Blueberry Lemon Sweet Rolls Recipe
These lemon blueberry sweet rolls are bright, bakery-style, and easy to make at home with simple ingredients and a creamy lemon frosting.
Ingredients
- Dough:
- 3 cups all-purpose flour
- ½ tsp coarse salt
- 2 ¼ tsp instant yeast
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
- 4 tbsp unsalted butter room temperature and cubed
- 1 cup milk warm (no more that 115°F/46 C)
- Filling:
- 2 tbsp unsalted butter very soft
- ½ cup blueberry jam
- Frosting:
- 8 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1-2 tbsp heavy cream
- 1 ½ cups powdered sugar
- 1 tsp lemon zest
- Fresh blueberries to garnish (optional)
Instructions
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Prepare the dough:In a large bowl, combine the flour, sugar, salt, lemon zest, and instant yeast.
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Stir flour mixture until everything is evenly distributed.
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Add the cubed butter and work with your fingers until the butter is well incorporated in the dough and in very small pieces.
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Make a well in the center and add the warm milk. Stir until all the dry ingredients are incorporated into the milk mixture.
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Knead for 7-10 minutes on a lightly floured surface until the dough is elastic, smoother, and stretches more than it tears. The dough will be very sticky, but try not to add much more flour – no more than ¼ cup. Don't over-knead the dough; stop once it becomes smooth and elastic.
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Place the ball in an oiled bowl and cover with plastic wrap or a damp towel.
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Place in a warm place and let the dough rise until just over doubled in size, about 1 hour.
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Turn out the risen dough onto a lightly floured work surface. Roll or stretch into a 14” x 20 inch rectangle.
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Brush 2 tbsp very soft butter onto the surface. Leave one long edge butter free to seal the rolls.
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Spread the blueberry jam in an even layer across the surface, leaving the same edge clear.
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Starting on the long side that has the filling going all the way to the edge, roll dough up gently but tightly toward the uncovered edge. Turn the dough so the seam is on the bottom of the roll.
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Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking pan so that they are evenly spaced. Cover with plastic wrap or a damp cloth.
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Allow to rise again until doubled (about 30-45 minutes). During the last rise, preheat the oven to 350°F.
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Once risen, remove the plastic and bake for 22-27 minutes until starting to go golden brown and the center is firm and springs back to the touch.
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If the rolls start to brown too quickly in the oven, cover them loosely with aluminum foil to prevent burning.
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Remove from the oven and cool for 15 to 20 minutes.
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While rolls are cooling, make the cream cheese frosting. In a large bowl, combine the cream cheese and butter. Beat with a hand mixer on medium (or stand mixer) until very smooth.
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Add the powdered sugar, lemon zest, and 1 tbsp cream. Beat on medium-high speed until smooth. Add more cream as needed to reach desired consistency.
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Once rolls are partially cool, spread lemon cream cheese frosting on and serve.
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Once frosted, rolls are best consumed the same day.
Recipe Notes
Frosting can be made up to 3 days in advance and stored in an airtight container in the fridge.
Rising time will vary depending on how warm the ambient temperature is. Warmer dough (under 115°F/46 C or the yeast will be killed off) will rise faster.
To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before.
Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.