Lemon Rolls with Lemon Cream Cheese Icing and Poppy Seeds Recipe

Introduction

These bright and tender lemon rolls are a delightful twist on classic sweet rolls. Infused with fresh lemon zest and speckled with poppy seeds, they’re perfect for a refreshing breakfast or an indulgent snack.

Ingredients

• 1 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs, room temperature and lightly beaten
• 3 Large lemons, zested
• 1 TBSP Lemon juice
• 5 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 1 1/2 TBSP Poppy seeds
• 10 TBSP Unsalted butter, room temperature and cubed
• 1/2 cup Unsalted butter, room temperature (for filling)
• 3/4 cup White granulated sugar (for filling)
• 2 Lemon zest (for filling)
• 1/2 TBSP Poppy seeds (for filling)
• 4 TBSP Unsalted butter, room temperature (for icing)
• 4 oz Cream cheese, room temperature
• 1 cup Powdered sugar
• 1 Lemon zest (for icing)
• 2 TBSP Milk
• Lemon zest and poppy seeds, for decoration

Instructions

1. Step 1: Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the warm milk and let it sit for 10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine the flour, sugar, salt, and poppy seeds. Add the cubed butter and knead it into the flour using a pastry blender or your fingers until the butter pieces are pea-sized.
3. Step 3: Add the yeast mixture, beaten eggs, lemon zest, and lemon juice to the flour mixture. Mix on low speed until a dough begins to form, then increase to medium speed and knead for 5 minutes until smooth.
4. Step 4: Preheat your oven to 200℉. Spray a large bowl with nonstick spray and place the dough inside. Cover with a kitchen towel, place in the oven, turn it off, and crack the door open. Let the dough rise for 1 hour.
5. Step 5: Meanwhile, make the lemon filling. Beat the softened butter in a small bowl until smooth. Add the sugar, lemon zest, lemon juice, and poppy seeds, and beat until well combined.
6. Step 6: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread the lemon filling evenly over the dough using an offset spatula.
7. Step 7: Roll the dough tightly into a log starting from the short side. Trim off the uneven ends with a serrated knife, then cut the log into 12 even rolls using gentle sawing motions.
8. Step 8: Spray a 9×13-inch pan with nonstick spray. Arrange the rolls in the pan, cover with a towel, and let them rise for 20 minutes.
9. Step 9: Preheat the oven to 375℉. Bake the rolls for 23–28 minutes until they turn lightly golden on top.
10. Step 10: While the rolls bake, prepare the lemon cream cheese icing. Beat the butter and cream cheese in a bowl on high speed until smooth.
11. Step 11: Add powdered sugar, lemon zest, milk, and lemon juice to the bowl and mix until smooth and creamy.
12. Step 12: Remove the rolls from the oven and immediately spread the icing evenly over the hot rolls so it melts in. Garnish with extra lemon zest and poppy seeds.

Tips & Variations

• For a dairy-free option, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese for the icing.
• Try adding a teaspoon of vanilla extract to the dough for a subtle complementary flavor.
• If you prefer a less tangy icing, reduce the lemon juice slightly or omit the zest in the cream cheese frosting.
• Let the dough rise overnight in the fridge for a deeper flavor and easier morning baking.

Storage

Store leftover lemon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients as instructed and knead on a floured surface for about 8 to 10 minutes until smooth and elastic.

What if I don’t have poppy seeds? Can I leave them out?

Absolutely. The poppy seeds add a nice crunch and visual interest but can be omitted or substituted with chia seeds or finely chopped nuts if preferred.

Lemon Rolls with Lemon Cream Cheese Icing and Poppy Seeds Recipe

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★★★★★

4.9 from 540 reviews

• Author: Hugo
• Total Time: 1 hour 58 minutes
• Yield: 12 rolls 1x

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Description

These bright and fluffy Lemon Rolls are a delightful twist on classic sweet rolls, infused with fresh lemon zest and juice for a refreshing citrus flavor. The dough is enriched with butter and poppy seeds, filled with a tangy lemon filling, baked to golden perfection, and topped with a luscious lemon cream cheese icing. Perfect for breakfast, brunch, or a sweet snack.

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Ingredients

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Lemon Dough

• 1 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs, room temperature and lightly beaten
• 3 Large lemons, zested
• 1 TBSP Lemon juice
• 5 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 1 1/2 TBSP Poppy Seeds
• 10 TBSP Unsalted butter, room temperature and cubed

Lemon Filling

• 1/2 cup Unsalted butter, room temperature
• 3/4 cup White granulated sugar
• 2 Lemons, zested
• 1 TBSP Lemon juice
• 1/2 TBSP Poppy seeds

Lemon Cream Cheese Icing

• 4 TBSP Unsalted butter, room temperature
• 4 oz Cream cheese, room temperature
• 1 cup Powdered sugar
• 1 Lemon zest
• 2 TBSP Milk
• 1 TBSP Lemon juice
• Lemon zest and poppy seeds, for decoration

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Instructions

1. Activate Yeast: Heat the milk in the microwave until it reaches 110℉. Sprinkle the active dry yeast over the warm milk and let it sit for 10 minutes to activate and become foamy.
2. Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, and poppy seeds. Add the cubed unsalted butter to the flour mixture and use a pastry kneader or your hands to work the butter into the flour until the mixture resembles pea-sized crumbs.
3. Make the Dough: Add the activated milk and yeast mixture, lightly beaten eggs, lemon zest, and lemon juice to the flour and butter mixture. Using a stand mixer fitted with a dough hook, mix on low speed until the dough starts to come together, then increase to medium speed and knead for 5 minutes until smooth and elastic.
4. First Rise: Preheat the oven to 200℉. Lightly spray a large bowl with nonstick spray. Place the dough in the bowl, cover with a kitchen towel, and put it inside the oven. Turn the oven off and crack the door open slightly. Let the dough rise in the warm oven for 1 hour until doubled in size.
5. Prepare Lemon Filling: In a small bowl, beat the unsalted butter until smooth. Add the sugar, lemon zest, lemon juice, and poppy seeds. Beat again until all ingredients are well incorporated and creamy.
6. Shape Rolls: Transfer the dough to a lightly floured surface and roll it out with a rolling pin into a large rectangle about 1/4 inch thick. Evenly spread the lemon filling over the dough using an offset spatula. Starting from the short side, roll the dough tightly into a log. Trim off uneven ends with a serrated knife and cut the log into 12 even rolls using gentle sawing motions.
7. Second Rise: Spray a 9×13 inch baking pan with nonstick spray. Place the 12 rolls evenly spaced in the pan. Cover with a towel and let them rise for 20 minutes at room temperature.
8. Bake Rolls: Preheat the oven to 375℉. Bake the rolls for 23-28 minutes or until they are lightly golden on top and cooked through.
9. Prepare Icing: While the rolls bake, in a small bowl, beat the butter and cream cheese on high speed until smooth and creamy. Add the powdered sugar and mix until smooth. Stir in lemon zest, milk, and lemon juice until well combined.
10. Finish: Immediately after the rolls come out of the oven, spread the lemon cream cheese icing over the hot rolls so it slightly melts into them. Garnish with extra lemon zest and poppy seeds for decoration. Serve warm or at room temperature.

Notes

• For a hands-on mixing method without a stand mixer, combine ingredients and knead by hand for about 8-10 minutes until the dough is smooth and elastic.
• If you prefer to do the first rise overnight, after mixing the dough, cover it tightly and refrigerate overnight, then bring it to room temperature before shaping.
• Ensure milk is not too hot when activating yeast to avoid killing the yeast.
• Keep butter and cream cheese at room temperature to ensure smooth icing.
• Use fresh lemons for the best flavor, zesting just the yellow part to avoid bitterness.

• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon rolls, lemon bread, sweet rolls, lemon poppy seed rolls, breakfast rolls, cream cheese icing, citrus rolls