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Blueberry Lemon Sweet Rolls Recipe

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4.3 from 3 reviews

These Blueberry Lemon Sweet Rolls are a delightful combination of fluffy, soft sweet dough filled with a luscious blueberry lemon filling, topped with a tangy cream cheese lemon icing. Perfect for breakfast, brunch, or a special treat, these rolls balance fruity brightness with rich sweetness and a hint of zest in every bite.

Ingredients

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature

Blueberry Filling

  • 1 and 1/4 cups (170–180g) fresh blueberries (do NOT use frozen)
  • 6 Tablespoons (75g) granulated sugar
  • 1 teaspoon lemon juice

Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1 Tablespoon (14g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 2 Tablespoons (30ml) lemon juice
  • optional: lemon zest or sliced lemons for garnish

Instructions

  1. Make the dough: Whisk the flour, sugar, salt, and lemon zest together in a large bowl and set aside. In a heatproof bowl, warm the milk and butter until the butter melts and the mixture is about 110°F (43°C). Whisk in yeast until dissolved, then pour into dry ingredients, add the egg, and stir until a soft dough forms, either by hand or with a stand mixer using a dough hook on medium speed.
  2. Knead the dough: Transfer dough to a floured surface and knead 3–5 minutes until soft and slightly tacky. Add flour sparingly if sticky, ensuring the dough remains soft. Poke the dough; it should slowly bounce back.
  3. First rise: Lightly grease a large bowl and place the dough inside, turning to coat. Cover tightly and let rise in a warm place until nearly doubled, about 1.5 hours.
  4. Prepare blueberry filling: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir constantly, mashing the blueberries against the pan sides, then let boil until slightly reduced (about 10 minutes) and thickened. Remove from heat and cool completely, refrigerating if desired.
  5. Prepare pan: Grease a 9- or 10-inch round cake pan, pie dish, or square baking pan, or line with parchment paper.
  6. Shape and fill dough: Punch down risen dough and roll out on a floured surface into a 14×9-inch rectangle. Spread the cooled blueberry filling evenly over the dough. Using floured hands, roll tightly into a 14-inch log.
  7. Cut and arrange rolls: Slice the log into 9–12 even rolls and place them in the prepared pan.
  8. Second rise: Cover the pan and allow the rolls to rise in a warm area until doubled and puffy, about 1 hour.
  9. Bake: Preheat oven to 375°F (190°C). Bake rolls for 24–25 minutes until lightly browned. Tent with foil if tops brown too quickly. Rolls are done when internal temperature reaches 195–200°F (91–93°C). Remove from oven and cool on a rack.
  10. Make icing: Beat cream cheese on high speed until smooth, add butter and beat again until combined. Beat in confectioners’ sugar and lemon juice until fully blended.
  11. Ice and serve: Spread icing over warm rolls immediately. Garnish with lemon zest or slices if desired and serve.
  12. Storage: Store leftover iced rolls in an airtight container in the refrigerator up to 5 days. Unfrosted rolls keep at room temperature for 2 days or refrigerated for 5 days.

Notes

  • Use fresh blueberries only; frozen blueberries contain excess water which could affect filling consistency.
  • Maintain dough temperature at about 110°F (43°C) when activating yeast to ensure proper fermentation.
  • Roll dough gently and evenly to prevent tearing and ensure uniform filling distribution.
  • If rolls begin browning too fast during baking, tent with foil to prevent burning.
  • The internal temperature check is the best method to confirm the rolls are fully baked.
  • Allow blueberry filling to cool completely before spreading to avoid dough becoming soggy.
  • For faster blueberry filling cooling, place in shallow dish in refrigerator.
  • Adjust sugar levels in filling or icing based on personal preference for sweetness.

Find it online: https://recipeplenty.com/blueberry-lemon-sweet-rolls-recipe/