Fresh Lemon Poppyseed Rolls Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fresh Lemon Poppyseed Rolls feature soft yeasted dough flecked with poppy seeds and lemon zest, swirled with buttery lemon sugar filling, then crowned with tangy cream cheese icing.

Ready in 2.5 hours, they’re perfect for brunch or breakfast gifting.

Why This Recipe Works

Lemon zest-sugar rub extracts maximum citrus oil. Enriched dough stays tender with tangzhong method. Poppy seeds add gentle crunch without bitterness. Cream cheese icing melts into swirls perfectly. Overnight fridge rise develops flavor.

Ingredients & Prep

Dough:

• ½ cup warm milk
• 2¼ tsp instant yeast
• ¼ cup sugar
• 1 egg + 1 yolk
• 3 tbsp butter, softened
• 2 cups bread flour
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 1 tsp salt

Filling:

• 6 tbsp butter, softened
• ¾ cup sugar
• Zest of 3 lemons

Icing:

• 4 oz cream cheese, softened
• 2 tbsp butter
• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla

Step-by-Step Instructions

1. Whisk warm milk, yeast, sugar; rest 5 minutes until foamy.
2. Mix in egg, yolk, butter, flour, lemon zest, poppy seeds, salt until dough forms. Knead 8 minutes smooth.
3. First rise 1 hour until doubled.
4. Roll to 12×16-inch rectangle; spread butter, sprinkle lemon sugar evenly, press in.
5. Roll tightly from long side; slice into 12 rolls. Place cut-side up in greased 9×13 pan.
6. Second rise 45 minutes until puffy. Bake 350°F 25-28 minutes golden.
7. Beat icing ingredients smooth; spread over warm rolls.

Flavor Variations

Storage Tips

Room temp 2 days covered; refrigerate 5 days. Freeze baked 2 months; thaw and reheat.

FAQs

Dough sticky?
Wet hands; don’t add extra flour.

Rolls flat?
Proof fully puffy before baking.

Icing thin?
Add more powdered sugar.

Conclusion

Fresh Lemon Poppyseed Rolls sunshine-swirl breakfast zesty bakery bliss.

Fresh Lemon Poppyseed Rolls Recipe

Print Recipe

Soft, fluffy fresh lemon poppyseed rolls bursting with bright citrus flavor and finished with a sweet lemon glaze. Perfect for breakfast, brunch, or a light dessert.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 25 mins
• Total Time: 2 hrs 15 mins
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the dough:
• 3/4 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp poppy seeds
• For the filling:
• 1/4 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

• 1. Combine warm milk, yeast, and sugar; let stand 5–10 minutes until foamy.
• 2. Mix in egg, melted butter, and lemon zest.
• 3. Add flour, salt, and poppy seeds; mix until a soft dough forms.
• 4. Knead 8–10 minutes until smooth and elastic.
• 5. Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
• 6. Roll dough into a rectangle on a floured surface.
• 7. Spread softened butter over dough.
• 8. Mix sugar, lemon zest, and lemon juice; sprinkle evenly.
• 9. Roll up tightly and slice into 10–12 rolls.
• 10. Arrange in a greased baking dish; cover and rise 30 minutes.
• 11. Bake at 350°F (175°C) for 22–25 minutes until lightly golden.
• 12. Whisk glaze ingredients and drizzle over warm rolls.

Notes

• Fresh lemon zest gives the best flavor.
• Make ahead and refrigerate overnight before the second rise.
• Store covered at room temperature for up to 2 days.

Nutrition

• Serving Size: 1 roll
• Calories: 290
• Sugar: 14g
• Sodium: 210mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 45mg

Keywords: fresh lemon poppyseed rolls, lemon sweet rolls, citrus rolls