The Best Lemon Poppy Seed Rolls Recipe

30 prep + 35 cook + 2 Proofing Time

rolls

The best lemon poppy seed rolls recipe with lemon cream cheese icing! Super fluffy, delicious and lemony! Perfect for breakfast and brunch!

First, heat the milk in the microwave or on the stove top until it reaches between 120F and 130F (49C to 54C). Cold milk will not activate the yeast properly and hot milk will kill it. I recommend using a digital thermometer.
Pour the milk into a large mixing bowl and sprinkle the yeast over the top. Allow it to stand for 5 minutes, then whisk in the sugar, salt, vanilla, eggs (at room temperature), and melted butter (cooled).Whisk for a few minutes, until the eggs are well beaten. Next, add in the fresh lemon zest and poppy seeds; whisk to combine.
Gradually start adding in the flour, about ½ cup at time. Start with a whisk, then switch to a spatula. Lightly flour your work surface and turn out the dough once it pulls together into a ball. You’ll need about 3 ½ to 3 ¾ cups flour; the rest you’ll use for dusting your work surface.
Knead the dough for 3 to 6 minutes, adding additional flour in small increments, as needed. The dough should be extra soft and just slightly sticky.

Once the dough is smooth and elastic, return it back to the mixing bowl; there’s no need to clean it. Cover the bowl with a clean towel and set the dough into a warm corner of the kitchen, away from any cold air drafts.
The dough for these lemon rolls will take about 1 to 1 ½ hours to proof and double in size. To proof the dough more quickly, place the mixing bowl over a pot of hot steaming water. Make sure the bottom of the bowl doesn’t touch the water!

While you’re waiting for the dough to proof, you can also prepare the baking dish. I used a large, 10x14-inch (25x35-cm) casserole pan and lined the inside with parchment paper.
Once the dough has proofed and doubled in size, gently punch it down and turn out it onto a lightly floured work surface. Shape the dough roughly into a rectangle; don’t knead the dough again!
Using a floured rolling pin, roll the dough into a large rectangle; mine was about 18x20-inches (46x51-cm) in size.
For the filling, first spread the softened butter over the entire surface of the dough using an off-set spatula. Sprinkle the sugar in an even layer over the butter, then do the same with the poppy seeds. Make sure to get the edges, too. Sprinkle the lemon zest over the top.
Starting with the long end, tightly roll the dough into a log, sealing the edges as you roll.
Using a sharp knife, cut the log in half, then score and cut each half into 6 pieces, making 12 rolls total. Transfer the rolls into the prepared baking dish.

Cover the rolls with a clean towel and place them onto the stove top while you’re heating the oven. This will keep the dough nice and warm. Preheat the oven to 350F.
Allow the rolls to proof until they’re doubled in size, about 30 to 45 minutes.
Bake the rolls at 350F/177C for 10 minutes, then remove them from the oven and pour warm half-and-half or whole milk over the top of each roll.
Place the lemon rolls back into the oven and continue baking for another 23 to 26 minutes, until the dough is a rich, golden-brown color on the top.

While the lemon poppy seed rolls are baking, it’s the perfect time to make our easy, lemon cream cheese icing! Take the cream cheese out ahead of time so it’s very soft.
Place the softened cream cheese into a large mixing bowl, along with the vanilla, and salt. Add the lemon zest and poppy seeds, then mix everything together for about a minute, until the cheese is smooth.
Pour in the heavy cream and add the confectioner’s sugar. Mix again until a creamy icing forms. Add more cream for a thinner icing.

As soon as the rolls are done baking, take them out of the oven and use a small spatula to spread the lemon cream cheese icing over the top. The warm rolls will soften the icing further, allowing it to seep into the rolls.
I love to enjoy these lemon rolls while they’re still warm! They’re extra soft, fluffy and delicious! You can store them at room temperature overnight, then reheat in the oven. To reheat a single roll, place the roll into the microwave for 15 to 30 seconds.

Want to save time in the morning? You can make these amazing lemon rolls ahead of time and have them ready to go in the morning. Here’s how to do it:
Prepare the recipe as written, then proof the shaped rolls for about 20 to 25 minutes. The rolls will be well on their way to doubling in size but not yet completely proofed.
Cover the pan with plastic wrap and place the entire pan into the refrigerator. You can chill the rolls overnight or up to 1 day.
When you’re ready to enjoy the rolls, take them out of the refrigerator while you’re preheating the oven to 350F (about 15 to 20 minutes). Bake the rolls as written in the recipe and enjoy!