Go Back
+ servings
Above image of sweet lemon rolls on a wood background.
Print Recipe
No ratings yet

Sweet Lemon Rolls

Lemon sweet rolls made with Meyer lemon juice and zest, the dough can be made into crescent rolls, or parkerhouse rolls, or cinnamon rolls - 1 dough 3 ways
Prep Time2 hrs
Cook Time12 mins
Total Time2 hrs 12 mins
Course: Breads
Servings: 3 dozen
Author: Ellen


  • 2 cups scalded milk (cooled)
  • 1 cup white sugar
  • 1/2 cup oil
  • 3 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp cardamon
  • 6 3/4 tsp yeast (or 3 pkgs yeast)
  • 1/2 cup warm water
  • 2 eggs (fork beaten)
  • 1/3 cup lemon juice
  • zest from 1 lemon
  • 7 1/2 to 8 cups all purpose flour
  • 1/2 cup butter (melted)
  • 1/4 cup lemon sugar (or white sugar)
  • 1/4 cup dried sugar lemon peel (or zest of one lemon)
  • 1/4 cup brown sugar

Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup butter (softened)
  • 3 - 5 TBS milk (depending on thickness)
  • zest from 1 lemon
  • juice from 1/2 lemon


  • Heat your milk for a minute or two in the microwave in a microwave proof bowl, let cool
  • Dissolve the yeast in the 1/2 cup warm water, set aside to become all bubbly (about 2 to 5 minutes)
  • In a large bowl, mix the milk, sugar, oil, and 3 tsp salt - stir until sugar is dissolved
  • Add 2 cups of flour and mix in
  • Add the 2 eggs and mix together well
  • Add the lemon juice and zest to the dough and mix in - I use a large wooden spoon
  • Add the yeast, mix
  • Continue to add the flour 1 cup at a time and mixing after each cup - the last 2 cups add 1/2 cup at a time until the dough is the consistency of a sticky but not wet or dry dough
  • Cover and let rise in a warm area until double - about 1 to 1 1/2 hours
  • Once the dough is doubled, divide into thirds
  • At this point you need to choose if you are making crescent rolls, lemon parkerhouse rolls, or lemon cinnamon rolls, or all 3
  • Lightly flour a flat surface to roll the dough out on
  • For crescent rolls - roll dough into a large 14' diameter circle, spread 1/4 softened butter over the top, cut like a pizza, from the wide end of the triangle start to roll up to the tip, curve like a crescent and place on a greased cookie sheet
  • For the parkerhouse rolls - roll dough into a large rectangle about 14" x 14", spread melted butter over the top, sprinkle with the brown sugar, lemon sugar or zest, and dried lemon peel, cut into 8 even strips, lay 4 strips on top of each other and cut across into 6 squares, place each 4 layer square into a greased muffin tin, repeat with the rest of the 4 strips
  • For the cinnamon rolls - follow the parkerhouse roll instructions but stop before cutting, from a long end start to roll up like a log, cut across the width into 12 even pieces and place each roll into a greased 9 x 12 pan
  • Preheat oven to 375 degrees
  • Cover all the rolls and let rise again for about 30 minutes until doubled
  • Bake for 8 to 12 minutes until lightly browned
  • Glaze cinnamon rolls and /or parkerhouse rolls if desired

Lemon Glaze

  • In a medium bowl, whisk together sugar, butter, zest, and 2 TBS milk
  • Add juice 1 TBS at a time, whisk inbetween each add
  • Continue to add 1 TBS at a time milk or lemon juice until glaze is medium to thin consistency
  • Drizzle over lemon rolls as desired