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lemon sweet rolls on cutting board

Easy Lemon Sweet Rolls

Easy lemon sweet rolls made with crescent roll dough - no rising or yeast! Have them on your table in minutes.
Servings 8 rolls
Author Dorothy Kern


  • 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


  • 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.