Deluxe Lemon Poppy Seed Rolls with Raspberry Filling

Deluxe Lemon Poppy Seed Rolls with Raspberry Filling

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
  2. Step 2

    Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
  3. Step 3

    Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
  4. Step 4

    Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. Step 5

    Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
  6. Step 6

    Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.