💡 At a Glance
- •The Bake: Fluffy sweet yeast rolls with a luscious sweet-and-tart poppy seed and lingonberry filling.
- •Time: Super easy prep with quick kneading and bake times, plus a little hands-off time while the dough rises.
- •Method: Knead the dough right in your Thermomix®, then shape the rolls using the handle of a wooden spoon.
These amazing poppy seed and lingonberry rolls are seriously to die for!
The mouthwatering combination of sweet poppy seed filling and tart lingonberries is guaranteed to blow your taste buds away.
These irresistible sweet rolls are perfect for a lazy Sunday morning brunch or a cozy, fun afternoon snack.
These little treats are so easy to make and taste best served warm, straight out of the oven!
But they’re just as delicious served cold, too! These sweet and tangy poppy seed rolls keep really well and are super easy to warm back up whenever a craving hits.
You definitely don’t want to miss out on this amazing flavor combo!
In my easy step-by-step recipe, I’ll show you just how effortless it is to whip up these incredibly delicious poppy seed lingonberry rolls right in your Thermomix®.
Why you’ll love these poppy seed lingonberry rolls:
- Super delicious and a total hit with the whole family.
- Ultra fluffy and soft.
- Quick and easy to prepare.
- Budget-friendly, made with simple pantry staples.
- Perfect for breakfast, brunch, or an afternoon sweet treat.
- A real showstopper on any dessert spread.
- Great for making ahead and stores wonderfully.
My top tips for making the best poppy seed lingonberry rolls
Fresh yeast works best for this recipe to get that ultimate soft, pillowy texture.
Always double-check that your yeast isn’t expired so your dough rises nice and high.
Give the dough plenty of time to rest and rise—it should roughly double in size before you roll it out.
Depending on the room temperature in your kitchen, this might take a little longer or happen a bit faster.
Make sure the dough isn’t too sticky. If it feels a little too tacky, just work in a tablespoon of flour at a time until it firms up.
Slice the rolls as evenly as possible to make sure they bake evenly in the oven. Plus, it just looks so much prettier when they’re all uniform! 🙂
Be sure to let the rolls cool down a bit before drizzling on the icing.
You can totally skip the cranberries if you prefer, but their sweet-tart flavor and juicy bite pair so wonderfully with the fluffy yeast dough and the sweet, nutty poppy seed filling.
Can You Make Poppy Seed Rolls Ahead of Time and Store Them?
You can definitely bake these poppy seed rolls the day before! Just store them in an airtight container until you’re ready to serve.
If you want that warm, fresh-baked feel, just pop them in a preheated oven or microwave for a few seconds right before serving.
They’ll also keep well for several days, so you can enjoy a sweet treat all week long.
Looking to save them for even longer? You can freeze them, too! They’ll stay fresh in the freezer for several months.
When you’re ready to eat them, just let the rolls thaw in the fridge overnight.
Frequently Asked Questions About Poppy Seed Rolls
Ingredients for Poppy Seed Lingonberry Rolls
For the Yeast Dough:
- 450 g (3 ¾ cups) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 50 g (3 ½ tbsp) butter, softened or cut into small cubes
- ½ cube fresh yeast (or 1 packet / 2 ¼ tsp active dry yeast)
- 1 pinch of salt
- 1 large egg
- 200 ml (¾ cup + 1 tbsp) milk
For the Filling:
- 2 packages ready-to-use poppy seed filling (500 g / 17.5 oz total)
- 1 jar lingonberry jam (about 7 oz / 200 g)
You’ll also need:
- All-purpose flour, for rolling out the dough
- 1 egg yolk + a splash of milk for the egg wash
- ½ cup powdered sugar (50 g) and about 1 tbsp hot water for the glaze
Note: You’ll find the full ingredient amounts and printable step-by-step instructions in the recipe card below.
How to Make Poppy Seed Rolls with Lingonberry Jam
Step-by-Step Instructions:
First, crumble the yeast and add it to the mixing bowl along with the rest of the dough ingredients—except for the flour. Warm for 3 min / 37°C (98°F) / speed 2.
Next, add the flour and knead for 5 min / Dough mode until a smooth dough forms.
Transfer the dough to a lightly floured bowl, cover, and let it rise in a warm spot for 1 hour, or until noticeably puffy and doubled in size.
Once the dough has risen, turn it out onto a lightly floured work surface and use a rolling pin to roll it into a large rectangle (about 22 x 16 inches / 55 x 40 cm).
Spread the prepared poppy seed filling evenly over the dough using an offset spatula or cake server, then scatter the lingonberries evenly on top. Be sure to leave a little bare border along the top edge.
Next, roll the dough up tightly starting from the long side. Using a sharp knife, slice the log into rolls about 1.5 inches (4 cm) thick.
To give the poppy seed rolls their signature shape, press the handle of a wooden spoon (or a chopstick) right down into the center of each slice so the filling bulges out slightly at the sides (check out the photo!).
Transfer the shaped rolls to two baking sheets lined with parchment paper and let them rise again for another 15 minutes.
In the meantime, preheat your oven to 400°F (200°C).
Right before baking, whisk together the egg yolk with a splash of milk and brush it over the tops of the rolls.
Bake the sheets one at a time on the lower rack for about 15 minutes, until lightly golden. As soon as they come out of the oven, cover them with a clean kitchen towel—this keeps them irresistibly soft!
Finally, drizzle the warm or cooled poppy seed rolls with a simple powdered sugar glaze.
To make the glaze, just whisk the powdered sugar with a splash of water. Add the water slowly, bit by bit, so it doesn’t get too runny.
Enjoy!
Note: You can find the exact measurements and step-by-step instructions down in the recipe card below.
The listed prep and cook times are an average estimate.
And now, have fun baking and enjoy!
If you loved this quick recipe for poppy seed sweet rolls with cranberries, you might also enjoy my recipe for delicious crispy waffles! 🙂
Best,
Christoph
P.S. Never want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, please leave me a comment and rate the recipe 5 stars! 🙂
Poppy Seed and Cranberry Sweet Rolls
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Zutaten
For the yeast dough:
- 450 g All-purpose flour
- 50 g Granulated sugar
- 50 g Butter softened or cut into small cubes
- ½ cube Fresh yeast
- 1 pinch Salt
- 1 Egg medium
- 200 ml Milk
For the filling:
- 2 packet Poppy seed filling (Mohn Back) 500 g
- 1 Glas Cranberries or lingonberry preserves approx. 200 g
For assembling & glazing:
- Flour For rolling out
- Egg yolk and a splash of milk for egg wash
- 50 g Powdered sugar and about 1 tbsp hot water for the glaze
Zubereitung
- First, crumble the yeast into the mixing bowl along with the remaining dough ingredients—except for the flour. Warm for 3 min / 37°C / speed 2.
- Next, add the flour and knead for 5 min / Dough mode until a smooth dough forms.
- Transfer the dough to a lightly floured bowl, cover, and let rise in a warm spot for 1 hour, or until significantly expanded in size.
- Once risen, turn the dough out onto a lightly floured work surface and roll it out with a rolling pin into a rectangle (about 55 x 40 cm).
- Using an offset spatula or cake server, spread the prepared poppy seed filling smoothly over the dough, then evenly scatter the cranberries over top, leaving a small border clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log, then cut it into slices about 4 cm thick using a sharp knife.
- To give the rolls their signature shape, press the handle of a wooden spoon (or a chopstick) vertically down into the center of each slice so that the filling bulges out slightly on the sides (see photo).
- Place the shaped rolls onto two baking sheets lined with parchment paper and let them rise again for about 15 minutes.
- In the meantime, preheat your oven to 200°C (400°F) conventional heat.
- Whisk the egg yolk with a splash of milk and brush over the rolls right before baking.
- Bake the sheets one at a time on the lower rack for about 15 minutes, until lightly golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel so they stay irresistibly soft.
- Finally, drizzle the warm or cooled rolls with a simple powdered sugar glaze! To make it, whisk the powdered sugar with a bit of hot water—add the water slowly so the glaze doesn’t become too runny.
Notes
- These poppy seed rolls freeze beautifully!
- Feel free to leave out the cranberries if you prefer. However, their sweet-tart flavor and juicy texture pair so wonderfully with the fluffy yeast dough and the rich, nutty poppy seed filling.
Poppy Seed and Cranberry Sweet Rolls
Click stars to rate now
Zutaten
For the yeast dough:
- 450 g All-purpose flour
- 50 g Granulated sugar
- 50 g Butter softened or cut into small cubes
- ½ cube Fresh yeast
- 1 pinch Salt
- 1 Egg medium
- 200 ml Milk
For the filling:
- 2 packet Poppy seed filling (Mohn Back) 500 g
- 1 Glas Cranberries or lingonberry preserves approx. 200 g
For assembling & glazing:
- Flour For rolling out
- Egg yolk and a splash of milk for egg wash
- 50 g Powdered sugar and about 1 tbsp hot water for the glaze
Zubereitung
- First, crumble the yeast into the mixing bowl along with the remaining dough ingredients—except for the flour. Warm for 3 min / 37°C / speed 2.
- Next, add the flour and knead for 5 min / Dough mode until a smooth dough forms.
- Transfer the dough to a lightly floured bowl, cover, and let rise in a warm spot for 1 hour, or until significantly expanded in size.
- Once risen, turn the dough out onto a lightly floured work surface and roll it out with a rolling pin into a rectangle (about 55 x 40 cm).
- Using an offset spatula or cake server, spread the prepared poppy seed filling smoothly over the dough, then evenly scatter the cranberries over top, leaving a small border clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log, then cut it into slices about 4 cm thick using a sharp knife.
- To give the rolls their signature shape, press the handle of a wooden spoon (or a chopstick) vertically down into the center of each slice so that the filling bulges out slightly on the sides (see photo).
- Place the shaped rolls onto two baking sheets lined with parchment paper and let them rise again for about 15 minutes.
- In the meantime, preheat your oven to 200°C (400°F) conventional heat.
- Whisk the egg yolk with a splash of milk and brush over the rolls right before baking.
- Bake the sheets one at a time on the lower rack for about 15 minutes, until lightly golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel so they stay irresistibly soft.
- Finally, drizzle the warm or cooled rolls with a simple powdered sugar glaze! To make it, whisk the powdered sugar with a bit of hot water—add the water slowly so the glaze doesn't become too runny.
Notes
- These poppy seed rolls freeze beautifully!
- Feel free to leave out the cranberries if you prefer. However, their sweet-tart flavor and juicy texture pair so wonderfully with the fluffy yeast dough and the rich, nutty poppy seed filling.
