If you’re a poppy seed lover like me, these soft Poppy Seed Rolls with bright lemon flavor and a homemade feel are simply irresistible. I love how soft and fluffy the dough turns out, with just a hint of lemon in every bite. It makes the whole kitchen smell amazing while they bake.
The filling is light and delicate, made with ground poppy seeds folded into a fluffy meringue. It’s not heavy at all, and that’s what makes these rolls so good. The lemon zest adds a fresh, bright flavor that pairs perfectly with the rich poppy seeds.
And then comes the best part, the cream cheese icing. It’s smooth, slightly tangy, and full of lemon flavor. I like to spread it over the rolls while they are still a little warm so it melts just enough and seeps into every swirl.
These rolls are perfect for a cozy weekend, a holiday table, or anytime you want something homemade and a little bit special. I always feel proud serving them, and they disappear so quickly every single time.
How to make poppy seed rolls with lemon cream cheese icing
Start by preparing the dough, then let it rest while you make the poppy seed filling. Shape the rolls and leave them to rise for about 1 hour, until puffy. Bake until golden, then spread with the lemon cream cheese icing and enjoy.
Prepare the dough
Begin with adding the yeast, 1 teaspoon of sugar, and 1/4 cup of lukewarm milk to a medium bowl. Let it rest for 5–10 minutes, until the yeast is activated and foamy.
Add the flour, remaining sugar, and salt, followed by the rest of the milk, egg yolks, lemon zest, and sour cream. Start kneading until the dough becomes smooth.
Add the softened butter and continue kneading until the dough is soft and slightly pulls away from the sides of the bowl. You can knead by hand or use a hand or stand mixer.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10–15 minutes.
Prepare the poppy seed filling
In a bowl, combine the ground poppy seeds, vanilla extract, and lemon zest. Stir in the milk until well combined.
In a separate bowl, add a pinch of salt to the egg whites and begin beating until foamy. Gradually add the sugar and continue whipping until you achieve a glossy, smooth meringue with soft to medium peaks.
Gently fold the meringue into the poppy seed mixture in two additions, using a spatula and light movements to keep the filling airy.
Shape the rolls
On a lightly oiled or floured surface, roll the dough into a 12 × 18 inch (30 × 45 cm) rectangle.
Spread the poppy seed filling evenly over the surface. Cut the dough into 12 equal strips, then roll each strip tightly.
Place the rolls onto a parchment-lined 9 × 13 inch (23 × 33 cm) baking tray, leaving about 1 inch (2 cm) between them to allow space for rising.
Cover loosely with plastic wrap and let the rolls rise in a warm place for about 1 hour, or until doubled in size. If needed, lightly grease the plastic wrap to prevent sticking.
Bake and finish
Preheat the oven to 350°F (180°C). Bake the rolls for 15–20 minutes, until lightly golden.
While still warm, mix the cream cheese with powdered sugar, vanilla extract, and lemon zest, then spread it over the rolls so it melts slightly into all the swirls.
Serve warm or at room temperature and enjoy the soft, fluffy layers paired with the delicate, fragrant poppy seed filling, a comforting and beautifully aromatic treat that’s perfect for sharing.
You have to try these amazing Poppy Seed Rolls with Lemon Cream Cheese Icing. If you do, don’t forget to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!
Other poppy seed recipes you may like to try
Try this soft, fluffy Poppy Seed Babka with a rich, swirled filling and a delicate crumb. It is a beautiful homemade treat perfect for holidays or weekend baking.
You will love this bright and fresh Orange Poppy Seed Cake with a soft texture and citrus flavor. An easy, elegant cake that’s perfect for any occasion.
This moist and buttery Lemon Poppy Seed Pound Cake with a vibrant lemon flavor and tender crumb is a simple, classic dessert that’s always a favorite.
YOU MAY ALSO LIKE:
Lemon Poppy Seed Meringue Cupcakes
Strawberry Poppy Seed Layer Cake
Lemon Poppy Seed Crumble Muffins
Poppy Seed Blueberry Cake
Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
Poppy Seed Macarons
Lemon Bundt Cake with Lemon Glaze
Poppy Seed and Walnut Rolls
Poppy Seed Cheesecake
Poppy Seed Rolls with Lemon Cream Cheese Icing
Ingredients
For the dough
- 4 cups (500g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
- 1 ¼ cup (300ml) lukewarm milk
- 1 tbsp (15g) sour cream
- 2 tbsp + 1 tsp (35g) sugar
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) salt
- 3 egg yolks
- 4 tbsp (60g) unsalted butter , softened
- lemon zest of a lemon
Poppy Seed Mixture
- 12 oz (350g) ground poppy seeds
- 1/3 cup (80ml) milk
- 1 tsp (5g) vanilla extract
- lemon zest of a lemon
- 3 egg whites
- 1/4 tsp (1g) salt
- 1/2 cup (100g) sugar
Cream Cheese Lemon Icing
- 7 oz (200g) cream cheese
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- lemon zest of a lemon
Instructions
Prepare the dough.
- In a medium bowl add yeast, 1 tsp (5g) sugar and 1/4 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
- Add the flour, sugar and salt. Add the remaining milk, egg yolks, lemon zest and sour cream.
- Start kneading it until smooth.
- Add butter.
- Continue kneading until it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
- Cover the bowl with plastic wrap.
- Let the dough rest for 10-15 minutes at room temperature.
Prepare the poppy seed filling.
- In a bowl, mix the ground poppy seeds, vanilla extract, and lemon zest.
- Stir in the milk. Mix to combine.
- Add salt over the whites and start beating the egg whites until foamy.
- Gradually add the sugar.
- Continue whipping until you get soft to medium peaks, glossy, smooth meringue.
- Add the meringue to the poppy mixture in 2 additions.
- Fold gently with a spatula.
Shape the rolls.
- Transfer the dough to an oiled or floured surface.
- Roll the dough into a 12×18 inch (30x45cm) rectangle.
- Add the poppy seed mixture over the dough.
- Spread the poppy seed mixture over the top of the rectangle.
- Cut the dough into 12 equal strips.
- Roll each strip up tightly.
- Place the rolls on a parchment paper-lined (9×13 inch – 23x33cm) tray with 1 inch (2cm) distance between them to allow them to rise.
- Cover with plastic wrap and let the rolls rise in a warm place for about 1-hour, until doubled in size. (if the tray is not too tall, you might need to grease the plastic wrap so it doesn't stick.)
- Preheat the oven to 350°F (180C).
- Bake the rolls for about 15-20 minutes until lightly browned.
- In a medium bowl, add the cream cheese with powdered sugar, vanilla and lemon zest.
- Mix to combine and spread over the warm rolls.
- Enjoy while they are still slightly warm.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
