Lemon Glazed Sweet Rolls


Lemon Glazed Sweet Rolls

1 dozen
9 Min
15 Min

Wait until you taste these Lemon Glazed Sweet Rolls...it'll be hard to believe that they're a lighter option, because they're so rich and tasty! Plus, they are so easy to transport that they'll surely become one of your favorite easy breakfast potluck recipes!

What You'll Need

  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 1/3 cup apple jelly
  • 2/3 cup raisins
  • Cooking spray
  • 1/2 cup sifted confectioners' sugar
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon hot water

What to Do

  1. Preheat oven to 400 degrees F. Coat  a 12-cup muffin tin with cooking spray
  2. Unroll pizza dough, and pat dough into a 9- x 12-inch rectangle. Spread jelly over dough, leaving a 1/2-inch border. Sprinkle raisins over jelly, pressing gently into dough. Beginning with a long side, roll up jellyroll-style, and pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices cut sides up in prepared muffin cups.
  3. Bake 15 minutes or until golden. Remove rolls from pan, and place on a wire rack.
  4. Combine confectioners' sugar, lemon juice, and hot water in a small bowl, stirring until smooth. Drizzle glaze over warm rolls. Serve warm.


To make Lemon-Glazed Cranberry Rolls, substitute low-sugar orange marmalade for the apple jelly and dried cranberries for the raisins. Proceed as directed in the recipe above.

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The carb count will be on most of the ingredients you use for this recipe. Use sugar free jelly and splenda powdered sugar

I know a lady whose husband's LIFE depended on her knowing the nutritional values of the foods she fixed for him. SHE DID NOT DEPEND ON SOMEONE ELSE SUPPLYING HER WITH THIS INFORMATION. SHE FOUND IT OUT FOR HERSELF. This site has told us many times that they are working on the means of putting this info with every recipe but do not have it set up yet. I'm just childish enough that the more you gripe and complain the longer it would take me to get around to it.

I, too, am cooking for a diabetic and it's imperative to know the carb count. Please include the nutritional information in ALL of your recipes and in your cookbooks.

Would you please include the nutrition facts with the receipes? That is the first thing I look for in a new receipe. I cook for a diabetic and I have high blook pressure.


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