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Meyer Lemon Rolls

Meyer Lemon Sweet Rolls (Soft, Fluffy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Laura Kasavan
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Learn how to make soft fluffy lemon sweet rolls made with fresh Meyer lemons! These sweet, lemony rolls bake up golden and pillowy, perfect for breakfast or weekend brunch. Recipe makes 12 generously sized rolls.



  • 3 1/2 cups (490 g) all-purpose flour, divided
  • 1 package (7 g) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp (3 g) salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg (50 g), at room temperature

Lemon Filling/Frosting

  • 3/4 cup (168 g) unsalted butter, at room temperature
  • 1/2 tsp (3 g) salt
  • 4 cups (480 g) powdered sugar
  • 3 Tbsp (9 g) Meyer lemon zest
  • 2 Tbsp (30 g) fresh Meyer lemon juice
  • 2 Tbsp (30 g) milk
  • 1 tsp (4 g) vanilla extract


  1. Make dough: Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed for 30 seconds 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 on low speed for 25 seconds until combined. Mix in remaining 1 1/2 cups (210 g) flour on low speed for 20 seconds, just until incorporated and a soft dough forms.
  2. Switch out the flat beater for a dough hook, and knead dough on low speed for 3 minutes or 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 – see note below).
  3. 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.
  4. Lemon filling/frosting: Combine butter, salt, powdered sugar, lemon zest, lemon juice, milk, and vanilla in a large mixer bowl. Beat on low speed until combined, then beat on medium speed for 1 minute until smooth and creamy.
  5. 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 a 13 x 9-inch baking pan with parchment paper or spray with nonstick spray.
  6. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread 3/4 cup (195 g) of lemon filling over dough with an offset spatula, leaving a 1/4-inch border. Set aside the rest of the filling to frost the baked rolls.
  7. Carefully roll dough up into a tight log and pinch edges to seal. Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes. While the rolls rise, preheat oven to 350°F.
  8. Bake rolls for 25 to 30 minutes, until golden and the internal temperature reaches 195°F to 200°F. Remove from oven and place on a wire rack to cool for 30 minutes. Spread lemon frosting over the warm rolls before serving (save any extra frosting to serve with leftover rolls the next day).
  9. Store leftover rolls tightly covered overnight at room temperature or refrigerate the rolls for up to 3 days in an airtight container. Re-warm rolls in a warm oven (325°F) or in the microwave for about 15 seconds before serving.


Extra flour: Feel the texture of the dough with your fingers before adding any additional flour. The dough should feel tacky (but not sticky). I very rarely need to add any additional flour during the kneading process.

Filling/frosting: Save any extra frosting tightly covered in an airtight container in the refrigerator to serve with leftover rolls the next day.

Make ahead rolls: Work up to step 7. Cover the rolls with plastic wrap and refrigerate up to 16 hours. On baking day, remove the chilled rolls from the refrigerator and let rise in a warm place until puffy (about 45 minutes). Bake as directed.