Blueberry Lemon Sweet Rolls – Perfectly soft and fluffy homemade sweet rolls filled with fresh blueberries and topped with sweet cream cheese frosting. They are great for refreshingly tangy dessert, breakfast or brunch!
Love blueberries? Then you will love this Blueberry Lemon Sweet Rolls recipe. It’s easy and really delicious! They are perfect for spring or summer or any time of the year since you can use blueberries.
This recipe would be good with other fruits too, such as strawberries, raspberries, blackberries. So no matter what fruit you decide on, definitely add this sweet rolls to your “to do” list!
It comes out perfect every time and dough is smooth, sweet, soft, buttery and melt in your mouth good. If you don’t have a mixer you can knead it all by hand.
Let the dough rise in a warm place and allow the dough enough time to rise. The dough needs to rise twice, one before you roll it out and once after you form the rolls.
Fresh blueberries are the best for this recipe. Frozen blueberry will work, just make sure you defrost the frozen ones and drain them well.
You can make the sweet rolls in advance. After the rolls are in the pan, cover them with plastic wrap and place them in the fridge overnight. Remove from refrigerator and let rise. Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator.
I really enjoy in every piece of this dessert which is super tasty especially in this blueberry lemon and cream cheese frosting combination. The perfect pairing with your morning coffee! Enjoy!
Blueberry Lemon Sweet Rolls
Course: Breakfast, Dessert, BrunchCuisine: AmericanDifficulty: Easy12
servings1
hour45
minutes30
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minutesBlueberry Lemon Sweet Rolls – Perfectly soft and fluffy homemade sweet rolls filled with fresh blueberries and topped with sweet cream cheese frosting. They are great for refreshingly tangy dessert, breakfast or brunch!
Ingredients
- For the rolls:
1 cup milk, lukewarm
¼ cup granulated sugar
1 tablespoon active dry yeast
2 large eggs, room temperature
¼ cup unsalted butter, melted
1 teaspoon salt
3 ½ to 4 cups all-purpose flour
- For the filling:
4 tablespoons unsalted butter softened
½ cup granulated sugar
1 tablespoon lemon zest from 1 lemon
2 tablespoons all-purpose flour
Pinch of salt
2 cups blueberries fresh or frozen
- For the frosting:
2 tablespoons butter, melted
2 ounces cream cheese, softened
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice from 1 lemon
Directions
- To make dough:
- In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar and yeast and stir. Let sit for 5-10 minutes until it starts to get foamy on the surface
- Add eggs, butter and salt and whisk to combine
- Replace whisk attachment and attach a dough hook, add 3 ½ cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn’t stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading add 1 tablespoon of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point, then turn on medium speed and knead for about 5 minutes
- Transfer dough to a greased bowl (use a non-stick spray or brush a few drops of oil I a bowl) and lightly grease the top of the dough
- Cover loosely with a dry towel and let rest at room temperature for about 30 minutes or until dough doubles in size
- To make the filling:
- In a medium bowl, stir together butter, sugar, lemon zest salt and flour until it forms a paste, set aside
- Once the dough is rise, roll it out on a lightly floured surface into a large rectangle spread the filling all over it, leaving a 1-inch border at the long side where you end up rolling, sprinkle with blueberries
- Roll the dough up tightly from the long end. Slice rolls using a piece of dental floss or thread about 2-inches thick and place rolls into greased 9 inch round pan, living a little space in between each roll so they have room to rise
- Place rolls in a warm spot and cover with the towel, let rolls rise until double about 1 hour
- Preheat oven to 350 degrees and bake rolls for about 25-30 minutes or until golden brown on top
- Remove pans from oven and let cool for about 5 minutes
- To make frosting:
- In a medium bowl, using handheld or stand mixer combine butter, cream cheese, powdered sugar and lemon juice and beat until smooth
- Spread frosting on top of the rolls when they are still warm and serve
