Description
These Lemon Blueberry Sweet Rolls are a delightful breakfast or brunch treat combining a soft, fluffy homemade dough with a luscious blueberry jam and lemon zest filling. Topped with a smooth lemon cream cheese icing, these rolls offer a perfect balance of sweet and tangy flavors, ideal for sharing with family or guests.
Ingredients
Dough
- 1 cup whole milk
- 2 – 1/4 oz packets active-dry yeast
- 1/3 cup granulated sugar
- 1/4 cup (4 tablespoons) butter, melted
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 4 cups bread flour
- avocado oil or avocado oil non-stick spray (for greasing)
Filling
- 6 tablespoons unsalted butter, room temperature
- 1 cup blueberry jam
- 1/2 tablespoon lemon zest
Lemon Cream Cheese Icing
- 8 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Make the Dough: Warm the milk to 110-115°F and transfer to a large mixing bowl. Sprinkle the active dry yeast over the warm milk and then add the granulated sugar. Allow the yeast to foam and become frothy, about 5 minutes. If it does not foam, discard and start with new yeast. Then whisk in the melted butter, egg, and egg yolk until combined.
- Add Dry Ingredients: Mix lemon zest, salt, and bread flour into the wet ingredients using a wooden spoon or silicone spatula until a thick, sticky dough forms, ensuring all flour is incorporated.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until elastic and smooth. Add flour 1 tablespoon at a time if the dough is too sticky. The dough should feel slightly tacky but not stick to hands.
- First Rise: Grease a large bowl with avocado oil, place the dough ball inside, cover with a tea towel, and let it rise in a warm spot (like near the oven/stovetop) for 1 to 1 1/2 hours until doubled in size.
- Shape Dough: Punch down the risen dough to release air. Roll out on a floured surface into a 20×16 inch rectangle, about 1/4 inch thick.
- Spread Filling: Evenly spread the softened butter over the dough. Stir the blueberry jam and lemon zest together, then spread this mixture evenly on top of the buttered dough.
- Form Rolls: Roll the dough tightly along the long side. Pinch the seam to seal. Use a serrated knife or unflavored dental floss to cut into 12 equal rolls. Place these rolls in a parchment-lined 9×13 inch casserole dish in 3 rows of 4 rolls each, spaced evenly.
- Second Rise: Cover with a tea towel and let rise for another 45 minutes until nearly doubled in size.
- Bake the Rolls: Preheat oven to 350°F. Bake rolls on center rack for 20-25 minutes, until light golden brown. Remove and let cool 10 minutes before icing.
- Make Lemon Cream Cheese Icing: Beat cream cheese, butter, and confectioner’s sugar with a hand mixer until fluffy and smooth. Add vanilla extract, lemon juice, and lemon zest and continue mixing on high until well combined and fluffy.
- Finish and Serve: Spread icing over cooled rolls and garnish with additional lemon zest if desired. Serve warm or at room temperature.
Notes
- Ensure yeast is fresh and water temperature is accurate to get good dough rise.
- Kneading time is important to develop gluten for soft rolls.
- Use fresh lemon zest for best flavor intensity.
- Let rolls cool slightly before icing so frosting doesn’t melt off.
- These rolls are best enjoyed within 2 days; store in an airtight container.
- Leftover rolls can be reheated gently in a microwave or oven.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
