Lemon & Poppy Seed Sweet Rolls

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These Lemon & Poppy Seed Sweet Rolls are a wonderful welcome to your day. Bright lemony scents and freshly baked dough make for the best kitchen ambience. Packed with lemon curd and poppy seeds and topped with a simple glaze, these really are the ultimate brunch recipe. You can make the dough the night before so the work is done and they just need a quick bake and glaze in the morning. If you love a lemon poppy seed cake, this is her more glamorous sister!

Fluffy dough meets cake meets lots of zesty flavors. These sweet rolls are a gorgeous treat for a brunch with friends/family, to start your weekend, to serve to your partner/girl squad or simply to give yourself that self love you deserve! In this recipe, you can either buy lemon curd or make your own (easier than you think). To make your own, follow this orange curd recipe, using two lemons in place of the orange.

These are a fabulous bake when you want to make something a little more exciting to a standard cinnamon roll! I find working with dough to be such a joy and the outcome always so rewarding. If you’re looking for a fun bake to make for a brunch, this is it! Fluffy rounds packed with zesty flavours and smothered in frosting: you’ll be the best host/parent/partner ever! 

Tips for Making Great Cinnamon Rolls

Making sweet rolls that are fluffy, soft, and full of flavor is so fulfilling. Whether you are a seasoned baker or trying your hand at this bake for the first time, these tips will help you create the perfect sweet roll every time.

1. Use Quality Ingredients
   Start with fresh, high-quality ingredients. Use active dry yeast or instant yeast that hasn’t expired. For flour, all-purpose or bread flour can give you the best texture. Don’t skimp on the lemon curd either.
2. Proof Your Yeast
   If using active dry yeast, make sure it’s alive and active by proofing it. Mix the yeast with warm water (around 110°F) and a pinch of sugar and wait for it to bubble. This will ensure that your rolls rise properly.
3. Opt for Full-Fat Dairy
   Full-fat milk, butter, and eggs will add richness and tenderness to your dough. The fat content is crucial for the texture of the cinnamon rolls.
4. Don’t Rush the Dough
   Allow the dough to rise in a warm, draft-free environment until it’s doubled in size. This might take about 1-2 hours depending on the temperature of your kitchen. Be patient – it’s worth the wait.
5. Roll the Dough Evenly
   When rolling out the dough, aim for an even thickness to ensure uniform baking and spirals. Use a rolling pin and maybe a ruler to measure the thickness.
6. Get the Filling Right
   Use store bought or homemade lemon curd, and spread in an even layer across the dough. The layer might look thin, but once rolled up it’s just right! Otherwise, it can all leak out when slicing.
7. Slice with Dental Floss
   For clean cuts, use dental floss or a sharp serrated knife to slice the rolled dough. This prevents the rolls from being squashed and keeps their beautiful shape.
8. Don’t Overcrowd the Pan
   Give your rolls enough space to expand. They should be close enough to support each other as they rise but not so close that they’re squeezed into each other.
9. Bake Until Golden Brown
   Keep an eye on the rolls as they bake and remove them from the oven once they’re just golden. Overbaking can lead to dry rolls.
10. Let Them Cool Before Icing
    Wait for the rolls to cool slightly before adding icing. If they’re too hot, the icing will melt and run off, whereas slightly cool rolls will allow the icing to set better on top.

Armed with these tips, you are on your way to creating decadent sweet rolls that are going to light up your kitchen!

Tips for the best Lemon & Poppy Seed Sweet Rolls

• Yeast: Check your yeast before continuing with the recipe. When you add it to the warm milk, it should ‘bloom’ – meaning it goes bubbly. If it doesn’t do this, it has probably expired and you’ll want to use a new pack! 
• Warm Milk: Ensure it is warm to the touch but not hot – it should feel similar to skin temp. Otherwise, it could kill the yeast.
• Lemon Curd: If possible, try to buy a higher quality jam as this acts as the key flavour! Either make your own with my recipe (subbing two lemons in place of the orange) or buy you favorite at the store.
• Cutting the dough: Once the dough is rolled into a log, use a serrated bread knife or dental floss (the unflavored one) to slice into rounds. Simply slide it below the log, adjust to the desired width and pull up and across so it slices through! 
• Egg wash: I brush a little of the leftover egg white over the rolls just before baking to add extra shine!
• Overnight: If making overnight/needing longer between proofs, place the dough in the fridge otherwise it may ‘over prove’, losing the desired texture.

I bake these Lemon & Poppy Seed Sweet Rolls in a 9×13 inch baking tray, but anything similar sized will work! Try a 9inch Dutch Casserole, pie dish or cake tin. To make the kneading easier, I tend to use the dough hook on my stand mixer. For more doughy recipes, check out these Nutella Brioche Buns. For more inspiration, or videos, head on over to my Instagram.

Storage

When it comes to storing fresh sweet rolls/bread, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Lemon & Poppy Seed Sweet Rolls correctly!

Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in the microwave on a plate for about 15-30 seconds or until soft and squishy. To Freeze: Once baked, the sweet rolls can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving!