Blueberry Lemon Rolls

blueberry roll on a white plate with cream cheese icing.

5 from 2 votes

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.

Prep Time30

Cook Time25

Resting Time2

Total Time2 55

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 552kcal

Author: Joanna Cismaru

Equipment

5-speed Hand Mixer

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

US Customary - Metric

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.

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.

Nutrition