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Frosted Lemon Rolls

We recreated Ginny Dyer’s Lemon Rolls using our Summerhill Goat Milk. This recipe is the perfect recipe for spring with its bright lemon flavor! 

Ingredients for the Lemon Rolls

  • 1 ¼ cups (300 ml) whole milk
  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon granulated white sugar (to bloom the yeast)
  • 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoon salt
  • 2 tablespoon (25 g) granulated white sugar
  • 2 eggs, whisked
  • ½ cup (112 g) unsalted butter, very softened
  • ½ tablespoon vanilla
  • 2 tablespoon (20 g) lemon zest (about 2 lemons zested)

Ingredients for the Lemon Filling

  • ½ cup (112 g) unsalted butter, very softened
  • ½ cup (110 g) brown sugar
  • ½ cup (100 g) granulated white sugar
  • 2 tablespoon (20 g) lemon zest (about 2 lemons zested)
  • 2 tablespoon (30 ml) fresh lemon juice
  • ¼ teaspoon salt
  • ¼ cup (60 ml) heavy cream (for pouring in between the rolls)

Ingredients for the Lemon Cream Cheese Frosting

  • ¼ cup (56 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • ¾ cup (97 g) powdered sugar
  • ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
  • ½ tablespoon fresh lemon juice

How to Make It


Visit Ginny’s In Bloom Bakery website for full instructions, substituting the milk for Summerhill Goat Milk!  

Goat Milk vs. Cow Milk

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