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Preppy Kitchen

Meyer Lemon Biscuit Rolls

Flaky, buttery biscuit dough rolled up like a cinnamon roll around fragrant lemon sugar, then baked until golden and drizzled with a rich lemon butter glaze. Light, crisp and full of bright citrus flavor.

⏱ 25 minAmericanlemonbiscuitsrollsbakingpastry

Ingredients

For the lemon filling

  • 3/4 cupgranulated sugar · 150 g
  • 3Meyer lemons · zested; regular lemons work too
  • 3 tablespoonsunsalted butter · very soft, for spreading

For the biscuit dough

  • 1 1/4 cupswhole milk · cold
  • 1/4 cuplemon juice · freshly squeezed
  • 1lemon · zested
  • 4 cupsall-purpose flour · 480 g, spooned and leveled
  • 1/2 cupcake flour · 60 g
  • 3 tablespoonsgranulated sugar
  • 1 tablespoonbaking powder
  • 1/4 teaspoonbaking soda
  • 1 teaspoonsalt
  • 1/2 teaspoonground cardamom · optional
  • 1 cupEuropean-style butter · 226 g, cold, cut into small cubes

For the lemon glaze

  • 3 tablespoonsbutter · melted
  • 1 1/2 cupspowdered sugar · about 180 g
  • 2 tablespoonslemon juice · plus more as needed for drizzling consistency
  • —lemon zest · for garnish, optional

Steps

  1. 1

    Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

  2. 2

    Make the filling: in a medium bowl, combine the 3/4 cup sugar with the zest of 3 Meyer lemons. Rub them together with clean hands until the sugar is light yellow and looks like wet sand. Set aside.

  3. 3

    Stir the 1/4 cup lemon juice and the zest of 1 lemon into the cold milk. Set aside to thicken.

  4. 4

    In a large bowl, whisk together the all-purpose flour, cake flour, 3 tablespoons sugar, baking powder, baking soda, salt and cardamom (if using) until well combined.

  5. 5

    Add the cubed cold butter and toss to coat. Work it in with your hands or a pastry blender until the pieces range from pea- to almond-sized. If the butter gets soft, chill the bowl briefly.

  6. 6

    Drizzle in the milk mixture and mix with a knife, then a spatula or fork, until mostly combined but still shaggy and crumbly. Do not overwork.

  7. 7

    Turn the dough out onto the counter and pat it into a square about 1 inch thick. Cut it in half, stack one half on the other, and pat it out again. Repeat for a total of three cuts and stacks.

  8. 8

    On a pastry mat or lightly floured counter, roll the dough into a rectangle about 9 x 13 to 15 inches.

  9. 9

    Spread the 3 tablespoons of very soft butter thinly over the dough. Sprinkle the lemon sugar evenly over the top and pat it down.

  10. 10

    Starting at a short side, roll the dough into a log about 9 inches long. Place it seam side down.

  11. 11

    Cut the log into 1-inch pieces using unflavored dental floss or a serrated knife. Arrange them on the prepared baking sheet with space between them.

  12. 12

    Bake for 25 minutes, or until the tops are golden. Let cool on the sheet for 10 minutes.

  13. 13

    Make the glaze: whisk the melted butter with the powdered sugar and about 2 tablespoons of lemon juice. Add more lemon juice a little at a time until it is thin enough to drizzle.

  14. 14

    Drizzle the glaze over the rolls. Just before serving, sprinkle with fresh lemon zest if you like. Serve warm or cold.

Creator's notes

Regular lemons can replace Meyer lemons. To get closer to Meyer lemon flavor, add a few teaspoons of sugar to the lemon juice, or use a 1:1 mix of lemon and mandarin or tangerine juice. Spoon and level the flour instead of scooping, or the biscuits will turn out dry. European-style butter is easier to work by hand. To make ahead, cover and refrigerate the unbaked rolls for up to 24 hours, or freeze for up to a month and bake from frozen, adding 5-8 minutes. If the butter in the glaze is cool, the icing will be thicker and may need more liquid.

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