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Lemon Poppy Seed Sweet Rolls

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Lemon poppy seed sweet rolls are incredibly soft and fluffy, loaded with lemony flavors, and topped with an ooey-gooey cream cheese frosting.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Proofing Time: 2 hours
  • Cook Time: 20 mins
  • Total Time: 3 hours 5 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast

Lemon poppy seed sweet rolls are incredibly soft and fluffy, loaded with lemony flavors, and topped with an ooey-gooey cream cheese frosting. They’re a great make-ahead breakfast for the spring and summer months, and are best enjoyed warm, when every bite melts in your mouth.

Ingredients

Scale

For the lemon poppy seed rolls:

  • 1 ¼ cups (300 ml) milk
  • 2 ¼ teaspoons active dry yeast*
  • 1 teaspoon sugar (to bloom the yeast)
  • 2 eggs, at room temperature and whisked
  • 2 teaspoons vanilla extract
  • 2 Tablespoons (25g) sugar
  • 2 Tablespoons lemon zest (about 2 lemons zested)
  • 4 ¾ cups (570g) all-purpose flour
  • 1 Tablespoon poppy seeds
  • 1 ½ teaspoon salt
  • ½ cup (120g) unsalted butter, softened and diced

For the lemon filling:

  • ½ cup (120g) unsalted butter, softened
  • 1 cup (200g) sugar
  • 2 Tablespoons lemon zest (about 2 lemons zested)
  • 2 Tablespoons lemon juice, freshly squeezed
  • ¼ cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)

For the lemon poppy seed cream cheese frosting:

  • ¼ cup (60g) unsalted butter, softened
  • 4 ounces (115g) cream cheese, at room temperature
  • ¾ cup (95g) confectioners’ sugar
  • 2 teaspoons poppy seeds
  • ½ Tablespoon lemon zest (about ½ lemon zested)
  • 2 teaspoons lemon juice, freshly squeezed

Instructions

For the rolls:

  1. Start with the dough. In a small bowl, whisk together active dry yeast, one teaspoon sugar, and warm milk, and let sit for 10 minutes, until bubbly. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, vanilla, sugar, and lemon zest. Add the flour, poppy seeds, salt, and mix until combined. Slowly add the softened butter and mix. Knead on medium speed for about 10 minutes, or until the dough pulls away from the sides of the bowl.
  2. Shape the dough into a ball and place in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, for 1 hour, or until the dough doubles in size.
  3. For the lemon filling, rub sugar and lemon zest in a medium bowl, using your fingertips, until fragrant. Add lemon juice, softened butter, and mix until combined.
  4. For the cream cheese frosting, add softened butter to a medium bowl and whisk on medium speed with an electric mixer until pale and fluffy. Add cream cheese and mix until combined. Set the electric mixer on low and slowly add the confectioners’ sugar. Add lemon zest, juice, poppy seeds, and mix until combined.

For assembling and baking:

  1. Grease a 9×13-inch (23×33 cm) baking dish, and set aside.
  2. Remove the dough from the bowl, punch it down, and roll it out on a lightly floured surface into a 18×12-inch (46×30.5 cm) rectangle and about ¼-inch (0,5 cm) thick.
  3. Spread the lemon filling over the dough, using an offset spatula. Starting from the longer side, roll up the dough tightly into a log. Cut of a bit off the ends to make the log even. Cut 12 rolls, about 1 ½-inch (3,8 cm) wide, using unflavored floss or a very sharp knife.
  4. Place the rolls in the prepared baking dish, and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let proof in a warm spot for about an hour, or until the rolls have doubled in size.
  5. Preheat the oven to 350°F (180°C). Once hot and rolls have proofed, bake for 20-25 minutes, or until a light golden color.
  6. Let the rolls cool for 10 minutes in the pan, then cover with the lemon poppy seed cream cheese icing. Serve, and enjoy!

Notes

* Yeast guide ratio. You can replace active dry yeast with instant yeast, or fresh yeast, adjusting the yeast ratio as followed: 2 ¼ teaspoons active dry yeast (7g) = 1 ¾ teaspoons instant yeast (6g) = 0.6 ounces (17g) fresh yeast. Remember that both active dry yeast and fresh yeast need to be “proofed” in a liquid mixture before using. Instant yeast however, can be added directly to the dry ingredients.

** Storing instructions. Lemon poppy seed sweet rolls keep best in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. If stored in the refrigerator, reheat them individually in the microwave for about 20 seconds so they become fluffy again.

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