Poppy Seed Sweet Rolls Recipe

Poppy Seed Sweet Rolls RecipePhoto by: Taste of Home Poppy Seed Sweet Rolls Recipe Rating 0

When I don't plan on serving these sweet rolls the same day I prepare them, I tuck them into the freezer. Then I can surprise my family with a batch when they least expect it! —Ruth Stahl, Shepherd, Montana

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Poppy Seed Sweet Rolls Recipe
  • Prep: 30 min. + rising Bake: 15 min.
  • Yield: 30 Servings
30 15 45

Ingredients

  • 2 tablespoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons sugar, divided
  • 1-1/2 cups warm buttermilk (110° to 115°)
  • 1/2 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 to 4-1/2 cups all-purpose flour
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 tablespoons poppy seeds
  • ICING:
  • 2 cups confectioners' sugar
  • 4 teaspoons milk
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
  • Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15-in. x 9-in. rectangle.
  • For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  • Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes.
  • Bake at 375° for 12-15 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: about 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 237 calories, 11 g fat (3 g saturated fat), 13 mg cholesterol, 154 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Poppy Seed Sweet Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p51

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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