Lemon Blueberry Sweet Rolls
Soft lemon-scented sweet rolls swirled with juicy blueberry filling and topped with lemon cream cheese frosting.
Ingredients
Ingredients
- Zest from 1 large lemon
- 1/2 cup granulated sugar
- 3/4 cup warm milk 2% or whole, about 115°F
- 2 1/4 teaspoons quick rise or active dry yeast
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1/4 cup salted butter melted
- 3 1/4 cups bread flour plus more for dusting
- 3/4 teaspoon kosher salt
- 1 1/4 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Zest from 1 lemon
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon almond extract optional
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- Zest from 1 lemon
- 1 tablespoon lemon juice
Instructions
- Place a medium pot over medium heat and add the blueberries, 1/4 cup granulated sugar, cornstarch, lemon zest, lemon juice, and almond extract if using. Stir continuously and bring to a gentle boil, breaking up the blueberries as they cook.
- Cook the blueberry mixture for 5 to 10 minutes, stirring often, until thickened to a jelly-like consistency. Remove from heat and let cool completely.
- In a large bowl, rub the zest from 1 large lemon into 1/2 cup granulated sugar with your fingers until well combined and fragrant.
- Warm the milk to about 115°F, then pour it over the lemon sugar. Sprinkle the yeast over the top and let stand for 3 to 5 minutes until foamy.
- Add the egg, egg yolk, and melted salted butter to the yeast mixture and whisk until smooth.
- Add the bread flour and kosher salt, then stir with a sturdy spoon until a shaggy dough forms.
- Transfer the dough to a lightly floured surface or use a stand mixer with a dough hook and knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky, adding a small amount of flour only if needed.
- Lightly grease a large bowl with oil or nonstick spray, place the dough in the bowl, and turn once to coat. Cover with plastic wrap and a clean towel.
- Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Lightly flour a clean work surface and turn the risen dough out onto it. Roll the dough into a 10-by-14-inch rectangle.
- Spread the cooled blueberry filling evenly over the dough, leaving a 1/4-inch margin along one short side farthest from you.
- Starting from the short side closest to you, roll the dough tightly into a log, ending at the clean margin. Pinch the seam to seal and place the log seam-side down.
- Trim about 1/2 inch from both ends of the log and gently press the ends inward to create an even cylinder.
- Using unflavored dental floss or a serrated knife, cut the log into 9 even slices, about 1 inch thick each.
- Line a 9-inch round or square baking pan with parchment paper. Arrange the rolls in the pan, leaving a little space between them.
- Cover the pan with plastic wrap and a towel and let the rolls rise in a warm place for 45 minutes to 1 hour, or until puffed and touching.
- While the rolls rise, preheat the oven to 350°F.
- Remove the covers from the pan and bake the rolls for 20 to 25 minutes, until the edges are golden brown and the centers are baked but still soft.
- While the rolls bake, make the frosting by beating the softened cream cheese and softened unsalted butter together in a bowl until smooth.
- Add the powdered sugar, lemon zest, and lemon juice and beat on low until combined, then increase to medium-high and whip for 1 to 2 minutes until light and creamy.
- Spread the lemon cream cheese frosting over the warm rolls, covering the tops and allowing it to melt slightly into the spirals.
- Serve warm. Once cooled, cover and refrigerate leftovers for up to 5 days and reheat gently before serving.
Notes
- For overnight rolls, shape and place in the pan, cover tightly, and refrigerate overnight; let sit at room temperature 45 to 60 minutes before baking.
- Frozen blueberries work well; do not thaw before cooking the filling to prevent excess liquid.
- Frozen blueberries work well; do not thaw before cooking the filling to prevent excess liquid.