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.

Ingredients

• 0.75 cup milk
• 1 large egg
• 1 large egg yolk
• 2 tablespoons lemon juice
• 2 tablespoons white sugar
• 1 tablespoon poppy seeds
• 1 lemon, zested
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour, or more as needed
• 0.25 cup unsalted butter, at room temperature
• 1 ¼ teaspoons salt
• 0.5 cup seedless raspberry jam
• 0.5 cup confectioners' sugar
• 0.5 tablespoon milk
• 0.5 tablespoon lemon juice
• 0.25 teaspoon vanilla extract

Steps

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. 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. 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. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
6. Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.