Lemon Poppy Seed Sweet Rolls Recipe

Sweet and tart yeasted lemon poppy seed rolls filled with a buttery sweetened lemon poppy seed filling and topped with a tangy cream cheese frosting.

Prep Time20

Bake Time34

Resting Time1 30

Total Time2 24

Spray a baking dish (I like an 8" cake pan or pie plate) with non-stick spray. Set aside.
Place warm water in a small bowl. Sprinkle the yeast on top of the water. Stir around with a fork or spoon and allow to rest and activate for 10 minutes.
Pour the warm milk into a large mixing bowl or the bowl of a stand mixer, then add the sugar, salt, vanilla extract, and lemon zest and stir with a wooden spoon or a spatula. Add the egg and the yeast mixture and mix again until everything is combined.
Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon or spatula. Add 2 cups of flour and the poppy seeds, allow dough to come together, then add the softened butter and continue to blend.
When butter is mostly incorporated, add the remaining ½ cup of flour and blend until dough has completely come together. If the dough is still too sticky, add flour one Tablespoon at a time, not exceeding 2 and ¾ cup total of flour. When the dough is ready, it should easily pull away from the sides of your bowl and dough hook or spoon.
Turn out dough on a lightly floured surface and knead until smooth and elastic. Your dough should feel like PlayDoh to the touch and “snap” when you pull it apart. Allow dough to rest for 10 minutes while you prepare the filling.

In a medium size bowl, combine the butter, sugar, poppy seeds, and lemon zest. Stir with a spatula until combined.
Using a rolling pin, roll the dough out into a rectangle 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. Using a spatula, spread the filling evenly over the dough, all the way to the edges of the rectangle on all four sides.

Starting with one of the 12" sides, roll the dough up into a tight 12" log. Using a sharp serrated knife, cut the log into 6 even slices. Place the slices cut side down in the prepared pan (one in the center with five around it), then cover loosely with foil or a kitchen towel and allow to rise for 1 and ½ hours.
When roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 30-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and lemon zest on medium-high speed until smooth.
Turn the mixer speed down to low and add the powdered sugar and salt and continue mixing until smooth.
Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.

To thin frosting: you can use water, milk/cream, or lemon juice if you want your frosting to be thinner.
Make ahead: this dough can be made the ahead of time through step 1 of the "assemble and bake dough" instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight. In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the "assemble and bake dough" instructions.
To freeze: baked rolls freeze well, up to 2-3 months. Thaw overnight in the refrigerator and warm before enjoying.
To freeze unbaked rolls: bake the rolls in step 2 in "assemble and bake dough" instructions for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20-25 minutes before frosting and serving.
Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.

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