Lemon Poppyseed Sticky Buns

Ingredients

• 160 ml (⅔ cup)milk
• 28 g (2 tablespoons)unsalted butter, melted
• 15 ml (1 tablespoon)rapeseed oil
• 50 g (¼ cup)sugar
• 7 g (2¼ teaspoons)instant active yeast
• 2eggs
• 345 g (2¾ cups)plain flour
• 18 g (2 tablespoons)poppy seeds
• 10 ml (2 teaspoons)vanilla extract
• 5 g (1 teaspoon)salt
• 42 g (3 tablespoons)unsalted butter, at room temperature
• Zest of 1½ lemonslemon zest
• 67 g (⅓ cup)sugar
• 240 g (2 cups)icing sugar
• Zest of ½ lemonlemon zest
• Juice of ½ lemonlemon juice
• 85 g (3 oz)cream cheese, softened
• 42 g (3 tablespoons)butter, softened

Instructions

1. 1

   Activate the yeast

   Microwave the milk and sugar in a small bowl for 45 seconds, until warm but not hot. Stir in the yeast and leave for 5 minutes; it should foam. Mix in the melted butter, oil, eggs, vanilla extract and salt.

2. 2

   Mix the dough

   Pour the mixture into a stand mixer fitted with a dough hook. Mix on low, adding the flour gradually, about 1 cup at a time, then add the poppy seeds. Knead for 5 minutes, until the dough is slightly sticky but holds together in a ball.

3. 3

   Let the dough rise

   Lightly coat a large bowl with oil and place the dough inside. Cover with cling film and leave somewhere warm for 1 hour, or until doubled in size.

4. 4

   Prepare the tin

   Line an 20 x 20 cm (8 x 8 inch) baking tin with baking parchment and set aside.

5. 5

   Fill the dough

   Flour a large work surface and roll the dough into a 25 x 36 cm (10 x 14 inch) rectangle. Spread the butter evenly over it, then scatter the sugar and lemon zest across the surface, reaching right to the edges.

6. 6

   Shape the buns

   Roll the dough into a log and pinch the ends to seal. Cut it into rolls about 2 cm (¾ inch) thick with a serrated knife, then arrange 9 in the prepared tin. Bake any remaining 2–3 buns separately in a large ramekin or muffin tin.

7. 7

   Proof the buns

   Cover the tin with a cloth and leave the buns somewhere warm for 45 minutes for their second rise.

8. 8

   Bake until golden

   Heat the oven to 190°C (375°F). Bake for about 30 minutes, until deeply golden on top; the outside can brown before the centre is fully cooked, so use your judgement.

9. 9

   Frost and serve

   While the buns bake, mix together all the frosting ingredients until thick. Once the buns are out of the oven, leave them to cool for 10 minutes, then spread the frosting over the top.

What are lemon poppyseed sticky buns?

Sticky buns are sweet, enriched yeast rolls, commonly associated with Northern European baking traditions and later popularised in North America. This version puts lemon zest and poppy seeds into a soft dough, then adds a cream cheese frosting for a bright, tangy finish.

The method builds flavour in layers: poppy seeds go into the dough, while lemon zest and sugar are spread over the buttered dough before rolling. That filling helps make each swirl fragrant and sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 8g protein, 76g carbs, 18g fat.

Most of the carbohydrates come from the flour, sugar and icing sugar, while butter and cream cheese contribute much of the fat. The eggs, milk and cream cheese provide some protein. For a more balanced plate, serve a bun with fresh fruit and plain yoghurt.

Making a supple dough

Yeast mixture: the milk should feel warm rather than hot, and the yeast should foam after its five-minute rest. If it does not, the dough may not rise as expected.

Flour: add it gradually and stop when the dough is slightly sticky but can hold its shape. The full quantity is a guide to the intended dough; adding extra flour too freely can make the baked buns firm.

Rolling and filling evenly

Rectangle: roll the dough to about 25 x 36 cm so the log is even and the rolls are similar in size. Spread the butter, sugar and zest right to the edges for a balanced filling in each swirl.

Cutting: a serrated knife helps slice through the log without squashing it. Aim for rolls about 2 cm thick, then arrange the 9 buns in the lined tin.

Proofing for a light crumb

First rise: leave the covered dough in a warm spot for about 1 hour, checking for it to double rather than relying on the clock alone. Cooler rooms can slow the rise.

Second rise: give the shaped buns 45 minutes under a cloth. They should look puffier before baking, though they do not need to be judged by a precise size.

Checking when they are baked

Colour: bake at 190°C for about 30 minutes, looking for a deep golden top rather than a pale surface. The recipe notes that the outside can appear done while the centre is still doughy, so check the middle carefully.

Rest: let the buns cool for 10 minutes before frosting. This gives them time to settle and helps keep the thick topping from immediately melting away.

Serving the buns

The frosting is rich and tangy, so these buns work well with coffee or tea and a side of fresh fruit. Serve them warm after the short cooling period for a soft centre and fragrant lemon filling.

The recipe makes 9 buns for the tin, with 2–3 additional rolls from the remaining dough. Bake those extras in a separate ramekin or muffin tin, as directed.

Recipe notes & tips

• Check that the yeast foams before mixing the dough.
• Keep the milk warm rather than hot when activating the yeast.
• Add flour gradually and avoid adding extra unless the dough cannot hold together.
• Use a serrated knife to cut the rolled dough without compressing it.
• Bake the extra rolls separately in a ramekin or muffin tin.
• Let the buns cool for 10 minutes before adding the frosting.

Variations

• More lemon: add extra zest to the filling for a sharper citrus aroma.
• Orange twist: replace some of the lemon zest with orange zest.
• Nut topping: scatter chopped nuts over the frosting just before serving.
• No poppy seeds: leave them out for a plain lemon bun.
• Softer frosting: mix in a little more lemon juice if you prefer a less thick topping.

Common mistakes to avoid

• Hot milk: excessive heat can interfere with the yeast; warm it only until it is no longer hot.
• No yeast foam: give it the full 5 minutes and check that the yeast is active before continuing.
• Too much flour: adding extra can make the buns dense; aim for dough that is slightly sticky but holds together.
• Uneven filling: spread the butter, sugar and zest to the edges so the rolled buns have an even swirl.
• Shallow colour: the tops should be deep golden; check the centre as well because browning alone does not ensure it is cooked through.
• Frosting too soon: allow the buns to cool for 10 minutes so the topping stays thick.

How to store

Keep cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days because of the cream cheese frosting. Reheat briefly in the microwave until warm, or warm in a low oven; the frosting may soften.

Frequently asked questions