Lemon Poppy Seed Rolls
You will need:
Same dough ingredients as for the cinnamon rolls (recipe is on the feed ????????)
Plus: 3 tbsp poppy seeds
Filling:
- 2 tbsp vegan butter
- 1/4 cup raw cane sugar
- Zest of 1 organic lemon
Icing:
- 3/4 cup powders sugar
- 2-3 tsp Lemon juice (or to preference)
instructions
Prepare yeast dough as described in the cinnamon rolls recipe, and add poppy seeds to step 2. For extra lemon flavor add 1 tsp of lemon zest to the dough.
Once dough has rested and doubled in size, roll it into a large rectangle, spread it with vegan butter, and sprinkle it with the lemon sugar mix.
Roll rectangle into a log, and divide it into 6 large, 9 medium sized or 12 mini rolls. (I made 12 mini rolls).
Place the rolls in a greased baking dish, and let them rise for another 30 minutes.
Preheat oven to 350 F, and bake the rolls for 22-25 minutes until lightly golden.
Whisk together powdered sugar and lemon juice for the icing (use less juice for a thicker icing, more for a thinner one), and drizzle it over the cooled down rolls.
Enjoy!
