These viral small batch Lemon Poppyseed Rools are insanely delicous! A fluffy dough studded with poppyseeds and filled with punchy bites of sweet lemon. So many of you have made and loved them.
They start out like any classic cinnamon roll recpie, just without the cinnamon. You wont miss it, I promise! They are so gooey and topped with a classic cream cheese frosting everyone loves.
This is a small batch recipe and makes 6 large sized rolls. I’ve been leaning more into small batch recipes lately, so if you dont want 14 cinnamon rolls, this recipe is perfect for you.
How to make Lemon Poppyseed Rolls
1.To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine. Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
2. Continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp of flour at a time until no longer sticky. 1 or 2 usually does the trick for me.
3. Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
Once the dough rises, I spread the lemon butter filling and tightly roll it up into a log. I make 6 equal sized cuts using floss or kithen twine. You could also use a really sharp knife.
The important step when making these rolls, is adding heavy cream right before baking. This makes for the most tender roll. Don’t skip this step!
I like to forst the rolls when theyre still warm so all that delicous cream cheese frosting seeps into the crevices for the most perfect bite.
More recipes to try..
Coconut Cream Pie with Mascarpone Whipped Cream
Lemon Poppyseed Rolls
Equipment
- Stand Mixer fitted with a dough hook
Ingredients
Dough
- 2¼ C all purpose flour 300g
- ½ C whole milk lukewarm
- 2 tbsp heavy cream plus ¼ cup for topping the rolls
- ¼ C creme fraiche or sour cream
- 1 large egg
- 3 tbsp melted butter preferably salted
- ½ tsp vanilla bean paste or extract
- 1 tbsp lemon zest
- 3 tbsp sugar
- 1½ tsp instan yeast
- ¼ cup poppy seeds
Filling
- 4 tbsp softened butter
- ⅓ C grandulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract or extract
Frosting
- 4 oz cream cheese softened
- 4 tbsp salted butter softened
- 1 C powdered sugar
- 1 tsp vanilla bean paste
- 1/4 C lemon juice
- 1 tbsp lemon zest
- pinch of salt if not using salted butter
Instructions
Dough
- To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine. Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
- Continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp of flour at a time until no longer sticky. 1 or 2 usually does the trick.
- Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
Filling
- Add the sugar to a small bowl along with the lemon zest. Using your fingers, rub the zest into the sugar. This helps to release the natural oils in the zest, making it more fragrant.
- Add in the softened butter and vanilla. Mix until smooth. Set aside
Frosting
- Whisk the cream cheese, butter & vanilla together until smooth.
- Add in the powdered sugar and salt and blend.
- Lastly, add in the lemon juice, zest & poppyseeds and whisk until smooth and creamy. Set aside or refrigerate until ready to use.
Assembling
- Once the dough has risen, punch down to deflate. Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect. Evenly spread your filling and tightly roll the dough up lengthwise to form a log. Using a sharp knife or string, cut it into 6 even pieces. Place them on a parchment lined sheetpan to rise for another 30 minutes.
- Once risen, drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
- Frost the rolls when warm. Enjoy!
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