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. 

Julia Levy
Recipe by MyRecipes April 2017


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

Recipe Summary test

40 mins
2 hrs 30 mins
Serves 20 (serving size: 1 roll)




Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.)

  • 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.

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