I make these Lemon Poppy Seed Rolls whenever I crave something soft, fluffy, and bursting with bright citrus flavor. Each roll is swirled with luscious lemon curd, lightly speckled with poppy seeds, and finished with a silky sweet glaze that melts beautifully over the warm tops. I find them perfect for brunch spreads, spring gatherings, or a cozy weekend baking project.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅔ cup whole milk (warmed to 100–110°F)
5 tablespoons granulated sugar, divided
1 packet (2¼ teaspoons) active dry yeast
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon poppy seeds
1 tablespoon lemon zest (from about 1 large lemon)
½ cup unsalted butter, cut into 1-inch pieces, room temperature
1 teaspoon kosher salt
½ cup lemon curd
1 cup confectioners’ sugar
2–3 tablespoons whole milk (for glaze)
Directions
I start by combining the warm milk with 1 tablespoon of the sugar, then sprinkle the yeast over the top. After gently whisking, I let it sit for about 5 minutes until it becomes foamy.
Next, I whisk the eggs into the yeast mixture until smooth and fully combined.
In the bowl of my stand mixer fitted with the dough hook, I mix together the flour, remaining sugar, poppy seeds, lemon zest, and salt. I pour in the milk and egg mixture and mix on low speed until everything comes together.
With the mixer still running on low, I add the butter one piece at a time, allowing each piece to fully incorporate before adding the next. Then I increase the speed to medium-high and knead for about 5 minutes, until the dough becomes smooth and slightly elastic.
I transfer the dough to a greased bowl, turn it to coat all sides, and cover it with plastic wrap. I let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Once risen, I roll the dough out on a lightly floured surface into a 10×15-inch rectangle about ¼-inch thick. I spread the lemon curd evenly across the surface, then roll the dough tightly from the long edge into a log. I cut the log into 9 equal rolls.
Then I arrange the rolls cut-side up in a greased 9×9-inch baking pan, cover loosely, and let them rise again for 45 minutes to 1 hour until puffy.
After preheating the oven to 350°F, I bake the rolls for 25 to 28 minutes, until lightly golden and cooked through. I let them cool for at least 5 minutes before preparing the glaze.
To make the glaze, I whisk together the confectioners’ sugar and milk until smooth and pourable, then drizzle it generously over the warm rolls before serving.
Servings and Timing
Servings: 9 rolls
Prep Time: 30 minutes
Cooking Time: 28 minutes
Total Time: 2 hours 45 minutes
Calories: 410 kcal per serving
Variations
I sometimes add a touch of vanilla extract to the glaze for extra warmth. If I want even more citrus flavor, I mix a little fresh lemon juice into the lemon curd before spreading it.
For a slightly richer filling, I blend softened cream cheese with the lemon curd. When I want extra texture, I sprinkle a few chopped nuts over the curd before rolling the dough. I can also swap the lemon curd for orange curd for a different citrus twist.
Storage/Reheating
I store any leftover rolls in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days.
To reheat, I warm individual rolls in the microwave for about 15–20 seconds until soft and slightly warm. If I want to refresh several at once, I cover them loosely with foil and warm them in a 300°F oven for about 10 minutes.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it complete its first rise in the refrigerator. The next morning, I let it come to room temperature before rolling and shaping.
Can I freeze Lemon Poppy Seed Rolls?
I freeze the baked, unglazed rolls in an airtight container for up to 2 months. When ready to serve, I thaw them at room temperature and add fresh glaze after warming.
What if I do not have a stand mixer?
I knead the dough by hand on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Can I use instant yeast instead of active dry yeast?
Yes, I substitute instant yeast in the same amount and skip the proofing step, mixing it directly with the dry ingredients.
How do I know when the rolls are fully baked?
I look for a light golden color on top and check that the center roll is cooked through. If needed, I gently lift the center to ensure there is no raw dough underneath.
Conclusion
I find these Lemon Poppy Seed Rolls to be the perfect blend of soft, sweet comfort and bright citrus flavor. The tender dough, vibrant lemon curd swirl, and silky glaze create a bakery-style treat that feels both indulgent and refreshing. Whenever I bake them, they quickly become the highlight of the table, whether for brunch, dessert, or a simple coffee break at home.
📖 Recipe:
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Lemon Poppy Seed Rolls
- Total Time: 2 hours 45 minutes
- Yield: 9 rolls
- Diet: Vegetarian
Description
Soft, fluffy sweet rolls swirled with tangy lemon curd and speckled with poppy seeds, finished with a silky sweet glaze. These bright citrus rolls are perfect for brunch, spring gatherings, or a cozy weekend bake.
Ingredients
⅔ cup whole milk (warmed to 100–110°F)
5 tablespoons granulated sugar, divided
1 packet (2¼ teaspoons) active dry yeast
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon poppy seeds
1 tablespoon lemon zest (from about 1 large lemon)
1 teaspoon kosher salt
½ cup unsalted butter, cut into 1-inch pieces, room temperature
½ cup lemon curd
1 cup confectioners’ sugar
2–3 tablespoons whole milk (for glaze)
Instructions
- Combine the warm milk with 1 tablespoon of the sugar and sprinkle the yeast over the top. Gently whisk and let sit for about 5 minutes until foamy.
- Whisk the eggs into the yeast mixture until smooth and fully combined.
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, remaining sugar, poppy seeds, lemon zest, and salt. Pour in the milk and egg mixture and mix on low speed until combined.
- With the mixer running on low, add the butter one piece at a time, allowing each piece to incorporate before adding the next. Increase speed to medium-high and knead for about 5 minutes until the dough is smooth and slightly elastic.
- Transfer the dough to a greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours or until doubled in size.
- Roll the dough on a lightly floured surface into a 10×15-inch rectangle about ¼-inch thick. Spread the lemon curd evenly over the surface, then roll tightly from the long edge into a log. Cut into 9 equal rolls.
- Arrange the rolls cut-side up in a greased 9×9-inch baking pan. Cover loosely and let rise for 45 minutes to 1 hour until puffy.
- Preheat the oven to 350°F. Bake for 25 to 28 minutes until lightly golden and cooked through. Cool for at least 5 minutes.
- Whisk together the confectioners’ sugar and milk until smooth and pourable. Drizzle over the warm rolls before serving.
Notes
Add ½ teaspoon vanilla extract to the glaze for extra warmth.
Mix a little fresh lemon juice into the lemon curd for more citrus flavor.
Blend softened cream cheese with the lemon curd for a richer filling.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual rolls in the microwave for 15–20 seconds or warm covered in a 300°F oven for 10 minutes.
Baked, unglazed rolls can be frozen for up to 2 months and glazed after reheating.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
