# Lemon dreams

A recipe for lemon poppy seed rolls with a creamy lemon frosting.

- Servings: 6 servings
- Category: Drink
- Language: en

## 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

## Instructions

1. Add 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.
2. Add in the softened butter and vanilla. Mix until smooth. Set aside.
3. Whisk cream cheese, butter & vanilla together.
4. Add in the powdered sugar and salt.
5. Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
6. To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
7. Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
8. Continue 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.
9. Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
10. Once the dough has risen, punch down to deflate.
11. Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
12. Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
13. Using a sharp knife or string, cut it into 6 even pieces.
14. Place them on a parchment lined sheetpan to rise for another 30 minutes.
15. Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
16. Frost while warm and enjoy!

## Equipment

- small bowl
- stand mixer
- dough hook attachment
- parchment lined sheetpan
- sharp 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.

## Source

- Original video: https://www.instagram.com/reel/DW45_boyUvE/?igsh=MWMxNHd0YnYzYWY4dQ==
- Recipe page: https://www.cliprecipe.com/recipe/5bce9a40-56ab-46bb-8cc4-ec07c8382865
- Extracted: 2026-04-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt