Almond-Poppy Seed Swirls

Frozen bread dough allows you to serve ooey-gooey poppy seed rolls in half the time of homemade yeast rolls. Just remember to plan ahead for thawing the dough.


12 rolls (serving size: 1 roll)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 15 Minutes
Other: 12 Hours, 35 Minutes

Nutritional Information

Calories 170
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 1.1 g
Protein 4.8 g
Carbohydrate 29.8 g
Fiber 1.4 g
Cholesterol 5 mg
Iron 1.6 mg
Sodium 230 mg
Calcium 32 mg


1 (1-pound) loaf frozen white bread dough
3 tablespoons light stick butter, softened
3 tablespoons light brown sugar
1 1/2 tablespoons poppy seeds
1/4 teaspoon almond extract
Cooking spray
3/4 cup powdered sugar
4 teaspoons fat-free milk
3 tablespoons sliced almonds, toasted


1. Thaw dough in refrigerator 12 hours.

2. Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 15 x 8-inch rectangle (about 1/4 inch thick). Spread butter evenly over dough, leaving a 1/2-inch border. Combine brown sugar, poppy seeds, and almond extract; spread evenly over butter. Starting at a long edge, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).

3. Place a long piece of dental floss or string under dough 1 1/4 inches from end of roll. Cross ends of string over top of roll; slowly pull ends to cut through dough. Place slice, cut side up, on a baking sheet coated with cooking spray. Coat slice with cooking spray. Repeat procedure with remaining roll of dough, placing slices 2 inches apart on prepared pan. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

4. Preheat oven to 375°.

5. Bake at 375° for 15 minutes or until lightly browned. Combine powdered sugar and milk, stirring until smooth. Place glaze in a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle glaze evenly over warm rolls, and sprinkle with almonds.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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