Punch down the dough and divide it in half.
Roll out each half into a rectangle (about 9×12 inches).
Spread half the poppy seed filling over each rectangle, leaving a ½-inch border.
Roll up jelly-roll style from the long edge. Pinch edges to seal.
Final rise:
Place rolls seam-side down on a parchment-lined baking sheet.
Cover and let rise 20–30 minutes.
Bake:
Preheat oven to 350°F (175°C).
Brush tops with egg wash if using.
Bake for 30–35 minutes, until golden brown and cooked through.
Cool & glaze:
Let rolls cool completely.
Drizzle with powdered sugar glaze if desired.
📝 Tips:
You can freeze extra rolls — just wrap tightly in foil and plastic wrap.
Add a pinch of lemon zest or vanilla to the poppy seed filling for extra flavor.
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