Description
These Lemon Blueberry Rolls are soft, fluffy, and bursting with fresh lemon and blueberry flavors. Topped with a creamy lemon blueberry cream cheese frosting, they are perfect for any occasion!
Ingredients
Scale
For the Blueberry Jam:
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 tsp cornstarch
For the Lemon Rolls:
- 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 (for blooming 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 zested)
For the 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 zested)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between the rolls)
For the 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 zested)
- 2 tbsp blueberry jam (from the prepared jam above)
Instructions
- Make the Blueberry Jam:
In a medium pot, combine frozen blueberries, sugar, and cornstarch. Cook over medium heat for 20-25 minutes until thickened. The jam should reduce to about 3/4 cup (180 ml). Remove from heat and transfer the jam to a bowl to cool. Set aside 2 tablespoons of jam for the frosting. - Make the Lemon Rolls:
In a bowl, mix the warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy. In a stand mixer with a whisk attachment, combine flour, salt, and 2 tbsp sugar. Add whisked eggs, softened butter, vanilla, and lemon zest. Mix until combined. Add the yeast mixture and switch to a dough hook. Knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl and forms a ball. If the dough is too sticky, add 1 tbsp of flour at a time. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size. - Prepare the Lemon Filling:
In a small bowl, mix the softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt until smooth. - Assemble the Rolls:
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle (about 18 x 12 inches). Spread the prepared lemon filling evenly over the dough, followed by the cooled blueberry jam. Roll the dough tightly into a log shape and cut it into 12 equal rolls using unflavored floss or a sharp knife. Grease a 9×13-inch baking dish and place the rolls inside. Pour room temperature heavy cream between the rolls. Cover and let them proof in a warm spot for about 1 hour, or until doubled in size. - Bake the Rolls:
Preheat the oven to 350°F (175°C). Once the rolls have proofed, bake for 22-25 minutes or until they are golden brown. - Make the Lemon Blueberry Cream Cheese Frosting:
In a medium bowl, beat the softened butter until light and fluffy. Add the cold cream cheese and beat until combined. Sift in the powdered sugar and mix on low speed. Add lemon zest and 2 tbsp of blueberry jam and mix until smooth and fluffy. - Frost and Serve:
Let the rolls cool for 5 minutes, then spread the cream cheese frosting over the warm rolls. Serve and enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg