You can substitute the eggs in this lemon cinnamon rolls recipe with unsweetened applesauce or a flaxseed meal mixture. For each egg, use 1/4 cup of applesauce or mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

To store leftover lemon cinnamon rolls, let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.

Yes, you can use almond milk as a dairy-free alternative to whole milk in this lemon cinnamon rolls recipe. Just ensure that the almond milk is warmed to about 110 degrees before mixing it with the yeast and sugar to help activate the yeast properly.

Lemon cinnamon rolls pair beautifully with a variety of brunch items. Consider serving them alongside fresh fruit, a light salad, or a refreshing citrus mimosa. You could also add a side of yogurt or cottage cheese for a protein boost.

Your dough for lemon cinnamon rolls is ready when it has doubled in size, which typically takes about 1 hour in a warm place. You can check by gently pressing your finger into the dough; if the indentation remains, it’s ready to be rolled out.