Why Make This Recipe
Meyer Lemon Sweet Rolls are a delightful twist on traditional cinnamon rolls. They bring a bright, citrusy flavor that makes them perfect for breakfast or a sweet treat any time of the day. These rolls are soft, fluffy, and covered in a tangy lemon glaze that is simply irresistible. Whether you’re enjoying them with coffee in the morning or serving them at a brunch, these sweet rolls are bound to impress.
How to Make Meyer Lemon Sweet Rolls
Ingredients
- 6 tablespoons warm water
- 3 tablespoons active dry yeast
- 2/3 cup granulated sugar (divided)
- 6 tablespoons shortening (butter-flavored recommended)
- 2 teaspoons kosher salt
- 1 & 1/2 cups whole milk
- 2 large eggs
- 5 cups all-purpose flour (spooned and leveled (divided))
- 3/4 cup butter (1 and 1/2 sticks)
- 1 & 1/2 cups granulated sugar
- 3/4 cup Meyer lemon juice (fresh squeezed)
- 3 tablespoons Meyer lemon zest
- 3 tablespoons butter (very soft)
- 3 cups powdered sugar (or more or less to taste (divided))
- 1/2 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
Directions
- Make the Rolls: Start by adding 6 tablespoons of warm water to a small bowl or glass measuring cup. It should be warm but not hot, about 105-110 degrees F. Stir in 3 tablespoons of active dry yeast and 1/3 cup of sugar. Let it sit for 5 minutes until it bubbles.
- In a large bowl or stand mixer, combine the remaining 1/3 cup of sugar, 6 tablespoons of shortening, 2 teaspoons of kosher salt, 1 and 1/2 cups of whole milk, 2 eggs, and 2 cups of flour. Beat them together.
- Add the bubbly yeast mixture to the bowl and mix well. Gradually add the remaining 3 cups of flour, mixing in one cup at a time. If you’re using a stand mixer, switch to the dough hook once all the flour is incorporated and knead for 5-7 minutes until the dough is smooth and elastic. It will be quite sticky.
- Cover the dough and let it chill for at least 30 minutes, or overnight for best results.
- Make the Filling: Zest and juice about 8-10 Meyer lemons to get 1 and 1/2 cups of juice and about 5 tablespoons of zest.
- In a medium saucepan, add 3/4 cup of butter, 1 and 1/2 cups of sugar, and 3/4 cup of lemon juice. Heat over medium-high, stirring until the butter melts and sugar dissolves. Bring to a rapid boil, then reduce to medium heat. Stir for about 8-9 minutes until it thickens.
- Remove from heat and prepare an ice bath. Place the hot pan in the cold water and stir to cool until it’s thick enough, about 5-10 minutes. Stir in 2 tablespoons of lemon zest and set aside.
- Preheat your oven to 375 degrees F. Grease a 9×13 inch pan.
- Roll the chilled dough into a large rectangle, about 18 x 22 inches. Spoon the thick filling over the dough and spread evenly.
- Roll the dough tightly from the long edge and seal the edges. Cut the roll into 12 pieces, slicing off about an inch from each end.
- Place the rolls in the greased pan, cover with a tea towel, and let them rise for about 10 minutes.
- Bake for 35-40 minutes, covering with foil around the 25-minute mark to prevent over-browning. They are done when they reach 190 degrees F.
- Make the Glaze: In a medium bowl, mix 3 tablespoons of very soft butter with 1 cup of powdered sugar. Add 1/2 cup of Meyer lemon juice and stir. Gradually add more powdered sugar until you reach your desired taste and consistency.
- Drizzle the glaze over the warm rolls. Save some glaze for guests who enjoy more. These rolls are best served warm.
How to Serve Meyer Lemon Sweet Rolls
Serve Meyer Lemon Sweet Rolls warm, allowing the glaze to melt into their fluffy goodness. They pair wonderfully with a cup of coffee or tea. You can also garnish each serving with extra lemon zest for a pop of color and flavor.
How to Store Meyer Lemon Sweet Rolls
Store any leftover rolls covered tightly on the counter for up to 3 days. After that, keep them in the fridge. To enjoy warm rolls later, simply heat them in the microwave.
Tips to Make Meyer Lemon Sweet Rolls
- Make sure your water is not too hot when activating the yeast. If it’s too hot, it can kill the yeast.
- Use fresh Meyer lemons for the best flavor.
- If the dough becomes too soft to cut, pop it in the fridge for a few minutes before slicing.
Variation
For a different flavor, consider using orange or grapefruit juice and zest instead of Meyer lemon. The rolls will take on a different citrus profile but will still be delicious.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it chill overnight in the fridge for easier handling.
2. How do I make the rolls less sticky?
If the dough is too sticky, you can sprinkle a little more flour on your work surface while rolling it out, but be careful not to add too much flour, which can make the rolls dense.
3. Can I freeze these rolls?
Yes! You can freeze the unbaked rolls after cutting them. Just place them in the pan, cover tightly, and freeze. When ready to bake, let them thaw in the fridge overnight and then let them rise before baking.
Meyer Lemon Sweet Rolls
Ingredients
Method
- Add 6 tablespoons of warm water to a small bowl or measuring cup. Stir in 3 tablespoons of active dry yeast and 1/3 cup of sugar. Let it sit for 5 minutes until bubbly.
- In a large bowl or stand mixer, combine the remaining 1/3 cup of sugar, 6 tablespoons of shortening, 2 teaspoons of kosher salt, 1 and 1/2 cups of whole milk, and 2 eggs. Beat together.
- Add the bubbly yeast mixture to the bowl and mix well. Gradually add remaining 3 cups of flour, one cup at a time. If using a stand mixer, switch to the dough hook and knead for 5-7 minutes until dough is smooth and elastic.
- Cover the dough and let it chill for at least 30 minutes, or overnight for best results.
- Zest and juice about 8-10 Meyer lemons to get 1 and 1/2 cups of juice and about 5 tablespoons of zest.
- In a medium saucepan, add 3/4 cup of butter, 1 and 1/2 cups of sugar, and 3/4 cup of lemon juice. Heat over medium-high, stirring until butter melts and sugar dissolves.
- Bring to a rapid boil, then reduce to medium heat and stir for about 8-9 minutes until it thickens.
- Remove from heat and prepare an ice bath. Cool until thick enough, about 5-10 minutes. Stir in 2 tablespoons of lemon zest and set aside.
- Preheat your oven to 375 degrees F. Grease a 9×13 inch pan.
- Roll the chilled dough into a large rectangle, about 18 x 22 inches. Spoon the thick filling over the dough and spread evenly.
- Roll the dough tightly from the long edge, seal the edges, and cut into 12 pieces.
- Place rolls in the greased pan, cover with a tea towel, and let rise for about 10 minutes.
- Bake for 35-40 minutes, covering with foil around the 25-minute mark to prevent over-browning.
- In a medium bowl, mix 3 tablespoons of very soft butter with 1 cup of powdered sugar. Add 1/2 cup of Meyer lemon juice and stir. Gradually add more powdered sugar until desired taste and consistency is reached.
- Drizzle the glaze over the warm rolls, saving some for guests who enjoy more.