Cheater Meyer Lemon Rolls
My inner foodie says recipes like this roll recipe are an embarrassment. My inner busy mom [holy crap, I’m a mom?!] says there’s nothing wrong with a super-quick and easy recipe now and then, even if it’s made with processed food (like, eek, Velveeta) or, in this case, refrigerator crescent rolls.
It’s all about finding time – or reserving that time for other things – and sometimes you only have a five-minute pocket to satisfy your desire to whip up something in the kitchen for your hungry family.
And that’s how I justify these rolls.
You start with a tube of crescent rolls, slicing the dough like cinnamon rolls and laying them in a pie dish. Then you pour a mixture of brown sugar, butter, Meyer lemon zest and juice over the top. Bake for about 13 minutes or so. And then enjoy immediately, preferably with a nice, strong mug of coffee, especially if you were up several times last night with a hungry baby.
So they’re a bit of a cheat. They’re also really, really delicious. The sauce creates a tart, lemony-orange caramel on the bottom of the rolls, and the zest settles into the cracks along the top.
Try it with an orange or a lemon instead of the Meyer lemon – equally good. I just happen to have a plethora of Meyer lemons at the moment, thanks to the trip to Costco that I talked about here. (I’m thinking Meyer Lemonade or even Meyer Lemon Drops later on today with the remainder. Yum.)
Here’s the recipe!
Cheater Meyer Lemon Rolls
So they're a bit of a cheat - they use refrigerator crescent rolls. They're also really, really delicious. The sauce creates a tart, lemony-orange caramel on the bottom of the rolls, and the zest settles into the cracks along the top.
- One tube refrigerator crescent rolls
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 teaspoons Meyer lemon zest (about one lemon)
- 2 tablespoons Meyer lemon juice (also about one lemon)
- Preheat oven to 375 degrees Fahrenheit. Butter a pie plate/dish or spray with non-stick cooking spray.
- Open the tube of crescent rolls, but don't separate them. Instead, lay the unrolled tube of dough on a cutting board and cut into six slices.
- Lay the slices cut-sides down in the pie plate.
- In a small saucepan over medium heat, bring the butter, brown sugar, zest and juice to a boil, stirring constantly. Once the mixture comes to a boil, set it aside and let cool for a minute, so that it's not boiling hot when you pour it over the rolls.(Safety first!)
- Once cooled slightly, pour the brown sugar/lemon mixture over the roll slices.
- Bake for about 13 minutes, or until golden brown. Serve immediately.
Adapted from Pillsbury
Originally posted on The Hazel Bloom January 21, 2012. Updated and posted on Kitchen Treaty December 10, 2012. More about this