Name: Lemon Blueberry Rolls
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 12 oz (340 g) frozen blueberries; 1/3 cup (66 g) granulated white sugar; 1 tsp cornstarch; 1 1/4 cups (300 ml) whole milk, warmed to 110°F; 2 1/4 tsp active dry yeast; 1 tsp granulated white sugar (for blooming yeast); 4 3/4 cups (593 g) all-purpose flour; 1 1/2 tsp salt; 2 tbsp (25 g) granulated white sugar; 2 eggs, whisked; 1/2 cup (112 g) unsalted butter, softened; 1/2 tbsp vanilla extract; 2 tbsp (20 g) lemon zest; 1/2 cup (112 g) unsalted butter, softened (for filling); 1/2 cup (110 g) brown sugar; 1/2 cup (100 g) granulated white sugar (for filling); 2 tbsp (20 g) lemon zest (for filling); 2 tbsp (30 ml) fresh lemon juice; 1/4 tsp salt (for filling); 1/4 cup (60 ml) heavy cream; 6 tbsp (84 g) unsalted butter (for frosting); 6 oz (170 g) cream cheese; 3/4 cup (97 g) powdered sugar; 1/2 tbsp (5 g) lemon zest (for frosting); 2 tbsp blueberry jam

Description

Soft and fluffy lemon blueberry rolls with gooey lemon sugar filling and blueberry jam, topped with lemon blueberry cream cheese frosting.

Ingredients

Scale

12 oz (340 g) frozen blueberries
1/3 cup (66 g) granulated white sugar
1 tsp cornstarch
1 1/4 cups (300 ml) whole milk, warmed to 110°F
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (for blooming yeast)
4 3/4 cups (593 g) all-purpose flour
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1/2 cup (112 g) unsalted butter, softened
1/2 tbsp vanilla extract
2 tbsp (20 g) lemon zest
1/2 cup (112 g) unsalted butter, softened (for filling)
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated white sugar (for filling)
2 tbsp (20 g) lemon zest (for filling)
2 tbsp (30 ml) fresh lemon juice
1/4 tsp salt (for filling)
1/4 cup (60 ml) heavy cream
6 tbsp (84 g) unsalted butter (for frosting)
6 oz (170 g) cream cheese
3/4 cup (97 g) powdered sugar
1/2 tbsp (5 g) lemon zest (for frosting)
2 tbsp blueberry jam

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Instructions

Cook blueberries, sugar, and cornstarch over medium heat for 20-25 minutes until thick. Cool and reserve 2 tablespoons.
Mix warm milk, yeast, and sugar. Let sit 10 minutes until foamy.
Whisk flour, salt, and sugar in a mixer bowl. Add eggs, butter, vanilla, and lemon zest.
Pour in yeast mixture and mix. Knead with dough hook 7-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
Mix butter, brown sugar, white sugar, lemon zest, lemon juice, and salt for filling.
Roll dough into an 18×12 inch rectangle. Spread filling evenly, then spread blueberry jam.
Roll tightly into a log and cut into 12 rolls.
Place in a greased 9×13 inch dish. Pour heavy cream between rolls. Cover and proof 1 hour.
Bake at 350°F (175°C) for 22-25 minutes until lightly golden.
Beat butter until fluffy. Add cream cheese and mix until smooth.
Gradually add powdered sugar, then mix in lemon zest and reserved jam.
Cool rolls 5 minutes, frost generously, and serve warm.

Notes

Do not overheat the milk or the yeast will not activate properly.
Add flour gradually if dough feels too sticky during kneading.
Allow full proofing time for soft and fluffy texture.
Use fresh lemon zest for the best flavor.

Prep Time: 1 hour
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 420
Sugar: 28 g
Sodium: 280 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 75 mg