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Lemon Poppy Seed Rolls with Cream Cheese Frosting Recipe

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4.3 from 14 reviews

Delightful Lemon Poppy Seed Rolls featuring a soft, glossy dough made with tangzhong method, filled with a zesty lemon poppy seed paste and topped with a creamy lemon cream cheese frosting. These sweet rolls are fluffy, flavorful, and perfect for breakfast or a special treat.

Ingredients

Dough and Tangzhong

  • 30 g all-purpose flour (for tangzhong)
  • 150 g whole milk (for tangzhong)
  • 90 g whole milk (lukewarm)
  • 90 g water (lukewarm)
  • 6 g instant yeast or 25 g fresh yeast
  • 50 g granulated sugar
  • 510 g all-purpose flour
  • 1 egg (about 60 g with shell)
  • 1 tsp salt
  • 100 g butter, room temperature (for dough)

Lemon Poppy Seed Filling

  • 100 g sugar
  • Zest of one lemon
  • 100 g butter, room temperature
  • 1 tbsp poppy seeds

Lemon Cream Cheese Frosting

  • 35 g butter, room temperature
  • 70 g cream cheese
  • 125 g powdered sugar
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Tangzhong: Combine 30 g flour and 150 g whole milk in a small saucepan. Whisk together until mixed, then cook over medium-high heat, stirring constantly until it thickens to a paste similar to smooth mashed potatoes. Remove from heat and transfer to a flat bowl to cool quickly, then refrigerate until room temperature, about 20-30 minutes.
  2. Prepare Dough: Warm 90 g whole milk and 90 g water to about 37ºC (lukewarm). In a mixing bowl, crumble fresh yeast (or if using instant yeast, mix it with the flour before adding liquids). Pour the warm milk and water over the yeast and stir with a spatula until dissolved.
  3. Mix Dough Ingredients: Add 50 g granulated sugar, 510 g all-purpose flour, cooled tangzhong, and 1 egg to the yeast mixture. Using a dough hook attachment, mix on low speed for 4 minutes to combine.
  4. Knead Dough: Increase mixer speed to medium. Add 1 tsp salt and 100 g room temperature butter in two parts, adding the second half after the first is well incorporated. Continue mixing for 6-7 minutes until the dough is smooth, glossy, and elastic.
  5. First Rise: Lightly oil a clean bowl, place the dough inside, and cover with cling film and a tea towel. Leave in a warm spot at room temperature to rise for 1 hour, until doubled in size.
  6. Prepare Filling: While dough rises, mix 100 g sugar, zest of one lemon, 100 g room temperature butter, and 1 tbsp poppy seeds together until forming a smooth paste. Set aside.
  7. Roll Out Dough: After first rise, turn dough onto a lightly floured surface. Roll it into a 30×38 cm (12×15 inches) rectangle with the longest side facing you.
  8. Spread Filling: Evenly spread the lemon poppy seed filling across the entire surface of the dough using a spoon or offset spatula.
  9. Shape Rolls: Using a pizza cutter, slice the dough into twelve 3 cm (1.25 inch) strips along the long edge. Gently roll each strip into a tight roll.
  10. Second Rise: Place the rolls in a baking tray spaced evenly. Cover with cling film and a tea towel, then let rise at room temperature for 40 minutes.
  11. Preheat Oven: Preheat your conventional oven to 190ºC (375ºF).
  12. Bake Rolls: Bake the rolls on the second lowest rack for 24-26 minutes. When they start turning golden, about 8-10 minutes before the end, cover them loosely with aluminum foil to prevent over-browning.
  13. Cool Rolls: Remove from oven and let cool slightly while preparing the frosting.
  14. Make Frosting: In a mixing bowl, beat 35 g butter and 70 g cream cheese together for 1 minute until creamy. Add 125 g powdered sugar, 1 tsp lemon juice, and ½ tsp vanilla extract, then mix until smooth and combined.
  15. Frost Rolls: Spread the lemon cream cheese frosting over the warm rolls. Serve immediately and enjoy their fresh, tangy sweetness.

Notes

  • You can use either fresh yeast or instant yeast; adjust mixing steps accordingly.
  • For an even smoother tangzhong, make sure to whisk continuously while heating to prevent lumps.
  • Second rise is crucial for soft, fluffy rolls, so don’t skip or shorten it.
  • Covering rolls with foil during baking prevents excessive browning but maintains a golden crust.
  • For an overnight rise, let the dough proof covered in the fridge and bring it back to room temperature before shaping.
  • Use room temperature ingredients to ensure proper dough consistency and easier mixing.

Find it online: https://bitezly.com/lemon-poppy-seed-rolls-with-cream-cheese-frosting-recipe/