Serves 6
Directions
- 1Add sugar to a small bowl along with the lemon zest. Using your fingers, rub the zest into the sugar. This helps to release the natural oils in the zest, making it more fragrant.
- 2Add in the softened butter and vanilla. Mix until smooth. Set aside.
- 3Whisk cream cheese, butter & vanilla together.
- 4Add in the powdered sugar and salt.
- 5Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
- 6To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
- 7Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
- 8Continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp of flour at a time until no longer sticky. 1 or 2 usually does the trick.
- 9Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
- 10Once the dough has risen, punch down to deflate.
- 11Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
- 12Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
- 13Using a sharp knife or string, cut it into 6 even pieces.
- 14Place them on a parchment lined sheetpan to rise for another 30 minutes.
- 15Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
- 16Frost while warm and enjoy!
Ingredients
- 2.25 cup all purpose flour
- 0.5 C whole milk lukewarm
- 2 tbsp heavy cream
- 0.25 cup heavy cream for topping the rolls before baking
- 0.25 cup crème fraîche (or sour cream)
- 1 large egg
- 3 tbsp melted butter
- 0.5 tsp vanilla bean paste or extract
- 1 tbsp lemon zest
- 3 tbsp sugar
- 1.5 tsp instant yeast
- 0.25 cup poppy seeds
- 4 tbsp softened butter
- 0.33 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla bean paste or extract
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 1 cup powdered sugar
- 1 tsp vanilla bean paste or extract
- 0.25 cup lemon juice
- 1 tbsp lemon zest
- pinch salt
Equipment
small bowlstand mixerdough hook attachmentparchment lined sheetpansharp knife or string
Tips
- Rub lemon zest into sugar with fingers to release natural oils for more fragrance.
- Dough should be soft but not sticky, add 1-2 tbsp of flour if needed.
- Frost rolls while warm.
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