The Softest Poppy Seed Rolls
Growing up, I had never even tried cinnamon rolls. Instead, we ate poppy seed rolls, and believe me, I never felt like I was missing out on anything! I grew up eating so many of these sweet, fluffy rolls, and they were always one of my favorite treats. Soft bread, a generous layer of sweet poppy seeds, and a glass of cold milk: I honestly cannot think of a better combination.
If you grew up in Ukraine or elsewhere in Eastern Europe, you probably know exactly what I mean. Some rolls had just a little filling, while others were absolutely packed with poppy seeds. I always wanted the ones with more filling! Even now, that first bite brings back childhood memories.
Today I’m sharing my updated version with what I believe is one of the softest sweet doughs I’ve ever made. It’s based on my Best Cinnamon Buns dough, but the flavor is completely different. And for anyone who loves LOTS of poppy seeds, I’m including an optional extra-filled shaping method. You can also keep things simple and make traditional spirals. Both are wonderful.
Why these poppy seed rolls are so good
The dough is enriched with milk, eggs, and butter, making the crumb incredibly soft and tender. The poppy seed filling is sweet, nutty, and moist, with condensed milk for richness. You can make the dough the same day or refrigerate it overnight, which is my favorite approach: cold dough is easier to roll thinly and shape neatly.
Poppy seed rolls vs. cinnamon rolls
Poppy seed rolls are a beloved pastry across Ukraine and many other Eastern European countries. They can be shaped as large loaves or individual buns. Unlike cinnamon sugar, which melts into the dough, ground poppy seed filling retains a rich, slightly textured layer. That contrast with fluffy bread is what makes these rolls so special.
Are poppy seeds healthy?
Besides being delicious, poppy seeds have some impressive nutritional benefits! They’re tiny, but they contain plant-based protein, fiber, and minerals such as calcium, magnesium, iron, and manganese. I love that something I grew up eating as a sweet treat also has ingredients that offer real nutritional value.
And yes, poppy seeds contain protein! About 100 g of dry poppy seeds provides roughly 18 g of protein, along with around 20 g of fiber. Of course, we don’t eat 100 g of poppy seeds in every roll, but a generous filling does contribute some protein and fiber. The exact amount per roll depends on how much filling you use.
Poppy seeds are also rich in unsaturated fats, which give them their wonderful nutty flavor, and their calcium and magnesium help support normal bone and muscle function. They’re calorie-dense, though, and these rolls also contain sugar and sweetened condensed milk, so I still think of them as a delicious treat rather than a health food. For me, the best part is enjoying something I love, made from scratch with real ingredients.
Yield: approximately 6–8 large rolls, depending on shaping.
Ingredients
Soft sweet dough
180 g lukewarm milk, about 95°F (35°C)
60 g granulated sugar
75 g beaten egg (1 egg + 1 yolk)
360 g bread flour, plus extra for dusting
50 g unsalted butter, softened
7 g baking salt
Homemade poppy seed filling — large batch
1 lb (454 g) dry poppy seeds
1 can (14 oz / 396 g) sweetened condensed milk
2 tablespoons all-purpose flour (please confirm this amount)
1 large egg white
Sweet Syrup
1/2 cup sugar
1/2 cup water
This is a big quantity of filling, far more than the half-batch of dough necessarily needs. Use a portion for spreading, reserve some for the optional center log, and refrigerate or freeze the rest. The ratio and sweetness of this large filling batch should be checked in a test bake before publication.
Prepare the poppy seed filling
Place the poppy seeds in a large pot and cover generously with water. Bring to a boil, then remove from the heat and cover. Let them soften in the water. For a long soak of up to 12 hours, cool promptly and transfer to the refrigerator rather than leaving them at room temperature overnight.
Drain through a very fine-mesh strainer lined with cheesecloth. Press and allow to drain thoroughly. This is one of the most important steps: excess water makes the filling loose and difficult to shape.
Grind the well-drained poppy seeds in a food processor in batches until finely broken down and moist-looking. Some food processors will not grind tiny poppy seeds effectively; a poppy seed grinder works well if available.
Mix the ground seeds with condensed milk, flour, and egg white until evenly combined and thick. Refrigerate until cold. The filling should be spreadable, not runny. Do not taste the raw mixture because it contains raw flour and egg white.
Mix the dough
Combine lukewarm milk, instant yeast, sugar, beaten eggs, and bread flour in a stand mixer. Mix on low speed for about 3–4 minutes until no dry flour remains.
Add the salt and mix for about 2 minutes more. Add softened butter gradually, allowing it to incorporate.
Continue kneading for approximately 10–15 minutes, adjusting mixer speed as needed, until the dough is smooth, elastic, and stretchy. It should be soft and a little tacky. Avoid adding unnecessary flour.
First rise and overnight option
Transfer the dough to a lightly greased container, cover, and let rise at about 76–80°F (24–28°C) for roughly 1-1½ hours, until noticeably puffy. Give it one set of stretches and folds during the first hour if needed. Refrigerate, covered, for at least 2 hours to firm it up—or overnight, which is my favorite method. The next day, shape it while cold.
Two ways to shape
Option 1: Classic spiral rolls
Roll the cold dough into a thin, even rectangle, about ¼ inch (5 mm) thick or slightly thinner. Spread a generous but manageable layer of cold poppy seed filling over the surface, leaving a narrow border. Roll into a snug log and pinch the seam closed. Slice with a sharp knife or unflavored dental floss into 1–1½-inch (3–4 cm) pieces.
Option 2: Extra-filled rolls
Prepare the extra center filling in advance: place a portion of cold filling on plastic wrap, shape it into a compact, long sausage-like log, wrap tightly, and freeze until firm enough to handle. Remove the plastic before assembly.
Roll the chilled dough into a thin rectangle. Spread a layer of poppy seed filling over ONE HALF of the rectangle. Fold the uncovered half over it like closing a book, so the filling sits between two layers of dough. Place the firm poppy seed log along one edge of the folded dough and roll the dough tightly around it into a cylinder. Seal the seam and slice into 1–1½-inch (3–4 cm) rounds. This optional step gives each roll a generous center of poppy seeds.
Make sweet syrup
Boil sugar and water over medium heat until bubbly and all sugar dissolved, set aside.
Final proof and baking
Arrange rolls on a parchment-lined tray, leaving space to expand. I like to use individual round baking rings for the extra-filled version to help the rolls hold their shape; a regular pan also works. Cover loosely and proof at 76–80°F (24–28°C) for about 1½–2 hours, until puffy and airy. Proofing time varies with dough temperature and roll size.
Preheat the oven to 350°F (175°C). Brush with a little egg wash if desired. Bake for about 28-30 minutes, until golden and the dough—not just the filling—is fully baked. Extra-large rolls may need longer. These temperatures and times are a working adaptation and should be verified against your own test bake.
Let the rolls cool slightly before removing any rings.
Spread sweet syrup over rolls for glossy finish.
Enjoy warm or at room temperature. And please try them with a glass of cold milk—that’s how I loved them growing up.
My best tips
- Drain poppy seeds extremely well; excess water makes the filling leak
- Grind the seeds finely for the best flavor and texture.
- Cool the filling before spreading it on the dough.
- Shape with cold dough to prevent sticking and tearing.
- For classic spirals, do not pile the filling too thickly; use the optional center-log method if you want more.
- Proof until the rolls look light and puffy rather than following the clock alone.
- Avoid overbaking; the soft dough should be baked through but still tender.
Make ahead and storage
Mix the dough in the evening, allow the initial rise, and refrigerate overnight. Prepare the poppy seed filling ahead as well and keep it cold. The following day, roll, fill, shape, proof, and bake. Refrigerate leftover filling promptly because it contains egg white. Once baked, cool the rolls and refrigerate in an airtight container for up to 3–4 days; reheat gently before serving. For longer storage, freeze the baked rolls for up to 2 months.
Frequently asked questions
Can I Make These Poppy Seed Rolls with Sourdough Starter?
Absolutely! You can make these poppy seed rolls with sourdough starter instead of commercial yeast. Use 108 g of active sourdough starter (30% of the total flour weight) and omit the instant yeast. If you’re using a 100% hydration starter, 140 g to keep the dough consistency the same. Mix the dough as directed and let it proof at room temperature for approximately 4–5 hours, until noticeably puffy. Then refrigerate for a couple of hours to make shaping easier. Roll out the dough, add the poppy seed filling, and shape the buns. Let them proof for another 2–4 hours, or until they’re soft, airy, and visibly puffy. Keep in mind that sourdough fermentation times can vary depending on the strength of your starter and the temperature of your kitchen. You can find my sourdough starter recipe here.
Can I make these in one day?
Yes. Let the dough rise, chill for at least 2 hours to make shaping easier, then fill, shape, proof, and bake.
Do I have to make the extra filling log?
Not at all! Traditional spirals are delicious. The center log is just for serious poppy seed lovers.
Can I use store-bought filling?
Yes, provided it is thick enough to spread without running. Different brands vary in moisture and sweetness.
Why is my filling runny?
The poppy seeds may not have drained well enough. Chill the mixture, and avoid adding additional liquid.
Can I use all-purpose flour?
You can, but bread flour is my preference for strength and an elastic dough that holds a generous filling.
Why are my rolls dense?
Common causes include under-kneading, insufficient proofing, and adding too much extra flour.
A final note
These poppy seed rolls will always have a special place in my heart. Even after baking countless cinnamon rolls, I keep coming back to the sweet rolls I grew up eating. They are soft, rich with poppy seeds, and wonderful with cold milk. I hope you love them as much as I do!
Editorial checks before publishing: Confirm whether the filling contains 2 tablespoons of flour (the original dictated amount was unclear); verify the intended filling yield and amount used per dough batch; confirm oven schedule, final roll count, and baking ring size from your actual bake.
The Softest Poppy Seed Rolls
Ingredients
- 180 g Whole milk, lukewarm (~95°F / 35°C)
- 3 g Instant dry yeast
- 60 g Granulated sugar
- 75 g Beaten egg (1 egg + 1 yolk)
- 360 g Bread flour (plus extra for dusting)
- 50 g Unsalted butter, softened
- 7 g Fine salt
- 1 lb (454 g) Dry poppy seeds
- 1 can (14 oz / 396 g) Sweetened condensed milk
- 2 tbsp All-purpose flour
- 1 large Egg white
- ½ cup Sugar
- ½ cup Water
Equipment
- Stand Mixer (with dough hook)
- Large Pot & Fine Mesh Strainer
- Cheesecloth
- Food Processor or Poppy Seed Grinder
- Individual Round Baking Rings or Baking Pan
- Rolling Pin & Dental Floss / Sharp Knife
Method
- Prepare the Poppy Seed Filling Place 1 lb dry poppy seeds in a large pot and cover generously with water. Bring to a boil, then remove from heat and cover. Let soften in water (refrigerate if soaking up to 12 hours). Drain through a cheesecloth-lined fine-mesh strainer, pressing and allowing to drain thoroughly to extract excess water. Grind drained seeds in batches in a food processor or poppy seed grinder until finely broken down and moist-looking. Mix ground seeds with condensed milk, 2 tbsp flour, and 1 egg white until evenly combined and thick. Refrigerate until cold.
- Mix & Knead the Dough Combine lukewarm milk, instant yeast, sugar, beaten eggs, and bread flour in a stand mixer. Mix on low speed for 3–4 minutes until no dry flour remains. Add salt and mix for 2 minutes more. Add softened butter gradually, allowing it to incorporate. Continue kneading for 10–15 minutes until the dough is smooth, elastic, stretchy, and slightly tacky.
- First Rise & Overnight Option Transfer to a lightly greased container, cover, and let rise at 76–80°F (24–28°C) for 1–1.5 hours until noticeably puffy (give 1 set of stretch-and-folds during the first hour if needed). Refrigerate covered for at least 2 hours or overnight to firm up the butter for easier rolling.
- Two Ways to Shape Option 1 (Classic Spiral Rolls): Roll cold dough into a thin rectangle (~¼ inch / 5 mm thick). Spread a manageable layer of cold poppy seed filling, leaving a narrow border. Roll into a snug log, pinch seam closed, and slice into 1–1.5 inch (3–4 cm) pieces using a sharp knife or dental floss. Option 2 (Extra-Filled Rolls): Pre-shape a portion of cold filling into a tight log on plastic wrap and freeze until firm. Roll dough thin, spread filling over one half, and fold the plain half over. Place frozen filling log along one edge and roll dough tightly around it into a cylinder before slicing into rounds.
- Final Proof & Bake Arrange rolls on a parchment-lined tray (or in individual round baking rings). Cover loosely and proof at 76–80°F (24–28°C) for 1.5–2 hours until puffy and airy. Preheat oven to 350°F (175°C). Brush tops with optional egg wash. Bake for 28–30 minutes until golden and the dough is fully baked through.
- Sweet Syrup Finish Boil ½ cup sugar and ½ cup water over medium heat until bubbly and sugar dissolves. Brush warm rolls generously with sweet syrup for a glossy finish. Serve warm or at room temperature with cold milk!
Nutrition
Notes
- Sourdough Conversion Option: Omit commercial yeast and use 108 g active sourdough starter (30% of flour weight). If using a 100% hydration starter, use 140 g starter to keep consistency. Bulk ferment at room temp for 4–5 hours, refrigerate for 2 hours, shape, then final proof for 2–4 hours.
- Draining is Critical: Excess water makes the filling loose and difficult to shape; ensure poppy seeds are pressed thoroughly dry before grinding.
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