Name: Lemon Mascarpone Sweet Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 cup milk; 1/4 cup butter, melted; 1 large egg; 1/2 cup mascarpone cheese; 1/4 cup lemon juice; Zest of 1 lemon; Powdered sugar for dusting

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There is nothing quite like the warm, tender pull of a sweet roll fresh from the oven, the bright lift of lemon cutting through a pillow of rich mascarpone; Lemon Mascarpone Sweet Rolls give you that first butter-and-citrus breath you’ll remember for days. The outside bakes to a light golden edge while the inner layers stay soft, almost custardy where the mascarpone has melted into the dough. A light dusting of powdered sugar finishes them like a promisesimple, sunny, and sweet enough to feel like a treat but gentle enough for a weekday breakfast.

These rolls are classic comfort food because they bring people together the way a slow oven does: with warmth and the smell that says “sit, stay, have another.” They’re the kind of thing you serve when the family comes over for an easy brunch or when you want to send someone off to work with a little hug in a paper bag. Pair them with a simple fruit salad or a bowl of soup for a light supper and everyone will be smiling. If you enjoy lemony, mascarpone-forward desserts, take a look at this lemon mascarpone tart for a more delicate, sliceable option: lemon mascarpone tart.

This version is intentionally simple and foolproof, designed for home cooks who want good results without fuss. You don’t need special equipment or long risesjust a good mixing bowl and a little patience while you roll and slice. The steps keep the dough tender and the filling bright, so even if you’ve been away from baking for a while, these rolls will come out warm and comforting every time.

Why this recipe works

The reason these rolls come out so satisfyingly soft and flavorful is a balance of texture and restrained technique. The flour, baking powder, and a touch of sugar form a tender base that rises just enough to be light without getting into yeasted-bread territory. The baking powder makes them quick to prepare, which means no long waiting for a rise and less chance of overproofing. The small amount of butter adds richness and encourages browning at the edges, giving you that tender outside and soft inside contrast everyone loves. Milk and egg bind the dough and give it the elasticity needed to roll without cracking, while still remaining delicate.

Mascarpone is key. It’s creamier than cream cheese and melts into the layers without becoming runny, leaving behind a luxurious, slightly tangy cushion between the folds. Mixing mascarpone with fresh lemon juice and zest brightens that creaminess and prevents the filling from feeling too heavy. The lemon zest gives aromatic oils that perfume the rolls as they bake; the juice cuts through the richness so every bite tastes fresh, not cloying.

Texturally, you’re aiming for a dough that’s firm enough to roll and soft enough to become pillowy after baking. Work gently when combining wet and dry ingredientsmix until smooth, don’t overworkand roll with care so the layers stay distinct. Because this recipe skips yeast, it’s forgiving: even if your log is a little tighter or the slices aren’t identical, the flavors and textures will still be delightful. If you enjoy variations on lemon and mascarpone in baked form, there’s a lovely counterpart that uses custard for a different set of textures: Italian lemon custard pie with mascarpone. Together, these techniques and ingredients give you a treat that feels special without being fussy, which is the heart of home baking.

How to prepare Lemon Mascarpone Sweet Rolls

Start by gathering everything so you can move through the steps with easemeasurements, a mixing bowl, a rolling surface, and a greased baking dish. The most satisfying part of this recipe is spreading the mascarpone-lemon mixture and watching it transform the simple rectangle into a swirl of cream and citrus as you roll. That moment when the scent of lemon and butter fills the kitchen is what makes the process feel like a small celebration.

Work on a lightly floured surface so the dough doesn’t stick but also doesn’t dry out. After you spread the filling, roll the dough tightly so the spirals hold together when you slice. Cutting with a sharp knife or dental-floss method keeps the slices neat. Baking is quick20 to 25 minutesso keep an eye on the color; you want a warm golden top, not deep brown. Once cooled a bit, a dusting of powdered sugar finishes them like a little snowfall and makes them ready for the table. These rolls are best served warm, but they keep and reheat nicely for later.

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, melted
1 large egg
1/2 cup mascarpone cheese
1/4 cup lemon juice
Zest of 1 lemon
Powdered sugar for dusting

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, add the flour.
Add the sugar to the flour.
Add the salt to the flour and sugar.
Add the baking powder to the dry mixture.
Stir the dry ingredients together.
In another bowl, pour in the milk.
Add the melted butter to the milk.
Crack the egg into the milk mixture.
Whisk the wet ingredients until combined.
Gradually add the wet ingredients to the dry ingredients.
Mix until a dough forms.
Lightly flour your surface.
Roll out the dough into a rectangle.
In a small bowl, stir the mascarpone.
Add the lemon juice to the mascarpone.
Add the lemon zest to the mascarpone mixture.
Mix until smooth.
Spread the mascarpone mixture evenly over the dough.
Roll the dough tightly into a log.
Cut the log into slices.
Grease a baking dish.
Place the rolls in the greased dish.
Bake for 20 to 25 minutes.
Remove from oven when golden brown.
Let cool slightly.
Dust with powdered sugar.
Serve warm.

Serving ideas

A simple mixed fruit salad, like berries and orange segments, brings a fresh contrast to the rich mascarpone.
A warm bowl of creamy soup, such as tomato or squash soup, makes for a cozy, balanced meal when served alongside these rolls.
A plate of soft cheeses and fresh grapes offers a lovely contrast for a brunch spread.

For drinks, pair these rolls with a lightly brewed teaearl grey or chamomileor a bright, cold lemonade to echo the citrus notes. For a special touch, a small cup of coffee with a splash of cream complements the richness of mascarpone.

Storing this recipe

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, arrange slices on a baking sheet and freeze until firm, about 1 hour. Then transfer them to a freezer-safe container or bag. Frozen rolls will keep well for up to 2 months.

To reheat from the fridge, warm a single roll in a 325°F oven for about 8–10 minutes, or microwave for 20–30 seconds, just until warm. From frozen, thaw overnight in the refrigerator and then reheat as above. If you’re in a hurry, reheat frozen rolls at 350°F for 12–15 minutes, covered loosely with foil to prevent over-browning. Always dust with powdered sugar after reheating to refresh the presentation.

Helpful tips

Tip 1 Keep the dough tender by not overmixing. When you combine wet and dry ingredients, stir just until they come together. Overworking can make the dough tough. Use a gentle hand when rolling; if the dough resists, let it rest for five minutes and it will relax, making rolling easier and preserving those lovely layers.

Tip 2 Balance the mascarpone filling. Mascarpone is rich and thick. Mixing it with the specified lemon juice and zest gives bright acidity and thins it enough to spread easily. If your mascarpone is very stiff, warm it slightly at room temperature for 15 minutes, then stir until smooth. Spread a uniform, thin layer so the rolls bake evenly. Too much filling can leak and cause uneven baking.

Tip 3 Cut clean slices by chilling briefly. If your slices get squashed or the spiral becomes messy, pop the rolled log into the fridge for 10–15 minutes before slicing. A cold log cuts cleaner and holds its spiral shape. Use a sharp knife or clean piece of unflavored dental floss wrapped around the log and pulled taut under the log for neat slices without crushing.

Bonus tip Watch the bake time and color. Because these are tender and enriched, they brown quickly at the edges. Aim for a warm golden color and remove them promptly to avoid dryness. Let them cool at least a little so the filling sets; that makes them easier to pick up and keeps that soft, light texture everyone loves.

Recipe variations

Citrus twist: Replace half the lemon juice with orange juice and add a teaspoon of orange zest for a sweeter, more floral citrus flavor.
Berry surprise: Spread a thin layer of lemon curd or a few teaspoons of raspberry jam over the mascarpone before rolling for a fruity layer.
Nutty crunch: Sprinkle chopped toasted almonds or pistachios over the mascarpone before rolling to add a pleasant crunch and a toasty flavor note.

Common questions

Q: Can I make the dough ahead of time?
Yes. You can prepare the dough and keep it refrigerated, wrapped tightly, for up to 24 hours before rolling and baking. Bring it to room temperature for 15 minutes before rolling.

Q: Is mascarpone necessary or can I use cream cheese?
Mascarpone gives a super creamy, slightly sweet texture that melts beautifully. Cream cheese can be used in a pinch, but it has a tangier flavor and firmer texture.

Q: Can I reduce the sugar for a less sweet roll?
Yes. You can reduce the sugar slightly, but keep enough to encourage browning and structuretry dropping the sugar to 3 tablespoons and taste the filling to adjust lemon balance.

Q: How do I prevent the filling from leaking during baking?
Spread the filling in a thin, even layer and roll tightly. Avoid overfilling. Chilling the log briefly before slicing also helps keep the filling in place.

Conclusion

These warm, tender Lemon Mascarpone Sweet Rolls are a small, bright celebration you can make any day of the week; they bring that comforting kitchen aroma and the easy pleasure of citrus and cream in every bite. If you’d like to see a version that pairs lemon with raspberries and a luscious mascarpone frosting, take a look at this recipe: Lemon Raspberry Sweet Rolls with Lemon Mascarpone Frosting. Enjoy baking, and don’t be afraid to make these your ownthere’s a certain joy in sharing a warm roll and a cup of tea with someone you love.

Lemon Mascarpone Sweet Rolls