Cinnamon Rolls with Lemon Poppyseed Glaze

Warm, gooey, and dripping in lemony goodness — these Cinnamon Rolls with Lemon Poppyseed Glaze take the classic sweet roll and brighten it up with a citrusy twist. The soft, pillowy dough is filled with brown sugar and cinnamon, then topped with a vibrant lemon glaze flecked with poppy seeds and finished with a flourish of fresh lemon zest.

They’re perfect for spring brunches, cozy weekends, Mother’s Day, or anytime you want to add a pop of sunshine to your baking.

Why You’ll Love This Recipe:

• Soft, fluffy cinnamon rolls with a classic swirl

• Bright and tangy lemon icing with subtle crunch from poppy seeds

• A creative twist on traditional rolls

• Make-ahead friendly

• Gorgeous to serve + packed with flavor

Final Thoughts:

These Cinnamon Rolls with Lemon Poppyseed Glaze are soft, rich, and bursting with citrus brightness — a fun twist on a comforting classic. The lemon zest wakes up the sweetness, while the poppy seeds add a delicate texture and bakery-style flair.

Perfect for a celebration brunch or a weekend baking treat, they’re bound to become a new favorite.

Yield: 12 rolls

Print

With ImageWithout Image

Cinnamon Rolls with Lemon Poppyseed Glaze

Prep time: 25 MinRising Time: 1 H & 30 MBake Time: 25 MinTotal time: 2 H & 20 M

Warm, gooey, and dripping in lemony goodness — these Cinnamon Rolls with Lemon Poppyseed Glaze take the classic sweet roll and brighten it up with a citrusy twist. The soft, pillowy dough is filled with brown sugar and cinnamon, then topped with a vibrant lemon glaze flecked with poppy seeds and finished with a flourish of fresh lemon zest.

Cook modePrevent screen from turning off

Ingredients

For the Dough

• ¾ cup warm milk (110°F)
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 3½ cups all-purpose flour, plus more as needed
• ¾ tsp salt

For the Filling

• ⅓ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1½ tbsp ground cinnamon

For the Lemon Poppyseed Glaze

• 1½ cups powdered sugar
• 2–3 tbsp fresh lemon juice
• 2 tsp lemon zest, plus more for garnish
• 1 tbsp milk (optional, for thinning)
• 1½ tsp poppy seeds
• Pinch of salt

Instructions

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add melted butter and eggs; whisk to combine. Mix in flour and salt until dough forms. Knead for 8–10 minutes (by hand or with a dough hook) until smooth and elastic.
3. Transfer to a greased bowl, cover, and let rise until doubled — about 1 hour.
4. Punch down dough and roll into a 14x18-inch rectangle on a lightly floured surface.
5. Spread softened butter all over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over butter.
6. Starting from the long side, roll up tightly and slice into 12 even pieces.
7. Place rolls in a greased 9x13-inch baking dish. Cover and let rise for another 30–45 minutes, until puffy.
8. Preheat oven to 350°F (175°C).
9. Bake for 22–25 minutes, or until golden on top and set in the center. Cool slightly before glazing.
10. Whisk powdered sugar, lemon juice, zest, poppy seeds, and salt until smooth. Add a splash of milk if you want it thinner.
11. Drizzle the glaze generously over warm rolls. Garnish with extra lemon zest for color and zing.

Notes

Make them overnight: Let shaped rolls rise in the fridge overnight, then bake in the morning

Add chopped toasted almonds or walnuts to the filling for crunch

Use orange zest and juice instead of lemon for a different citrus vibe

Glaze can be doubled for extra drippy goodness!

Nutrition Facts

Calories

367

Sugar

33 g

Protein

6 g

Fat

11 g

Carbs

63 g

Sat. Fat

6 g

Cholesterol

57 mg

Fiber

2 g

Net carbs

61 g

Sodium

173 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.