This Poppy Seed and Cream Cheese Roll recipe is a soft yeast bread rolls with cream cheese and poppy seed. This easy recipe will become a favorite, without a doubt. Like for reals..

Amazing poppy seed roll with cream cheese

One of the most popular dessert recipes on my blog is the Cherry Cheesecake Buns. That has to be the most sent in recipe people e-mail me about that don’t have social media but want to share their pics. I absolutely love opening each e-mail and am so blessed you tried our recipe and it was a success in your kitchen. Just makes me grin really big and feel like we are a part of your kitchen as well! The buns are amazing to have filled with the cherry filling I already have pictured. However, your guys’ imaginations are wow. You’ve used blueberry pie filling, fresh raspberries, strawberries, fresh cherries and poppy seed. All the fillings come back with fantastic results. The answer is easy, the dough for this recipe is just fantastic. The second reason is cream cheese.. Ding, ding! Baked goods that have cream cheese in them are a success already.

We were having guests over not too long ago. We had cherry cheesecake buns earlier that week so I wanted something different but with that particular dough. I thought what a phenomenal combination poppy seed and cream would be but in a roulade (rylet). I baked it and was beyond happy with the results. The roll is just heavenly and melts in your mouth kind of deliciousness!

If you enjoy poopyseed desserts you would like the Poppyseed Cake.

Amazing poppy seed roll with cream cheese

I cannot wait for you all to try this recipe and make it over and over again. You get 4 rolls out of this recipe. If you don’t need that many – no problem, freeze the remaining rolls. Then, once in a mood for dessert, thaw and enjoy! You can even lightly bake it to give that fresh taste.

*Start out with 4 cups flour, add more if needed.

Amazing poppy seed roll with cream cheese

Ingredients-

Dough-

4 – 4 1/3 cups flour*

2 eggs

4 Tbsp butter, cubed

1/2 cup sugar + 1 Tbsp

1 1/4 cup milk

1 Tbsp active dry yeast

Filling-

1 (8oz) cream cheese, room temp

1/3 cup sugar

1 (12.5 oz) can poppy seed

Egg wash-

1 egg

1 tsp water

Topping-

Poppyseed, optional

Powdered sugar, optional

Makes: 4 poppy seed rolls

Preheat oven at Step to 365°F.

Cover two rimmed baking sheets with parchment paper, lightly spray with baking spray. Set aside.

Prepare dough: Place flour in a large bowl. In middle of the bowl, create opening pushing flour to the sides. Whisk the 2 eggs and pour into the center of the flour. In a small saucepan, add butter, 1/2 cup sugar and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and let sit 5 minutes, allowing yeast to activate.

Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn’t sticking to sides of the bowl. (Dough can be mixed by hand or with a dough hook in a mixer.)

Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.

Prepare dough for roll.

Meanwhile, beat cream cheese and 1/3 cup sugar; set aside.

Lightly dust surface with flour. Transfer dough onto surface and divide into four parts.

Gently roll out the dough into a rectangle about 8/9” x 12/13” in size. In the middle of the dough add poppy seed filling and on either side spread cream cheese. Fold over one side of the roll, then fold the other side atop the first. Pinch edges together to close seams so nothing oozes out.

Whisk egg and water for egg wash and brush tops of rolls. Sprinkle poppy seed atop rolls. Set aside to rise 30 minutes.

Add filling to dough and roll up.

(For those unclear on how to fold the roll, here’s a closeup. Fold part (a) over part (b), then fold part (c) over part (a). Hope that helped.. :)…)

fold roll.

Bake 25-30 minutes until rolls are golden in color.

Once baked, transfer to cooling rack. Once cooled, dust with powdered sugar. Enjoy!

Amazing poppy seed roll with cream cheese

5 from 3 votes
Amazing poppy seed roll with cream cheese
Print
POPPY SEED AND CREAM CHEESE ROLL
Prep Time
2 hr 15 mins
Cook Time
25 mins
Total Time
2 hr 40 mins
 

Great yeast bread roll with poppy seed and cream cheese filling. 

Servings: 4 rolls
Ingredients
  • Dough-
  • 4 – 4 1/3 cups flour*
  • 2 eggs
  • 4 Tbsp butter cubed
  • 1/2 cup sugar + 1 Tbsp
  • 1 1/4 cup milk
  • 1 Tbsp active dry yeast
  • Filling-
  • 1 8oz cream cheese, room temp
  • 1/3 cup sugar
  • 1 12.5 oz can poppy seed
  • Egg wash-
  • 1 egg
  • 1 tsp water
  • Topping-
  • Poppyseed optional
  • Powdered sugar optional
Instructions
  1. Preheat oven at Step to 365°F at step 9.

  2. Cover two rimmed baking sheets with parchment paper, lightly spray with baking spray. Set aside.
  3. Prepare dough: Place flour in a large bowl. In middle of the bowl, create opening pushing flour to the sides. Whisk the 2 eggs and pour into the center of the flour. In a small saucepan, add butter, 1/2 cup sugar and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and let sit 5 minutes, allowing yeast to activate.
  4. Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn't sticking to sides of the bowl. (Dough can be mixed by hand or with a dough hook in a mixer.)
  5. Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.
  6. Meanwhile, beat cream cheese and 1/3 cup sugar; set aside.
  7. Lightly dust surface with flour. Transfer dough onto surface and divide into four parts.
  8. Gently roll out the dough into a rectangle about 8/9” x 12/13” in size. In the middle of the dough add poppy seed filling and on either side spread cream cheese. Fold over one side of the roll, then fold the other side atop the first. Pinch edges together to close seams so nothing oozes out. (You can also add poppy seed to the left or right side of the roll. Then, first, fold the poppy seed side over, then cream cheese side so the poppy seed is in the middle. Though it really doesn’t matter.)
  9. Whisk egg and water for egg wash and brush tops of rolls. Sprinkle poppy seed atop rolls. Set aside to rise 30 minutes.
  10. Bake 25-30 minutes until rolls are golden in color.
  11. Once baked, transfer to cooling rack. Once cooled, dust with powdered sugar. Enjoy!
Amazing yeast bread roll recipe with poppy seed and cream cheese filling.

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