Lemon Poppyseed Sweet Rolls

- A soft and fluffy texture - Lots of fresh lemon and poppyseeds - An impressive weekend breakfast that's better than any bakery!

These sweet rolls feature...

- 2% milk - Active dry yeast - Honey - Eggs - Kosher salt - All-purpose flour

- Poppyseeds - Granulated sugar - Lemon - Powdered sugar - Unsalted butter


Make the dough and place in a greased bowl. Cover with plastic wrap and allow to rise 1 to 1-1/2 hours until doubled.

Make dough


In a small bowl, combine sugar and lemon zest until combined.

Make sugar


Turn dough onto a floured surface and roll into a 12x16 inch rectangle. Spread butter and lemon sugar in an even layer.

Roll dough


Roll up dough and pinch edges to seal. Cut into 12 rolls and place in a greased 9x13 baking dish. Allow to rise 30-45 minutes until doubled.

Cut out rolls


Bake rolls at 350F 20-25 minutes until a light golden brown. Allow to cool slightly.

Bake rolls


In a small bowl, combine powdered sugar, lemon juice, zest, poppyseeds, and milk until smooth.

Make glaze


Spread glaze over rolls and allow to set 10 minutes before serving. Enjoy!

Serve rolls