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Lemon Poppy Seed Buns

Light and fluffy lemon poppy seed buns are perfect for any brunch! Not as sweet as traditional cinnamon rolls and bursting with lemon flavor.
Prep Time40 mins
Cook Time25 mins
Rising time3 hrs 30 mins
Total Time4 hrs 35 mins
Course: Breakfast
Cuisine: American, German
Keyword: lemon, Poppyseed, sweet buns
Servings: 14
Calories: 511kcal


  • Stand Mixer



  • 600 grams ap flour
  • 150 grams granulated sugar
  • 1 tsp salt
  • 300 ml milk lukewarm
  • 10 grams instant yeast
  • 30 grams butter softened
  • 2 eggs
  • 1/2 lemon zest

Poppy seed Filling

  • 500 ml milk
  • 85 grams cream of wheat
  • 120 grams poppy seeds
  • 40 grams granulated sugar
  • 2 tbsp rum optional
  • 1/2 lemon zest


  • 60 grams butter melted
  • 500 grams powdered sugar
  • 4 tbsp lemon juice


Mixing the Dough

  • Add the flour, sugar, and salt to the bowl of a stand mixer and whisk to combine. Then add in the remaining dough ingredients - the milk should be warm but not hot.
  • With the dough hook attachment, knead the dough until it comes together into a smooth ball. This should take about 10-15 minutes.
  • Shape the dough gently into a ball and place in a lightly greased bowl, cover with plastic wrap and place in a warm place for 2 hours. It should double in size.
  • While you wait, make the poppyseed filling.

Making the Filling

  • Pour milk and cream of wheat into a medium sauce pan and cook on the stove over medium heat until it becomes the texture of a thick porridge.
  • Then, add in the remaining ingredients and stir to combine. Add a splash of milk if it seems too stiff but the mixture should be stiff so that it doesn't all squeeze out of the rolls.
  • Remove from heat and allow the mixture to cool - it should not be cold when you spread it on the dough.

Rolling and Baking the dough

  • After the two hours have passed, roll the dough into a rectangle that is 14" x 18".
  • Spread the poppyseed mixture over the dough, make sure to leave at least a 1/2" border on 2 of the short sides and 1 long side of the dough.
  • Roll the dough up starting from the long side that has the filling all the way to the edge. It should be a pretty tight roll, but do not squeeze so hard that all of the filling comes out.
  • Once the dough is fully rolled, pinch the seam of the dough closed with your fingers and lay the roll out in front of you, seam side down.
  • Measure out marks 1 1/4" apart along the top of the roll, to mark where you will slice it. Make sure to do this before you start cutting, otherwise your measurements will become off and the rolls will no longer be uniform.
  • Place the 6 to 7 of the rolls in each of the greased 9" cake pans, there should be some room for them to expand.
  • Cover both of the cake pans with plastic and place somewhere warm to rise again for 1 1/2 hrs.
  • Preheat the oven to 350 F and bake the rolls for 20 - 25 min until golden brown all over.

Finishing touches

  • Allow the rolls to cool for 5 minutes in the pan and then flip out onto a cooling rack, then flip again onto whichever dish you will be using to serve them.
  • Brush the rolls with the melted butter. Then, make the glaze: mix together the powdered sugar and the lemon juice until you have a thick icing. Spread over top of the rolls and enjoy!


Definitely best eaten on the day of, but will last for a couple days at room temp in an airtight container.


Calories: 511kcal | Carbohydrates: 92g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 259mg | Potassium: 223mg | Fiber: 3g | Sugar: 52g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 5mg