Delicious Blueberry Lemon Rolls made completely from scratch! Incredibly soft with a blueberry and lemon filling, perfectly fluffy, sweet and topped with the best dreamy cream cheese icing. Make-ahead friendly and a great treat for weekends.
Blueberry Lemon Rolls
This time of year is for baking, at least for me it is. One of my favorite things to bake is cinnamon rolls, which is why I love baking different variations, such as these scrumptious blueberry lemon rolls. They’re soft and fluffy with a delicious lemon blueberry filling with my favorite cream cheese frosting, making for the most delectable sweet and sticky rolls.
Talk about decadence, these rolls are really special. Of course, anything made with some smooth and luscious cream cheese is usually a big winner in my books. Invite your friends over for breakfast or brunch to try some of these delights and pair with a wonderful cup of tea or coffee. I’ll bet they’ll want the recipe!
Highlights Of These Incredible Blueberry Lemon Rolls
WORTH THE TIME. Although these rolls have numerous steps, they are still easy to make, and oh so worth the time. You will never buy store bought again after trying them.
BEST ROLLS EVER. If you want to eat more than one, you might want to make a double batch so that there’s some leftovers. Yes, I think they are one of the best blueberry lemon rolls ever.
HOLIDAY OR SPECIAL OCCASION TREAT. Of course these can be made anytime, but they are truly appreciated during special occasions like Christmas morning, a Birthday, Mother’s Day, or Valentine’s day for that someone special, or any other time.
Ingredients You’ll Need
Dough
MILK – I used whole milk but any %MF milk will work. Milk is used in the dough and needs to be lukewarm, between 105°F to 115°F to activate the yeast.
YEAST – 1 package of active dry yeast is used in making the dough.
EGGS – I prefer using large fresh farm eggs, but any other eggs work just fine, brown or white.
VANILLA – Vanilla always enhances flavors.
FLOUR – I use plain old white flour.
CORNSTARCH – When you add cornstarch to cake, cookie and shortbread recipes, it helps create a crumbly and tender dessert-like texture.
SUGAR – Plain white granulated sugar is used.
BUTTER – Softened unsalted butter is used to control the sodium amount.
SALT – A bit of salt is added to enhance flavor.
Filling
BUTTER – Softened unsalted butter is used to control the sodium amount.
SUGAR – White granulated sugar is used to balance out the sour taste from the lemon, and to give the filling added sweetness.
LEMON – Use both the juice and the zest. You should get about 1 tablespoon of zest per lemon.
BLUEBERRIES – Fresh blueberries are definitely best, but if they are not available, you can use frozen ones.
Cream Cheese Icing
BUTTER – Softened unsalted butter is used to control the amount of sodium.
CREAM CHEESE – I prefer the Philadelphia brand cream cheese to make the absolute best icing out there. Make sure you soften the cheese first.
VANILLA – Vanilla is a great flavor enhancer and works well to elevate the icing.
SALT – A little salt is used here to balance out the sweetness.
SUGAR – What would icing be without sugar. Use powdered sugar, which is the same as icing sugar or confectioners’ sugar.
How To Make Blueberry Lemon Rolls
Dough
- ACTIVATE THE YEAST. In a small bowl add the warm milk, sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
- MIX DRY INGREDIENTS. In the bowl of your mixer, add the flour, cornstarch, salt and mix so that it’s well incorporated.
- FINISH YEAST MIXTURE. To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
- FINISH THE DOUGH. Add the milk mixture to the flour and using a dough hook, mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
- LET THE DOUGH RISE. Transfer the dough to an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size. In the meantime, butter the bottom and sides of a 9 x 13 inch baking dish.
Make the Filling And Rolls
- MAKE THE FILLING. Using a hand mixer, in a small bowl, mix well the softened butter with the sugar. Add in the lemon zest and lemon juice and mix on low until smooth.
- ROLL AND FILL THE DOUGH. Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Spread the filling evenly over the surface of the dough. Add the fresh blueberries making sure you cover the entire surface of the dough, add more blueberries if necessary.
- MAKE THE ROLL. Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
- PREHEAT OVEN. Preheat oven to 350°F.
- BAKE. Bake rolls for about 25 to 35 minutes. Let cool.
- COOL THE ROLLS. Remove the rolls from the oven and allow to cool before icing.
Cream Cheese Icing
- MAKE THE ICING. In the bowl of our mixer, combine butter, cream cheese, powdered sugar, salt and beat until smooth. Mix in the vanilla.
- ICE THE ROLLS. Once the rolls have cooled, spread or drizzle the icing over the top of the rolls and serve.
Can I Make These Blueberry Rolls Ahead?
These blueberry lemon rolls are a perfect morning breakfast treat. You make the dough and assemble the rolls the night before and let them rest in the refrigerator. In the morning, bake them for some wonderful fresh rolls.
What If I Don’t Have A Mixer?
Either a hand mixer or stand mixer works great but if you don’t have either, you can knead the dough for about 3 minutes or until smooth.
Expert Tips And Tricks
- Don’t Kill Your Yeast: When working with active dry yeast, the milk/water should be lukewarm, anywhere from 105°F to 115°F. If the water/milk is too cold, the yeast may not activate, if it’s too warm then your yeast could die which means your dough won’t rise.
- Be Patient: Working with yeast requires some extra time and depending on how fresh your yeast is and your environment, your dough could take more or less time to rise. Don’t try to rush, if you don’t allow the dough to rise as needed, your rolls will be dense and heavy.
- Use Room Temperature Ingredients: I always say this, and the reason for this is that ingredients at room temperature, especially butter or cream cheese, will mix easier and more evenly. Plus, don’t forget that yeast likes a warm environment.
- Allow The Dough To Rise In A Clean, Oiled Bowl: By oiling your bowl, the dough will be easier to remove after proofing, otherwise you may risk the dough sticking to the bowl and drying out.
- Proof The Dough At The Right Temperature: Many ovens now come with a proofing function, so use it if your oven has it. Otherwise, the ideal temperature for dough to proof is between 75°F to 100°F.
Leftovers
Although best served fresh, leftover rolls will last in the refrigerator for a 1-2 days. They should be heated up a bit for the best flavor and texture. Even as little as 10 seconds in the microwave works, or to your preference.
Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying.
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Blueberry Lemon Rolls
Equipment
Ingredients
Dough
- ¾ cup milk lukewarm, between 105°F to 115°F
- ½ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 package)
- 3 large eggs
- 1 teaspoon vanilla extract
- 4¼ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup butter unsalted and softened, (1½ sticks or 12 tablespoons)
- ½ teaspoon salt
Filling
- 4 tablespoons butter unsalted, softened
- ¾ cup granulated sugar
- 1 tablespoon lemon zest from one lemon
- 2 teaspoons lemon juice freshly squeezed
- 1 cup blueberries fresh
Cream Cheese Icing
- 6 tablespoons butter unsalted, softened
- ¼ cup cream cheese softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar same as icing sugar or confectioners' sugar
Instructions
Dough
- Activate the yeast: In a small bowl add the warm milk, a tablespoon of the sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
- Mix dry ingredients: In the bowl of your mixer, add the flour, cornstarch, remaining sugar, salt and mix so that it’s all incorporated.
- Finish yeast mixture: To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
- Finish dough: Add the milk mixture to the flour and using a dough hook, mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
- Let dough rise: Transfer the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size. In the meantime, butter the bottom and sides of a 9 inch x 13 inch baking dish.
Filling
- Make the filling: Using a hand mixer, mix the softened butter with the sugar. Add in the lemon zest and lemon juice and mix on low until smooth.
Assemble Rolls
- Roll and fill the dough: Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Spread the filling evenly over the surface of the dough. Add the fresh blueberries making sure you cover the entire surface of the dough, add more blueberries if necessary.
- Make the roll: Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
Bake
- Preheat oven: Preheat oven to 350°F.
- Bake: Bake rolls for about 25 to 35 minutes. Let cool.
- Cool the rolls: Remove the rolls from the oven and allow to cool before icing.
- Make the icing: In the bowl of our mixer, combine butter, cream cheese, powdered sugar, and salt. and beat until smooth. Mix in the vanilla.
- Ice the rolls: Once the rolls have cooled, spread or drizzle the icing on top and serve.
Tips & Notes:
- Don’t Kill Your Yeast: When working with active dry yeast, the milk/water should be lukewarm, anywhere from 105°F to 115°F. If the water/milk is too cold, the yeast may not activate, if it’s too warm then your yeast could die which means your dough won’t rise.
- Be Patient: Working with yeast requires some extra time and depending on how fresh your yeast is and your environment, your dough could take more or less time to rise. Don’t try to rush, if you don’t allow the dough to rise as needed, your rolls will be dense and heavy.
- Use Room Temperature Ingredients: I always say this, and the reason for this is that ingredients at room temperature, especially butter or cream cheese, will mix easier and more evenly. Plus, don’t forget that yeast likes a warm environment.
- Allow The Dough To Rise In A Clean, Oiled Bowl: By oiling your bowl, the dough will be easier to remove after proofing, otherwise you may risk the dough sticking to the bowl and drying out.
- Proof The Dough At The Right Temperature: Many ovens now come with a proofing function, so use it if your oven has it. Otherwise, the ideal temperature for dough to proof is between 75°F to 100°F.
