Description
Delight in these fluffy and vibrant Lemon Blueberry Rolls, featuring a tender yeast dough filled with a luscious blueberry and lemon zest mixture. Baked to golden perfection and topped with a creamy lemon-infused frosting, these rolls offer a perfect balance of sweet and tangy flavors, perfect for breakfast, brunch, or a special treat.
Ingredients
Scale
Blueberry Filling and Jam
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 tsp cornstarch
- 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
Dough
- 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 (for blooming 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 extract
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
Baking and Assembly
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between the rolls)
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 the prepared jam above)
Instructions
- Prepare the blueberry jam and filling: In a saucepan, combine frozen blueberries, 1/3 cup granulated sugar, and cornstarch. Cook over medium heat until the mixture thickens and berries break down, forming a jam. Allow to cool completely before using.
- Bloom the yeast: Warm the whole milk to about 110°F. In a small bowl, stir the yeast with 1 teaspoon granulated sugar and the warmed milk. Let it sit for about 5-10 minutes until foamy and active.
- Make the dough: In a large mixing bowl, combine flour, salt, and 2 tablespoons sugar. Add in the eggs, softened butter, vanilla extract, lemon zest, and the activated yeast mixture. Mix and knead until a smooth, elastic dough forms. This can take about 7-10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Roll out and fill: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the softened butter (1/2 cup) evenly over the dough, then sprinkle with brown sugar, granulated sugar, lemon zest, and the cooled blueberry jam.
- Form the rolls: Starting from the longer edge, tightly roll the dough into a log. Cut into 12 equal rolls and place them in a greased baking pan, leaving some space between each for expansion.
- Second rise: Cover the rolls and let them rise for about 30 minutes until puffed.
- Prepare for baking: Pour heavy cream between the rolls in the pan to keep them moist during baking and add richness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown and cooked through.
- Make the frosting: While the rolls bake, beat together softened butter, cold cream cheese, powdered sugar, lemon zest, and blueberry jam until smooth and creamy.
- Cool and frost: Allow the rolls to cool slightly before spreading the lemon blueberry cream cheese frosting generously on top.
- Serve: Enjoy these rolls warm or at room temperature for a delightful treat packed with bright citrus and sweet berry flavors.
Notes
- Use fresh lemon zest for the best lemon flavor—avoid the white pith, which is bitter.
- Ensure the milk is not too hot when activating yeast to maintain yeast viability.
- Chilling the cream cheese before frosting helps achieve a better texture.
- Cover the dough properly during rises to prevent drying out.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
