These Lemon Poppy Seed Rolls are the most delicious, refreshing breakfast treat out there. I tinkered with this recipe for quite some time to get them just right and I am so excited to finally be able to share this recipe with all of you. These rolls are made with fresh lemon zest and poppy seeds throughout the dough and filled with homemade Lemon Curd, butter, and brown sugar for an extra touch of sweetness, then topped with a deliciously sweet and smooth lemon, vanilla glaze.

Whether you’re making these rolls for a brunch, a summer treat, or making for no occasion at all, because you never need an excuse to make a delicious treat, I promise you’ll love this recipe. Let’s get right into how to make these!

A close-up of lemon-glazed cinnamon rolls in a white baking dish. The rolls are topped with creamy icing and lemon curd. There is a small jar filled with lemon glaze and a spoon nearby, with lemon slices on a plate beside it.

How To Make Lemon Poppy Seed Rolls

Making the Lemon Curd

In a bowl, mix the sugar and lemon zest together to release the natural oils for a more intense lemon flavor. I pinched the sugar and lemon zest together using my hands but this isn’t necessary.
Add the egg yolks and whisk until the mixture is light in color and fluffy (about 2 minutes). Save the egg whites so nothin goes to waste, feel free to use them in another baking recipe or for an egg white omelet for another day!
Place the mixture over low heat, whisking constantly until it begins to bubble and thicken. This took me about 10-15 minutes in total. Make sure to whisk constantly otherwise the bottom of the mixture in the pot might burn.
Remove from heat and stir in the cold, cubed butter until fully melted and combined.
Transfer to a glass bowl, cover with plastic wrap directly touching the surface, and refrigerate until needed. Covering with plastic wrap helps the curd to avoid a film forming over it.

A small glass jar filled with creamy lemon curd, topped with a lemon slice and a gold spoon. Slices of lemon are arranged on a white, scalloped-edge plate in the background, casting soft shadows.

Prepare the Dough

In the bowl of a stand mixer with the dough hook attachment, whisk together flour, sugar, salt, poppy seeds, and lemon zest.
In a saucepan over low heat, warm the milk and butter until melted (do not exceed 110°F). Remove from heat and whisk in the yeast. Let sit for about 5 minutes.
Add the milk mixture and whisked egg to the dry ingredients. Mix on low speed, scraping down the sides as needed so everything comes together nicely :)
Once the dough begins to come together, transfer it to a lightly floured surface and knead for about 5 minutes until soft and smooth.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 45 minutes.

Assembling the Rolls

Roll out the dough into a 25″ x 10″ rectangle on a lightly floured surface.
Spread softened butter evenly over the dough, followed by the brown sugar. Feel free to use light or dark it won’t make a big difference. For the record, I used light brown! :)
Spread the prepared lemon curd over the brown sugar, leaving 1/4 cup reserved for topping after baking.
Gently roll the dough into a log and slice into 8-10 even rolls using a sharp knife.
Place the rolls in a greased 9″ x 13″ baking dish, leaving some space between them.
Cover with a damp cloth and let rise for 60-90 minutes.
Preheat oven to 375°F and bake for 23-25 minutes or until golden brown.

Close-up of unbaked lemon poppy seed rolls in a white baking dish. The rolls have a swirled pattern and specks of poppy seeds visible throughout the dough, with a light glaze on top. Bright daylight casts soft shadows.

Making the Lemon Vanilla Icing

In a bowl, whisk together confectioner’s sugar, vanilla, poppy seeds, lemon juice, and zest.
Add milk 1 tablespoon at a time, whisking until smooth.
Spread the icing over cooled rolls and dollop the reserved lemon curd on top.

How to Store Lemon Poppy Seed Rolls

To keep your lemon poppy seed rolls fresh and oh so delicious
Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to a week, warming slightly before serving. I like to pop mine in the microwave for like 30-45 seconds.
Freeze individually wrapped rolls for up to 3 months. Thaw overnight in the fridge and reheat before eating.

A close-up of a lemon cinnamon roll topped with creamy glaze on a plate. The roll is accompanied by sliced lemons, and a gold fork rests beside it. In the background, more pastries and lemon slices are visible.

Recipe Tips

Use fresh lemons for the best citrus flavor. Fresh squeezed lemon is SUPERIOR.
Check yeast freshness to ensure your dough will rise properly.
Roll gently to avoid compressing the layers too much.
Let the rolls cool before icing to prevent the icing from melting and seeping into the rolls completely.

Recipe Variations

Add blueberries to the filling for a berry twist.
Use orange zest instead of lemon for a different citrus flavor.
Make mini rolls by rolling the dough thinner and cutting smaller portions.
Drizzle with honey instead of icing for a natural sweetness.

A plate with a frosted cinnamon roll and lemon slices. A fork rests nearby. A glass jar with lemon curd and a golden spoon sits next to a baking dish filled with frosted cinnamon rolls, topped with lemon slices. Sunlight casts soft shadows.

Key Ingredients

Lemon zest & juice: Provide the vibrant citrus flavor.
Poppy seeds: Add texture and a mild nutty taste.
Yeast: Helps the dough rise and become fluffy.
Brown sugar: Balances the tart lemon curd with sweetness.
Butter: Adds richness and tenderness to the dough.