DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING

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Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

Steps:

  • Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
  • Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
  • Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
  • Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

Faith Lewarne
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These rolls are the perfect combination of sweet and tart.


Daham Madusara
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This recipe is a keeper!


Tanzila Nupur
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I can't wait to make these rolls again!


Tammy Fall
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These rolls are a great way to use up leftover raspberries.


Bikash Rai
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The recipe was easy to follow and the rolls turned out beautiful.


Rk Thakur
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I'm not a huge fan of lemon poppy seed, but these rolls were surprisingly good.


Abby Wilt
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These rolls are a bit time-consuming to make, but they are definitely worth the effort.


Syed Akbar Ali
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I highly recommend this recipe! You won't be disappointed.


Karan Naresh
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The raspberry filling is what really makes these rolls special.


Vincent Esterhuizen
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I've made these rolls several times now and they always turn out perfect.


Pream Thapa
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These rolls are perfect for any occasion.


fire dog
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I made these rolls for a baby shower and they were a huge success. Everyone loved them.


Ram Rana
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I used frozen raspberries for the filling and they worked perfectly.


Brit Cass
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These rolls were so moist and fluffy. I couldn't stop eating them!


omar Esssam9992
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I added a little extra lemon zest to the batter and it really brightened up the flavor.


Aligohar Mangrio
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The hardest part of making these rolls was waiting for them to cool! The smell was heavenly.


khan anghar
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5 stars all the way! These rolls were a hit with my friends and family.


Wahab Ishfaq
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My favorite lemon poppy seed rolls got upgraded with this raspberry filling! A perfect balance of sweet and tangy.