Lemon Poppy Seed Breakfast Rolls
Bright, soft, and pillowy overnight breakfast rolls filled with fragrant lemon sugar and topped with a luscious lemon cream cheese glaze.
Ingredients
Dough
- 1 cup whole milk warmed to about 105-110°F
- 1 package active dry yeast equals 2¼ teaspoons
- 1/3 cup granulated sugar divided usage
- 4 1/3 cups all-purpose flour plus more for dusting
- 3 tablespoons poppy seeds adds a subtle, earthy crunch
- 1 teaspoon kosher salt enhances overall flavor
- 1/2 cup unsalted butter room temperature, cut into large chunks (1 stick)
- 3 large eggs room temperature, beaten
Citrus Filling
- 1/2 cup unsalted butter room temperature (1 stick)
- 2 lemons lemon zest about 2½ tablespoons
- 3/4 cup granulated sugar sweetens the swirl
Cream Cheese Glaze
- 4 ounces cream cheese room temperature
- 1/4 cup unsalted butter room temperature (4 tablespoons)
- 1 1/2 cups powdered sugar sift if clumpy
- 1 pinch kosher salt balances the sweetness
- 1 tablespoon poppy seeds for texture and visual appeal
- 2 tablespoons fresh lemon juice adds tartness to the icing
Instructions
- Pour warmed milk (105-110°F) into a bowl. Sprinkle active dry yeast and a tiny pinch of granulated sugar over the surface. Let sit for 5 minutes until bubbly and foamy.
- In a stand mixer fitted with a dough hook, combine the remaining granulated sugar, flour, poppy seeds, and salt. Pour in the foamy yeast mixture, beaten eggs, and chunks of softened butter. Run on low speed to combine.
- Increase speed to medium and mix for 3 minutes. Scrape down the sides of the bowl, then mix on medium for an additional 5 minutes until the dough forms a smooth, slightly tacky ball that pulls away from the bowl.
- Turn dough onto a lightly floured surface, knead gently a few times, and shape into a ball. Place in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
- Prepare the filling: Combine granulated sugar and lemon zest in a small bowl. Rub the zest into the sugar with your fingertips for 1-2 minutes to release the essential oils until fragrant and damp.
- Punch down the risen dough and transfer to a floured surface. Roll out into a 14x20 inch rectangle. Spread softened butter evenly across the dough, leaving a small border, then scatter the lemon-sugar mixture over the top.
- Roll the dough tightly starting from the long edge closest to you. Slice the firm log into 12 equal pieces using a sharp knife or kitchen twine. Arrange the spirals in a greased baking dish, cover tightly, and refrigerate overnight.
- The next morning, remove the pan from the refrigerator and let sit on the counter for 1 hour to come to room temperature and puff up. Preheat your oven to 350°F during this time.
- Remove plastic wrap and bake for 25 minutes until the tops are golden brown. Remove from the oven and let cool for a few minutes.
- Make the glaze: Beat softened cream cheese and butter until smooth. Mix in sifted powdered sugar, salt, poppy seeds, and fresh lemon juice until silky and lump-free. Spread half the glaze over warm rolls immediately, let cool 15 minutes, then apply the remaining glaze before serving.
Notes
For same-day baking: Instead of refrigerating overnight, cover the shaped rolls and let them rise at room temperature for 45 minutes before baking at 350°F. For freezing: Wrap the unbaked rolls tightly in the pan and freeze up to 4 weeks; thaw overnight in the fridge before the final morning counter rise.