Pammy's Kitchen

These lemon poppy seed cinnamon rolls are soft, gooey, and bursting with bright citrus flavor. Perfect for spring or any time you want something fresh and comforting.

Ingredients

For the Dough:

• 480g (4 cups) all-purpose flour
• 60g (1/4 cup) granulated sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1 tsp fine sea salt
• Zest of 1 lemon
• 1 1/2 tbsp poppy seeds
• 2 large eggs, room temperature
• 135g (1/2 cup + 2 tbsp) whole milk, warmed to 100°F
• 75g (1/3 cup) full-fat sour cream or Greek yogurt, room temperature
• 1 tsp vanilla extract
• 85g (6 tbsp) unsalted butter, very soft

For the Lemon Sugar Filling:

• 70g (5 tbsp) unsalted butter, softened
• 100g (1/2 cup) granulated sugar
• Zest of 1 lemon
• Optional: 2–3 tbsp chilled lemon curd, dotted over filling

For the Whipped Lemon Curd Cream Cheese Frosting:

• 170g (6 oz) cream cheese, softened
• 30g (2 tbsp) unsalted butter, softened
• 75–90g (1/4 to 1/3 cup) lemon curd, chilled
• 60g (1/2 cup) powdered sugar, sifted
• 1/2 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp cold heavy cream, to thin if needed
  

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Instructions

Step 1: Make the Dough

1. In the bowl of a stand mixer, combine the flour, sugar, instant yeast, salt, lemon zest, and poppy seeds.
2. In a separate bowl, whisk together the warm milk, sour cream, eggs, and vanilla.
3. Pour the wet mixture into the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 1–2 minutes.
4. Add the softened butter, one tablespoon at a time, mixing on medium speed. Scrape down the sides as needed.
5. Once all the butter is incorporated, knead the dough on medium speed for 8–10 minutes. The dough should be soft, slightly tacky, and elastic. It should pull away from the sides of the bowl.
6. Transfer the dough to a greased bowl. Cover tightly with plastic wrap or a clean towel and let rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size.

Step 2: Make the Lemon Sugar Filling

1. In a small bowl, mix the softened butter, sugar, lemon zest, and cream cheese (if using) until smooth and spreadable. Set aside.
2. Keep the lemon curd in the fridge until ready to use.

Step 3: Shape the Rolls

1. Lightly flour your work surface. Roll the dough into a large rectangle about 14×18 inches.
2. Spread the lemon sugar filling evenly over the dough, all the way to the edges.
3. Dot small spoonfuls of chilled lemon curd over the top of the filling.
4. Starting from the long side, roll the dough tightly into a log.
5. Using a serrated knife or unflavored dental floss, cut the log into 12 even rolls.
6. Arrange the rolls in a greased 9×13-inch baking pan. Cover loosely and let rise for 45–60 minutes, or until puffy and slightly touching.

Step 4: Bake the Rolls

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for about 23 minutes, or until the tops are lightly golden. Since every oven is different keep an eye out for those lightly olden edges and remove. Do not overbake.
3. Remove from the oven and let cool in the pan for 15–20 minutes before frosting.

Step 5: Make the Frosting

1. In a medium bowl, beat the cream cheese and butter until smooth and fluffy.
2. Add the chilled lemon curd and powdered sugar. Beat again until fully combined.
3. Add the vanilla, salt, and heavy cream. Beat on medium-high for 1–2 minutes until light and whipped.

Step 6: Frost and Serve

1. Spread the whipped frosting generously over the warm rolls.
2. Garnish with extra poppy seeds and lemon zest if desired.
3. Serve warm and enjoy!

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Tips for Success

• Make sure your milk isn’t too hot or it can kill the yeast. It should feel warm but not hot to the touch.
• Use room temperature ingredients so the dough rises properly.
• Don’t overload the rolls with lemon curd. A few dots are enough to add flavor without making the rolls soggy.
• Let the rolls cool slightly before frosting so the frosting stays fluffy and doesn’t melt off.

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Enjoy these lemon poppy seed rolls fresh, or store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave before serving.