Every family has that one recipe that feels like home, and for me, it’s this Poppy Seed Roll Recipe. Known in Polish as makowiec zawijany, it’s not just a dessert-it’s a story wrapped in soft, yeasted dough and filled with rich, fragrant poppy seeds. This is the kind of cake you bake when the house is filled with the scent of pine needles, orange zest, and anticipation. It belongs to Christmas. To family. To memories passed down through flour-dusted hands.

Poppy Seed Roll Recipe – A Taste of Polish Christmas Tradition

This isn’t a quick bake or a five-ingredient fix. It’s a recipe that asks for a little time and care, but gives back tenfold in joy. It yields three beautiful poppy seed rolls, about 35 cm each, perfect for gifting or sharing. I’ve been making this for years, and it’s never let me down. The dough is tender and buttery, the filling deeply aromatic, studded with raisins, citrus, and spice.

But the beauty of this Poppy Seed Roll Recipe lies in more than just its flavor, it carries the rhythm of generations. In many Eastern European homes, makowiec is sacred. Served on white tablecloths beside beet soup (barszcz) and pierogi, it brings sweetness and symbolism. Poppy seeds have long been associated with abundance, fertility, and peaceful dreams, no wonder we eat them at Christmas!

Dough – 3 rolls

450g all-purpose flour + 3 tablespoons for dusting
180ml lukewarm milk
150g melted, cooled butter
6 egg yolks (from large eggs)
45g fresh yeast or 21 g dry yeast*
6 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons spirit (vodka, rum, or almond liqueur)
Seeds from 1 vanilla bean or 1 teaspoon vanilla paste

All ingredients should be at room temperature. This ensures proper rising and a silky dough.

*This recipe is quite old-fashioned. Back in the day, it was common to use larger amounts of yeast in baking. These days, I usually reduce the quantity to 30 g of fresh yeast or 14 g of dry yeast (that’s 2 standard packets), and the results are just as delicious, but I like it both ways.

Preparing the dough

If you’re using fresh yeast, start by making a rozczyn (a simple yeast starter). If using dry yeast, mix it directly with the flour. Combine everything and knead until smooth and elastic, adding the melted butter gradually toward the end. The dough should be supple and soft to the touch-think of the texture of a baby’s cheek.

Place it in a floured bowl, cover with a cloth, and leave it in a warm spot until it doubles in size (about 1.5 hours). Use this time to breathe, make tea, or enjoy the quiet hum of anticipation in the kitchen.

Filling

500g poppy seeds
170g light brown sugar (or half sugar, half honey)
100g raisins or sultanas
50g chopped walnuts
3 tablespoons honey
2 teaspoons almond extract or essence
1 teaspoon cinnamon
1 tablespoon butter
1/2 cup candied orange peel
6 egg whites (from large eggs)

Again: everything at room temperature.

Preparing the poppy seed filling

Poppy seeds require a little love. Pour boiling water over them to cover, let them sit and swell, then drain and grind twice in a meat grinder with a fine poppy seed screen. Or simmer them for 20 minutes, drain, cool, and then grind.

Short on time?
Use pre-ground poppy seeds from a store. Just pour over boiling water, let them soak, and then squeeze out any excess moisture using a clean linen towel or cheesecloth. No grinding necessary.
Mix the prepared poppy seeds with everything except the egg whites. Beat the egg whites into stiff peaks right before assembling the rolls, then gently fold them into the filling. This gives the mass a light, cloudlike texture.

Rolling and shaping

Divide the risen dough into 3 portions. Roll each out into a rectangle, about 3 mm thick. Spread the poppy seed filling over the surface, leaving a 2 cm border. Roll them up snugly like a jelly roll, tucking the ends under.

Place each roll on oiled baking paper, then wrap each one twice, leaving about 1 cm space for expansion. This traditional wrapping method helps the rolls keep their shape and prevents cracking.

Let them rest for 15 minutes if you have the time, but you can also bake them right away.

Baking

Preheat the oven to 190°C (375°F). Place all three rolls on a large baking tray, leaving room between them. Bake for 30-40 minutes, until golden and aromatic. You’ll know they’re ready when the colour peeks through the paper wrap.

Once baked, slice open the tops of the paper to let steam escape, and let them cool completely.

Glaze

1 cup powdered sugar
3–4 tablespoons hot water

Preparing Glaze

Glaze is optional, but recommended.

Stir together until smooth, adjusting with more water or sugar as needed. Drizzle over the warm rolls and sprinkle with extra poppy seeds, crushed nuts or cndied orange skin for decoration.

A Word About Serving & Preparation Time

Preparation Time – 3 hours 15 minutes
Breakdown: 30 min active prep + 1.5 hrs rising + 30 min filling & shaping + 40 min baking + cooling & glazing

Servings – 30 servings
Each roll yields about 10 slices × 3 rolls

Storage Tips for this Poppy Seed Roll Recipe

This Poppy Seed Roll Recipe is perfect for planning ahead. You can bake the rolls 2 days before serving—just wrap them in a cloth and store in a cool place. I usually leave this bake to the last moment, just because I love the scent of fresh yeast dough lingering in the air.
It also freezes exceptionally well. Once cooled, wrap the rolls in cling film and freeze. To defrost, bring them to room temperature about 2 hours before serving, then glaze. (Avoid glazing before freezing, as it may melt or become sticky.)

A slice of heritage

Whether you’re Polish or simply love exploring authentic European flavors, this Poppy Seed Roll Recipe is a beautiful introduction to a treasured tradition. Baking makowiec is more than just following instructions, it’s about pausing in the midst of the season, kneading memories into the dough, and sharing something meaningful.

It’s the kind of recipe you’ll return to again and again, not just for the holidays, but whenever you need a little taste of comfort wrapped in sweetness.