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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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In the stand mixer bowl fitted with a whisk attachment, combine the flour, salt, and 2 tablespoons sugar.
  4. Add Wet Ingredients: To the dry ingredients, add the whisked eggs, vanilla extract, lemon zest, and softened butter. Mix briefly to combine.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare Pan: Grease a 9×13 inch casserole dish and set aside.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
  14. Bake: Bake the rolls for 22-25 minutes until they achieve a light golden color.
  15. 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.
  16. 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

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