Description
Soft, tender lemon dough dotted with poppyseeds, filled with a sweet lemon sugar, and topped with a gooey lemon cream cheese frosting 💛—these lemon poppyseed sweet rolls are perfect for spring! 🍋
Ingredients
Scale
Dough
- 1 cup warm dairy-free milk
- 1/4 cup sugar (divided)
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegan butter (melted)
- 3 tablespoons poppyseeds
Lemon Filling
- 1/2 cup dairy-free butter (softened)
- 1/2 cup white sugar
- Zest and juice of one lemon
Lemon Cream Cheese Frosting
- 1/4 cup unsalted butter (softened)
- 1 cup cold cream cheese
- 3/4 cup powdered sugar
- Zest and juice of one lemon
Instructions
- In a stand mixer, combine all the dough ingredients until the dough is no longer sticky.
- Cover the dough with a damp tea towel and let it rise in a warm place for about 1 1/2 hours or until it doubles in size.
- Once the dough has doubled, roll it out on a floured surface into a long rectangle.
- Prepare the lemon filling by mixing together the butter, sugar, lemon zest, and juice.
- Spread the lemon filling evenly over the rolled-out dough.
- Roll the dough into a log lengthwise and cut it into 9 thick rolls.
- Place the rolls in a prepared baking dish, cover with a damp cloth, and let them rise for another 20-30 minutes until they increase by 1.5 times in size.
- While the rolls are rising, preheat the oven to 350°F.
- Bake the rolls for 20-22 minutes or until golden brown.
- Mix together the frosting ingredients, then spread the frosting over the warm rolls.