- Prep Time: 2 hours 20 mins
- Cook Time: 30 mins
- Total Time: 2 hours 50 mins
- Yield: 9+ buns 1x
- Prep Time: 2 hours 20 mins
- Cook Time: 30 mins
- Total Time: 2 hours 50 mins
- Yield: 9+ buns 1x
Scale:
- Prep Time: 2 hours 20 mins
- Cook Time: 30 mins
- Total Time: 2 hours 50 mins
- Yield: 9+ buns 1x
Ingredients
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
Instructions
- 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.
Leave a comment and rate this recipe!
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
Yes, you can knead the dough by hand. It should take around 15 minutes– use those arm muscles! 🙂
J’ADORE!!!
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 😉
★★★★★
Heck yes. Your friends and family will thank you.
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!
These are lovely. I love lemon, and winter is the perfect time to bring this happiest of fruits into your kitchen.
Yummy!!!! These are right up my ally! Love lemon sticky buns! Pinned!