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Lemon Blueberry Rolls Recipe

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  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These Lemon Blueberry Rolls are soft, fluffy sweet rolls filled with a tangy lemon filling and sweet blueberry jam, baked to a light golden brown and topped with a luscious lemon blueberry cream cheese frosting. Perfect for brunch or a special breakfast treat, these rolls combine the bright flavors of lemon and blueberry in a rich, buttery dough with a creamy icing.

Ingredients

Blueberry Jam

  • 12 oz (340 g) frozen blueberries
  • 1/3 cup (66 g) granulated white sugar
  • 1 tsp corn starch

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 tbsp vanilla extract
  • 2 tbsp (20 g) lemon zest (about 2 lemons)

Lemon Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest (about 2 lemons)
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/4 tsp salt

Additional Ingredients

  • 1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)

Lemon Blueberry Cream Cheese Frosting

  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, cold
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tbsp (5 g) lemon zest (about ½ lemon)
  • 2 tbsp blueberry jam (reserved from above)

Instructions

  1. Make Blueberry Jam: Add blueberries, sugar, and cornstarch to a medium pot. Cook over medium heat for 20-25 minutes until thick and measuring about 3/4 cup in volume. Remove from heat, transfer to a bowl, let cool, and set aside 2 tbsp for frosting.
  2. Bloom Yeast: In a small bowl, mix active dry yeast, 1 tsp sugar, and warmed whole milk (about 110°F). Let sit for 10 minutes until foamy.
  3. Prepare Dough: In the bowl of a stand mixer fitted with a whisk, combine flour, salt, and sugar. Add whisked eggs, vanilla extract, lemon zest, and softened butter, mixing well.
  4. Mix Dough with Yeast: Add the bloomed yeast mixture to the dry and wet ingredients and mix until combined. Switch to the dough hook and knead on medium speed for 7-10 minutes until dough pulls away from the bowl, forms a ball, and springs back when pressed. Add additional flour (1 tbsp at a time) if too sticky.
  5. First Rise: Shape dough into a ball, place in a large greased bowl, cover with plastic wrap or towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Make Lemon Filling: While dough rises, mix softened butter, brown sugar, white sugar, lemon zest, fresh lemon juice, and salt in a small bowl until smooth and combined.
  7. Prepare Pan: Grease a 9×13 inch casserole dish and set aside.
  8. Shape Rolls: Punch down risen dough and roll out on a lightly floured surface to an 18×12 inch rectangle about 1/4 inch thick.
  9. Add Fillings: Spread lemon filling evenly over the dough using an offset spatula. Then spread the prepared blueberry jam evenly over the lemon filling.
  10. Roll and Slice: Roll dough tightly into a log starting from the edge closest to you. Trim ends for evenness. Cut into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
  11. Second Rise: Place rolls in the greased dish, pour room temperature heavy cream between the rolls, cover with plastic wrap, and proof in a warm spot for about 1 hour until doubled in size.
  12. Preheat Oven: 15 minutes before baking is complete, preheat oven to 350°F (175°C).
  13. Bake Rolls: Bake the rolls for 22-25 minutes until light golden brown on top.
  14. Make Frosting: While rolls bake, beat softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium until combined. Gradually add powdered sugar, mixing on low until smooth. Add lemon zest and reserved blueberry jam, then mix on low and finish on high speed until fluffy.
  15. Finish: Let rolls cool for 5 minutes after baking, then spread cream cheese frosting generously over warm rolls and serve.

Notes

  • Ensure milk is about 110°F when blooming yeast to activate it properly without killing it.
  • If dough is sticky during kneading, add flour one tablespoon at a time to avoid over-drying.
  • Use unflavored floss or a very sharp knife to cut rolls cleanly without squishing them.
  • Pouring heavy cream between rolls before second rise adds moisture and tenderness to the baked rolls.
  • Reserve some blueberry jam for frosting to enhance blueberry flavor and add moisture.
  • Let rolls cool slightly before frosting to prevent frosting from melting off.

Find it online: https://evelynscooking.com/lemon-blueberry-rolls-recipe/