Introduction

These Lemon Blueberry Rolls are a delightful twist on classic sweet rolls, combining zesty lemon and sweet blueberry jam in soft, fluffy dough. Perfect for breakfast or a special treat, they feature a luscious cream cheese frosting with a hint of blueberry.

Lemon Blueberry Rolls with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

12 oz (340 g) frozen blueberries
1/3 cup (66 g) granulated white sugar
1 tsp corn starch
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)
1/2 cup (112 g) unsalted butter, very softened (for filling)
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated white sugar (for filling)
2 tbsp (20 g) lemon zest (about 2 lemons)
2 tbsp (30 ml) fresh lemon juice
1/4 tsp salt (for filling)
1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between rolls)
6 tbsp (84 g) unsalted butter, very softened (for frosting)
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

Step 1: Make the blueberry jam by combining the blueberries, sugar, and cornstarch in a medium pot. Cook over medium heat for 20-25 minutes until thickened, reaching about 3/4 cup (180 ml) in volume. Remove from heat, transfer to a bowl, and let cool. Set aside 2 tablespoons of jam for the frosting.
Step 2: Bloom the yeast by mixing the active dry yeast, 1 teaspoon sugar, and warm milk. Let sit for 10 minutes until foamy on top.
Step 3: In a large bowl or stand mixer with a whisk attachment, combine flour, salt, and 2 tablespoons sugar.
Step 4: Add whisked eggs, vanilla, lemon zest, and softened butter to the dry ingredients and mix to combine.
Step 5: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl, forms a ball, and springs back when pressed. Add 1 tablespoon flour at a time if the dough is too sticky.
Step 6: Form dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
Step 7: While the dough rises, prepare the filling by mixing softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt in a small bowl.
Step 8: Grease a 9×13 inch casserole dish and set aside.
Step 9: After the dough has risen, punch it down and roll out on a lightly floured surface into an 18 x 12 inch rectangle about ¼ inch thick.
Step 10: Spread the lemon filling evenly over the dough, then spread the blueberry jam over the filling.
Step 11: Roll the dough tightly into a log starting from the edge closest to you. Trim ends for evenness, then cut into twelve 1 ½ inch rolls using unflavored floss or a sharp knife.
Step 12: Place rolls in the prepared dish and pour the room temperature heavy cream between the rolls. Cover and let proof in a warm place for about 1 hour, until doubled in size.
Step 13: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 14: Bake the rolls for 22-25 minutes until light golden brown.
Step 15: While baking, make the frosting by beating softened butter on high speed until pale and fluffy. Add cream cheese and mix until combined.
Step 16: Gradually sift powdered sugar into the mixture on low speed until blended.
Step 17: Stir in lemon zest and reserved blueberry jam and beat on low then high speed until frosting is fluffy.
Step 18: Let the rolls cool for 5 minutes after baking, then generously spread the cream cheese frosting over the warm rolls. Serve immediately.

Tips & Variations

Use fresh lemon zest from unwaxed lemons for the best flavor and aroma.
If fresh blueberries aren’t available, thaw frozen ones completely before making the jam.
For a dairy-free version, substitute milk with almond milk and butter with a plant-based alternative.
Add a pinch of cinnamon to the filling for a warm spice twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven until warm. The rolls freeze well—wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and allow it to rise, then refrigerate overnight. Bring it back to room temperature before shaping and baking.

What if my dough is too sticky or dry?

If the dough is sticky during kneading, add flour 1 tablespoon at a time until workable. If it’s dry or tough, add a little warm milk gradually until soft and elastic.

Lemon Blueberry Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 90 reviews

These Lemon Blueberry Rolls combine a soft, fluffy dough infused with lemon zest, filled with a tangy lemon filling and fresh blueberry jam, then topped with a luscious lemon blueberry cream cheese frosting. Perfect for a delightful breakfast or dessert, these rolls offer a perfect balance of sweet, tart, and creamy flavors with a tender texture.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 10 minutes
Yield: 12 rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 (43°C)
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 zested)

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

Assembly

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 zested)
2 tbsp blueberry jam from above

Instructions

Make the Blueberry Jam: Add the frozen blueberries, sugar, and cornstarch to a medium pot. Cook over medium heat, stirring occasionally, for 20-25 minutes until the mixture thickens to about 3/4 cup (180 ml) volume. Remove from heat, transfer to a bowl, and let cool. Reserve 2 tablespoons of this jam for the frosting.
Bloom the Yeast: In a small bowl, combine the active dry yeast, 1 teaspoon sugar, and warmed milk (about 110°F). Let sit for 10 minutes until the mixture is foamy on top, indicating the yeast is active.
Mix Dry Ingredients: In the stand mixer bowl fitted with a whisk attachment, combine the flour, salt, and 2 tablespoons sugar.
Add Wet Ingredients: To the dry ingredients, add the whisked eggs, vanilla extract, lemon zest, and softened butter. Mix briefly to combine.
Combine Dough: Pour in the yeast mixture and mix until just blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when pressed. If the dough remains sticky, add flour 1 tablespoon at a time until manageable.
First Rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare Lemon Filling: While the dough is rising, mix the softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt together in a small bowl until fully combined.
Prepare Pan: Grease a 9×13 inch casserole dish and set aside.
Shape Rolls: After the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
Fill Dough: Spread the lemon filling evenly over the rolled dough using an offset spatula. Then spoon the blueberry jam evenly over the lemon filling.
Roll and Cut: Starting from the edge closest to you, roll the dough tightly into a log. Trim ends to even out, then slice into 12 rolls approximately 1.5 inches wide using unflavored floss or a sharp knife.
Second Rise: Place the rolls into the greased casserole dish. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and let proof in a warm spot for about an hour, or until doubled in size.
Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
Bake: Bake the rolls for 22-25 minutes until they achieve a light golden color.
Make Frosting: While rolls bake, beat the softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar and mix on low speed until smooth. Add lemon zest and reserved blueberry jam, then beat on low followed by high speed until the frosting is fluffy.
Finish and Serve: Let the rolls cool for 5 minutes after baking. Spread the cream cheese frosting generously over the warm rolls. Serve immediately for best flavor and texture.

Notes

Ensure the milk is warmed to about 110°F to activate the yeast without killing it.
Adding extra flour during kneading helps manage sticky dough but avoid adding too much to keep rolls tender.
Using unflavored floss for slicing the rolls results in cleaner cuts without squashing the dough.
Proofing the rolls is crucial for light and fluffy texture.
Allow rolls to cool slightly before frosting to prevent frosting from melting too much.
Store leftovers covered at room temperature for up to 2 days or refrigerate.

Keywords: lemon rolls, blueberry rolls, cream cheese frosting, breakfast rolls, sweet rolls, lemon blueberry dessert