Lemon Poppy Seed Rolls

Serve breakfast with a tangy twist! Lemon Poppy Seed Rolls are filled with lemon curd and topped with a sweet lemon glaze. Ooey gooey delicious!

I love sharing new variations of cinnamon rolls, such as s’more rolls, chai cinnamon rolls and cinnamon rolls made with Bisquick. But when spring hits, I want something fresh. And bright. And fruity. I’m ready for warm weather and fresh air and all desserts with lemon flavor.

Introducing our Lemon Poppy Seed Rolls. Lightly sweet lemon rolls with lemon curd filling. They are pure sunshine! ☀️ 🍋

Tips for Making the Dough

This is the same base sweet roll dough as we have on most of our other cinnamon roll recipes. You can read many hints and tricks for mixing this dough on our homemade cinnamon roll recipe, but here are a few special tips:

• Use a stand mixer to mix this dough or knead by hand. But our favorite way? Put the ingredients in your bread machine if you have one and set it to the dough setting. This is the easiest!
• Use instant yeast. This allows for a quick rise and no need for a second dough rise.
• Don’t add too much flour. First add 4 cups, then add the last ½ cup only if the dough is too sticky. The dough should feel tacky and not dry.

• Rise time may vary. Rise time depends on temperature and humidity. If your house is warmer, it may take shorter to rise. We find that initial rise takes about 45 minutes. Your time may vary though. Allow the dough to nearly double in size.

Let’s Roll: Lemon Poppy Seed Rolls

• Turn out the dough onto a lightly floured surface. Flour a rolling pin and roll the dough to about a 24×15 inch rectangle.

• Use a rubber spatula to smooth the lemon curd over the whole dough rectangle. Use store bought lemon curd or make your own. Here is our favorite lemon curd recipe.

• Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices using a sharp serrated knife or a dough cutter and place in a greased 9×13″ baking dish.

• Cover the pan with plastic wrap or a tea towel and allow the rolls to rise on the counter while the oven preheats to 375ºF. Warm the heavy cream until the chill is off. Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.

Lemon Poppy Seed Rolls

4.83 from 29 votes

Serve breakfast with a tangy twist! Lemon Poppy Seed Rolls are filled with lemon curd and topped with a sweet lemon glaze. Ooey gooey delicious!

Servings 12

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rise Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

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Ingredients

 

For the Dough:

• 1 cup warm 2% milk (115 degrees F**) 8 ounces
• 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum Baking Yeast) 7 grams
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.) 4 ounces
• 1 teaspoon salt 5 grams
• 1 tablespoon poppy seeds 9 grams
• 1/2 cup granulated sugar 100 grams
• 4- 4 1/2 cups bread flour (divided) 520-585 grams

For the Filling:

• 10 ounces lemon curd

For Pouring:

• 1/2 cup heavy cream (for pouring over the risen rolls) 4 ounces

For the Glaze:

• 1 1/2 cups powdered sugar 195 grams
• 1 tablespoon salted butter (melted) 14 grams
• 1-2 tablespoons fresh lemon juice 15-30 grams
• 1-2 tablespoons heavy cream 15-30

Instructions

 

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt, poppy seeds and sugar.
• Add in 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook attachment.
• Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ¼ cups, but start with 4 cups.
• Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until nearly double.
• Turn out the dough onto the lightly floured pastry mat and sprinkle the top of the dough with a dusting of additional flour.
• Flour a rolling pin and roll the dough to about a 24×15" rectangle. Use a rubber spatula to smooth the lemon curd over the whole dough rectangle.
• Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 10×15 baking pan.
• Cover the pan and allow the rolls to rise for 20 minutes while the oven preheats to 375ºF.
• Warm the heavy cream until the chill is off. Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Watch them closely and check them at 20 minutes. If they are turning too brown, place a piece of foil loosely over them until they are done baking.
• While the rolls are cooling, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and lemon juice. Add the heavy cream a tablespoon at a time until the glaze at a drizzling consistency.
• Drizzle the glaze over the cooled rolls.

Notes

The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 sweet roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

**Different yeast calls for slightly different proofing methods. We follow Red Star Platinum’s temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.

*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once.

Nutrition

Calories: 629kcal | Carbohydrates: 103g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 359mg | Potassium: 148mg | Fiber: 2g | Sugar: 39g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 629

Keyword brunch, comfort food, easy sweet rolls, lemon rolls

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