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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

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

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

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