These Lemon Blueberry Sweet Rolls are a delightful addition to your breakfast or brunch menu, combining the fresh taste of blueberries with the zesty punch of lemon. The tender, buttery dough filled with a luscious lemon-blueberry filling and topped with a creamy glaze will quickly become a favorite.
Introduction to Lemon Blueberry Sweet Rolls
Sweet rolls are a beloved breakfast treat, and I enjoy experimenting with different flavors. Having created varieties like Quick Cinnamon Rolls, Raspberry Cream Cheese Sweet Rolls, I decided to bring together the refreshing combination of blueberries and lemon in these Lemon Blueberry Sweet Rolls. The result is a soft, flavorful roll that’s perfect for any occasion.
Ingredients Overview
This recipe is divided into three main sections: the dough, the filling, and the glaze.
Dough:
- Whole milk
- Granulated sugar
- Active dry yeast
- Eggs
- All-purpose flour
- Salt
- Butter
Blueberry Lemon Filling:
- Granulated sugar
- Lemon zest and juice
- Butter
- Blueberry pie filling
Cream Cheese Glaze:
- Cream cheese
- Confectioners’ sugar
- Milk
Making the Sweet Roll Dough
The dough for these Lemon Blueberry Sweet Rolls is the same as the one used for my orange rolls recipe, known for its ease of preparation and reliability. Begin by whisking together warm milk, 1 tablespoon of sugar, and yeast. Let the mixture sit at room temperature for about 5 minutes until it becomes foamy. Then, whisk in the eggs until the mixture is smooth.
Next, in a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. Add the milk mixture and mix on low speed, gradually adding butter until everything is well blended. Increase the mixer speed to medium for 1 minute, then to medium-high, kneading the dough for about 5 minutes until it is soft and smooth.
Letting the Dough Rise
Transfer the dough to a buttered medium-sized bowl, brush the top with melted butter, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size (about 1 hour). Once risen, punch the dough down and roll it out on a floured surface into a 10×15-inch (25×38 cm) rectangle, about 1/4 inch (0.6 cm) thick.
Assembling the Lemon Blueberry Sweet Rolls
With the dough ready, it’s time to add the filling. In a medium bowl, combine sugar and lemon zest. Add softened butter and lemon juice, mixing with a hand mixer until thick and creamy. Spread this lemon mixture evenly over the rolled-out dough, followed by the blueberry pie filling.
Starting from the long edge, tightly roll the dough into a log. This step can get messy, so be sure to stretch and pull the dough to keep the filling inside as much as possible. Use a sharp knife or dental floss (method explained below) to cut the log into 8 equal pieces. Place the rolls into a greased 9×13-inch (23×33 cm) baking dish, cover, and let them rise in a warm, dry place for about 1 hour.
Baking the Sweet Rolls
Preheat your oven to 350°F (177°C). Bake the rolls for 35-40 minutes until they are golden brown. Allow them to cool on a wire rack for at least 10 minutes before adding the glaze.
Cream Cheese Glaze
To make the glaze, beat the softened cream cheese until light and fluffy. Gradually add the confectioners’ sugar and milk, blending until smooth. Adjust the consistency by adding more milk to thin it or more confectioners’ sugar to thicken it. Drizzle the glaze over the warm rolls and let them set for about 10 minutes before serving.
How to Slice Sweet Rolls with Dental Floss
To get clean slices without squashing the rolls, use dental floss. Simply slide a piece of plain, unflavored floss under the rolled dough, wrap it around, and pull to slice through. Repeat every 2 inches (5 cm) for even slices.
Ingredients
Dough:
- ⅔ cup (250 g) whole milk
- 5 tablespoons granulated sugar, divided
- 1¾ teaspoons active dry yeast
- 2 large eggs, room temperature
- 2¾ cups (340 g) unbleached all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (115 g) unsalted butter, cut into 1-inch (2.5 cm) pieces, room temperature
- ½ tablespoon unsalted butter, melted
Blueberry Lemon Filling:
- 1 cup (200 g) granulated sugar
- Zest of 1 lemon
- 4 tablespoons (½ stick) unsalted butter, room temperature
- ¼ cup (60 g) fresh lemon juice
- 1½ cups (600 g) blueberry pie filling
Cream Cheese Glaze:
- 4 ounces (115 g) cream cheese, softened
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons milk
Instructions
For the Dough:
- In a medium bowl, combine warm milk with 1 tablespoon sugar. Sprinkle yeast over the milk and whisk. Let sit until foamy, about 5 minutes. Whisk in the eggs until smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. Add the milk mixture and mix on low speed. Gradually add butter, one piece at a time, blending well between additions. Knead on medium-high speed for about 5 minutes until the dough is soft.
- Place the dough in a buttered bowl, brush with melted butter, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size (about 1 hour).
- Punch down the dough, roll it out on a floured surface into a 10×15-inch (25×38 cm) rectangle, about 1/4 inch (0.6 cm) thick.
For the Blueberry Lemon Filling:
- In a medium bowl, stir together sugar and lemon zest.
- Add softened butter and lemon juice, and beat with a hand mixer until thick and creamy.
Assembling the Rolls:
- Lightly grease a 9×13-inch (23×33 cm) baking dish with baking spray.
- Spread the lemon filling evenly over the rolled-out dough. Top with blueberry pie filling.
- Roll the dough tightly from the long edge, keeping the filling inside.
- Cut the log into 8 equal pieces using a sharp knife or dental floss.
- Place the rolls in the prepared baking dish, cover with a towel, and let rise for 1 hour or until puffy and doubled.
- Preheat the oven to 350°F (177°C) and bake for 35-40 minutes until golden brown.
For the Cream Cheese Glaze:
- While the rolls bake, prepare the glaze by beating cream cheese until light and fluffy.
- Add confectioners’ sugar and milk, blending until smooth and creamy.
- When the rolls are done, drizzle them with the cream cheese glaze.
- Let cool for at least 10 minutes before serving.
These Lemon Blueberry Sweet Rolls are a refreshing and flavorful treat, perfect for any breakfast or brunch gathering. Enjoy them warm with a cup of coffee or tea!
