Blueberry Lemon Sweet Rolls
These Blueberry Lemon Sweet Rolls are soft, fluffy, and bursting with flavors of fresh blueberries and zesty lemon, topped with a creamy icing. Perfect for breakfast or brunch!
Ingredients
Dough Ingredients
- 2 and 3/4 cups 2 and 3/4 cups (344g) all-purpose flour spooned & leveled
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/2 teaspoon 1/2 teaspoon salt
- 1 teaspoon 1 teaspoon lemon zest
- 3/4 cup 3/4 cup (180ml) whole milk
- 3 Tablespoons 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons 2 and 1/4 teaspoons Platinum Yeast or any instant yeast (1 standard packet)
- 1 large 1 large egg, at room temperature
Filling Ingredients
- 1 and 1/4 cups 1 and 1/4 cups (170–180g) fresh blueberries do NOT use frozen
- 6 Tablespoons 6 Tablespoons (75g) granulated sugar
- 1 teaspoon 1 teaspoon lemon juice
Icing Ingredients
- 4 ounces 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 Tablespoon 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 3/4 cup 3/4 cup (90g) confectioners’ sugar
- 2 Tablespoons 2 Tablespoons (30ml) lemon juice
For Garnish (Optional)
- lemon zest or sliced lemons for garnish
Instructions
Preparation
- In a large bowl, whisk together flour, sugar, salt, and lemon zest. Set it aside.
- Heat milk and butter in a microwave or on the stove until warm to the touch (around 110°F/43°C). Mix in the yeast until it dissolves.
- Pour this mixture into the dry ingredients, add the egg, and stir until a soft dough forms.
- Transfer the dough to a lightly floured surface. Knead it for 3-5 minutes, adding flour if needed to keep it soft and slightly tacky. When done kneading, the dough should bounce back when you poke it.
- Grease a large bowl with nonstick spray or butter. Place the dough in the bowl, cover it, and let it rise in a warm spot for about 1.5 hours, or until doubled in size.
Filling
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring and pressing the blueberries until they break down. Let it come to a boil and reduce slightly for about 10 minutes. Set aside to cool.
Assembly and Baking
- Grease a baking pan and punch down the risen dough. Roll it into a 14x9-inch rectangle and spread the cooled blueberry filling on top.
- Roll it tightly into a log and cut into 9-12 rolls. Place these in the baking pan.
- Cover the pan and let the rolls rise again for about 1 hour or until puffy. Preheat the oven to 375°F (190°C) while they rise.
- Bake for about 24-25 minutes until lightly browned. Check with a thermometer (should reach 195–200°F).
Icing
- For the icing, beat cream cheese until smooth, add softened butter and mix, then add confectioners’ sugar and lemon juice until combined.
- Spread over the warm rolls and serve.
Notes
These rolls are best enjoyed warm. You can serve them fresh out of the oven or allow them to cool slightly before adding the creamy icing. For an extra touch, consider garnishing with lemon zest or slices of lemon on top before serving.