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Lemon Blueberry Sweet Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 32 reviews

These Lemon Lover’s Lemon Blueberry Sweet Rolls combine a soft, fluffy yeast dough with a vibrant blueberry lemon filling and a creamy lemon cream cheese frosting. Perfect for breakfast or dessert, these sweet rolls feature bright citrus notes balanced by the juicy blueberry filling, all wrapped in a tender, buttery dough. The rolls are baked until golden and finished with a luscious lemon frosting for a delightful treat.

  • Total Time: 3 hours 15 minutes
  • Yield: 9 rolls

Ingredients

For the Dough:

  • Zest from 1 large lemon
  • ½ cup (100g) granulated sugar
  • ¾ cup (180g) warm milk (2% or whole milk preferred)
  • 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • ¼ cup (57g) salted butter, melted (unsalted works too)
  • 3 ¼ cups (390g) bread flour, plus more for dusting
  • ¾ teaspoon kosher salt

For the Filling:

  • 1 ¼ cup (194g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • Zest from 1 lemon
  • 1 teaspoon fresh lemon juice
  • Optional but recommended: ¼ teaspoon almond extract

For the Lemon Cream Cheese Frosting:

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 to 1 ¼ cups (120-150g) powdered sugar, sifted
  • Zest from 1 lemon
  • 1 tablespoon fresh lemon juice

Instructions

  1. Make the blueberry filling: Place a medium pot over medium heat and add blueberries, sugar, cornstarch, lemon zest, lemon juice, and almond extract. Stir with a wooden spoon and bring to a gentle boil, breaking up blueberries as they cook. Simmer for 5 to 10 minutes, stirring frequently, until thick like jelly. Remove from heat and cool completely.
  2. Prepare the dough: In a large bowl or mixer, rub lemon zest into sugar for 30 seconds to release flavor. Warm milk to 115°F and add to sugar mixture. Sprinkle yeast on top and let activate for 3-5 minutes until foamy. Add eggs and melted butter, mixing on medium speed for 30 seconds until combined. Stir in flour and salt with a wooden spoon until dough begins to form.
  3. Knead the dough: Attach dough hook and knead on medium speed for 8-10 minutes (or knead by hand on floured surface), until the sticky dough is smooth and elastic. Lightly grease a large bowl, place dough inside, cover with plastic wrap and a warm towel. Let rise 1 to 1 ½ hours, until doubled in size and indentation stays after poking.
  4. Roll out the dough: Flour a clean surface and roll dough into a 10×14 inch rectangle. Spread the cooled blueberry filling evenly over the dough, leaving a ¼ inch margin on one short side.
  5. Form the rolls: Starting from the short side without the margin, tightly roll up the dough into a log. Pinch the edge to seal and place seam-side down. Trim ½ inch from each end and discard or bake separately. Compress ends inward gently to compact the log.
  6. Slice the rolls: Use unflavored dental floss or a serrated knife to cut the log into 9 slices about 1 inch thick each. Place the rolls in a parchment-lined 9×9-inch or 11×17-inch pan.
  7. Second rise: Cover rolls with plastic wrap and towel, let rise 45 minutes to 1 hour until puffed, doubled in size, and touching.
  8. Preheat oven: Set oven to 350°F (177°C).
  9. Bake the rolls: Remove covering and bake rolls for 20 to 25 minutes, until edges are just golden brown to keep centers soft.
  10. Prepare the frosting: While rolls bake, beat cream cheese and butter on low speed in a stand mixer fitted with whisk, gradually adding powdered sugar, lemon zest, and lemon juice. Mix on medium-high until smooth and fluffy, 1 to 2 minutes.
  11. Frost and serve: Immediately spread frosting over warm rolls, ensuring coverage in every nook. Serve warm and enjoy!
  12. Storage: Once cooled completely, cover rolls with plastic wrap and foil or store individually in airtight containers in the fridge up to 5 days. Reheat in microwave in 15-second intervals. For freezing, see blog instructions.

Notes

  • Use warm milk (115°F) to properly activate yeast without killing it.
  • Do not overbake to keep rolls soft and tender inside.
  • Blueberry filling should be thick to prevent leaking during rolling.
  • Use dental floss for clean, even slicing of rolls.
  • The frosting is best applied immediately while rolls are warm to seep into layers.
  • Salted butter can be used but adjust the amount of salt in dough accordingly if using unsalted.
  • Rolls can be frozen after baking; thaw and reheat before serving.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-blueberry-sweet-rolls-with-cream-cheese-frosting-recipe/