Get ready to indulge in the most incredible lemon blueberry rolls ever!
Imagine biting into a soft and fluffy lemon-infused roll, oozing with gooey lemon sugar filling and luscious blueberry jam, all topped with a heavenly lemon blueberry cream cheese frosting. Sounds like a dream, right?
These lemon blueberry rolls are the perfect treat for Easter morning breakfast or a special Mother’s Day brunch. And let me tell you, there’s nothing quite like the aroma of freshly baked rolls wafting through your kitchen!
Why These Lemon Blueberry Rolls Are the Best:
- They’re bursting with lemon blueberry flavor! From the lemon zest-infused dough to the lemon sugar filling and blueberry jam, every bite is a burst of tangy sweetness.
- Oh, and did I mention how soft they are? Picture little pillows of doughy goodness, buttery and sweet, with just the right amount of lemony zing.
- Plus, they’re a blast to make! Sure, they take a bit of time, but there’s something magical about working with yeast dough. Watching it rise and transform into delicious rolls is pure joy!
FAQs:
- Why didn’t my dough rise? Check your yeast—it might be expired. Also, give it more time to rise; sometimes it needs up to 1 ½ hours to double in size.
- Can I prepare the dough ahead of time? Absolutely! Follow the recipe until you’re ready to proof the buns for the second time, then pop them in the fridge overnight. Just remember to let them proof until doubled in size before baking.
Pro Tips:
- Grease your plastic wrap lightly to prevent it from sticking to the dough while it proofs.
- Use unflavored dental floss to cut the dough into rolls for clean, neat cuts.
- Let your dough proof in a warm spot to ensure it rises properly.
Lemon Blueberry Rolls
Servings 12 rolls
Ingredients
For the Blueberry Jam:
- 12 oz frozen blueberries 340 g
- ⅓ cup granulated white sugar 66 g
- 1 teaspoon cornstarch
For the Lemon Rolls:
- 1 ¼ cups whole milk warmed to about 110°F (300 ml)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated white sugar
- 4 ¾ cups all-purpose flour spooned and leveled (593 g)
- 1 ½ teaspoons salt
- 2 tablespoons granulated white sugar 25 g
- 2 eggs whisked
- ½ cup unsalted butter very softened (112 g)
- ½ tablespoon vanilla extract
- 2 tablespoons lemon zest about 2 lemons
- ¼ cup heavy cream at room temperature (60 ml)
For the Lemon Filling:
- ½ cup unsalted butter very softened (112 g)
- ½ cup brown sugar 110 g
- ½ cup granulated white sugar 100 g
- 2 tablespoons lemon zest about 2 lemons
- 2 tablespoons fresh lemon juice 30 ml
- ¼ teaspoon salt
For the Lemon Blueberry Cream Cheese Frosting:
- 6 tablespoons unsalted butter very softened (84 g)
- 6 oz cream cheese cold (170 g)
- ¾ cup powdered sugar 97 g
- ½ tablespoon lemon zest about ½ lemon
- 2 tablespoons blueberry jam from above
Instructions
For the Blueberry Jam:
- In a medium pot, combine blueberries, sugar, and cornstarch. Cook over medium heat for 20-25 minutes until thickened. Remove from heat and let cool.
For the Lemon Rolls:
- Bloom yeast by mixing it with warm milk and sugar. Let sit until foamy.
- In a large bowl, whisk together flour, salt, and sugar. Add eggs, vanilla, lemon zest, and softened butter. Mix until combined.
- Add yeast mixture and knead until dough is smooth. Let rise until doubled in size.
For the Lemon Filling:
- Mix together butter, brown sugar, white sugar, lemon zest, lemon juice, and salt until creamy.
Assembling and Baking the Lemon Blueberry Rolls:
- Roll out dough, spread lemon filling and blueberry jam, then roll up into a log. Cut into rolls and place in a greased casserole dish.
- Let rise again until doubled in size, then bake until golden.
For the Lemon Blueberry Cream Cheese Frosting:
- Whip together softened butter and cream cheese until fluffy. Gradually add powdered sugar, lemon zest, and blueberry jam until smooth and creamy.
- Once the rolls are baked, let them cool for a few minutes before generously slathering them with the cream cheese frosting. Then, enjoy the deliciousness!