Lemon Blueberry Rolls with Cream Cheese Frosting Recipe

Introduction

These Lemon Blueberry Rolls are a delightful treat combining zesty lemon and sweet blueberry flavors wrapped in soft, fluffy dough. Perfect for breakfast, brunch, or an indulgent snack, they bake up golden and topped with a luscious cream cheese frosting.

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 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
• 2 tbsp (20 g) lemon zest (about 2 lemons zested)
• 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 zested, for filling)
• 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 zested, for frosting)
• 2 tbsp blueberry jam from above (for frosting)

Instructions

1. Step 1: For the Blueberry Jam, combine blueberries, sugar, and cornstarch in a medium pot. Cook over medium heat for 20-25 minutes until thickened to about 3/4 cup volume. Remove from heat, transfer to a bowl, and let cool. Reserve 2 tablespoons of jam for the frosting.
2. Step 2: To bloom the yeast, mix yeast, 1 teaspoon sugar, and warm milk together. Let sit for 10 minutes until foamy.
3. Step 3: In a large bowl or stand mixer, whisk together flour, salt, and 2 tablespoons sugar. Add whisked eggs, vanilla, lemon zest, and softened butter. Mix well.
4. Step 4: Add the 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 dough pulls away from bowl edges and springs back when pressed. Add flour 1 tablespoon at a time if dough is sticky.
5. Step 5: Shape dough into a ball and place in a greased large bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
6. Step 6: While dough rises, prepare the lemon filling by mixing softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt in a small bowl.
7. Step 7: Grease a 9×13 inch casserole dish and set aside.
8. Step 8: Once risen, punch down the dough and roll out on a floured surface into an 18×12 inch rectangle about ¼ inch thick.
9. Step 9: Spread the lemon filling evenly over the dough, then spoon and spread the blueberry jam over the filling.
10. Step 10: Roll the dough tightly from the long edge closest to you into a log. Trim ends to even out. Slice into 12 equal rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
11. Step 11: Arrange the rolls in the prepared dish and pour room temperature heavy cream between each roll.
12. Step 12: Cover with plastic wrap and proof in a warm place for about 1 hour until doubled in size.
13. Step 13: Preheat oven to 350°F (175°C) about 15 minutes before baking.
14. Step 14: Bake rolls for 22-25 minutes until lightly golden.
15. Step 15: For the frosting, beat softened butter on high speed until pale and fluffy. Add cream cheese and beat until combined.
16. Step 16: Gradually sift in powdered sugar, mixing on low until combined. Add lemon zest and reserved blueberry jam and beat on low then high speed until fluffy.
17. Step 17: Let rolls cool for 5 minutes, then spread cream cheese frosting over the warm rolls. Serve and enjoy!

Tips & Variations

• Use fresh lemon zest for the brightest flavor, and zest lemons just before using.
• If you don’t have whole milk, 2% milk warmed works as a substitute for the yeast mixture.
• For a sweeter jam, add more sugar; to reduce sweetness, cut sugar slightly.
• Try swapping the blueberry jam in the frosting for raspberry or strawberry jam for a different fruit twist.
• Make sure to proof the yeast properly; if it doesn’t foam, your milk may be too hot or yeast may be expired.

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 for 20-30 seconds or warm in a low oven to regain softness. The frosting may soften when refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used in place of frozen. Just wash and drain them well before cooking the jam.

How do I know when the yeast is properly bloomed?

The yeast mixture is properly bloomed when it becomes foamy and bubbly on top after resting for about 10 minutes in warm milk. This indicates the yeast is active and ready to use.

Lemon Blueberry Rolls with Cream Cheese Frosting Recipe

---

★★★★★

4.4 from 110 reviews

• Author: anna
• Total Time: 3 hours 55 minutes
• Yield: 12 rolls 1x

Pin Recipe

Print Recipe

Description

These Lemon Blueberry Rolls are a delightful sweet treat combining tangy lemon zest, fresh blueberry jam, and a creamy lemon-blueberry cream cheese frosting. Soft, fluffy rolls filled with a luscious lemon filling and homemade blueberry jam make the perfect breakfast, brunch, or dessert option. The dough is enriched with eggs and butter and takes about 3 hours and 55 minutes in total from start to finish, yielding 12 delicious, golden-baked rolls.

---

Ingredients

Scale 1x2x3x

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)

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)
• 2 tbsp (30 ml) fresh lemon juice
• 1/4 tsp salt

Assembly and Baking

• 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
• Butter or oil for greasing the casserole dish

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)
• 2 tbsp blueberry jam (reserved from above)

---

Instructions

1. Make the Blueberry Jam: In a medium pot, combine the frozen blueberries, sugar, and cornstarch. Cook over medium heat for 20-25 minutes, stirring occasionally, until the mixture thickens and measures about 3/4 cup (180 ml) in volume. Remove from heat, transfer to a bowl, and let cool. Reserve 2 tbsp of jam for the frosting.
2. Bloom the Yeast: In a small bowl, mix the active dry yeast, 1 tsp sugar, and warm milk (about 110°F). Let sit for 10 minutes until the mixture is foamy on top, indicating the yeast is activated.
3. Prepare the Dough Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, salt, and 2 tbsp sugar.
4. Add Wet Ingredients to Dry: Add the whisked eggs, vanilla extract, lemon zest, and softened butter to the dry ingredients. Mix together.
5. Incorporate Yeast Mixture & Knead: Pour in the bloomed yeast mixture and mix until blended. Switch to the 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 sticky, gradually add up to 1 tbsp flour until correct consistency is achieved.
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 place in a warm spot for 1 to 1 ½ hours, or until doubled in size.
7. Make Lemon Filling: While dough rises, combine softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt in a small bowl until smooth.
8. Prepare for Assembly: Grease a 9×13 inch casserole dish with butter or oil and set aside.
9. Roll Out Dough: Once risen, punch the dough down to release air. Transfer to a lightly floured surface and roll into an 18 x 12 inch rectangle about 1/4 inch thick.
10. Add Filling and Jam: Spread the lemon filling evenly over the rolled dough with an offset spatula. Then, spread the blueberry jam evenly over the lemon filling.
11. Form Rolls and Cut: Roll the dough tightly from the edge closest to you into a log shape. Trim ends for evenness and cut into 12 rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
12. Arrange Rolls and Proof: Place rolls in the greased casserole dish. Pour room-temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm place for about an hour, until doubled in size.
13. Preheat Oven: Preheat oven to 350°F (175°C) about 15 minutes before baking.
14. Bake Rolls: Bake the proofed rolls for 22-25 minutes until light golden brown.
15. Make Lemon Blueberry Cream Cheese Frosting: While rolls bake, beat softened butter in a medium bowl with an electric mixer 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 until combined. Add lemon zest and reserved blueberry jam; mix on low then high speed until frosting is fluffy.
16. Frost and Serve: Let the rolls cool for 5 minutes after baking. Spread the cream cheese frosting generously over the warm rolls and serve.

Notes

• Warming the milk to about 110°F is essential to properly activate the yeast without killing it.
• Using an offset spatula helps spread the filling and jam evenly.
• Proofing in a warm environment helps the dough rise faster and achieve a fluffy texture.
• The heavy cream poured between the rolls keeps them moist and adds richness during baking.
• Cutting rolls with unflavored floss prevents sticking and tearing of dough.
• Letting rolls cool slightly before frosting prevents the cream cheese icing from melting too much.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry rolls, lemon rolls, blueberry jam rolls, cream cheese frosting rolls, sweet breakfast rolls, homemade blueberry jam