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Lemon blueberry rolls in a pan with a slice on a cutting board with a fork.

Lemon Blueberry Rolls

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Prep Time 30 minutes
Cook Time 30 minutes
Servings 12
Calories 393 kcal

Ingredients
  

Dough

  • 3 cups all-purpose flour
  • 1/2 teaspoons coarse salt
  • 2 ¼ teaspoon instant yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter room temperature and cubed
  • 1 cup milk warm but not hot

Filling

  • 2 tablespoons unsalted butter very soft
  • ½ cup blueberry jam

Frosting

  • 8 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1-2 tablespoons heavy cream
  • 1 ½ cups powdered sugar
  • 1 teaspoon lemon zest
  • Fresh blueberries to garnish (optional)

Instructions
 

Prepare the dough

  • In a large mixing bowl, whisk together the flour, sugar, salt, lemon zest, and instant yeast until well combined.
  • Add the cubed butter and use your fingers to work it into the flour mixture until the butter is thoroughly incorporated and resembles small crumbs.
  • Create a well in the center of the mixture and pour in the warm milk. Stir until all the dry ingredients are moistened and form a dough.
  • Transfer the dough to a lightly floured surface and knead for 7-10 minutes. The dough should become smooth, elastic, and stretchy without tearing easily. Although sticky, avoid adding more than ¼ cup of additional flour.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel, and set in a warm place to rise for about 1 hour, or until it has just over doubled in size.

Assemble the rolls

  • Turn the risen dough onto a lightly floured surface and roll it out into a 14” x 20” rectangle.
  • Brush 2 tablespoons of very soft butter evenly over the surface, leaving one long edge unbuttered to seal the rolls later. Spread the blueberry jam in a smooth, even layer over the buttered surface, still keeping the same edge clean.
  • Starting from the long side that has the filling spread to the edge, gently but tightly roll up the dough toward the unbuttered edge. Position the seam side down once rolled.
  • Using a sharp knife, cut the rolled dough into 12 equal sections. Arrange them in a prepared baking dish, ensuring they are spaced evenly.
  • Cover with plastic wrap or a damp cloth and let the rolls rise for another 30-45 minutes, until they have doubled in size.
  • Preheat the oven to 350°F during the final rise.
  • When the rolls have risen, remove the cover and bake for 22-27 minutes, until they turn golden brown and the center is firm and springs back when touched.
  • Remove the rolls from the oven and let them cool for 15-20 minutes.

Make the frosting

  • In a large bowl, beat the cream cheese and butter with a hand mixer (or stand mixer) on medium speed until completely smooth and creamy.
  • Add the powdered sugar, lemon zest, and 1 tablespoon of cream. Beat on medium-high until the frosting is smooth and fluffy. If needed, add more cream to achieve your desired consistency.
  • Once the rolls have partially cooled, spread the frosting generously over the top and serve.

Nutrition

Serving: 1gCalories: 393kcalCarbohydrates: 54gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 48mgSodium: 172mgPotassium: 127mgFiber: 2gSugar: 25gVitamin A: 597IUVitamin C: 2mgCalcium: 56mgIron: 2mg
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