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