Poppy Seed Sweet Rolls
Prep time
Cook time
Total time
Each roll is loaded with a filling made with poppy seeds, brown sugar, and cream cheese. You may choose to add nuts to the filling or leave them out. After baking, spread the rolls with a sweet confectioners sugar icing.
Recipe type: Dessert | Yeast Bread
  • ¼ cup warm water (110 to 115 degrees)
  • 1 package active dry yeast
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1½ cups warm buttermilk (110 to 115 degrees)
  • ½ cup vegetable oil
  • 4 to 4½ cups all-purpose flour
  • 8 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons poppy seeds
  • 1 cup walnuts or pecans, coarsely chopped (optional)
  • 2 cups confectioners (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 teaspoons milk (preferably whole milk)
  1. In a large mixing bowl combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, salt, warm buttermilk, and oil; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  1. In a medium bowl, combine cream cheese, butter, brown sugar, flour, and vanilla extract; beat until smooth. Stir in poppy seeds and nuts (optional.) Set aside.
  2. Prepare two large baking sheets; lightly grease with shortening.
  3. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
  4. Divide dough in half. Roll half the dough into a 15 inch by 9 inch rectangle. Spread half of the filling mixture on top to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch seams together to seal. Slice dough into 1½ inch pieces and place 2 inches apart on baking sheets. Repeat with the 2nd half of the dough.
  5. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  6. Preheat oven to 375 degrees F.
  7. Bake: Bake 12 to 15 minutes, or until golden brown. Remove rolls from baking sheets and cool on wire cooling racks.
  1. In a small bowl, combine confectioners sugar, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 375° Yield: 20 Rolls Storage: Tightly Wrapped, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/yeast-breads/poppy-seed-sweet-rolls/