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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.

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Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
1 hr 40 mins
total:
1 hr 100 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:
Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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

200 calories; protein 4g; carbohydrates 34.9g; fat 5.5g; cholesterol 44mg; sodium 257mg. Full Nutrition
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