Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting.
Oh hello, lovely. Yeah I’m talking to you, Lemon Poppyseed Sticky Buns. I apologize for your being so delicious that I kept eating you during your photoshoot. I couldn’t help myself. Alex saw me afterwards and said I had lemon cream cheese frosting all over my mouth. But I didn’t care, because you were worth it.
I unknowingly made these on Saturday, National Sticky Bun Day. It seemed v. appropriate and a welcomed coincidence. Beyond that, I felt it time to make a spring-inspired recipe. With all this cold and snow going around, the scent of lemon baking coming from our oven was refreshing and happy-making.
I used my go-to sweet bread recipe for these babies, and they turned out mouthwateringly soft.
I’ve always had a thing for sticky buns. I think it’s because I’ve been eating them my whole life. My family has a summer house in Nova Scotia, and it’s a short 15 minute drive to the best bakery I’ve ever been to.
It’s situated between the bank of a river that leads into the ocean and a coastal road. The building is an old fish-processing plant that they converted into a bakery, crafts coop, and ship chandlery. And the baked goods are second to none.
It is a welcomed family tradition to go to the bakery for sticky buns each summer. My sister and I talk about it for months before. Just two years ago my dad bought their sticky buns, froze them, and brought them home as presents for my sister and me. They’re that good.
So any time I get to make sticky buns, I feel a deeper sense of connection. I’m making something that I’ve been eating for years; something that is tied to happy memories and the joy of eating. There’s something about slowly peeling into the swirl of a hot sticky bun that gets me all giddy inside. It nourishes my stomach and my soul.
Though the bakery’s recipe is for cinnamon sugar sticky buns, my lemon poppyseed version packs in all the deliciousness with a bright, citrusy flavor. So without further introduction, please enjoy my Lemon Poppyseed Sticky Buns! Let me know what you think, and happy baking!
In a small bowl, microwave the milk and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in melted butter, oil, eggs, vanilla extract, and salt.
Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Toss in poppyseeds. Let the dough knead for 5 minutes. Dough should be slightly sticky, but firm enough to hold together in a ball.
Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
Line an 8″x8″ pan with parchment paper. Set aside.
Flour a large work surface. Roll the dough out into a 10 inch by 14 inch rectangle. Smear the butter over the dough, coating it evenly. Sprinkle the sugar and lemon zest on top. Make sure to spread everything evenly to the edges.
Roll the dough into a log, pinching the ends so it stays together. Using a serrated knife, cut the dough into 3/4 inch rolls/buns. Place 9 buns into the pan. You can still bake your leftover buns (you should have 2-3) by putting them into a large ramekin or muffin tin. They’re extras!
Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 45 minutes.
Preheat the oven to 375°F. Bake for approximately 30 minutes, until the top is nicely golden brown. You’ll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.
While the buns are baking, mix all frosting ingredients together. The consistency should be thick. Once out of the oven, allow the buns to cool for 10 minutes, then top with frosting.