Gluten-free Lemon Rolls
gluten-free | tree nut free | corn free
by Alexa Lehr | The Pioneer Chicks | May 15, 2025
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These big, soft, fluffy gluten-free lemon rolls will have you hooked at the first bite! I’ve put classic cinnamon rolls on the back burner as I am now obsessed with these light lemon rolls! They consist of a soft dough that contains a sticky sweet filling, both of which are bursting with fresh lemon flavor. While a lemon cream cheese frosting would be delicious on them, I prefer to keep them light by dolloping on some dairy-free whipped cream. The fluffy whipped cream pairs perfectly with the soft, zingy lemon rolls for a delicious breakfast, snack… or dessert!
Modern Pioneer Recipe
These gluten-free lemon rolls are a modern pioneer recipe. The early pioneers probably didn’t pack fresh lemons in the chuckwagon. However, as a modern pioneer, we have access to fresh produce even if it can’t be grown where we live. With that said, it is still important to shop sustainably and eat seasonally. I’m usually baking with lemons during the spring and I always look for lemons grown in USA.
You will also love this recipe because it is gluten-free… but still soft and fluffy! Made with a high-quality gluten-free flour and the right blend of moisture, these rolls remain soft for days. No more dry, stiff gluten-free rolls!
If you want to make this recipe free from refined sugars, like cane sugar, then you can easily sub in maple sugar! The light color of maple sugar won’t affect the appearance of the rolls and slight maple flavor is nicely covered up by the strong lemon flavor. You could also use coconut sugar, however, it will make both the rolls and the filling be darker in color.
Lastly, if I haven’t got you sold on these gluten-free lemon rolls yet, then you may want to check out my classic gluten-free cinnamon roll recipe. It’s just as soft and fluffy as these rolls! If you are looking for a more allergy-friendly recipe, then check out my grain-free cinnamon rolls recipe.
Tips for Working with Gluten-free Rolls
The key to getting perfect gluten-free rolls, no matter if you are making classic cinnamon rolls or these lemon rolls, is how you handle the dough. The dough has to be moist and sticky, which can make it a pain to work with. However, with a few tips and lots of patience, you will learn how to work the dough without getting frustrated. Working with sticky gluten-free dough will be well worth the effort!
Tip #1. Don’t add more flour to the dough.
It can be very tempting to keep adding a few more tablespoons of flour to the dough to get it so you can handle it. But don’t do it! If there is too much flour in the dough, your rolls will not be soft and fluffy. Besides, more flour will be added as you work the dough. Instead, add just a tablespoon of flour to the dough and gently work it in with a spatula until the dough isn’t glued to the sides to the bowl or your spatula. At this point you can scrape the dough out onto a work surface.
Tip #2. Generously flour your work surface!
If you don’t have a generous layer of flour down on the parchment paper, you will have difficulty rolling up the lemon rolls. Keep flouring your hands as you press out the dough and make sure there is always flour under the dough as you press it out.
Tip #3. Tolerate some sticking.
As you roll up the strips into lemon rolls, you may encounter a little sticking. The dough will also be very soft. Get the rolls as tight as you can and if you run into a little sticking, use a knife to push more flour under the dough and scrape up the sticky part as you continue to roll. This part requires a little coordination and patience, but trust me, it’s worth it!
Tip #4. Lastly, you don’t need two rise times for gluten-free rolls.
This dough only needs to proof once and it should be proofed AFTER the rolls have been shaped. Make sure you cover the rolls as they proof to prevent them from drying out. If you do the overnight option, leaving them out for an hour prior to baking allows them to come to room temperature it is not technically a second proofing time.
Looking for more easy gluten-free bread recipes? Check out my soft gluten-free sandwich bread or these gluten-free dinner rolls!
Recipe Questions
Will this recipe work with any gluten-free flour blend?
I have not tried this recipe with any other gluten-free flour blend other than gfJules gluten-free flour. I like using the breakfast flour blend but the all-purpose blend would also work. Since the gfJules flour can be expensive, I like to use a cheaper gluten-free (King Arthur gluten-free all-purpose flour) for flouring my work surface and hands as I form the rolls. Not all gluten-free flour blends are created equal, and other gluten-free flour blends may not yields rolls that are soft and fluffy.
Why is the dough so sticky?
The lemon roll dough has to be sticky in order for the rolls to be soft and fluffy after they bake. If too much flour is added to the dough, the rolls will be stiff. Yes, sticky dough is a pain to work with, but see my tips and tricks I mention above to help you have success with sticky dough!
It seems like my rolls are setting in moisture after they rested overnight, is that okay?
Yes, you will notice that some of the lemon juice will seep out as the rolls rest overnight in the fridge. This is fine and the moisture will actually help the rolls stay moist and soft as they bake.
Do I have to spread whipped cream on them before baking them?
No, the whipped cream is not essential, but it does add additional moisture to the rolls as they bake to help keep them soft and fluffy. I do not recommend any substitutions for the whipped cream, so if you don’t have any on hand I would say just omit it rather than trying to use a substitute.
Can I make this recipe without the yeast?
I have not tried this recipe without the yeast. My guess would be that you could omit the yeast, however, your rolls will not be as puffy and they will not need to be proofed. It will also affect the flavor some, but you will still get a vibrant lemon flavor.
If you are looking for a yeast-free roll recipe, check out these grain-free carrot cake sweet rolls!
How can I tell when the rolls are done baking?
You don’t want to overbake these rolls! If anything, error on the side of under-baked rolls rather than over-baked rolls. Over-baked rolls won’t be as soft. The rolls should be set in the centers (not doughy) and the outside of the rolls should be firm but still soft. There may be some bubbly filling around the rolls but they will be absorbed into the rolls as they cool.
These gluten-free lemon rolls are big, soft, and fluffy! They are bursting with fresh lemon flavor and a sticky sweet filling. Top them with dairy-free whipped cream for a delicious, light breakfast!
Gluten-free Lemon Rolls
Ingredients
- 3/4 cup dairy-free milk beverage
- 1/4 c. + 2 T. maple sugar or cane sugar
- 1 T. active dry yeast
- 1 large organic, pasture-raised egg room temperature
- 2 T. organic, grass-fed butter, melted
- 1/4 cup fresh lemon juice
- 2 3/4 cup gfJules gluten-free breakfast flour
- 1 tsp. sea salt
- 12 tsp. dairy-free whipped cream for baking the rolls
- King Arthur gluten-free all-purpose flour for shaping the rolls
Filling:
- 4 T. organic, grass-fed butter, very soft
- 3/4 cup maple sugar or cane sugar
- 1 T. fresh lemon zest
- 1 tsp. fresh lemon juice
Instructions
- Juice and zest your lemons and set the lmeon juice and lemon zest aside to come to room temperature. Line a 7×11" or 8×8" pan with parchment paper.
- Heat the dairy-free milk beverage with 2 T. of sugar over low heat until it reaches a temperature of 100-110℉. Remove the milk from the heat and mix in the yeast. Set it aside to proof.
- In the bowl of a stand-mixer, place the remaining sugar, gluten-free flour, and salt. Whisk briefly to combine.
- Add the egg and lemon juice. Once the yeast mixture has become bubbly, add that to the mixing bowl. Turn the mixer on low. Once the dough has become mixed, scrape down the sides of the mixer and then turn it on medium speed and mix for 2-3 minutes.
- The dough should become smooth and stretchy. It will be sticky to the touch. Cut a piece of unbleached parchment paper that is about 17" long. Generously flour it with 2-3 T. of King Arthur gluten-free flour.
- Sprinkle a tablespoon of King Arthur flour over the dough. Use a spatula to gently fold the flour into the dough until you can scrape the dough out onto the floured piece of parchment paper.
- Generously flour your hands and begin to press the dough into a rectangle that is 9" tall and 17" long. Re-flour your hands as necessary and make sure there is always flour under the dough as you pat it out.
- In a small mixing bowl, combine the filling ingredients. Mix together the very soft butter with the sugar, lemon zest, and lemon juice. You should have a thick paste.
- Spread the filling paste onto the dough. A spoon and your fingers may be needed to get the paste spread over the entire rectangle. You can leave about 1" of the dough uncovered at one of the 9" ends so that the rolls seal off when they are rolled.
- Use a pizza cutter to cut 6 strips that are 17" long. Roll each strip into a 'cinnamon roll'. You may have to use a knife to gently scrape the dough up as you roll it if it starts to stick a little. As you finish each roll, transfer it (swirl side up) to the parchment lined baking pan. These rolls will be very soft to work with, so be patient.
- Cover the pan with a piece of plastic wrap and place it in a warm location for the rolls to proof. Let the rolls proof for 30-60 minutes. They should start to get puffy. **See Notes for overnight option.**
- While the rolls are proofing, preheat the oven to 350°F. Once the rolls have proofed, remove the plastic wrap. Dollop about 2 tsp. of whipped cream on each roll and spread it on the tops and sides of each roll.
- Cover the pan with parchment paper or aluminum foil and bake for 15 minutes. Remove the cover and bake for 10-15 more minutes. The rolls should be set but still soft.
- Remove the rolls from the oven and allow them to cool for 15-20 minutes before serving or topping. Store leftover rolls in an airtight container for up to 5 days.
Notes
Where to Find the Ingredients
- gfJules gluten-free breakfast flour
- King Arthur gluten-free all-purpose flour
- Pacific Foods oat milk
- A&A maple sugar
- Wholesome organic cane sugar
- Bob’s Red Mill active dry yeast
- Redmond real salt
- Supplies: unbleached parchment paper, 7×11″ glass baking pan
These gluten-free lemon rolls have the perfect taste and texture… you might never guess that they are gluten-free! With the soft dough, sticky sweet filling, and luscious lemon flavor, this recipe will quickly become a staple in your homestead kitchen. They are not as heavy as their cinnamon roll counterparts, which makes these lemon rolls a delicious breakfast or afternoon snack! Top them with a dollop of dairy-free whipped cream for the ultimate lemon delight!
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