Description
Meyer Lemon Sweet Rolls are a delightful twist on classic sweet rolls, featuring a bright and tangy lemon filling made from fresh Meyer lemons. These soft, sticky rolls are rolled with a luscious lemon butter filling, baked until golden brown, and topped with a tangy lemon glaze. Perfect for breakfast or brunch, they offer a refreshing citrus flavor balanced by sweetness and buttery richness.
Ingredients
Scale
Dough
- 6 tablespoons warm water (105-110°F)
- 3 tablespoons active dry yeast
- 2/3 cup granulated sugar (divided)
- 6 tablespoons shortening (butter-flavored preferred)
- 2 teaspoons kosher salt
- 1 & 1/2 cups whole milk
- 2 large eggs
- 5 cups all-purpose flour (spooned and leveled, divided)
Filling
- 3/4 cup butter (1 & 1/2 sticks)
- 1 & 1/2 cups granulated sugar
- 3/4 cup fresh squeezed Meyer lemon juice
- 3 tablespoons Meyer lemon zest
Glaze
- 3 tablespoons very soft butter
- 3 cups powdered sugar (divided)
- 1/2 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
Instructions
- Activate yeast: Pour 6 tablespoons of warm water (105-110°F) into a small bowl or glass measuring cup. Stir in 3 tablespoons active dry yeast and 1/3 cup of sugar. Let sit for 5 minutes until bubbly to ensure yeast is active.
- Prepare dough mixture: In a large bowl or stand mixer, combine the remaining 1/3 cup sugar, 6 tablespoons shortening, 2 teaspoons kosher salt, 1 & 1/2 cups whole milk, 2 eggs, and 2 cups of flour. Beat together until mixed.
- Add yeast and flour: Stir in the bubbly yeast mixture. Then add the remaining 3 cups flour one cup at a time. If using a stand mixer, switch to the dough hook.
- Knead dough: Knead the dough by hand or with the dough hook for 5-7 minutes until smooth and elastic. The dough will be very sticky.
- Chill dough: Cover and chill the dough for at least 30 minutes, or optionally overnight, to relax the gluten.
- Prepare lemon filling: Zest and juice Meyer lemons to get about 1 & 1/2 cups juice and 5 tablespoons zest. In a medium saucepan over medium-high heat, combine 3/4 cup butter, 1 & 1/2 cups sugar, and 3/4 cup fresh lemon juice. Stir until butter melts and sugar dissolves. Bring to a rolling boil and maintain for 8-9 minutes until mixture lightens and thickens slightly.
- Cool filling: Remove pan from heat and place it in an ice bath without letting water enter the mixture. Stir every 1-2 minutes for 5-10 minutes until thickened and slightly warm. Stir in 2 tablespoons lemon zest and set aside.
- Preheat oven and prepare pan: Preheat oven to 375°F. Grease a 9×13 inch baking pan with butter or nonstick spray.
- Roll out dough: Roll chilled dough into an 18 x 22 inch rectangle.
- Spread filling: Dollop lemon filling evenly over the dough and spread it to the edges using a spatula.
- Form rolls: Roll the dough from the long edge tightly, sealing the edges with fingertips.
- Slice rolls: Using a sharp serrated knife, trim about an inch from each end of the log and discard or bake separately. Slice the log into 12 rolls by cutting it in halves and quarters, then each quarter into three.
- Arrange and rest: Place the rolls into the prepared pan. Cover with a tea towel and let rest for 10 minutes.
- Bake rolls: Bake at 375°F for 35-40 minutes. At 25 minutes, cover rolls with foil to prevent over-browning. Use an instant-read thermometer to check for an internal temperature of 190°F indicating doneness.
- Cool slightly: Remove rolls from oven and let cool for 10 minutes before glazing.
- Make glaze: In a medium bowl, beat 3 tablespoons very soft butter with 1 cup powdered sugar, then stir in 1/2 cup Meyer lemon juice. Add remaining powdered sugar 1 cup at a time until desired consistency and flavor are achieved. Stir in or reserve 2 tablespoons lemon zest for garnish.
- Glaze rolls: Drizzle glaze over rolls, reserving some for guests if desired. Optionally, sprinkle reserved zest over the top.
- Serve: Serve rolls warm. Leftovers can be reheated in the microwave.
- Store: Store rolls covered at room temperature for up to 3 days, then refrigerate.
Notes
- The dough is very sticky; use a stand mixer with dough hook or knead carefully by hand.
- Chilling the dough overnight enhances flavor and texture but is optional.
- Use fresh Meyer lemons for best citrus flavor and aroma.
- Use an instant-read thermometer to check doneness for perfectly baked rolls.
- If slicing the dough log is difficult, briefly chill in fridge or freezer to firm up.
- Glaze sweetness and consistency can be adjusted by adding powdered sugar gradually.
- These rolls are best served warm but can be reheated.
