Lemon Blueberry Sweet Rolls

Recipe Details

Prep Time: 3 25

Cook Time: 25

Total Time: 3 50

Servings:

Calories: 310kcal

Cost: $12

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Course: Breakfast, Dessert

Cuisine: American, Baking

Keyword: blueberry rolls, breakfast pastry, lemon cream cheese rolls, lemon sweet rolls

Ingredients

3 and ½ cups all-purpose flour lightly spooned and leveled for accuracy
⅓ cup granulated sugar for mild sweetness
½ teaspoon salt enhances flavor
1 teaspoon lemon zest freshly grated for brightness
¾ cup whole milk warm about 110°F/43°C
3 Tablespoons unsalted butter melted and slightly cooled
2 and ¼ teaspoons instant yeast 1 standard packet room temperature
1 large egg at room temperature
1 and ½ cups fresh blueberries do not use frozen for best texture
6 Tablespoons granulated sugar for filling
1 teaspoon fresh lemon juice adds tang to filling
4 ounces cream cheese softened to room temperature for smooth icing
1 Tablespoon unsalted butter softened for creamy icing
¾ cup confectioners’ sugar sifted to avoid lumps
2 Tablespoons lemon juice freshly squeezed for bright flavor
optional: lemon zest or thin lemon slices for garnish

Directions

Combine the flour, sugar, salt, and lemon zest in a large bowl.
Warm the milk and butter together until the butter is fully melted and the liquid is pleasantly warm to the touch.
Stir in the yeast until dissolved, then pour over the dry ingredients and add the egg. Mix until a soft dough forms using a spatula or stand mixer with dough hook.
Transfer dough to a floured surface and knead 3–5 minutes until slightly soft and elastic.
Place dough in a lightly greased bowl, turning to coat all sides. Cover and allow to rise in a warm place until nearly doubled, about 1.5 hours.
While the dough rises, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until blueberries burst and sugar dissolves, then simmer until slightly thickened, about 10 minutes.
Grease a 9- or 10-inch baking pan or line with parchment paper.
Punch down the risen dough and roll into a 14×9-inch rectangle on a floured surface. Spread the cooled blueberry filling evenly over the dough, then roll tightly into a log.
Cut the rolled dough into 9–12 equal pieces and arrange them in the prepared pan.
Cover the pan and let the rolls rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 375°F (190°C). Bake the rolls for 24–25 minutes, or until lightly golden. Tent with foil if browning too quickly.
Beat cream cheese until smooth, then add butter, confectioners’ sugar, and lemon juice. Spread over warm rolls and garnish with lemon zest or slices if desired.
Store frosted rolls tightly covered in the refrigerator for up to 5 days. Unfrosted rolls can remain at room temperature for 2 days or refrigerated for 5 days.

Notes

These rolls are perfect for cozy mornings or special occasions. The tangy lemon frosting brightens the sweet blueberry filling for an irresistible treat.

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