Lemon rolls – Recipe for soft and sticky swirls with poppy seeds, lemon filling, lemon syrup, and mascarpone cream. These rolls are absolutely delightful with a lovely tangy flavor from the lemon. The dough is rich, buttery, and airy, and includes poppy seeds. A lemon filling made with poppy seeds and marzipan is spread on the dough. Before baking, cream is poured over the swirls, and once baked, a warm lemon syrup is drizzled over them. Finally, they’re topped with mascarpone cream, freshly grated lemon zest, and white chocolate shavings.
The recipe is inspired by my very popular recipe for soft and sticky cinnamon swirls baked with cream.
What makes these swirls special is that they are soaked in cream before baking, which makes them extra moist and gives them the best texture. The dough is made without eggs, so this recipe can easily be made vegan by using plant-based butter and cream. Instead of mascarpone cream, you can also top them with a lemon glaze.
If you want to make your cinnamon swirls the day before and bake them the next day, try my recipe for cold-proofed cinnamon swirls. That method can also be used for these lovely cream-baked lemon swirls. If you enjoy these creamy swirls, you might also like my caramel cinnamon swirls.
This is one of the most popular recipes on the site. In my cookbook Favoritterne (The Favorites), I’ve collected many of my favorite recipes. You can read more about it here and order it directly from me.
Enjoy baking!
Lemon rolls
Ingredients
DoughInstructions
Dough
Dissolve the yeast in the warm milk in a mixing bowl. Add sugar, cardamom, salt, about half of the flour, and poppy seeds, then knead the dough using a dough hook. Add the butter. Gradually add more flour and knead the dough until it pulls away from the sides of the bowl and becomes smooth and elastic. This takes about 5–10 minutes, depending on the power of your mixer. Let the dough rise in the bowl for 1 hour under a damp tea towel.
Lemon Filling (Remonce)
Mix all the ingredients well with a fork and set the filling aside until ready to use.
Lemon Syrup
Make this right before the swirls are taken out of the oven: Add lemon juice and sugar to a small saucepan. Bring to a boil while stirring.
Mascarpone Cream
Whip all the ingredients together until the cream just holds its shape and becomes airy. Place the cream in a piping bag and snip off the tip. Alternatively, you can simply spread it on top of the swirls.
How to Assemble the Swirls
Roll out the dough on a floured surface into a rectangle measuring 60×45 cm. Spread the lemon filling over the dough and roll it up into a log. Cut into 18–20 swirls and place them in a baking dish or tray lined with parchment paper (mine measures approx. 28×35 cm).
Preheat the oven to 200°C (fan).
Let the swirls rise again for 20 minutes.
Pour the cream over the swirls and bake for about 20–25 minutes. As soon as they come out of the oven, pour the hot lemon syrup over the swirls.
Let the swirls cool, then pipe on the mascarpone cream and grate lemon zest and white chocolate over the top. Serve immediately. Enjoy!
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