These lemon poppy seed rolls became my signature recipe after a spring morning when I needed a break from traditional cinnamon rolls. While testing flavor combinations in my kitchen, I discovered that bright citrus and crunchy poppy seeds created something uniquely refreshing. My family now requests these rolls for every spring holiday breakfast. Can you believe the traditional poppy seed roll originated in Central Europe, where poppy seeds symbolized prosperity and fertility?
Lemon Poppy Seed Sweet Rolls
Bright lemon-infused sweet rolls with crunchy poppy seeds and tangy cream cheese frosting make morning extraordinary.
Activate the Yeast
In a small bowl, combine ¼ cup warm water (105-115°F) and 1 ⅛ teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and fragrant. If the mixture doesn't foam, your yeast may be old or the water too hot/cold – start over with fresh yeast.
Create the Dough Base
In a large bowl or the bowl of a stand mixer, combine ¼ cup warm milk, ¼ cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, and the zest of 1 lemon. Add 1 large egg and the activated yeast mixture, and stir to combine.
Form the Enriched Dough
Add 2 cups of flour and 2 tablespoons poppy seeds to the wet ingredients. Mix until the flour is incorporated. Add the 3 tablespoons softened butter and continue mixing. Gradually add the remaining flour, ¼ cup at a time, until the dough forms a cohesive ball that pulls away from the sides of the bowl. You may not need all the flour.
Knead to Develop Structure
Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. The dough should feel like PlayDoh and 'snap' when pulled apart. If using a stand mixer with a dough hook, knead on medium-low speed for about 5 minutes. Place the dough in a lightly greased bowl, cover, and let rest for 10 minutes.
Prepare the Filling
While the dough rests, make the filling by combining ⅓ cup granulated sugar, 1 tablespoon poppy seeds, and the zest of 1 lemon in a small bowl. Mix well to infuse the sugar with the lemon oils. Melt 3 tablespoons butter in a separate bowl.
Roll and Fill the Dough
On a lightly floured surface, roll the dough into a 9" x 12" rectangle. Brush the entire surface with the melted butter, then sprinkle evenly with the lemon-sugar-poppy seed mixture, leaving a ½-inch border along one long edge.
Shape the Rolls
Starting from the long edge with filling all the way to the edge, roll the dough tightly into a 12-inch log. Use a sharp serrated knife to slice the log into 6 equal pieces, each about 2 inches thick. Arrange the rolls in a greased 8-inch round cake pan or pie plate, placing one in the center and the remaining five in a ring around it.
Rise Until Puffy
Cover the pan loosely with foil or a clean kitchen towel and let the rolls rise in a warm place for 1½ hours, until noticeably puffy. For overnight preparation, cover the shaped rolls tightly and refrigerate; in the morning, remove from the refrigerator and let stand at room temperature for 1 hour before baking.
Bake to Golden Perfection
Preheat the oven to 350°F (177°C). Bake the rolls for 15 minutes, then optionally pour ½ cup of half-and-half evenly over the partially-baked rolls for extra moisture. Continue baking for 15-17 more minutes until the tops are golden brown. If the rolls are browning too quickly, tent loosely with foil.
Create the Frosting
While the rolls cool slightly, make the frosting by beating together 2 ounces cream cheese, 2 tablespoons butter, and the zest of 1 lemon until smooth. Gradually add ¾ cup powdered sugar and ⅛ teaspoon salt, mixing until combined. Add 1-2 tablespoons of milk or lemon juice as needed to achieve a spreadable consistency.
Frost and Serve
When the rolls have cooled for about 10-15 minutes (they should still be warm but not hot), spread the frosting generously over the tops, allowing it to melt slightly into the crevices. Serve immediately while warm for the best texture and flavor experience.
The Best Lemon Poppy Seed Rolls Recipe
Learn how to make delicious lemon poppy seed rolls with a soft yeast dough, lemony filling, and lemon cream cheese frosting.
What makes these rolls perfect for modern home bakers is their flexibility – you can prepare them the night before and refrigerate the shaped rolls for a quick morning bake. The dough comes together in just 20 minutes of active work, and the distinctive lemon-poppy flavor eliminates the need for complex fillings. These rolls provide a lighter alternative to heavy breakfast pastries while still delivering that satisfying yeasty chew.
Each bite offers a perfect harmony of textures: pillowy soft dough with the gentle crunch of poppy seeds, all enveloped in bright lemon flavor that wakes up your taste buds. The cream cheese frosting melts slightly into the warm rolls, creating pockets of tangy sweetness that balance the citrus notes beautifully. The aroma while baking combines yeasty warmth with fresh lemon zest for an irresistible morning welcome.
While traditional sweet rolls often leave you feeling sluggish, these lemon-poppy creations provide a surprisingly energizing start to your day. The combination of complex carbohydrates from the dough and the natural citrus oils create a breakfast that sustains rather than crashes your energy. Share these with friends, and I guarantee you’ll be passing along the recipe before the last crumb disappears!
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