Sweet Lemon Poppy Seed Rolls
Pillowy soft enriched sweet rolls swirled with a buttery lemon sugar filling and topped with tangy lemon cream cheese frosting.
Ingredients
Dough
- 240 g whole milk lukewarm, 35-40°C / 95-104°F
- 2¼ tsp instant yeast or active dry yeast
- 65 g granulated sugar
- 530 g all-purpose flour minimum 11% protein
- 2 large eggs room temperature
- 1 large egg yolk
- 2 tbsp poppy seeds
- 1 tbsp lemon zest Eureka or Lisbon, or other flavorful zesting lemon variety
- 1 tsp salt
- 113 g unsalted butter softened to room temperature
Lemon sugar butter filling
- 100 g unsalted butter very soft
- 130 g granulated sugar
- 2 tbsp lemon zest Eureka or Lisbon, or other flavorful zesting lemon variety
- ¼ tsp salt
Lemon cream cheese frosting
- 85 g cream cheese full-fat, room temperature
- 55 g unsalted butter room temperature
- 150 g powdered sugar
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Warm the milk to 95-104°F / 35-40°C and pour into the bowl of a stand mixer. Sprinkle over the yeast and sugar. If using active dry yeast, let sit 5-10 minutes until foamy. For instant yeast, move on. 240 g whole milk, 2¼ tsp instant yeast, 65 g granulated sugar
- Add the flour, eggs, yolk, poppy seeds, lemon zest and salt. Fit the dough hook and mix on low until a thick dough forms, about 5 minutes. Rest for 5 minutes. 530 g all-purpose flour, 2 large eggs , 1 large egg yolk, 2 tbsp poppy seeds, 1 tbsp lemon zest,1 tsp salt
- Mix on medium speed and add the softened butter a tablespoon at a time, letting each piece work in before adding the next. Keep mixing for around 10-15 minutes until smooth, glossy, and the dough pulls cleanly from the sides of the bowl. It should pass a windowpane test. 113 g unsalted butter
- Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, 1.5 to 2 hours.
- While the dough rises, beat together the filling ingredients until creamy and pale. Set aside at room temperature. 100 g unsalted butter, 130 g granulated sugar, 2 tbsp lemon zest, ¼ tsp salt
- Line a 9x13 inch (23x33cm) pan with parchment paper.
Shaping
- Tip the risen dough onto a lightly floured surface. Roll into a 12x16 inch (30x40cm) rectangle with the long side facing you.
- Spread the filling evenly over the dough, leaving a 1 inch border along the far long edge. Roll up tightly from the closest long edge and pinch the seam to seal.
- Cut into 12 equal pieces using dental floss or a sharp serrated knife. Place cut side up in the prepared pan with a little space between each.
- Cover and let rise in a warm spot for 45-60 minutes until puffy and just touching.
Baking
- Preheat oven to 350°F / 180°C.
- Bake for 25-28 minutes until deep golden brown and the internal temperature reads 190-200°F / 88-93°C. Tent with foil if browning too fast.
- Cool in the pan for 10 minutes.
- Beat the cream cheese and butter for the frosting until smooth. Add the powdered sugar, lemon juice, zest, and salt and beat until creamy. Spread over the warm rolls and serve. 85 g cream cheese, 55 g unsalted butter, 150 g powdered sugar, 1 tbsp lemon juice, Pinch of salt
Notes
- US cup measurements are smaller than metric cups. For the most reliable results, weigh in grams.
- The dough can be made the night before and refrigerated overnight after the first rise. Make sure it's covered tight so it doesn't dry out in the fridge. Let it sit at room temperature for 15 minutes before rolling.
- To make the dough by hand, knead until shaggy, then add the soft butter a tablespoon at a time, smearing it into the dough with the heel of your hand. Knead for 10-15 minutes until smooth, resting as needed.
- Baked, unfrosted rolls freeze well for up to 3 months. Thaw overnight in the fridge and warm in a low oven before frosting.
Nutrition
Serving: 1rollCalories: 503kcalCarbohydrates: 65gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 290mgPotassium: 142mgFiber: 2gSugar: 30gVitamin A: 756IUVitamin C: 2mgCalcium: 75mgIron: 2mg
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