Blueberry Lemon Sweet Rolls
Blueberry Lemon Sweet Rolls are super soft, fluffy, and swirled with a homemade lemon blueberry jam filling, then topped with a lemon cream cheese icing. Bursting with bright citrus flavor and juicy blueberries in every bite, they're the perfect sweet treat for breakfast, brunch, or dessert!
Servings: 12 rolls
Ingredients
Lemon Rolls
- 1 cup milk whole preferred
- 1/3 cup very softened salted butter plus 2 tablespoons
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 cup granulated sugar
- 2 whole eggs room temperature
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup plain Greek yogurt
- 4- 4 1/2 cups all-purpose flour
Blueberry Lemon Filling
- 1 1/4 cups blueberries fresh preferred but could use frozen blueberries
- 1 teaspoon fresh lemon juice
- zest of 1 lemon
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
Lemon Cream Cheese Frosting
- 4 ounces cream cheese
- 2 tablespoons salted butter softened
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 1 - 1 1/2 cups powdered sugar
Instructions
Make the Lemon Sweet Rolls
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, lemon juice, zest and yogurt. Mix until well combined.
- Add 4 cups of flour to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. If the dough is sticky, add 1/4- 1/2 cup of flour to the dough until it comes together. The dough will be slightly sticky but shouldn't stick to your hands. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
Make the Blueberry Lemon Filling
- In the meantime, make the Blueberry Lemon filling. Add all of the ingredients to a small or medium saucepan and bring to a boil. Use a wooden spoon to stir the mixture together and break up the blueberries. Cook for about 5-7 minutes and until its thick like jelly and coats the spoon. Set mixture aside to cool completely.
Assemble Rolls
- After the dough has doubled in size, transfer to a lightly-floured surface and roll out to about 16×12 inch rectangle. Spread the cooled blueberry lemon mixture over the dough, covering every inch.
- Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake sweet rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the sweet rolls are cooling, add all of the lemon frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. To make more of a lemon glaze, thin with milk.Spread the frosting over warm rolls and serve immediately. Enjoy!