Deluxe Lemon Poppy Seed Rolls with Raspberry Filling

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 200 Calories

Ingredients

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

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.

Step 6

Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.