Lemon Blueberry Rolls – Soft, Fluffy, and Bursting with Flavor
Soft, fluffy lemon rolls with gooey lemon sugar filling and blueberry jam, topped with lemon blueberry cream cheese frosting. Perfect for breakfast or dessert!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Blueberry Jam: 12 oz frozen blueberries, 1/3 cup sugar, 1 tsp cornstarch
- Lemon Rolls: 1 1/4 cups whole milk (110°F), 2 1/4 tsp active dry yeast, 1 tsp sugar, 4 3/4 cups all-purpose flour, 1 1/2 tsp salt, 2 tbsp sugar, 2 eggs (whisked), 1/2 cup unsalted butter (softened), 1/2 tbsp vanilla, 2 tbsp lemon zest
- Lemon Filling: 1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 1/2 cup sugar, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, 1/4 tsp salt, 1/4 cup heavy cream
- Lemon Blueberry Cream Cheese Frosting: 6 tbsp unsalted butter (softened), 6 oz cream cheese (cold), 3/4 cup powdered sugar, 1/2 tbsp lemon zest, 2 tbsp blueberry jam
Instructions
- Blueberry Jam: Combine blueberries, sugar, cornstarch in a medium pot. Cook 20–25 min until thick (~3/4 cup). Cool and reserve 2 tbsp for frosting.
- Lemon Rolls: Bloom yeast with sugar and warm milk for 10 min until foamy.
- Mix flour, salt, and sugar in a stand mixer. Add eggs, butter, vanilla, lemon zest, and yeast mixture. Knead until smooth and elastic. Let rise 1–2 hours until doubled.
- Prepare filling: Mix butter, brown sugar, sugar, lemon zest, lemon juice, salt. Roll dough into rectangle, spread filling and blueberry jam. Roll up tightly, cut into 12 rolls, place in greased pan.
- Pour cream between rolls. Cover and proof 2–2.5 hours until puffy.
- Bake at 350°F (175°C) for 25 min until golden brown.
- Frosting: Beat butter and cream cheese until smooth. Add powdered sugar, lemon zest, blueberry jam. Spread on cooled rolls.
Notes
- Keep leftover rolls in an airtight container for up to 3 days.
- For extra flavor, toast slightly before serving.