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!

Prep Time30

Cook Time25

Rise Time1

Total Time1 55

Course: Breakfast

Cuisine: American

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

Servings:

Calories: 629kcal

Author: Julie Clark

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 1/2 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 1/2 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 1/4 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 10x15 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