Meyer lemon morning buns are a breakfast dream! Reminiscent of both a sweet roll and a flaky pastry, nothing tastes quite so delicious with your morning coffee (or for Easter brunch!) as these golden twists.

Meyer Lemon Morning BunsFilled with Meyer lemon curd and Meyer lemon-sugar, these morning buns are simply irresistible warm from the oven and the perfect taste of spring.

Meyer Lemon Morning Buns

Print
Meyer Lemon Morning Buns

Meyer Lemon Morning Buns

  • Author: Laura | Tutti Dolci
  • Yield: 8-10 morning buns

Ingredients

Dough

  • 3 1/2 cups (490 g) flour, divided
  • 1 package Red Star PLATINUM Yeast
  • 1/4 cup (50 g) sugar
  • 1/2 tsp salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature

Filling

Topping

  • 1 Tbsp (14 g) unsalted butter, melted
  • sugar

Instructions

  1. Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
  2. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Line two baking sheets with parchment paper.
  3. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread Meyer lemon curd gently over the dough, leaving a 1-inch border at the edges. Fold over the right section of dough. Place sugar and Meyer lemon zest in a food processor and pulse for one minute. Sprinkle  Meyer lemon-sugar over dough, pressing in gently with the rolling pin. Fold over the left section of dough (you will now have a 12 x 6-inch rectangle) and press the edges of the rectangle gently with the rolling pin to seal.
  4. Dust rectangle with flour and roll out dough again into a rectangle. Use a sharp knife to cut the dough into 1-inch strips. Twist each long strip and make a spiral, then tuck the ends through the center to “knot” and place on prepared baking sheets. Cover loosely with plastic and let rise in a warm place until doubled in size, about 25 minutes. While the morning buns rise, preheat oven to 350°F.
  5. Brush morning buns and sprinkle generously with sugar. Bake for about 30 to 32 minutes, until golden. Remove from oven and place on a wire rack to cool before serving.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

28 comments

  1. So sorry, but I cannot seem to find the recipe for the Meyer lemon morning buns. I have opened and closed the post many times but no matter where I click nothing happens and the recipe does not seem to be here. Thanks for any help you can provide, I am anxious to make these

    1. Hi Maura, so sorry for the delay – we just relaunched the site after a redesign and some things went missing in the process, including this recipe! I’ve just updated the post, hope you enjoy these! 🙂

  2. I’m looking forward to making these! What are the dimensions of the final rectangle in step 4? Thank you for the great recipes.

    1. Hi Nancy, looking back at my photos, the final rectangle is roughly about 16 x 9 inches. This doesn’t have to be exact – you don’t want to roll the dough out too thin, or you may lose too much of the lemon curd in the process. Hope that helps! 🙂

  3. What do you suggest I do if I want to make these up to the point of baking and then travel 3 hours with them? Can I make up to the point of letting them rise as knots and refrigerate the night before?

    1. Hi Jill, it’s a bit hard to say since I haven’t tested it – because of the lemon curd filling, I’m not sure how well these would transport unbaked. I’d probably just go ahead and bake them the night ahead, and then re-warm them at your destination. I do have another bread recipe coming next week that may work out better for transport, so watch for that! 🙂

  4. I love lemon desserts this time of the year, and these meyer lemon buns with lemon curd sound wonderful! That must be a great surprise in the bite! 🙂

    1. Hi, 1 packet of yeast is 21 grams – I do recommend using an instant yeast so that your rise times will be similar. Hope that helps!

  5. I made these today. Will try to post a photo on Instagram tomorrow. I shared them with my extended family for a taste test. They were a huge hit, and I will make them again for sure. They turned out so well. I do have a question though. After you fold the right side, add lemon sugar and fold left side over. You say roll into a rectangle. It already is a smaller rectangle at that point. I was a bit confused. I did roll it a bit to seal the dough, and hoped I did it correctly. Since they looked like yours, I think I passed the test. These are a lovely morning treat with breakfast. Next up I will try the coffee cake you posted today, It looks wonderful. I just love baking with yeast.

    1. Thanks so much, Kathleen! I love baking with yeast too. To answer your question, yes – after you add the filling and fold the dough, you do have a smaller rectangle. I then rolled that rectangle out slightly thinner, like you probably did as you were sealing the dough, before cutting the rectangle into strips. Hope you enjoy today’s bread as well! 🙂

  6. I came across this recipe and it looks really good. Do you happen to have pictures on how you shaped these? I’m not a very experienced baker but this looks like something I would definitely like to try 😀

    1. Hi Mary, I actually did take step-by-step photos, but then I changed the filling method a bit after the fact to make the process easier. I’ll send you some screenshots that will hopefully help. 🙂

      1. Thank you very much! I really appreciate your response! 😀 Have a great day! I’m new to your site but really enjoying what I have read so far!

  7. Greetings from Nelson,NH where it is cold and snowy.
    The recipe was linked in lemon tea br3ad not,lemon curd rolls.
    But, yes I got it,thanks

  8. Sorry to beat a dead horse, but do you have images of your folding techniques? I’m having a hard time picturing what you’re talking about when it comes to rolling out the dough and assembling the buns …

    1. Hi Heidi, I did take pictures but then I changed the method a bit to make it easier, so the photos don’t show the steps exactly. For the folding, you want to fold the right section of dough to the middle and sprinkle with Meyer lemon-sugar, then fold the left side back across, just like if you were folding up a sheet of paper to place it in an envelope. Hope that helps!

  9. Sorry, just to clarify step number 3….When folding, is it being folded in half right to left and then left to right in half again or is it being folded with the right side to the middle and then the left side to the middle? Thank you. The results look delicious!

    1. Hi Kortny, great question – fold the right side to the middle and sprinkle with Meyer lemon-sugar, then fold the left side back across, just like if you were folding up a sheet of paper to place it in an envelope. Hope that helps!

    2. It helped me to visualize the 18 inches being divided into thirds so I was folding the right third over the middle and then the left third over the two layers.

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY