Description
These Lemon Blueberry Rolls are a delightful sweet treat that combines the fresh zestiness of lemon with the vibrant sweetness of blueberries, all wrapped in a soft, fluffy yeast dough. Perfect for breakfast or brunch, these rolls feature a luscious blueberry lemon filling, a creamy lemon-infused frosting, and a hint of fresh lemon zest for a bright, refreshing flavor.
Ingredients
Scale
Dough
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 tsp cornstarch
- 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
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)
Topping/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
- Prepare Blueberry Jam: In a small saucepan, combine the frozen blueberries, 1/3 cup granulated sugar, and cornstarch. Cook over medium heat until the mixture thickens and the blueberries break down, stirring frequently to avoid burning. Set aside to cool.
- Bloom Yeast: In a small bowl, mix the warm milk (110°F) with 1 tsp sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Make Dough: In a large mixing bowl, combine flour, salt, and 2 tbsp sugar. Add the whisked eggs, vanilla extract, softened butter, and the yeast mixture. Mix until the dough comes together, then knead by hand or with a mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare Filling: In a bowl, combine softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt. Mix well to create a spreadable filling.
- Roll Out Dough: After the dough has risen, punch it down and turn it onto a lightly floured surface. Roll the dough into a large rectangle, approximately 16×24 inches.
- Assemble Rolls: Spread the prepared filling evenly over the dough. Pour the cooled blueberry jam over the filling and spread gently. Drizzle the heavy cream evenly between the layers. Starting from the long side, roll the dough tightly into a log.
- Cut Rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls.
- Second Rise: Place rolls into a greased baking pan, leaving some space between each. Cover and let them rise for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown on top and cooked through.
- Prepare Frosting: While the rolls bake, beat the cold cream cheese with softened butter until smooth. Gradually add powdered sugar and lemon zest, mixing until creamy. Stir in the blueberry jam gently.
- Cool and Frost: Remove rolls from the oven and allow them to cool slightly, about 10 minutes. Spread the cream cheese frosting generously over the warm rolls.
- Serve: Serve the rolls warm or at room temperature for best flavor and softness.
Notes
- Make sure the milk is not too hot when activating the yeast, as temperatures above 115°F can kill the yeast.
- For a more intense blueberry flavor, you can use fresh blueberries instead of frozen.
- The rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat rolls in the microwave for 15-20 seconds before serving to refresh softness.
- If the dough is sticky, add a little more flour during kneading, but avoid adding too much to keep rolls tender.
