These lemon poppyseed sweet rolls are soft and tender, filled with a sweet lemony sugar mix and topped with a rich, gooey lemon cream cheese frosting. They’re the perfect treat for a sunny summer day.
Lemon and Poppyseed Rolls
Ingredients
Dough Ingredients:
- 1 cup warm dairy-free milk not too hot
- 1/4 cup sugar divided
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons melted vegan butter
- 3 tablespoons poppyseeds
Lemon Filling Ingredients:
- 1/2 cup softened dairy-free butter
- 1/2 cup white sugar
- Zest and juice from one lemon
Lemon Cream Cheese Frosting Ingredients:
- 1/4 cup softened unsalted butter
- 1 cup cold cream cheese
- 3/4 cup powdered sugar
- Zest and juice from one lemon
Instructions
- In a stand mixer, combine the dough ingredients until the dough is smooth and no longer sticky.
- Cover the dough with a damp towel and let it rise in a warm spot for about 1 1/2 hours, until it doubles in size.
- Once risen, roll the dough out on a floured surface into a long rectangle.
- Mix together the filling ingredients and spread evenly over the dough.
- Roll the dough lengthwise into a log and cut it into 9 thick rolls.
- Place the rolls in a prepared baking dish, cover with a damp cloth, and let them rise again for 20-30 minutes, until they are about 1.5 times their original size.
- While the rolls are rising, preheat your oven to 350°F.
- Bake the rolls for 20-22 minutes, or until they are golden brown.
- Mix together the frosting ingredients and spread over the warm rolls.