Lemon Poppy Seed Sweet Rolls

Lemon poppyseed rolls are more than just a treat; they are an experience that captivates the senses. The bright tartness of lemon pairs beautifully with the nutty crunch of poppyseeds. With every bite, you encounter a satisfying contrast that is both refreshing and comforting. Whether for breakfast or an afternoon snack, these rolls are sure to delight.

Lemon poppyseed rolls represent the beautiful harmony of flavors. I'm a big believer that sweetened condensed milk bread makes the best sweet rolls. So why not brighten up your kitchen with this lively recipe?

Lemon Poppyseed Sweet Rolls (Condensed Milk Dough Base)

Ingredients

For the Dough:

• 3 cups (375g) bread flour (or all-purpose flour)

• 2¼ tsp (1 packet) instant yeast

• 1/2 tsp salt

• 1/2 cup (120ml) warm whole milk (~100°F/38°C)

• 1/3 cup (100g) sweetened condensed milk

• 1 large egg

• 4 tbsp (55g) unsalted butter, softened

• 2 tbsp lemon zest

• 1 tbsp poppy seeds

For the Filling:

• 1/2 to 3/4 cup lemon curd (homemade or store-bought)

For the Lemon Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup powdered sugar

• 1 tbsp lemon juice

• 1/2 tsp lemon zest

• Pinch of salt

Instructions

1. Make the Dough:

In a large bowl or stand mixer, whisk together flour, yeast, salt, poppy seeds, and lemon zest.In a separate bowl, whisk warm milk, sweetened condensed milk, and egg. Add wet ingredients to dry, and mix. Knead 5–7 minutes, then add softened butter. Knead an additional 8–10 minutes until the dough is soft, smooth, and slightly tacky.

2. First Rise:

Place the dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled.

3. Shape the Rolls:

Punch down dough and roll into a large rectangle (about 10x14 inches).Spread lemon curd evenly over the surface, leaving a small border around the edges.Roll tightly from the long side into a log, then slice into 9–12 even rolls. Place in a greased baking dish.

4. Second Rise:

Cover and let the rolls rise for 30–45 minutes, or until puffy.

5. Bake:

Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden and cooked through. Let cool slightly.

6. Make the Frosting:

Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and salt. Mix until creamy. Spread over slightly warm rolls.

Tips & Variations

• For extra tang, add a layer of cream cheese before the lemon curd.

• Add a drizzle of lemon glaze (powdered sugar + lemon juice) in place of frosting for a lighter version.

• Store covered at room temperature for 2 days or refrigerated for up to 3 days. Reheat gently to serve.