Published 3/9/2024 • Updated 10/28/2024 Lemon poppy seed dough is rolled with a sweet filling made of fresh raspberries and topped with a tart lemon glaze for a tasty and unique breakfast treat. I don’t care whether we’re in the summer months or the dead of winter. I crave lemon-raspberry anything all year round, and these raspberry lemon poppy seed rolls are the perfect balance of warm and comforting while also invigorating and fresh. Make them ahead for a quick and easy breakfast, or enjoy them right away for a special and indulgent start to your day. If you’ve never made homemade rolls before, don’t feel intimidated — the prep work is simple to follow and actually quite fun! The only time-consuming part is waiting for the dough to rise, but you can just go about your business while it does its thing. Trust me, these rolls are well worth the wait!
Raspberry Lemon Poppy Seed Rolls – What You Need
2% milk: Warmed milk is a key component of creating a soft dough for these rolls. Make sure it’s warmed to 100-110℉. Quick-rise yeast: We used quick-rise yeast in this recipe to speed up the prepping process because I don’t know about you, but we want to get to eating these delicious tart rolls ASAP. Lemon: Lemon zest is used for making the dough and icing, while lemon juice is used for the filling and icing. Poppy seeds: Poppy seeds go famously well with lemon and also add great texture to these rolls. Raspberries: The tartness of the raspberries pairs deliciously with the lemon, creating a perfect balance of flavors. Sugar: We used both granulated sugar and powdered sugar for this recipe. Gotta make it sweet! Stand mixer w/ hook attachment: Make sure you have a stand mixer with a hook attachment to ensure the dough gets properly mixed.
Ingredient Swaps & Variations
Missing an ingredient or want to add your own spin to these raspberry lemon poppy seed rolls? We totally encourage you to experiment with different flavor combinations! Instead of frozen raspberries, use raspberry jam for the raspberry filling. It will not be as thick as the homemade filling, but it’s a great alternative. Don’t have any poppy seeds on hand? You can also substitute them with chia seeds or leave them out altogether. You can also mix things up by using different citrus fruits like orange or lime instead of lemon, or even add in some different spices like ginger or cardamom for a unique twist.
Storage + Freezer Directions
Store the baked rolls in an airtight container at room temperature for up to 2 days. You can also store them in the fridge for up to 5 days, but be aware that the texture may change slightly. To make these rolls in advance, wrap them in plastic wrap and place them in the fridge for up to 12 hours. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake, and then skip to step 14. For best-rising results, make sure your yeast is fresh and hasn’t expired. You can test the yeast by dissolving it in warm water with a pinch of sugar. If it starts to foam up after a few minutes, it’s good to use. To freeze these raspberry lemon poppy seed rolls, let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe bag or container for up to 3 months. When ready to serve, thaw at room temperature and heat in the microwave for 10-15 seconds.
What to Serve with Lemon Poppy Seed Rolls
Whether you’re planning to brunch out with friends or just indulging in a luxurious breakfast at home, these raspberry lemon poppy seed rolls are perfect on their own or paired with some other breakfast delights. Here are our top recommendations:
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