Last year was the first time I was able to find Meyer lemons in my local store, and I went crazy, grabbing quite a few. Meyer lemons are a cross between a lemon and a mandarin orange; they’re slightly sweeter than regular lemons and have a brighter yellow, orange-tinted skin. I wasn’t sure if I’d be able to find them again, so I was really excited when they turned up again this year. I had to restrain myself from buying the store’s entire stash (which wouldn’t have been as obnoxious as it may sound, they probably only had 15-20). When I got home, I remembered this recipe for lemon sticky rolls, which several bloggers had adapted from The Kitchn last year. My mind was instantly made up. I love cinnamon rolls, and a fresh lemon version just sounded so appealing. I was reminded of the lemon-scented pull-apart coffee cake I’d made last year, which I’d thought was similar to a citrus version of cinnamon rolls and I’d loved, so I had high hopes.
I made a few changes to the original recipe in my version below and will just point them out quickly. I eliminated ground ginger from the filling because I found it overwhelming in my first batch. I also decreased the amount of lemon juice and butter in the filling because a lot of the reviews complained the filling was leaking out everywhere so I wanted to make mine thicker. For the dough itself I found I needed a lot less flour than the recipe indicated (hence the range listed below), but the amount of flour necessary in a yeast recipe is always a moving target anyway so just pay attention to the consistency of the dough. Finally, my rolls baked up more quickly than expected; I definitely recommend using a thermometer to check the internal temperature of the rolls.
The rolls are just as good I hoped they would be. From the rich, tender roll to the sweet, gooey lemon filling and the tangy cream cheese topping – yum! My favorite thing about this type of treat is that you can prep them ahead of time and either refrigerate overnight, or pop in the freezer to save for another day. I can’t imagine a better way to start the day than with warm lemon sticky rolls. Making yeast breakfast rolls is really fun and relaxing in my opinion, and when they taste as good as these, it’s tough not to make them for breakfast every day 🙂
Meyer Lemon Sticky Rolls
adapted from The Kitchn
Dough
2 1/2 teaspoons active yeast
3/4 cup warm milk (about 100-110 F)
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup sugar
2 teaspoons vanilla extract
3 1/2 – 4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs, at room temperature
Filling
1 cup sugar
1/4 teaspoon freshly grated nutmeg
zest of 2 lemons
2 tablespoons lemon juice
2 tablespoons unsalted butter, at room temperature
Lemon Cream Cheese Glaze
4 oz cream cheese, softened
Juice of 1 lemon
1 cup confectioners’ sugar
1 lemon, zested (optional, for garnish)
In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and one cup of the flour and mix briefly to combine. Add the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in two tablespoons of lemon juice.
Lightly grease a 13×9 inch baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×15 inches. Spread the dough evenly with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Cut the dough into 12 even rolls (I like to halve the roll, then halve each piece and finally, cut each piece into thirds), and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
Heat the oven to 350 F. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.
These sound really good! What a “wake up” flavor..lemon!
So jealous! I haven’t been able to find Meyer lemons this year (not that I’ve been looking all that hard either, mind you).
I bet these buns would be just as fabulous with regular lemons or mandarins, though. Will have to try these out as a weekend treat sometime soon.
Amazing rolls!
Wonderful post – I’m bookmarking this one for sure!
🙂
ButterYum
These look amazing! I’ve never seen any recipes for sticky rolls other than cinnamon!
Meyer lemon sticky rolls? You had me at meyer lemon! I would love to try these someday and force my husband to eat one (he hates lemon).
I am huge meyer lemon lover, because they are very common in my part of California. Of course, not so much in New England. When I was in CT I would go to the one shop that carried them and, yes, buy out their entire stash.
Gorgeous roll! I’m making note of this recipe too – such a delightful parting from traditional sticky buns. Brava!
I haven’t been able to find Meyer lemons so I’ve got a case of jealousy. I will save this recipe just in case I find some. Lol
@Mrs G – You could definitely make the recipe with regular lemons too if you wanted. Meyers aren’t required 🙂
OMGOSH. I want one of these NOW.
oooh, I saw these on one of the food photography sites – they look incredible! I want one right now 🙂
Lemon is my favorite, I’ve never made lemon rolls, they must be amazing!
These are such a nice change to regular cinnamon rolls. I love the fresh taste of lemon!
Tracey these look amazing! Your buns are perfect, and lemon would be such a great flavor to try in sticky roll style. I’m making cinnamon rolls this weekend and I hope they turn out as perfect looking as yours!
Oh wow – what a great creation!! Looks delicious!
First of all, these pic are drop dead gorgeous! I love the way these look and I know I would absolutely enjoy one of these rolls.
Amazing…they are leaping off my screen. SUd
Yum! These rolls look perfect. I’ve never seen a Meyer lemon. I will have to look next time I’m at the store!
oh wow! I love these meyer lemon sticky rolls! Love the flavor of meyer lemon in desserts!
Lemon rolls !!! awesome !!! loving it !!!
Love a tangy citrus glaze on sticky rolls.
I can never find meyer lemons, where did you get them? The rolls look divine!
@Spike – We have a local grocery chain in RI called Dave’s Marketplace. I got the lemons there. Maybe try Whole Foods by you?
Lemon + sticky buns. What’s not to LOVE>
I remember seeing this recipe last year but I completely forgot about it when Meyer lemons were in season again. They look absolutely irresistible!
Mmmm… these sound like the perfect mix of tart and sweet. delicious!
These look fabulous. I’ve never tried Meyer lemons, but I think I’d like them a lot.
I have never been lucky enough to try a Meyer lemon and am so jealous! Lemon just screams springtime to me and I need some springtime in my life (don’t we all right now??) 🙂
Now I need to go out and find me some meyer lemons cuz these beauties look super super delish.
You’ve been making so much good stuff – these look amazing. Josh’s parents have a Meyer lemon tree, so I’ll have to try these next time they give me lemons.
Oh, wow. I want these, right now. I don’t know if I can manage to make them this weekend, but if not, they’re definitely going on the list for my vacation. =)
I did the same thing with Meyer Lemons this year. It was the first time I had seen them, too!
I am mad at myself for forgetting about this recipe. GRR! Yours are beautiful 🙂
I was very lucky to get some free meyer lemons and had been wondering what to do with them when I came upon you recipe. They were easy to make and tasted great. I really liked the texture of the dough. THANKS!
That lemon cream cheese glaze sounds fantastic!
Tracey, these lemon rolls were AMAZING! I can’t wait to try the lemon-scented pull-apart bread too. I had to give most of my rolls away or I would have eaten all of them myself. Delish!!!! Thanks!
@JenHunsaker – Thanks for coming back to let me know you enjoyed them! I’m so glad 🙂
AHh yumm. These rolls, or the pull apart coffee cake?
I didn’t think we ever got Meyer Lemons up here, but lo-and-behold I found them at one of our local grocery stores the other day. I got excited and bought a big bag. Long story short – I made these and they are delightful. Thank you so much for this recipe. 🙂