Raspberry Lemon Poppy Seed Rolls



All of us love cinnamon rolls, however have you ever tried lemon raspberry rolls?! These wonderful Raspberry Lemon Poppy Seed Rolls are a tart and fruity twist on the traditional and are assured to fill your morning with brilliant flavors and delight. 

Lemon poppy seed dough is rolled with a candy filling made from recent raspberries and topped with a tart lemon glaze for a tasty and distinctive breakfast deal with.

I don’t care whether or not we’re in the summertime months or the lifeless of winter. I crave lemon-raspberry something all 12 months spherical, and these raspberry lemon poppy seed rolls are the proper stability of heat and comforting whereas additionally invigorating and recent.

Make them forward for a fast and easy breakfast, or take pleasure in them immediately for a particular and indulgent begin to your day. 

If you happen to’ve by no means made selfmade rolls earlier than, don’t really feel intimidated — the prep work is straightforward to observe and truly fairly enjoyable! The one time-consuming half is ready for the dough to rise, however you possibly can simply go about what you are promoting whereas it does its factor. Belief me, these rolls are properly definitely worth the wait!

Raspberry Lemon Poppy Seed Rolls – What You Want

  • 2% milk: Warmed milk is a key part of making a mushy dough for these rolls. Be certain it’s warmed to 100-110℉.
  • Fast-rise yeast: We used quick-rise yeast on this recipe to hurry up the prepping course of as a result of I don’t learn about you, however we need to get to consuming these scrumptious tart rolls ASAP.
  • Lemon: Lemon zest is used for making the dough and icing, whereas lemon juice is used for the filling and icing. 
  • Poppy seeds: Poppy seeds go famously properly with lemon and likewise add nice texture to those rolls.
  • Raspberries:  The tartness of the raspberries pairs deliciously with the lemon, creating an ideal stability of flavors. 
  • Sugar: We used each granulated sugar and powdered sugar for this recipe. Gotta make it candy!
  • Stand mixer w/ hook attachment: Be sure to have a stand mixer with a hook attachment to make sure the dough will get correctly combined.
Raspberry roll ups in a white dish.

Ingredient Swaps & Variations

Lacking an ingredient or need to add your individual spin to those raspberry lemon poppy seed rolls? We completely encourage you to experiment with completely different taste combos! 

As an alternative of frozen raspberries, use raspberry jam for the raspberry filling. It won’t be as thick because the selfmade filling, nevertheless it’s an amazing different. Don’t have any poppy seeds readily available? You can too substitute them with chia seeds or depart them out altogether. 

You can too combine issues up through the use of completely different citrus fruits like orange or lime as a substitute of lemon, and even add in some completely different spices like ginger or cardamom for a novel twist.

Raspberry cinnamon rolls with lemon icing.

Prime Suggestions for Raspberry Lemon Poppy Seed Rolls

In case your icing is simply too thick, add one other tablespoon of lemon juice. Whether it is too skinny, add one other ¼ cup of powdered sugar.

To make these rolls prematurely, wrap them in plastic wrap and place them within the fridge for as much as 12 hours. Carry the rolls to room temperature (about half-hour) while you’re able to bake, after which skip to step 14.  

For best-rising outcomes, make certain your yeast is recent and hasn’t expired. You may check the yeast by dissolving it in heat water with a pinch of sugar. If it begins to foam up after a couple of minutes, it’s good to make use of.

A plate with a raspberry roll and a fork.

Storage + Freezer Instructions

Retailer the baked rolls in an hermetic container at room temperature for as much as 2 days. You can too retailer them within the fridge for as much as 5 days, however bear in mind that the feel might change barely. 

To freeze these raspberry lemon poppy seed rolls, allow them to cool fully earlier than wrapping them in plastic wrap and storing them in a freezer-safe bag or container for as much as 3 months.

When able to serve, thaw at room temperature and warmth within the microwave for 10-15 seconds.

A slice of raspberry roll with a fork on a plate.

What to Serve with Lemon Poppy Seed Rolls

Whether or not you’re planning to brunch out with buddies or simply indulging in an opulent breakfast at house, these raspberry lemon poppy seed rolls are excellent on their very own or paired with another breakfast delights. Listed below are our high suggestions:

A plate of cinnamon rolls with raspberries and lemon.

Raspberry Lemon Poppy Seed Rolls

These raspberry lemon poppyseed rolls are delightfully tart, fluffy, and bright, making them a perfect option for breakfast or brunch. Make them ahead for busy mornings, or enjoy a fun weekend baking project with the family!

Prep:2 hours

Cook:22 minutes




  • 2 tablespoons unsalted butter softened
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2-3 cups powdered sugar


  • Make the cinnamon rolls. Add the warmed milk, yeast, and sugar to a big bowl. Put aside till the yeast has bloomed/bubbled — about 5 minutes.

  • Subsequent, add the melted butter, egg, vanilla extract, and lemon zest to the bowl of a stand mixer. Combine to mix.

  • As soon as the yeast has bloomed, add it to the stand mixer and blend to mix.

  • Utilizing a stand mixer on low-medium pace with the dough hook attachment, slowly stir the flour and salt into the moist substances. As soon as all the flour has been added and a shaggy dough has shaped, knead for 2-3 minutes or till the dough is clean and elastic (it ought to bounce again while you poke it).

  • Switch the dough to a frivolously oiled bowl and canopy it with plastic wrap after which a tea towel. Place it in a heat place to rise till doubled in measurement – about 1-⅕ hours. Whereas the dough rises, you can also make the filling and cook dinner the raspberries.

  • Make the raspberry filling. Add the raspberries, sugar, and lemon juice to a small pot. Carry to a boil, stirring typically. Cut back warmth to a delicate boil and proceed to stir typically. Prepare dinner for about 10 minutes. The raspberry sauce ought to thicken. Refrigerate to chill.

  • Make the icing by putting all substances right into a bowl, beginning with 2 cups of powdered sugar. Combine to mix. If the icing is simply too thick, add one other tablespoon of lemon juice. Whether it is too skinny, add one other ¼ cup of powdered sugar. Cowl with plastic wrap and put aside.

  • Assemble the rolls. As soon as the dough has risen for 1 to 1.5 hours, flip it out onto a frivolously floured floor.

  • Roll it right into a rectangle that’s roughly 18” lengthy, 12” extensive, and ¼” thick.

  • Unfold the cooled raspberry sauce evenly over the rolled-out dough. Then roll into a decent log, beginning at one of many lengthy sides.

  • Slice the log into 1” rolls. This may yield about 12 rolls, relying on how tightly you roll your log and whether or not you begin rolling at an extended or quick facet of the dough.

  • Butter a 9×13-inch baking dish or line it with parchment paper. Add the rolls to the dish, ensuring they only barely contact.

  • If you happen to’re making the rolls prematurely, wrap them in plastic and place them within the fridge for as much as 12 hours. Carry the rolls to room temperature (about half-hour) while you’re able to bake, after which skip to step 14.

  • If you happen to aren’t making the rolls prematurely, cowl them with plastic wrap and place in a heat spot to rise till the rolls start to the touch. About half-hour. Whereas the rolls rise, preheat your oven to 350℉.

  • Bake for 18-22 minutes (relying in your oven) or till the facilities are set, ensure to not over-bake.

  • Permit the rolls to chill for 10 minutes earlier than icing.

Suggestions & Notes

  • ⅓ – ½ cup of raspberry jam might be substituted for the raspberry filling. It won’t be as thick because the selfmade filling, however it’s a nice sub.

Vitamin details

Energy: 339kcal Carbohydrates: 63g Protein: 6g Fats: 7g Fiber: 3g Sugar: 29g

Images: photographs taken on this publish are by Ashley McGlaughlin from The Edible Perspective.


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