Lemon Cream Rolls Ingredients:
For the Rolls:
- 2 tablespoons light butter, melted
- 1 (12 oz) package light dinner rolls
- ¼ cup light butter, melted (for brushing)
- 2 tablespoons granulated sugar substitute (such as Stevia or Monk Fruit)
- Zest of 2 lemons, divided
For the Filling:
- 3 cups unsweetened almond milk
- 1 (3.4 oz) box sugar-free instant lemon pudding mix
- 1 (3.4 oz) box sugar-free instant cheesecake pudding mix
For the Frosting:
- 4 oz fat-free cream cheese, softened
- 2 tablespoons unsweetened almond milk
- ⅓ cup powdered sugar substitute (such as Swerve Confectioners)
How to make Lemon Cream Rolls?
Please c-lic-k the photo or the "next >" button below to see the instructions.
