These Lemon Poppy Seed Rolls are soft, fluffy, sweet rolls filled with tangy lemon curd and topped with a light glaze that soaks into every bite. Bright citrus flavor and a subtle poppy seed crunch make them a refreshing twist on classic cinnamon rolls, perfect for breakfast, brunch, or a spring and summer dessert table. If you’d prefer a smooth lemon roll without seeds, try my Lemon Sweet Rolls for the same sunny flavor in a simpler variation!
Ingredients & Substitutions
- Milk: Warm whole milk helps activate the yeast and gives you a rich, tender dough. You can use 2% if that’s what you have.
- Sugar: Just enough to feed the yeast and add a hint of sweetness.
- Yeast: Active dry yeast works here, but you can swap with instant yeast (your rise times may be a little faster).
- Eggs: Make the dough soft and rich.
- Flour: All-purpose flour keeps the rolls light but sturdy enough to hold the filling.
- Poppy Seeds: For that nutty crunch and classic lemon-poppy flavor.
- Lemon Zest: Freshly grated is a must; it’s where all the lemon flavor comes from.
- Butter: Soft, room-temp butter gets kneaded right into the dough for extra richness.
- Lemon Curd: The star filling! Homemade or store-bought both work beautifully.
- Glaze: Just a quick mix of confectioners’ sugar and milk.
Baker’s Tips for Success
- Milk temperature matters: Aim for 100-110°F to activate yeast without killing it.
- Use softened butter: Cold butter won’t mix well, and melted butter changes the dough texture.
- Cut cleanly: Use dental floss or a sharp knife for perfectly shaped rolls.
- Don’t rush the rise: Letting the dough double fully ensures soft, fluffy rolls.
FAQs
Can I make these overnight?
Yes! After placing the rolls in the pan for the second rise, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 45 minutes before baking.
Can I use store-bought lemon curd?
Absolutely. Store-bought lemon curd works perfectly and makes these even easier to whip up.
How do I know the dough is kneaded enough?
It should be smooth and slightly elastic. If you poke it gently, it should spring back.
Do I have to use poppy seeds?
Nope! Leave them out if you’d like a smooth lemon roll instead.
Variations
- Citrus Swap: Try orange zest and orange curd to make orange sweet rolls.
- Berry Addition: Add a thin layer of raspberry jam under the lemon curd for a lemon-berry vibe.
- Extra Tang: Stir a little lemon juice into the glaze for a brighter punch.
How to Store Lemon Poppy Seed Rolls
Room Temperature: Store covered for up to 2 days.
Refrigerator: Keep in an airtight container for up to 4 days. Warm slightly before serving for the best texture.
Freezer: Wrap baked, cooled rolls tightly and store in the freezer for up to 1 month. Thaw overnight in the refrigerator and warm in the oven before serving.
Lemon Poppy Seed Rolls
Ingredients
Dough
- ⅔ cup (163 g) whole milk, warmed to 100°-110°F
- 5 tablespoons granulated sugar, divided
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest, from about 1 large lemon
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
Filling
- ½ cup (160 g) lemon curd
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
Instructions
- In a medium bowl, combine warm milk and 1 tablespoon of the granulated sugar. Sprinkle yeast over the milk and whisk to combine. Let sit until foamy, about 5 minutes.
- Add the eggs to the yeast mixture and whisk until smooth.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar, poppy seeds, lemon zest, and salt.
- Add the milk and egg mixture to the dry ingredients.
- With the mixer running on low speed, add the butter one piece at a time, letting each piece incorporate fully before adding the next.
- Increase the mixer speed to medium-high and knead the dough until smooth and slightly elastic, about 5 minutes.
- Transfer the dough to a greased medium bowl, turning to coat all sides. Cover the bowl with plastic wrap.
- Let the dough rise in a warm area until doubled in size, about 1 to 1 ½ hours.
- Turn the dough out onto a lightly floured surface and roll into a 10×15-inch rectangle, about ¼-inch thick.
- Spread lemon curd evenly over the entire surface of the dough.
- Starting with the long edge, roll the dough up tightly into a log.
- Using a sharp knife, cut the log into 9 equal rolls.
- Spray a 9×9-inch baking pan with nonstick cooking spray. Arrange the rolls cut-side up in the prepared pan.
- Cover loosely with plastic wrap and let rise in a warm area until puffy and nearly doubled, about 45 minutes to 1 hour.
- Preheat oven to 350°F.
- Bake the rolls for 25 to 28 minutes, or until lightly golden brown on top and cooked through in the center.
- Let the rolls cool in the pan on a wire rack for at least 5 minutes.
- While the rolls are cooling, in a small bowl, combine confectioners' sugar and milk. Whisk until smooth and pourable.
- Drizzle glaze over the warm rolls. Serve immediately or let cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are so light and fluffy with a bright lemon flavor. And, I love the poppy seeds in there!
Elizabeth
I love lemon poppy seed bread, so I was excited for these rolls. I loved them!
Stephanie
These are impressive with the perfect balance of sweet and tangy.
Bella
I love the little crunch from the poppy seeds, and the lemon flavor was perfect. And, you can't go wrong with a glaze on top!
