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Blueberry Lemon Sweet Rolls

Lemon Blueberry Sweet Rolls

Sweet rolls are a favorite breakfast around here, and I love trying new varieties. These Lemon Blueberry Sweet Rolls have the blueberry flavor I absolutely love, with a little bit of zest from the lemon. They will be your new breakfast or brunch favorite!

Course Breakfast
Cuisine American
Keyword Lemon Blueberry Sweet Rolls, Sweet Rolls
Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 2 hours
Servings 8
Calories 678 kcal
Author Amanda Rettke - iambaker.net

Ingredients

Dough

  • 2/3 cup (245g) whole milk
  • 5 tablespoons sugar, divided
  • 1 3/4 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • 2 3/4 cups (344 g) unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (113g) (1 stick) unsalted butter, cut into 1-inch pieces, room temperature,
  • 1/2 tablespoon unsalted butter, melted

Blueberry Lemon Filling

  • 1 cup (200g) sugar
  • 1 lemon, zested
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ teaspoon confectioner's sugar
  • ¼ cup (61g) fresh lemon juice
  • 1 ½ cups (595g) blueberry pie filling

Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1 cup (125g) confectioner's sugar
  • 2 tablespoons milk

Instructions

Dough

  1. In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
  2. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
  3. Mix on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
  4. Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
  5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
  6. When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick).

Blueberry Lemon Filling

  1. Stir together sugar and lemon zest in a medium bowl. Add butter and lemon juice; beat together with a hand mixer until it is thick and creamy. The blueberry pie filling will be layered on top of the lemon filling.

Assemble Rolls

  1. Lightly grease a 13x9-inch baking dish with baking spray.

  2. Spread the dough evenly with the lemon filling. Top with Blueberry filling. Roll the dough up tightly, starting from the top long end (it will be messy!). Stretch and pull the dough taut as you roll, in an attempt to keep the filling inside. Cut the long dough roll into 8 even rolls and place each in the prepared baking dish.

  3. Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled. Heat oven to 350°F. Place rolls in the oven and bake for 35 to 40 minutes.

  4. While the rolls are baking, prepare the glaze. In a small bowl, beat cream cheese until light and fluffy. Add the confectioner's sugar and milk; blend until smooth and creamy.

  5. Glaze the rolls: When the rolls are done, drizzle them with the cream cheese glaze. Let cool for at least 10 minutes before serving. Serve warm and enjoy!