Introduction

These Lemon Blueberry Rolls are a delightful breakfast or brunch treat that combines tangy lemon with sweet blueberry in a soft, fluffy dough. Topped with a luscious cream cheese frosting infused with blueberry jam, they’re sure to brighten up any morning.

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 jam)

Instructions

Step 1: Prepare the blueberry jam by combining frozen blueberries, sugar, and cornstarch in a medium pot. Cook over medium heat for 20-25 minutes until thickened and measuring about 3/4 cup (180 ml). Remove from heat, transfer to a bowl, and let cool. Reserve 2 tablespoons of jam for the frosting.
Step 2: Bloom the yeast by mixing active dry yeast, 1 teaspoon sugar, and warm milk. Let it sit for 10 minutes until foamy.
Step 3: In a large bowl or stand mixer with a whisk, combine flour, salt, and 2 tablespoons sugar. Add whisked eggs, vanilla, lemon zest, and softened butter. Mix well.
Step 4: Add yeast mixture to the dry ingredients and mix until combined. 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. Add flour 1 tablespoon at a time if dough is too sticky.
Step 5: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or towel, and let rise in a warm spot for 1 to 1½ hours or until doubled in size.
Step 6: While dough rises, make the lemon filling by mixing softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt until smooth.
Step 7: Grease a 9×13 inch casserole dish and set aside.
Step 8: After the dough has risen, punch it down to release air. Roll out on a floured surface into an 18 x 12 inch rectangle, about ¼ inch thick.
Step 9: Spread the lemon filling evenly over the dough, followed by an even layer of blueberry jam.
Step 10: Roll the dough tightly from the edge closest to you into a log. Trim ends to even the log, then cut into 12 rolls about 1½ inches wide using floss or a sharp knife.
Step 11: Place rolls in the prepared dish and pour room temperature heavy cream between each roll. Cover and proof in a warm spot for about 1 hour, or until doubled.
Step 12: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 13: Bake rolls for 22-25 minutes until light golden brown.
Step 14: While baking, prepare the frosting by beating softened butter on high speed until pale and fluffy. Add cream cheese and mix until combined.
Step 15: Gradually sift in powdered sugar and mix on low speed. Stir in lemon zest and reserved blueberry jam, then beat on high until fluffy.
Step 16: Let rolls cool for 5 minutes after baking, then spread the lemon blueberry cream cheese frosting over the warm rolls and serve.

Tips & Variations

Use fresh lemon zest for bright citrus flavor and avoid the white pith, which can be bitter.
If you can’t find frozen blueberries, fresh blueberries can be used for the jam, just adjust cooking time as needed.
For a dairy-free option, substitute butter with a plant-based spread and use a non-dairy milk.
Try adding 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. You can refrigerate them for up to 5 days, but bring to room temperature or warm gently before serving. Reheat rolls in a microwave for about 20 seconds or in a warm oven to soften the frosting and revive fluffiness.

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 let it rise in the refrigerator overnight. Bring it to room temperature before rolling out, then proceed with filling and baking.

How do I prevent the rolls from drying out?

Make sure to cover the rolls with plastic wrap or a towel during proofing and storage to retain moisture. Adding the cream between rolls before baking also helps keep them soft.

Lemon Blueberry Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

Delight in these luscious Lemon Blueberry Rolls featuring a soft, fluffy dough filled with a tangy lemon filling and vibrant blueberry jam. Baked to golden perfection and topped with a creamy lemon-blueberry cream cheese frosting, these sweet rolls are perfect for brunch, dessert, or a special occasion treat.

Author: Tara
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 3 hours 15 minutes
Yield: 12 rolls 1x
Category: Breakfast; Dessert; Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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 degrees 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 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 & Baking

1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)

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: In a medium pot over medium heat, combine frozen blueberries, sugar, and cornstarch. Cook for 20-25 minutes, stirring occasionally, until thickened and yield measures about 3/4 cup (180 ml). Remove from heat, transfer to a bowl, and allow to cool. Reserve 2 tablespoons for the frosting.
Bloom the Yeast: In a small bowl, mix active dry yeast, 1 teaspoon sugar, and warmed milk (about 110°F). Let sit for 10 minutes until foamy on top, indicating the yeast is activated.
Prepare the Dough: In the bowl of a stand mixer fitted with a whisk attachment, whisk together flour, salt, and 2 tablespoons sugar. Add whisked eggs, vanilla extract, lemon zest, and softened butter; mix to combine. Pour in the yeast mixture and mix until blended.
Knead the Dough: Switch to the dough hook and knead on medium speed for 7 to 10 minutes until the dough pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed. If too sticky, add flour 1 tablespoon at a time until manageable.
First Rise: Shape the dough into a ball, place it in a greased large bowl, and cover with plastic wrap or a kitchen towel. Let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
Make the Lemon Filling: In a small bowl, mix softened butter, brown sugar, white sugar, lemon zest, fresh lemon juice, and salt until smooth and well combined.
Prepare Baking Dish: Grease a 9×13 inch casserole dish and set aside.
Shape the Rolls: After the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough out into an 18 x 12 inch rectangle about 1/4 inch thick.
Assemble Filling: Spread the lemon filling evenly over the dough using an offset spatula. Then spoon and spread the prepared blueberry jam evenly over the lemon filling.
Roll and Cut: Starting from the side closest to you, tightly roll the dough into a long log. Trim ends for evenness, then cut into 12 rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
Second Rise: Place rolls evenly in the greased baking dish. Pour room temperature heavy cream between each roll. Cover with plastic wrap and proof in a warm spot for about 1 hour or until doubled in size.
Preheat Oven: 15 minutes before baking, preheat the oven to 350°F (175°C).
Bake the Rolls: Bake the risen rolls for 22-25 minutes or until they turn a light golden brown on top.
Prepare Cream Cheese Frosting: While baking, beat softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth. Gradually sift in powdered sugar while mixing on low speed until combined.
Finish Frosting: Add lemon zest and reserved blueberry jam to the frosting. Mix on low to combine, then increase speed to high until fluffy and well blended.
Serve: Allow rolls to cool for 5 minutes after baking. Spread the cream cheese frosting over warm rolls and serve immediately for the best taste and texture.

Notes

Warming the milk to around 110°F is essential to properly activate the yeast without killing it.
Use unflavored floss or a very sharp knife to cut the dough rolls cleanly without squashing them.
Pouring heavy cream between the rolls before baking keeps them moist and tender.
Letting the rolls cool slightly before frosting prevents the cream cheese icing from melting completely.
The reserved blueberry jam enhances the frosting with a fresh fruit flavor and pretty speckles.
Ensure the dough is well kneaded to develop gluten, resulting in light and fluffy rolls.

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