Meyer Lemon Sweet Rolls


Remember that classic book, “The Monster at the End of this Book” where lovable, furry old Grover tried desperately to keep you from turning the pages and discovering the monster at the end of the book?

Well, I’m going to try desperately to warn you about the sweet rolls at the end of this blog post. Whatever you do, don’t scroll down.Photobucket

No, really. I mean it. You do NOT want to scroll any farther.Photobucket

Okay. You did it, didn’t you? You scrolled. Well, goodness, you’re going to make this difficult. But, you should know that I was on your side. I was totally trying to help you keep those New Years goals. I was way on board with you NOT consuming forty-three buns of ooey-gooey goodness this week.

But you wouldn’t listen. Nope, you decided to ignore my heeding. You just scrolled and scrolled and…

Wait! Where are you going?

No! It’s not too late. Now’s your chance to go back.

Go back. Now.

Oh, gracious. You’ve made it to this line. You are hopeless. Absolutely, positively hopeless.

Very well, if you must. Go oogle those sweet rolls.




Don’t say I didn’t warn you.



Meyer Lemon Sweet Rolls


2 cups very warm water
2 tablespoons dry yeast
2/3 cup instant nonfat dry milk
1 1/2 cup sugar
2 teaspoons salt
1 1/2 cup butter
1 egg
5 to 5 ½ cups all-purpose flour
Zest and juice of 6 Meyer Lemons
1 (8 ounce) block cream cheese
6 cups powdered sugar


1. In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!

2. Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.

3. Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.

4. Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.

5. For the icing, beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately.


Phew. That was a close one. Turns out there’s no sweet roll at the end of this post.
{You can thank me later.}

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24 Responses to “Meyer Lemon Sweet Rolls”

  1. 1

    Kolette on February 15, 2011 at 9:56 am Reply

    I have officially read this book on the iPad with a certain two-year-old that it is firmly etched in my mind. Now I will imagine lemon sweet rolls instead of a monster at the end of the book. Both loveable, but not furry. Yummy dreams inside my head.

    • Brooke replied: — February 15th, 2011 @ 2:37 pm

      Oh, that app. Long live Grover!

  2. 2

    beth on February 18, 2011 at 7:02 am Reply

    that’s hilarious and delicious. i have no regrets.

  3. 3

    Pixie in Pumps on February 20, 2011 at 4:33 pm Reply

    Ok… i am dying over here! I need those!

    And where did you get/who makes those beautiful square pans?!

    • Brooke replied: — February 20th, 2011 @ 9:45 pm

      They are from the Dollar Tree, believe it or not. $1 each. WOW!

  4. 4

    Stacy on February 21, 2011 at 1:14 am Reply

    Thanks for the Stumble! I Enjoy your site…

  5. 5

    Laney on February 23, 2011 at 11:15 am Reply

    I made these yesterday while I was home from work with my sick daughter. I justified them as extra Vitamin C. We loved them!! Only problem…my icing did not turn out quite so nice. It was pretty soupy. It tasted yummy, but didn’t really have the effect of icing. Ideas? I was thinking to much lemon juice, and maybe I should cream the powdered sugar and cream cheese together first?

  6. 6

    kimmi on April 4, 2011 at 8:53 pm Reply

    where do you get Meyer lemons and when are they in season? I have never seen them before but I assume they are in season with other citrus fruits. I would love to try a Meyer lemon recipe with real Meyer lemons one of these days.

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  12. 7

    Cooking College Chick on March 15, 2012 at 8:10 pm Reply

    These looks absolutely scrumptious! I love Meyer lemons and have been looking for interesting recipes to use them. I’m definitely pinning this one!

    • Brooke replied: — March 15th, 2012 @ 10:34 pm

      Oh, Meyer Lemons are definitely the bomb diggity. :)

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  14. 8

    jessica on May 24, 2012 at 8:52 am Reply

    oh my goodness! just saw these on pinterest and after following the chain of links i finally found you and the recipe! thank you for sharing, they look delicious! i totally need a meyer lemon tree and that dish. hee-hee!

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  19. 9

    Melanie on June 4, 2013 at 9:39 am Reply

    I’m making these for Fathers day as my dad loves anything sweet and lemon-y! Thanks looks awesome!

  20. 10

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