Ultimate Lemon Poppy Seed Rolls with Zesty Cream Cheese Glaze

Prepare to elevate your breakfast or brunch with these utterly delightful lemon poppy seed rolls. Far from your average sweet pastry, these rolls burst with vibrant lemon flavor, complemented by subtle poppy seed notes and a luscious lemon cream cheese icing. Imagine a cinnamon roll, but with a bright, citrusy twist that awakens your palate and leaves you feeling refreshed. This recipe is more than just baking; it’s an experience, transforming simple ingredients into a truly unforgettable treat that will have everyone asking for more.

Our unique lemon rolls feature a super soft, fluffy dough infused with fresh lemon zest and poppy seeds. This tender base cradles a rich filling of butter, sugar, and more lemon, creating pockets of gooey, citrusy sweetness. To crown it all, a velvety lemon cream cheese icing drizzles over the warm rolls, melting slightly to form an irresistible glaze. Each bite offers a harmonious blend of tangy, sweet, and buttery goodness, making these a perfect indulgence for any occasion. Whether you’re hosting a special brunch, looking for a comforting morning treat, or simply craving something extraordinary, these homemade lemon rolls are guaranteed to impress. We’ve included detailed tips and step-by-step photos to ensure your baking journey is smooth and successful, resulting in the best lemon poppy seed rolls you’ve ever tasted!

Why You’ll Love These Zesty Lemon Rolls

These lemon rolls aren’t just a variation on a classic; they’re a revelation. From their first delightful aroma as they bake to the final lingering taste on your palate, these lemon poppy seed rolls are an experience in themselves. They bring a touch of sunshine to any table, proving that homemade treats are truly the best. Here’s a deeper dive into what makes them so special:

• Beyond Just Lemon: A Symphony of Citrus Flavors: It’s not just lemon juice; it’s the bright, aromatic zest woven into the dough and filling, then crowned with a vibrant lemon cream cheese icing. This multi-layered approach ensures a robust, authentic lemon flavor that tastes truly natural and invigorating, unlike artificial lemon flavors.
• A Texture Dream: Soft, Fluffy & Gooey: The enriched yeast dough, carefully developed with fresh ingredients and proper proofing, bakes into an impossibly soft and tender roll. The secret addition of heavy cream during baking creates an extra gooey, almost custard-like bottom layer, while the butter-sugar-lemon filling melts into a sticky, delightful swirl within each roll.
• Poppy Seeds: The Perfect Companion: The subtle crunch and nutty notes of poppy seeds are the ideal counterpoint to the bright lemon, adding textural interest and a classic flavor pairing that elevates these rolls beyond a simple sweet pastry. They create a sophisticated touch that makes each bite more engaging.
• A Versatile Delight for Any Occasion: While undeniably a star for weekend brunches and holiday breakfasts, these lemon rolls are equally at home as an elegant dessert after dinner or a comforting treat with your afternoon tea. Their refreshing profile makes them particularly appealing during warmer months, offering a delightful alternative to heavier sweets.
• Homemade Perfection, Achievable for All: Don’t be intimidated by yeast baking! This recipe is structured to guide you through each stage with confidence. The satisfaction of pulling a pan of these golden, fragrant rolls from your own oven is immense, and the taste is far superior to any store-bought alternative. Plus, the detailed process photos illustrate key stages, ensuring you’re on the right track.
• Make-Ahead Friendly: We understand busy schedules. That’s why we’ve included clear instructions for preparing the dough overnight, allowing you to wake up and simply finish the baking process for fresh, warm rolls with minimal morning effort.

Expert Tips for Crafting Perfect Lemon Poppy Seed Rolls

Achieving bakery-quality lemon rolls at home is easier than you think with these crucial tips. Follow these guidelines closely, and your rolls will be moist, fluffy, and bursting with flavor every time.

• Precision in Flour Measurement is Key: Never scoop flour directly from the bag with your measuring cup, as this compacts it, adding too much to your dough. Instead, gently spoon flour into your measuring cup until it overflows, then level it off with a straight edge. Alternatively, using a kitchen scale for accuracy (flour is typically 120-130g per cup) will give you the most consistent results, leading to a perfectly hydrated, soft dough rather than a dry, crumbly one.
• Embrace Fresh Lemon: While bottled lemon juice can be convenient, the flavor difference with fresh lemon juice and zest is night and day. Fresh zest contains aromatic oils that contribute a deep, authentic citrus fragrance and taste that simply cannot be replicated. Use organic lemons if possible for the purest flavor.
• The Magic of Heavy Cream: Don’t skip the step of pouring heavy cream around the rolls before their final bake. This secret ingredient is absorbed by the dough as it bakes, creating an incredibly moist, tender, and “gooey” bottom layer, preventing them from drying out and adding richness.
• Room Temperature Ingredients Matter: For dough and icing, ensure your butter, eggs, milk, and cream cheese are at room temperature. This allows them to combine more smoothly and evenly, resulting in a more cohesive dough and a silkier icing.
• Optimal Dough Rolling for Desired Shape: To achieve shorter, fatter rolls with plenty of swirls, roll your dough into a more square or slightly wider rectangular shape (e.g., 18×20 inches, with the 18-inch side being where you start rolling). If you prefer taller, skinnier rolls, aim for a more elongated rectangle. Consistency in thickness (about 1/4 inch) is also important for even baking.
• Patience with Rising Times: Yeast dough requires time to develop flavor and texture. Don’t rush the rising process. A warm, draft-free environment is ideal. A slightly warmed (then turned off) oven is a perfect proofing box, ensuring your dough doubles in size for that signature fluffy texture.

Crafting the Dough: From Ingredients to a Perfect Rise

The foundation of exceptional lemon rolls lies in a perfectly prepared dough. This section guides you through the process of mixing, kneading, and achieving the ideal rise for maximum flavor and an irresistibly soft texture.

• Activate the Yeast: Start by gently warming your milk to precisely 110℉ (43℃). This temperature is crucial for activating the active dry yeast without killing it. Sprinkle the yeast over the warm milk and let it sit for about 10 minutes. You should see a foamy layer forming on top, indicating your yeast is alive and ready to work its magic.
• Combine Dry Ingredients: In a large mixing bowl (preferably of a stand mixer fitted with a dough hook for ease), combine the all-purpose flour, granulated sugar, salt, and poppy seeds. Whisk them briefly to ensure they are well distributed.
• Incorporate the Butter: Add the cubed, room-temperature unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This technique helps create a tender crumb and flaky layers.
• Mix Wet into Dry: Pour in the activated milk/yeast mixture, along with the lightly beaten room-temperature eggs, fresh lemon zest, and lemon juice. Begin mixing on low speed with your stand mixer’s dough hook until the ingredients just come together and a rough dough forms.
• Knead to Perfection: Increase the mixer speed to medium and continue kneading for 5-7 minutes. The dough should become smooth, elastic, and tacky, but not overly sticky. It should pull away from the sides of the bowl. If kneading by hand, this process will take 8-10 minutes. The windowpane test (stretching a small piece of dough until light passes through without tearing) indicates sufficient kneading.
• First Rise (Proofing): Lightly spray a clean large bowl with nonstick spray. Transfer the kneaded dough into the bowl, turning it once to coat. Cover the bowl tightly with a kitchen towel or plastic wrap. For an ideal rise, preheat your oven to its lowest setting (around 200℉/95℃) for a few minutes, then turn it OFF. Place the covered dough in the warm, turned-off oven, leaving the door slightly ajar. Let it rise for about 1 hour, or until it has doubled in size.

Preparing the Zesty Lemon Filling

While your dough undergoes its first rise, prepare the vibrant lemon filling that will infuse your rolls with extra citrusy goodness and moisture, creating a burst of flavor in every bite.

• Soften the Butter: In a small bowl, ensure your unsalted butter is at room temperature. Use a hand mixer (or a stand mixer with a paddle attachment) to beat the butter until it’s light and creamy.
• Combine with Flavorings: Add the white granulated sugar, additional fresh lemon zest, lemon juice, and poppy seeds to the softened butter. Beat everything together until the mixture is well combined, light, and fluffy. This filling should be easily spreadable across your dough.

Assembling and Baking Your Lemon Rolls

With the dough risen and filling ready, it’s time for the exciting part: assembling your rolls and transforming them in the oven into golden, gooey delights.

• Roll Out the Dough: Gently punch down the risen dough to release air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×20 inches, ensuring an even 1/4 inch thickness throughout.
• Spread the Filling: Evenly spread the prepared lemon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the longer edges to help seal the roll.
• Roll into a Log: Starting from one of the shorter 18-inch sides, tightly roll the dough into a log. Aim for a snug roll to create distinct swirls in your finished rolls.
• Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut off any uneven ends from the log. Then, carefully slice the log into 12 equal rolls, using a gentle sawing motion with the knife to avoid squishing the dough.
• Second Rise (Proofing): Lightly spray a 9×13 inch baking pan with nonstick spray. Arrange the 12 cut rolls in the prepared pan, leaving a little space between each as they will expand. Cover the pan with a clean kitchen towel and let the rolls rise in a warm, draft-free place for another 20-30 minutes, or until visibly puffy.
• Preheat Oven and Add Cream: While the rolls are completing their second rise, preheat your oven to 375℉ (190℃). Just before baking, carefully pour 1/2 cup of heavy cream around the rolls in the pan. This is the secret for extra gooey, moist rolls and a rich, tender texture!
• Bake to Golden Perfection: Bake the lemon rolls for 23-28 minutes, or until the tops are beautifully golden brown and the internal temperature reaches 190-200℉ (88-93℃) when measured with an instant-read thermometer.

Whipping Up the Zesty Lemon Cream Cheese Icing

No lemon roll is complete without a generous slather of tangy, sweet cream cheese icing. This recipe provides a luscious, bright topping that perfectly balances the rich rolls, adding an extra layer of irresistible flavor.

• Cream Butter and Cream Cheese: While your rolls are finishing baking (or immediately after they come out of the oven), begin preparing the icing. In a small mixing bowl, combine the room-temperature unsalted butter and cream cheese. Using a hand mixer (or stand mixer with a paddle attachment), beat on high speed until the mixture is completely smooth and free of lumps.
• Add Powdered Sugar: Gradually add the powdered sugar (confectioners’ sugar) to the butter and cream cheese mixture. Beat on low speed until combined, then increase to medium-high and beat until smooth and creamy.
• Infuse with Lemon: Finally, add the fresh lemon zest, milk, and lemon juice. Beat again until the icing is perfectly smooth, light, and spreadable. Adjust the consistency with a tiny bit more milk or powdered sugar if needed, aiming for a thick yet pourable consistency.
• Icing the Warm Rolls: As soon as the rolls come out of the oven, immediately spoon or spread the freshly made icing generously over the hot rolls. The warmth of the rolls will allow the icing to melt slightly, creating a beautiful glaze that seeps into every crevice, adding incredible moisture and flavor.
• Garnish and Serve: For an extra touch of elegance and flavor, garnish your iced lemon rolls with a sprinkle of additional fresh lemon zest and a few poppy seeds. Serve warm and enjoy these truly special treats!

Recipe Video

Watch our step-by-step video guide to see exactly how to make these incredible lemon poppy seed rolls, from preparing the dough to icing the finished product. (Video content coming soon!)

Overall Rating: 5 out of 5 stars from 7 reviews

Lemon Poppy Seed Rolls Recipe

By Stephanie Rutherford

These homemade lemon rolls are a delightful twist on classic cinnamon rolls, featuring a super soft, lemon and poppy seed infused dough, a sweet and zesty butter-sugar-lemon filling, and a luscious lemon cream cheese icing. Perfect for a refreshing breakfast or a special treat!

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Prep Time: 1 min |
Cook Time: 25 mins |
Resting Time: 1 hr 20 mins |
Total Time: 1 hr 46 mins

Servings: 12 rolls

Ingredients

Lemon Dough

• 1 cup Milk, warmed to 110℉ (43℃)
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs, room temperature and lightly beaten
• Zest of 3 Large lemons
• 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
• Zest of 2 Lemons
• 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
• Zest of 1 Lemon
• 2 TBSP Milk
• 1 TBSP Lemon juice
• Lemon zest and poppy seeds, for decoration

Instructions

Lemon Dough

1. This recipe uses a stand mixer with a dough hook. (For making by hand instructions, see recipe notes). Heat the milk in the microwave until warmed to 110℉ (43℃). Sprinkle the yeast over the warm milk and let it sit for 10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, salt, and poppy seeds. Add the cubed, room-temperature butter to the flour mixture. Use a pastry kneader or your hands to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
3. Add the milk/yeast mixture, lightly beaten eggs, lemon zest, and lemon juice to the dry ingredients. Mix on low speed until a dough starts to form. Increase to medium speed and knead for 5 minutes until the dough is smooth and elastic.
4. Preheat the oven to 200℉ (95℃), then turn it OFF. Spray a large bowl with nonstick spray. Place the dough into the bowl, turning once to coat. Cover with a kitchen towel or plastic wrap and place in the warm, turned-off oven (with the door slightly ajar). Let it rise for 1 hour, or until doubled in size. (For overnight instructions, see notes).

Lemon Filling

1. In a small bowl, using a hand mixer, beat the room-temperature butter until smooth. Add in the sugar, lemon zest, lemon juice, and poppy seeds and beat until well combined and fluffy.
2. On a lightly floured surface, roll out the risen dough into a large rectangle, approximately 18×20 inches, about 1/4 inch thick.
3. Evenly spread the prepared lemon filling over the entire surface of the dough, leaving a small border on one long edge.
4. Starting from one of the shorter 18-inch sides, tightly roll the dough into a log. Use a sharp serrated knife to trim off uneven ends. Then, using gentle sawing motions, cut the log into 12 equal rolls.
5. Spray a 9×13 inch baking pan with nonstick spray. Place the 12 rolls into the pan, leaving some space. Cover with a towel and let rise for another 20-30 minutes, or until visibly puffy.
6. Preheat your oven to 375℉ (190℃). Just before baking, pour 1/2 cup of heavy cream evenly around the rolls in the pan. Bake for 23-28 minutes, until the tops are golden brown and the internal temperature reaches 190-200℉ (88-93℃).

Lemon Cream Cheese Icing

1. While the rolls are baking, in a small bowl using a hand mixer, beat the room-temperature butter and cream cheese on high speed until completely smooth and creamy.
2. Gradually add in the powdered sugar and mix until smooth. Add in the lemon zest, milk, and lemon juice. Beat until the icing is smooth and has a spreadable consistency.
3. Immediately after removing the rolls from the oven, use a spoon or offset spatula to spread the icing generously over the hot rolls. The warmth will help it melt and seep into the rolls.
4. Garnish with additional lemon zest and poppy seeds for decoration, if desired. Serve warm.

Notes

Flour Measurement: Always spoon and level your flour, or use a kitchen scale (approximately 125g per cup) to avoid a dry dough. Compacted flour can significantly alter the texture of your rolls.

High Altitude Baking: If baking at high altitudes, consider adding an extra 3 tablespoons of flour to the dough mixture to help with structure.

Room Temperature Ingredients: For best results, ensure all dairy ingredients (milk, butter, eggs, cream cheese) are pulled out of the fridge at least 2 hours before baking to reach room temperature. This promotes smoother mixing and a more consistent final product.

Making Dough by Hand: If you don’t have a stand mixer, you can mix the wet ingredients into the dry using a rubber spatula initially, then switch to using your hands. Knead the dough on a lightly floured surface for 5-8 minutes until it is smooth and elastic. A good test for readiness is the windowpane test: stretch a small piece of dough thinly with your fingers; if light can pass through without it tearing, it’s done.

Overnight Instructions (Make-Ahead): To prepare these rolls in advance, spray a large bowl with nonstick spray, place the kneaded dough in it, and wrap tightly with plastic wrap. Chill the dough in the refrigerator overnight (up to 18 hours). The next morning, remove the dough from the fridge and allow it to come to room temperature for about 30-60 minutes before proceeding with rolling, filling, cutting, and the second rise.

Nutrition Information (per roll)

Calories: 485kcal | Carbohydrates: 68g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 237mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 815IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg

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Frequently Asked Questions & Troubleshooting for Lemon Rolls

Common Questions:

• Can I use bottled lemon juice? While fresh lemon juice and zest are highly recommended for the best flavor, if absolutely necessary, you can use bottled lemon juice for the dough and icing. However, you will miss out on the aromatic oils from the fresh zest, which contribute significantly to the overall bright lemon profile.
• How do I store leftover lemon rolls? Store any leftover rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. To reheat, warm them gently in the microwave for 15-30 seconds or in a preheated oven at 300℉ (150℃) for about 5-10 minutes until warmed through.
• Can I freeze these lemon rolls? Yes! You can freeze either the unbaked rolls or the baked and iced rolls.
  • To Freeze Unbaked Rolls: After placing the cut rolls in the baking pan (before the second rise), cover the pan tightly with plastic wrap and then foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then let them come to room temperature and proof for about 1-1.5 hours before baking as directed.
  • To Freeze Baked Rolls: Once the rolls are baked and cooled (with or without icing), wrap individual rolls or the entire pan tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw at room temperature or reheat directly from frozen in a low oven until warmed through.
• Can I make these without poppy seeds? Absolutely! If poppy seeds aren’t your preference, you can simply omit them from both the dough and the filling. The lemon flavor will still shine beautifully, making for a delicious plain lemon roll.

Troubleshooting Tips:

• Dough Didn’t Rise: This is usually due to inactive yeast or milk that was too hot or too cold. Ensure your yeast is fresh and your milk temperature is precisely 105-115℉ (40-46℃). Also, a warm, draft-free environment is essential for proofing. A quick test for yeast viability is to ensure it foams after 10 minutes in warm milk.
• Rolls are Dry: Over-measuring flour (compacted flour) is a common culprit. Use the spoon-and-level method or a kitchen scale. Over-baking can also dry them out; keep an eye on the internal temperature rather than just relying on visual cues. And don’t forget the heavy cream!
• Rolls Spread Too Much: This can happen if the dough is too warm or over-proofed. Ensure your kitchen isn’t excessively hot during the second rise, and don’t let the rolls rise for too long before baking. A dough that has over-proofed loses its structure.
• Icing is Too Thin/Thick: For a thinner icing, gradually add more milk (1/2 teaspoon at a time) until the desired consistency is reached. For a thicker icing, sift in a tablespoon or two of additional powdered sugar until it’s just right for spreading or drizzling.