Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Icing Recipe
These blueberry lemon sweet rolls feature a soft, fluffy dough infused with bright lemon zest and a rich homemade blueberry filling. Baked to a golden perfection, the rolls are topped with a tangy-sweet lemon cream cheese icing, making them a perfect treat for breakfast or dessert. The recipe includes tips for overnight rising and freezing to suit your schedule.
- Prep Time: 3 hours 25 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 50 minutes
- Yield: 9-12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Lemon Cream Cheese 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
- Make the dough: Whisk together flour, sugar, salt, and lemon zest in a large bowl. Set aside.
- Combine milk and butter: Heat milk and butter together until the butter melts and mixture is warm (about 110°F/43°C). Whisk in yeast until dissolved. Pour into dry ingredients, add egg, and mix with a silicone spatula or stand mixer until a soft dough forms.
- Knead the dough: On a lightly floured surface, knead the dough 3–5 minutes until soft and slightly tacky. Add small amounts of flour if sticky but avoid drying it out. The dough should bounce back slowly when poked.
- First rise: Lightly grease a large bowl, place dough inside, turning to coat. Cover and let rise in a warm spot until nearly doubled, about 1.5 hours.
- Make blueberry filling: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir constantly, mashing berries until sugar dissolves. Boil while occasionally stirring until reduced and thickened (~10 minutes, 215–220°F). Cool completely.
- Prepare baking pan: Grease a 9- or 10-inch round cake pan or line with parchment paper.
- Shape & fill dough: Punch down risen dough. Roll out on floured surface to a 14×9-inch rectangle. Spread cooled blueberry filling evenly. Roll dough tightly into a 14-inch log.
- Cut and arrange: Slice log into 9–12 even rolls and place in prepared pan.
- Second rise: Cover rolls and let rise in a warm area for about 1 hour or until doubled and puffy.
- Bake the rolls: Preheat oven to 375°F (190°C). Bake rolls 24–25 minutes until lightly browned. Tent with foil if browning too fast. Rolls are done when internal temperature reaches 195–200°F (91–93°C). Remove and cool on rack.
- Make icing: Beat cream cheese until smooth, add butter and beat until combined. Mix in confectioners’ sugar and lemon juice until smooth.
- Frost and serve: Spread icing over warm rolls. Garnish with lemon zest or slices if desired. Serve immediately.
- Storage: Store leftover frosted rolls tightly covered in the refrigerator for up to 5 days. Unfrosted rolls can be kept at room temperature for 2 days or refrigerated for 5 days.
Notes
- Use fresh, not frozen blueberries for the filling to prevent excess moisture.
- The dough can be prepared the night before and allowed to rise slowly in the refrigerator overnight for convenience.
- Rolls can be frozen after the second rise or after baking; thaw before serving and reheat if desired.
- To reduce rise times, use a warm oven trick or proofing environment between 75°F and 85°F.
- Avoid adding too much flour when kneading to keep the rolls tender and fluffy.
