Poppy Seed Roll

Nice little treat for a morning or afternoon break. The lemon glaze adds a zesty flavor. If you don't like lemon..is there anyone who doesn't??..then just skip the lemon and make a vanilla glaze!
This sweet bread is also excellent for toasting or for french toast.

Dough:

• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 2 teaspoons yeast

1. Heat milk and butter until very warm, add sugar, and salt. 
2. Whisk in beaten eggs and vanilla. 
3. Mix in flour and yeast, adding 2 cups of the flour at once, then add the rest 1/4 cup at a time until dough is smooth. Knead for 5 minutes.
4. Place in greased bowl and let rise until doubled in bulk.
5. Roll out as for cinnamon buns.
6. Spread on the filling which has cooled.
7. Roll up starting at the wide end, sealing edges and ends.
8. Place sealed side down on a parchment lined cookie sheet. 
9. Let rise until almost doubled in bulk, approx 30 minutes.
10. Bake at 350º for 25 to 30 minutes.
11. Cool and drizzle with glaze.

Filling:

• 1/2 cup 10% cream
• 1/2 cup brown sugar
• 1/4 cup poppy seeds
• 2 eggs, beaten
• 1 teaspoon vanilla

1. In a saucepan, bring milk, sugar, and poppy seeds to a boil.
2. Mix in beaten eggs slowly,  whisking constantly until well combined,
3. Cook 5 minutes over medium heat or until thickened.
4. Cool.

Glaze:

• 1 cup icing sugar
• Juice of one medium lemon
• Whisk until smooth.

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