Best 2 Lemon Poppy Seed Rolls Recipes

Lemon poppy seed rolls are a classic treat that combines the bright, citrusy flavor of lemon with the nutty crunch of poppy seeds. These rolls are perfect for breakfast, brunch, or a sweet snack. With their fluffy, tender texture and sweet glaze, they're sure to be a hit with everyone who tries them. There are many different recipes for lemon poppy seed rolls, each with its own unique twist. Some recipes call for a simple glaze, while others include a cream cheese frosting or a lemon curd filling. No matter which recipe you choose, you're sure to enjoy these delicious rolls.

Let's cook with our recipes!

LEMON-POPPY SEED ROLLS

Lemon-Poppy Seed Rolls image

This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 12 lemon-poppy seed rolls

Number Of Ingredients 16

Ingredients

1 cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup canned poppy seed filling
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Pinch of salt
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/3 cup confectioners' sugar
2 teaspoons fresh lemon juice

Steps:

Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING

Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

Ingredients

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

Steps:

Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

Tips:

Use fresh lemon zest and juice: This will give your rolls the best flavor. Don't use bottled lemon juice, as it will not have the same flavor.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, which will make your rolls light and airy. It also helps incorporate the sugar into the dough, which will prevent it from recrystallizing and making your rolls grainy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the eggs from curdling. If you add them all at once, they may not mix in evenly and could cause your rolls to be tough.
Stir in the flour and poppy seeds until just combined: Do not overmix the dough, as this will make your rolls tough. Mix just until the flour is incorporated and no dry streaks remain.
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size: This will give the yeast time to work and produce carbon dioxide gas, which will cause the dough to rise.
Punch down the dough and divide it into 12 equal pieces: Roll each piece of dough into a ball and place it in a greased muffin tin.
Cover the rolls and let them rise for about 30 minutes, or until they have doubled in size: This will give the yeast time to work and produce carbon dioxide gas, which will cause the rolls to rise.
Bake the rolls in a preheated oven at 375 degrees Fahrenheit for about 20 minutes, or until they are golden brown: Keep an eye on the rolls so that they do not overbake.
Let the rolls cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely: This will help to prevent the rolls from sticking to the pan.

Conclusion:

Lemon poppy seed rolls are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a sweet and tangy lemon flavor and the added crunch of poppy seeds. These rolls are perfect for breakfast, brunch, or dessert, and they can also be used to make sandwiches or sliders. With just a few simple ingredients and a little time, you can make these delicious rolls at home.