Soft and fluffy lemon poppy seed rolls, with great lemon flavor. They are filled with tangy lemon curd and topped with lemon glaze.

In a bowl of a stand mixer add warm milk, yeast, sugar flour, lemon zest, vanilla, poppy seeds, salt, and egg.

Fit the stand mixer with a dough hook attachment and mix on low speed to form a thick dough.

Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes.

Form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover.

Let the dough rise in a warm area until doubled in size, around about 1 hour. The exact rise time will depend on your room temperature.

Punch the dough down and pull the risen dough from the bowl onto a lightly floured work surface.

Dust the top of the dough with a little flour and use a rolling pin to roll the dough out into a large rectangle.

Spread the surface of the dough with lemon curd. Leave a 1-inch border along the long side of the dough that you will roll towards. 

If you don't have any lemon curd, then you can eaisly make one from this recipe on the blog. 

Carefully, from the opposite long side, roll the dough up into a log.

Use dental floss or a serrated knife to cut the dough into 10 equal pieces. Place the pieces into the lined baking dish.

Cover the dish and let the rolls double in size. Preheat the oven to 350°F (180°C).

Bake the buns for around 25-30 minutes until deep golden brown.

In a small bowl, mix together powdered sugar, lemon juice, lemon zest, and a little heavy cream until you create a thick but pourable glaze.

Pour this over the baked buns, 5-10 minutes after they come from the oven. Use an offset spatula to spread the glaze.