Poppy Seed Sweet Rolls Recipe

Poppy Seed Sweet Rolls Recipe
Poppy Seed Sweet Rolls Recipe photo by Taste of Home
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Poppy Seed Sweet Rolls Recipe

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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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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 vegetable 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 or margarine, 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 mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add 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. Add the brown sugar, flour and vanilla; beat well. 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. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: about 2-1/2 dozen.
Originally published as Poppy Seed Sweet Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p51

Nutritional Facts

1 each: 237 calories, 11g fat (3g saturated fat), 13mg cholesterol, 154mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 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 vegetable 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 or margarine, 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
  1. In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add 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.
  2. 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. Add the brown sugar, flour and vanilla; beat well. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  3. 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. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: about 2-1/2 dozen.
Originally published as Poppy Seed Sweet Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p51

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