Lemon Poppyseed Sweet Rolls

Lemon poppyseed sweet rolls. Looking for something to do with your excess summer lemons? Look no further.

This citrusy spin on a cinnamon roll is filled with lemon curd.

Sweet, tart, & crispy, smothered with lemon cream cheese icing. Perfect for brunch & dessert alike.

Lemon Poppyseed Sweet Rolls

Ingredients:

• 4 cups of flour
• 1 cup of milk (warm)
• 1 stick of butter (softened)
• 2 eggs
• 1/2 lemon worth of lemon juice
• 1 TSP of baking soda & salt
• 2 TBSP of poppyseed
• 1 pack of yeast
• 1/3 cup of granulated sugar
• 1/2 cup of lemon juice
• 1/4 cup of butter
• 1/4 cup of agave
• 2 egg yolks
• 1/2 block of cream cheese (softened)
• 1/4 cup of confectioners sugar
• 1/2 lemon worth of lemon juice
• Yellow food dye (optional)

1. Add packet of yeast to 1 cup of warm milk. Wait 5 minutes until frothy and activated.
2. Add milk, granulated sugar, two eggs, 1/2 lemon worth of lemon juice, baking soda, salt, softened butter & poppyseed. Combine until incorporated.
3. Add flour slowly a cup at a time.
4. Form into a ball and let dough rise until double in size.
5. Add 1/2 cup of lemon juice, 1/4 cup of butter & agave to pot. Heat on medium until fully incorporated.
6. Add two egg yolks and slowly whisk. Whisk frequently until thickened.
7. Remove and let cool.
8. Roll dough.
9. Add thin layer of lemon curd.
10. Roll from the long side of the dough until fully rolled.
11. Cut into 1/2 inch pieces.
12. Place into greased baking pan.
13. Bake at 350 for 30 minutes or until Golden brown.
14. Add softened cream cheese, 1/2 cup of lemon juice, 1/4 of agave into bowl.
15. Whisk until fully incorporated.
16. Spread evenly on slightly cooled rolls.
17. Serve & enjoy!