Home baked Cinnamon Rolls with Lemon Icing

October 01, 2021

Cinnamon rolls with a hint of lemon and drizzled with lemon icing are amazing.

 Cinnamon rolls

Cinnamon Rolls

Who does not like Cinnamon rolls, right? :)

The aroma of freshly baked cinnamon rolls in a bakery is enough to draw me in. 
Cinnamon roll is my weakness!!!

What makes this the best Cinnamon Rolls?

Most cinnamon rolls has sweet cream cheese on top but these cinnamon rolls has lemon icing drizzle.

And the dough has some lemon zest in it as well!

So these cinnamon rolls are not just plain bread like dough with some cinnamon sugar!

The taste of citrus just balance the overall sweetness of the cinnamon sugar.

 Cinnamon buns

How to bake a good Cinnamon Rolls?

The steps and list of ingredients are in the printable recipe card below.

However, I will take you through steps by steps on how to achieve soft cinnamon rolls (and these cinnamon rolls stays soft for few days!).

1. Mix all dry ingredients in a mixing.
Don't forget to add lemon zest!!

2. Add the wet ingredients : milk and yeast mixture, and tang zhong
Mix to rough mixture then add butter.

3. The cinnamon roll dough should be smooth, shiny and soft but the dough will not stick to fingers.
Don't forget to rest the dough (proofing), so the dough will rise and double its size.

4. Spread cinnamon sugar evenly

5. Roll the dough with cinnamon sugar

6. Slice the dough 

7. Arrange the sliced un-bake cinnamon roll.
Leave at least 2 to 3 cm (and inch approximately) to the cinnamon roll will expand side ways (instead of upwards)
Rest them again before baking.

8. Bake for approximately 20 minutes (depending on the thickness of the cinnamon rolls)
Keep an eye on them. 
No one loves over baked cinnamon rolls, right?

9. Perfecto!
Leave them to cool down in the pan before drizzling lemon icing.

10. Last but not least, don't forget the ZEST in the cinnamon roll dough.

 soft Cinnamon rolls

Tips for making Cinnamon Rolls dough

I would say, Tang zhong, is the SECRET to have soft and stay soft cinnamon rolls.

How to store Cinnamon Rolls?

Once baked cinnamon rolls has cooled down, keep them in an air tight container.

Leaving this delicious cinnamon rolls out in the pantry without covering them in either plastic bags or in covered food container will dry them out.
This is so if you are living in 'dry' places like Perth, Australia.

And if you are in high humidity countries, best keep your cinnamon rolls in the fridge after 2 days, to avoid mould. 
Re-heat the cinnamon rolls in microwave for 10 or 20 seconds.

 cinnamon rolls recept

Video on How to bake Cinnamon Rolls

My other bakes that uses lemon

Lemon Curd Slice
Easy Lemon Poppy Seeds Cake
Almond and LemonSyrup Cake

Home baked Cinnamon Rolls with lemon icing

Home baked Cinnamon Rolls with lemon icing
Yield: 20
Author: Lisa Ho
Prep time: 20 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 40 M
These Cinnamon rolls with a hint of lemon and drizzled with lemon icing are amazing. {see notes for cups measurement}


For making Tang Zhong
  • 25 g flour 
  • 125g milk
Cinnamon rolls dough
  • 425g bread flour
  • 90g sugar 
  • 7g salt
  • 80g unsalted butter
  • 1 large egg (approx weight 50g with shell)
  • 1 teaspoon lemon zest
  • 205g milk
  • 7g yeast
For cinnamon rolls sugar
  • 115g dark brown sugar
  • 1 1/2 tablespoon ground cinnamon
For lemon Icing
  • 125g icing sugar
  • 3 tablespoon lemon juice


  1. Prepare Tang zhong and let it completely cooled down
  2. Prepare the cinnamon sugar by mixing dark brown sugar with cinnamon powder )ground cinnamon)
  3. Heat up milk in microwave for 30 seconds (milk should be luke warm, temperature about 26 to 30 C)
  4. Add yeast and set aside to let the yeast bloom
  5. In a bowl, add bread flour, sugar, salt 
  6. Mix thoroughly
  7. Add lemon zest, tang zhong, yeast mixture and egg.
  8. Mix thoroughly and set aside to auto lyse for 1 hour.
  9. I am using Kenwood stand mixer, attach hook for dough.
  10. Mix for 5 to 8 minutes on medium.
  11. Add butter and mix until the dough clean the side of bowl and the dough is soft, shiny but not sticky.
  12. Oil and cover the bowl
  13. Proof the dough until double in size
  14. Punch down and roll the dough into rectangular shape.
  15. Rest the gluten for 15 minutes
  16. Spread the cinnamon sugar 
  17. Roll along the long side
  18. Slice the cinnamon log (about 3cm or 1 inch and a bit)
  19. Set them at least 2 cm apart.
  20. Transfer to baking tray and let it rise (double)
  21. Bake at 180C for 20 minutes or until golden brown
  22. Let it cool completely.
  23. Prepare lemon icing and drizzle over the cinnamon buns or cinnamon roll.


Measurement in cups

Disclaimer : these measurement are direct conversion only. Best use kitchen scale for best result.

425g bread flour = 2 cups + ½ cup + 2 tbsp
90g sugar =¼ cup + 3 tbsp
7g salt = 1 teaspoon and a bit
80g unsalted butter = ¼ cup + 2 tbsp
1 teaspoon lemon zest
205g milk = ¾ cup + 1 tbsp
7g yeast = 2 teaspoon or 1 sachet
115g dark brown sugar = ½ cup + 1 tbsp
125g icing sugar = ¾ cup + 2 tbsp

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

cinnamon rolls, homemade cinnamon rolls, easy cinnamon roll recipe, cinnamon roll recipe, how to make cinnamon rolls, cinnabon recipe, easy cinnamon rolls, cinnamon buns, cinnamon roll, cinnamon rolls recipe, homemade cinnamon rolls recipe, cinnamon rolls recipe from scratch, best cinnamon rolls recipe, ultimate cinnamon rolls recipe, best cinnamon roll recipe, cinnamon scroll, recipe cinnamon roll, recipe - cinnamon rolls, resep cinnamon roll
Did you make this recipe?
Tag @lisas_lemonykitchen on instagram and hashtag it #cinnabon

 These Cinnamon rolls with a hint of lemon and drizzled with lemon icing are amazing. This cinnamon rolls recipe  is a keeper.

Written on 22nd May 2010

My second installment of Peter Reinhart's The Bread Baker's Apprentice.

Just imagine the smell of bread and cinnamon baking in the oven.... All our senses will be awaken by the gorgeous aroma permeating and teasing us... hmmmm....
 We couldn't wait to get our hands on and gobble up these beautiful cinnamon rolls. It has a tinge of lemon... fresh and crisp .... and the fondant ..ooh so yum...  

I could go on and on raving non stop about them. Peter's book and his thorough thoughts ... easy to understand methods has made me a 'brilliant baker'...... lol


  1. Love cinnamon buns...the aroma of this lovely spice is just so pleasant, and irresistible.