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Poppy Seed Sweet Rolls

By: Ruth Stahl

"When I don't plan on serving these sweet rolls the same day I prepare them, I tuck them into the freezer. Then I can surprise my family with a batch when they least expect it! --Ruth Stahl, Shepherd, Montana"

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

2 tablespoons active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3 tablespoons sugar, divided
1 1/2 cups warm buttermilk* (110 to 115 degrees F)
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon baking soda
4 cups all-purpose flour
FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup chopped pecans
2 tablespoons poppy seeds
ICING:
2 cups confectioners' sugar
4 teaspoons milk
1 teaspoon vanilla extract

Directions

In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15-in. x 9-in. rectangle. For filling, in a small bowl, beat cream cheese and butter. Add the brown sugar, flour and vanilla; beat well. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. Bake at 375 degrees F for 12-15 minutes. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.