Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting.

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. 

Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting

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.

Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting

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.

Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting

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!

To stay up to date with all things Broma, be sure to follow along on Facebook, Instagram, Pinterest, and Twitter!

Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting


Lemon Poppyseed Sticky Buns

Sticky-sweet Lemon Poppyseed Sticky Buns with a lemon cream cheese frosting
  • Author: Sarah Fennel
  • Prep Time: 2 hours 20 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours 50 mins
  • Yield: 9+ buns 1x


For the bread

  • 2/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant active yeast
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt

For the filling

  • 3 tablespoons unsalted butter, room temperature
  • zest of 1 1/2 lemons
  • 1/3 cup sugar

For the frosting

  • 2 cups powdered sugar
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 3 oz cream cheese, softened
  • 3 tablespoons butter, softened


  1. 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.
  2. 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.
  3. 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.
  4. Line an 8″x8″ pan with parchment paper. Set aside.
  5. 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.
  6. 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!
  7. Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 45 minutes.
  8. 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.
  9. 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.



Pat Kuhn

where are the poppyseeds?

Medha @ Whisk & Shout

These look amazing! Love that frosting and all the poppy seeds 🙂 Pinning!

Liz @ Floating Kitchen

Your trips to the cabin sound so magical. Glad you can relive them with these sticky buns. That glaze is KILLING ME! I would have it all over my face too!

Jennifer @ Seasons and Suppers

I couldn’t wait for these after seeing them on Instagram. Sticky bun perfection! 🙂

Jocelyn (Grandbaby cakes)

I am totally known to eat my treats while shooting them. Its so hard when they look this good girl!

Jen @ Baked by an Introvert

I want to lick my screen! These are mouth watering, Sarah!

Abby @ The Frosted Vegan

I love the story that goes along with these! A house in Nova Scotia? Dreamy! Sticky buns are always a favorite for me, especially warm out of the oven and with a hit cup of coffee : )

Jess @ whatjessicabakednext

These look INCREDIBLE, Sarah! I love sticky buns, so tasty and that frosting is making me drool! Love it – need to try these ASAP! 😀

Manali @ CookWithManali

So pretty and delicious! Send me some Sarah!


OH, heavens! These look so good! I love lemon flavored anything! And these bright, happy photos are totally making my day 🙂 <3


Great minds think alike — I’ve got some citrus poppy seed deliciousness on my blog today too. These look incredible, and I love how ‘generous’ you were with that frosting!!


Sounds and looks seriously amazing. Love that tradition – to go to a summer house – and have an amazing bakery where you go and get bread and sweets. Can’t wait to try these sticky buns!

Olivia @ Olivia's Cuisine

Lemon and poppyseed are a match made in heaven! Love this! Wish I could grab them all through the screen!

Amanda @ Cookie Named Desire

These look incredible! I definitely want to try the ones from the bakery in Nova Scotia, but these will definitely tide me over.

Gayle @ Pumpkin 'N Spice

These buns are gorgeous, Sarah! I love the frosting and lemon flavor. Definitely makes me forget that it’s winter around here!


I grew up on my Grandma’s cinnamon rolls, so sticky buns have a special place in my heart too. Love this fresh twist!

Ashley | The Recipe Rebel

I love lemon AND sticky buns. Sticky buns are totally good for the soul! Pinned 🙂

The Blonde Chef

I couldn’t wait to head over to your blog after seeing these on instagram! Love the flavor combination here (lemon poppyseed is one of my all time favorite flavors, it was even the top layer of my wedding cake!). Awesome mash up, Sarah! Sticky buns are ALWAYS a good idea!


I don’t blame you for not being able to stop munching on the sticky buns during the photo shoot! And lemon cream cheese frosting!! This is just pure deliciousness 🙂

Alice @ Hip Foodie Mom

Sarah, I love these sticky buns!!! Citrus + poppy seeds make me happy! and I love it when the act of baking or foods tie us to something or make us remember or reflect on things. . I can’t think of a better way to spend National Sticky Bun Day!! love!!

Christina @ Bake with Christina

Yum, those look SO delicious!! And I’m loving the flavor, lemon poppyseed is my fav!! Pinned 🙂

Lisa @ Healthy Nibbles & Bits

One of the first things I’ve ever baked was sticky buns in my home economics class (yea, back in the day when that class still existed!). They were made ala Pillsbury, of course. I was so proud that I got a good grade on them because my oatmeal raisin cookies earlier in the semester did not fare as well. These sticky buns look so delicious and totally bring me back to my teenage years.

P.S. CONGRATS on being a Rodelle Ambassador!! (Sorry, been away all weekend, and just catching up on my food blogger friends!)

Andrea @ Chocolate & Sea Salt

I love anything lemon poppyseed and I love that couldn’t make it through the photoshoot without taste-testing. That’s always my biggest problem LOL. Pinning now – YUM! 🙂

Mariah @ Mariah's Pleasing Plates

Yummy!!!! These are right up my ally! Love lemon sticky buns! Pinned!

Renee @ Awesome on $20

These are lovely. I love lemon, and winter is the perfect time to bring this happiest of fruits into your kitchen.


Oh my god, these are so good. I love how the lemon makes this recipe seem lighter and fresher than the traditional, heavy sticky bun. Heaven!



I grew up near the home of sticky buns (which are just called cinnamon buns there, but I digress) and my family and I love them, split and grilled in some butter.
The only thing that could possibly top that cinnamon-y goodness, would be these lemon-y goodness ones! Love the creative twist.
I’m guessing I’ll have to double the recipe 😉

Sarah | Broma Bakery

Heck yes. Your friends and family will thank you.


Hi, I don’t have a mixer or a dough hook. Is there anything I could use instead so I can make these delish treats? Thanks

Sarah | Broma Bakery

Yes, you can knead the dough by hand. It should take around 15 minutes– use those arm muscles! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *