a 13- x 9-inch baking dish. Stir together lemon marmalade, vanilla, and food coloring in a small bowl. Set aside.

  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 20- x 13-inch rectangle (about 1/8 inch thick). Spread softened butter over dough, leaving a 1/2 –inch border. Spread marmalade mixture over butter; sprinkle evenly with granulated sugar.

  6. Starting from 1 long side, roll dough up tightly, jelly-roll style. Place roll on work surface, seam side down. Using a sharp knife, cut dough crosswise into 20 rounds. (Rolls will be very soft; remold them as necessary.) Arrange rolls in a single layer in prepared baking dish. Cover with a damp towel or plastic wrap, and let stand in a warm place (about 85°F) until doubled in size, about 30 minutes. (Alternately, let dough rise in refrigerator, 8 to 12 hours, and let dough come to room temperature before baking, about 1 hour.)

  7. Preheat oven to 375°F. Remove towel or plastic wrap, and bake rolls in preheated oven until lightly golden and cooked through, 15 to 20 minutes. Let stand about 2 minutes before glazing.

  8. Prepare the Glaze: Stir together all Glaze ingredients in a medium bowl. Pour over warm rolls, and serve immediately.