Blueberry Lemon Sweet Rolls
- Serves
- 9
- Cook Time
- 30
I’m a firm believer that as long as you have a good base for a roll, you can add whatever filling you want that you’re currently craving. I always have a carton of blueberries in my fridge, so I was inspired to make these blueberry lemon sweet rolls. They’re super soft, packed with lemon flavor, and filled with an addicting blueberry filling that will make you go back for seconds and thirds.
Ingredients
Dough
- 1/3 cup whole milk (76 grams)
- 1/4 cup water (57 grams)
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon instant yeast
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled slightly (57 grams)
- 1 egg, lightly whisked
- 1 tablespoon lemon zest
Filling
- 1/2 stick salted butter, softened (56 grams)
- 1/4 cup brown sugar (55 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup blueberry jam
Cream cheese frosting
- 8 ounces cream cheese, softened
- 1/2 stick salted butter, softened (56 grams)
- 1 cup powdered sugar (110 grams)
- 1 tablespoon lemon zest
- 1 tablespoon lemon extract (or vanilla extract)
- 2 tablespoons blueberry jam
Directions
- Step 1
In a small pot, heat the milk and water over medium heat. Warm the mixture until it reaches around 100 to 105°F.
- Step 2
In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, and sugar to combine, 30 seconds. Add the salt and mix to combine, 10 seconds more.
- Step 3
Add the milk/water mixture to the mixer, along with the butter, egg, and lemon zest. Mix on low speed for 5 minutes. Raise speed to medium and mix for 10 minutes more. The dough should be smooth and not overly sticky.
- Step 4
Transfer the dough to a large bowl lightly greased with nonstick spray. Cover loosely with plastic wrap and let rise at room temperature until double in size, about 1 to 1 1/2 hours.
- Step 5
Divide the dough and shape as desired. Proof the shaped dough until nearly double in size before baking.
- Step 6
Grease a 9-inch circular pan or a 9x9 baking dish generously with butter. On a lightly floured surface, roll out the dough into a large rectangle about 1/2-inch thick.
- Step 7
In a small bowl, make the filling. Combine the softened butter, brown sugar, and granulated sugar. Dollop on top of the rolled out dough. Add dollops of the blueberry jam and spread carefully.
- Step 8
Begin to roll the dough into a tight spiral lengthwise. Use your thumbs to prop the dough off the work surface and use your fingers to keep the roll tight while you work.
- Step 9
Use a sharp knife or dental floss to get 9 even cuts.
- Step 10
Transfer the rolls to the prepared baking dish. Cover the rolls with greased plastic wrap and let rise until nearly double in size, 35 to 45 minutes.
- Step 11
Preheat the oven to 375° F. Once the oven is ready, bake until the rolls are evenly golden brown, 25-30 minutes. Cool for 10 minutes.
- Step 12
While the rolls are cooling, prepare the cream cheese frosting. Mix the cream cheese until light and smooth in a medium bowl. Add butter and repeat until fully combined. Add lemon zest, lemon extract (or vanilla), lemon juice, and powdered sugar. Stir in blueberry jam and dollop on top of the rolls. Serve warm.