Description
These are the best lemon blueberry rolls! They’re soft and fluffy lemon rolls, with gooey lemon sugar filling and blueberry jam, topped with lemon blueberry cream cheese frosting.
Ingredients
- For the Blueberry Jam
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 tsp corn starch
- For the Lemon Rolls
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 tbsp vanilla
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- For the Lemon Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
- For the Lemon Blueberry Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
- 2 tbsp blueberry jam from above
Instructions
1. Add blueberries, sugar, and cornstarch to a medium pot and cook over medium heat for 20-25 minutes until thickened to about 3/4 cup in volume. Remove from heat and let cool. Set aside 2 tbsp for the frosting.
2. Mix yeast, sugar, and warm milk to bloom. Let sit 10 minutes until foamy.
3. In a stand mixer bowl, mix flour, salt, and sugar. Add eggs, vanilla, lemon zest, and softened butter. Mix well.
4. Add the bloomed yeast mixture to the bowl and mix. Switch to a dough hook and knead on medium for 7–10 minutes, until dough pulls away from the sides.
5. Form dough into a ball, place in greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled.
6. While the dough rises, make the filling: mix butter, brown sugar, white sugar, lemon zest, lemon juice, and salt until smooth.
7. Grease a 9×13 inch casserole dish. Once dough has risen, punch it down and roll it out into an 18×12 inch rectangle, about 1/4 inch thick.
8. Spread lemon filling evenly over the dough with an offset spatula, followed by the blueberry jam.
9. Tightly roll up the dough into a log. Trim ends and slice into 12 rolls using floss or a sharp knife.
10. Place rolls into greased dish. Pour room temperature heavy cream between the rolls. Cover and proof in a warm spot for 1 hour until doubled in size.
11. Preheat oven to 350°F (175°C). Once rolls are proofed, bake for 22–25 minutes until lightly golden.
12. Make frosting: beat softened butter until pale and fluffy. Add cream cheese and mix until combined.
13. Sift in powdered sugar gradually, mixing on low. Add lemon zest and reserved blueberry jam. Mix until fluffy.
14. Let rolls cool 5 minutes. Spread cream cheese frosting over warm rolls and serve.
Notes
You can prepare the blueberry jam and frosting a day in advance to save time.
Make sure the butter for the dough and filling is very soft for easier incorporation.
Use unflavored dental floss to slice the rolls cleanly without squishing them.
These rolls are best served warm, but they also reheat beautifully in the microwave or oven.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg