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 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.
3Add 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.
4Add in the softened butter and vanilla. Mix until smooth. Set aside.
5Add in the softened butter and vanilla. Mix until smooth. Set aside.
6Add in the softened butter and vanilla. Mix until smooth. Set aside.
7Whisk cream cheese, butter & vanilla together.
8Whisk cream cheese, butter & vanilla together.
9Whisk cream cheese, butter & vanilla together.
10Add in the powdered sugar and salt.
11Add in the powdered sugar and salt.
12Add in the powdered sugar and salt.
13Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
14Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
15Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
16To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
17To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
18To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
19Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
20Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
21Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
22Continue 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.
23Continue 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.
24Continue 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.
25Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
26Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
27Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
28Once the dough has risen, punch down to deflate.
29Once the dough has risen, punch down to deflate.
30Once the dough has risen, punch down to deflate.
31Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
32Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
33Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
34Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
35Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
36Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
37Using a sharp knife or string, cut it into 6 even pieces.
38Using a sharp knife or string, cut it into 6 even pieces.
39Using a sharp knife or string, cut it into 6 even pieces.
40Place them on a parchment lined sheetpan to rise for another 30 minutes.
41Place them on a parchment lined sheetpan to rise for another 30 minutes.
42Place them on a parchment lined sheetpan to rise for another 30 minutes.
43Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
44Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
45Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
46Frost while warm and enjoy!
47Frost while warm and enjoy!
48Frost while warm and enjoy!
Ingredients
2.25 cup all purpose flour
2.25 cup all purpose flour
2.25 cup all purpose flour
0.5 C whole milk lukewarm
0.5 C whole milk lukewarm
0.5 C whole milk lukewarm
2 tbsp heavy cream
2 tbsp heavy cream
2 tbsp heavy cream
0.25 cup heavy cream for topping the rolls before baking
0.25 cup heavy cream for topping the rolls before baking
0.25 cup heavy cream for topping the rolls before baking
0.25 cup crème fraîche (or sour cream)
0.25 cup crème fraîche (or sour cream)
0.25 cup crème fraîche (or sour cream)
1 large egg
1 large egg
1 large egg
3 tbsp melted butter
3 tbsp melted butter
3 tbsp melted butter
0.5 tsp vanilla bean paste or extract
0.5 tsp vanilla bean paste or extract
0.5 tsp vanilla bean paste or extract
1 tbsp lemon zest
1 tbsp lemon zest
1 tbsp lemon zest
3 tbsp sugar
3 tbsp sugar
3 tbsp sugar
1.5 tsp instant yeast
1.5 tsp instant yeast
1.5 tsp instant yeast
0.25 cup poppy seeds
0.25 cup poppy seeds
0.25 cup poppy seeds
4 tbsp softened butter
4 tbsp softened butter
4 tbsp softened butter
0.33 cup granulated sugar
0.33 cup granulated sugar
0.33 cup granulated sugar
1 tbsp lemon zest
1 tbsp lemon zest
1 tbsp lemon zest
1 tsp vanilla bean paste or extract
1 tsp vanilla bean paste or extract
1 tsp vanilla bean paste or extract
4 oz cream cheese softened
4 oz cream cheese softened
4 oz cream cheese softened
4 tbsp butter softened
4 tbsp butter softened
4 tbsp butter softened
1 cup powdered sugar
1 cup powdered sugar
1 cup powdered sugar
1 tsp vanilla bean paste or extract
1 tsp vanilla bean paste or extract
1 tsp vanilla bean paste or extract
0.25 cup lemon juice
0.25 cup lemon juice
0.25 cup lemon juice
1 tbsp lemon zest
1 tbsp lemon zest
1 tbsp lemon zest
pinch salt
pinch salt
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.