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Lemon Blueberry Sweet Rolls Recipe

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★★★★

3.9 from 69 reviews

These Lemon Blueberry Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a zesty lemon-flavored dough filled with a buttery lemon-sugar mixture studded with fresh blueberries. Soft and tender, these rolls are perfect for breakfast, brunch, or a sweet treat anytime, topped with a tangy cream cheese lemon glaze that perfectly complements the fruity filling.

Ingredients

Scale

Dough

  • ⅔ cup (158ml) warm non-fat milk (100-110°F)
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • ⅓ cup + 1/2 teaspoon (67g + 2g) granulated sugar, divided
  • 3 tablespoons (42g) unsalted butter, softened
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon lemon zest (from 1 medium lemon)
  • 2 tablespoons (20ml) fresh lemon juice (from 1 medium lemon)
  • 3 – 3 ¼ cups (372-403g) all-purpose flour, plus more for dusting

Filling

  • 4 tablespoons (57g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons (8g) all-purpose flour
  • ¼ teaspoon salt
  • 2 cups blueberries (fresh or thawed and drained if frozen)

Frosting

  • 2 tablespoons (28g) unsalted butter, melted
  • 2 ounces (57g) cream cheese, very soft
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon salt
  • 1–2 tablespoons (15-30ml) fresh lemon juice

Instructions

  1. Make the Dough: Heat the milk in a microwave-safe measuring cup for about 45 seconds until it reaches 100-110°F, resembling hot bath water. Stir in the yeast and 1/2 teaspoon sugar, let it sit for a few minutes until frothy, indicating the yeast is active.
  2. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix 1/3 cup sugar, softened butter, salt, lemon juice, lemon zest, and egg until the butter is distributed, though the mixture may appear chunky. Then, add the milk and yeast mixture and stir briefly.
  3. Add Flour and Form Dough: Add 3 cups of flour and stir with the paddle until the mixture starts sticking to the paddle. Replace the paddle with the dough hook and mix on low until the dough forms a ball in the center. If the dough is very sticky, add flour 1 tablespoon at a time up to 1/4 cup more until slightly sticky but elastic.
  4. Let Dough Rise: Spray a large bowl with cooking spray, place the dough inside, lightly spray the top of the dough with cooking spray, cover with plastic wrap, and let it rise for 2 to 4 hours until doubled in size. Warmer environments speed up rising.
  5. Prepare Filling: In a bowl, mix softened butter, granulated sugar, lemon zest, salt, and flour until it forms a smooth paste.
  6. Roll Out Dough: On a lightly floured surface, roll the risen dough into a 10” by 14” rectangle. Spread the lemon filling evenly over the dough, reaching the edges, then sprinkle with blueberries.
  7. Form Rolls: Roll the dough tightly from the long side into a log shape. Slice into 12 equal rounds and place them upright in a 9×13-inch pan sprayed with cooking spray.
  8. Second Rise: Preheat oven to 350°F (175°C). Let the rolls rise uncovered on the stovetop (or warm spot) until doubled in size, about 1 hour.
  9. Bake the Rolls: Remove any plastic wrap and bake the rolls in the preheated oven for 23-28 minutes or until golden brown on top.
  10. Make-Ahead Option: Cover the rolls with plastic wrap and refrigerate overnight before baking. When ready to bake, bring to room temperature while the oven preheats, then bake as directed. Blueberries may settle at the bottom but this does not affect taste.
  11. Prepare Frosting: Beat melted butter and softened cream cheese until mostly smooth. Gradually add powdered sugar and fresh lemon juice, adjusting the lemon juice to achieve the desired consistency.
  12. Finish and Serve: Spread the lemon cream cheese frosting over warm rolls and serve immediately for best flavor and texture.

Notes

  • Use fresh or carefully thawed and drained frozen blueberries to avoid excess moisture in the filling.
  • If your home is cold, allow extra time for the dough to rise adequately.
  • Rolling tips: Roll the dough tightly from the long edge to ensure well-formed rolls.
  • Blueberries tend to settle to the bottom if the rolls are refrigerated overnight before baking, which is normal and does not affect taste.
  • Adjust the frosting consistency with more or less lemon juice as per your preference.

Keywords: lemon rolls, blueberry sweet rolls, lemon blueberry pastries, lemon dessert rolls, sweet yeast rolls, cream cheese frosting, breakfast rolls

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