Yeast Breads

Gooey Meyer Lemon Sweet Rolls

Gooey Meyer Lemon Sweet Rolls

Hey everyone. I know it has been quite some time since I last posted. Something big happened in my life, and I’ve been incredibly busy. Alejandro and I bought a house (see photos below the recipe)! With rental rates being crazy high here in Denver, we decided it would be the best option for us. We’re both extremely excited about it all, and I’m especially happy to have garden space and easy access to a washer and dryer!

We’re finally all moved in, and are currently working on re-organizing and hanging things on the walls. Yesterday was the first time I baked in my new kitchen, and it felt great! After three weeks without baking, I was definitely starting to have withdrawals.

Anyways, on to the main topic. These lemon sweet rolls are lovely and gooey, with SO much lemon flavor. Though I think using meyer lemons adds a special touch, I’ve made them with regular lemons before, and they still taste awesome.

Gooey Meyer Lemon Sweet Rolls


For the Dough:
¾ cup milk
¼ cup water
¼ cup butter
3¼-3¾ cups all-purpose flour
1 (.25 ounce) package instant yeast
¼ cup granulated sugar
½ tsp. salt
1 tsp. vanilla extract
1 egg
zest of 1 meyer lemon

For the Filling:
¼ cup butter, very soft
½ cup brown sugar
½ cup granulated sugar
zest and juice of 1 meyer lemon
zest of 1 regular lemon
1 tsp. vanilla extract
¼ tsp. ginger

For the Icing:
3 oz cream cheese, very soft
2 cups powdered sugar
zest of 1 regular lemon
2-4 tablespoons lemon juice


1. Combine milk, water, and butter. Heat until the mixture reaches 120 ºF.

2. In the bowl of a stand mixer, combine 2½ cups of the flour, yeast, sugar, and salt. Add milk mixture, vanilla, egg, and zest, and mix until well combined.

3. Using the dough hook, mix in remaining flour, ¼ cup at a time, until a smooth, elastic, slightly sticky dough forms. Cover the dough with a damp cloth and let rest for 10 minutes.

4. Meanwhile, prepare the filling. In a small bowl, combine the sugars, vanilla, lemon juice, zest, and ginger.

5. On a lightly floured surface, roll dough into a 12×9 inch rectangle. Use your hands to slather the dough with butter. Spread sugar/lemon mixture over the butter. Roll up dough, starting with one of the short ends, and pinch seam to seal. Cut log into 12 equal-sized rolls and place in a greased 9×13 baking dish.

6. Cover and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 ºF.

7. Bake for 18-20 minutes, or until lightly browned. Let cool for about 10 minutes.

8. Meanwhile, prepare the icing. Whisk cream cheese until it’s smooth and creamy. Add  powdered sugar and mix until well combined. Add zest and a tablespoon of lemon juice and continue to whisk. If the icing seems thick, add additional lemon juice as needed. Spread icing over rolls. Serve warm.

Yield: 12 rolls

Note: Rolls can be reheated in the microwave for 15-20 seconds.

(Recipe slightly adapted from The Baker Chick)



2 thoughts on “Gooey Meyer Lemon Sweet Rolls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s