These Cinnamon Rolls with Fluffy Lemon Condensed Milk Frosting are a heavenly twist on the classic cinnamon roll. With soft, pillowy dough and a rich, buttery cinnamon swirl, each bite melts in your mouth. What sets these rolls apart is the luscious frosting made from chilled sweetened condensed milk and freshly squeezed lemon juice — giving a creamy, citrusy finish that perfectly balances the warmth of the cinnamon. Whether you’re making these for a weekend treat, brunch, or special celebration, they’re guaranteed to impress. Plus, they’re easier to make than you think!
Cooking Time
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Prep Time: 25 minutes
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Rise Time: 60–90 minutes
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Bake Time: 20–25 minutes
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Total Time: 2–2½ hours
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Servings: 10–12 cinnamon rolls
Ingredients
For the Dough:
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1 cup (250 ml) milk, room temperature
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1 egg
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2¼ tsp instant yeast (1 packet)
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¼ cup (50 g) sugar
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3¼ cups (406 g) all-purpose flour
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1 tsp (5 g) salt
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¼ cup (50 g) softened butter
For the Cinnamon Spread:
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½ cup (120 g) softened butter
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⅓ cup (65 g) brown sugar
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3 tablespoons (45 g) cinnamon powder
For the Fluffy Lemon Condensed Milk Frosting:
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1 cup sweetened condensed milk, chilled overnight
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¼ cup freshly squeezed lemon juice
Step-by-Step Cooking Directions
1. Prepare the Dough
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In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 5 minutes until bubbly.
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Add the egg, flour, salt, and softened butter. Mix until a shaggy dough forms.
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Knead the dough by hand or with a dough hook for 8–10 minutes until smooth and elastic.
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Cover with a towel or plastic wrap and let rise in a warm spot for 60–90 minutes, or until doubled in size.
2. Make the Cinnamon Spread
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In a small bowl, mix the softened butter, brown sugar, and cinnamon into a smooth paste. Set aside.
3. Roll and Fill
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Once the dough has risen, punch it down and transfer to a lightly floured surface.
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Roll it into a rectangle about 14×10 inches (35×25 cm).
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Evenly spread the cinnamon butter mixture over the dough.
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Roll the dough tightly from the long edge into a log.
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Slice into 10–12 even rolls.
4. Second Rise
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Place the rolls in a greased or parchment-lined baking dish, leaving space between each.
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Cover and let rise again for 30–45 minutes until puffy.
5. Bake
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Preheat oven to 180°C (350°F).
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Bake for 20–25 minutes or until golden brown and cooked through.
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Let cool slightly while preparing the frosting.
6. Make the Lemon Frosting
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In a bowl, whisk the chilled condensed milk and freshly squeezed lemon juice until thick and creamy.
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Pour over the slightly warm rolls and spread evenly.
7. Serve
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Serve warm and gooey, with extra frosting drizzled over each bite if desired.
Nutritional Information (Per Roll, Approximate)
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Calories: 320
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Protein: 5g
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Fat: 14g
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Carbohydrates: 45g
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Sugar: 24g
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Sodium: 180mg
Origins and Popularity of the Recipe
Cinnamon rolls have a rich history in Swedish baking culture, known as “kanelbullar,” and have become a staple in bakeries and home kitchens worldwide. This version introduces a bright, citrusy lemon twist inspired by popular condensed milk frostings used in Latin American desserts. The result is a fusion of warm spices and tangy sweetness that makes this recipe uniquely irresistible.
Reasons Why You’ll Love This Recipe
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Soft, bakery-style texture: The dough is incredibly fluffy and rich.
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Aromatic filling: The cinnamon-sugar blend creates a sweet, spiced swirl in every bite.
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Lemon frosting: A refreshing contrast that cuts through the richness.
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Impressive yet easy: Even beginner bakers can master this recipe.
Health Benefits
While these rolls are an indulgence, they do offer some benefits in moderation:
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Cinnamon has anti-inflammatory and antioxidant properties.
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Lemon juice adds vitamin C and brightens the flavor profile.
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Milk and eggs contribute protein and essential nutrients.
Serving Suggestions
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Enjoy with a hot cup of coffee, tea, or chai latte.
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Serve for holiday breakfasts, brunch buffets, or weekend treats.
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Add fresh berries on the side for a burst of color and freshness.
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Serve cold as a dessert or lightly warmed in the microwave.
Common Mistakes to Avoid
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Skipping the rise time: Underproofed dough will be dense, not fluffy.
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Using hot milk: Milk that’s too hot can kill the yeast — lukewarm is best.
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Not spreading the cinnamon evenly: Make sure the filling is distributed edge-to-edge.
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Overbaking: This dries out the rolls. Remove once golden and just set.
Pairing Recommendations
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Beverages: Freshly brewed coffee, spiced chai, vanilla latte, or cold milk.
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Fruits: Blueberries, raspberries, or orange slices for a vibrant contrast.
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Side dishes: Yogurt parfaits, scrambled eggs, or a fruit salad for brunch.
Cooking Tips
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Proof the dough in a warm oven: Turn your oven to 35°C (95°F) and then off for a perfect rising environment.
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Use dental floss to slice: It gives clean cuts without squishing the dough.
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Double the frosting: If you like extra gooey rolls, make 1.5x the frosting recipe.
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Add lemon zest to the frosting for an extra citrus kick.
Similar Recipes to Try
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Classic Cream Cheese Cinnamon Rolls
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Orange Sticky Rolls with Cardamom
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Maple Pecan Sticky Buns
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Apple Cinnamon Rolls
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Lemon Ricotta Breakfast Cake
Variations to Try
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Lemon-Blueberry Cinnamon Rolls: Add fresh blueberries before rolling the dough.
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Pumpkin Spice Rolls: Replace cinnamon with pumpkin pie spice.
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Nutty Rolls: Add chopped walnuts or pecans to the filling.
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Chocolate Swirl: Mix cocoa powder into the cinnamon butter for a chocolate twist.
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Glazed Icing Version: Swap the lemon frosting for a vanilla or cream cheese glaze.
Ingredient Spotlight: Sweetened Condensed Milk
Sweetened condensed milk is made by removing most of the water from milk and adding sugar, resulting in a thick, sweet, shelf-stable ingredient. It’s a key element in many no-bake desserts and frostings. In this recipe, chilling it overnight helps thicken it further, creating a luxurious, smooth texture when whipped with lemon juice — no need for powdered sugar or butter!
Conclusion
These Cinnamon Rolls with Fluffy Lemon Condensed Milk Frosting are soft, buttery, and filled with cozy spice, then finished with a citrusy-sweet topping that melts into every swirl. Whether served at breakfast or as an afternoon treat, these rolls will fill your home with warm aromas and your table with happy faces. Make them once, and they’ll become your go-to for special occasions — or just when you’re craving something sweet and comforting.
10 Comprehensive Frequently Asked Questions
1. Can I prepare these cinnamon rolls in advance?
Yes. After shaping and placing in the pan, refrigerate overnight. Let them sit at room temp for 30–45 minutes before baking.
2. What’s the difference between condensed and evaporated milk?
Condensed milk is sweetened and thicker. Evaporated milk has no added sugar and is thinner — not suitable for this frosting.
3. Can I make the dough without a stand mixer?
Absolutely! Knead the dough by hand for about 10 minutes until smooth and elastic.
4. What yeast should I use?
Instant yeast is best for quick rising. You can also use active dry yeast but dissolve it in warm milk for 10 minutes before using.
5. How can I make the rolls softer?
Don’t overbake and ensure your dough has risen fully before baking. Adding a bit of extra butter in the dough also helps.
6. Can I make this recipe dairy-free?
Yes. Use plant-based milk, vegan butter, and a dairy-free sweetened condensed milk alternative.
7. Can I freeze baked cinnamon rolls?
Yes. Freeze without frosting, then thaw and reheat. Add the frosting fresh before serving.
8. Can I use lemon extract instead of juice?
Lemon juice is essential to thicken the condensed milk. You can add a drop of extract for extra lemony flavor, but not as a full substitute.
9. What flour is best for cinnamon rolls?
All-purpose flour works great. For slightly chewier rolls, you can use bread flour.
10. How long will leftovers keep?
Store in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat slightly before serving.