Print

Lemon Blueberry Sweet Rolls with Lemon Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 300 reviews

Delight in these luscious Lemon Lover’s Lemon Blueberry Sweet Rolls featuring a soft, tender dough infused with fresh lemon zest and filled with a sweet-tart blueberry lemon filling. Topped with a luscious lemon cream cheese frosting, these rolls offer the perfect balance of citrusy brightness and sweet berry flavor, ideal for breakfast, brunch, or a special treat.

Ingredients

Scale

Dough

  • Zest from 1 large lemon
  • ½ cup (100g) granulated sugar
  • ¾ cup (180g) warm milk (2% or whole milk preferred)
  • 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • ¼ cup (57g) salted butter, melted
  • 3 ¼ cups (390g) bread flour, plus more for dusting
  • ¾ teaspoon kosher salt

Filling

  • 1 ¼ cup (194g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • Zest from 1 lemon
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon almond extract (optional but recommended)

Lemon Cream Cheese Frosting

  • 8 oz (225g) cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • Zest from 1 lemon
  • 1 tablespoon fresh lemon juice

Instructions

  1. Make the blueberry filling: Place a medium pot over medium heat. Add in blueberries, sugar, cornstarch, lemon zest, lemon juice, and almond extract. Stir well with a wooden spoon. Bring to a gentle boil, breaking up the blueberries with the back of the spoon. Cook while stirring frequently for 5–10 minutes until thick like jelly that coats the back of the spoon. Set aside and cool completely.
  2. Prepare the lemon sugar: In a large bowl or mixer bowl, rub the lemon zest into the granulated sugar with clean hands for about 30 seconds to infuse lemon flavor.
  3. Activate the yeast: Warm the milk in a microwave-safe container to about 115°F (warm bath temperature). Add the warm milk to the lemon sugar and sprinkle yeast on top. Wait 3–5 minutes until yeast bubbles and foams.
  4. Mix dough ingredients: Add the egg, egg yolk, and melted butter to the yeast mixture. Mix on medium speed (or by hand) until combined, about 30 seconds. Stir in the flour and salt with a wooden spoon until the dough begins to form.
  5. Knead the dough: Attach a dough hook to the mixer and knead on medium speed for 8–10 minutes or knead by hand on a floured surface for the same duration. The dough will be sticky but measured correctly.
  6. First rise: Lightly grease a large bowl with olive oil. Place the dough ball inside, cover with plastic wrap and a warm towel, and let rise 1 to 1 ½ hours until doubled. Test by poking the dough; indentation should remain without bouncing back.
  7. Roll out the dough: Flour a clean surface and roll the risen dough into a 10×14-inch rectangle using a rolling pin.
  8. Spread the filling: Evenly spread the cooled blueberry filling over the dough, leaving a ¼-inch margin on the far short side.
  9. Roll the dough: Starting from the 10-inch short side without the margin, roll the dough tightly into a log. Pinch the seam to seal, place seam-side down, and trim ½-inch off both ends to discard or bake separately.
  10. Cut rolls: Using unflavored dental floss or a serrated knife, cut the dough log into nine 1-inch slices. Gently push ends inward to compact slightly.
  11. Second rise: Line a 9×9-inch or 11×17-inch pan with parchment paper. Place rolls cut side up into the pan, cover with plastic wrap and towel, and let rise 45 minutes to 1 hour until doubled and touching.
  12. Preheat oven: Preheat oven to 350°F (175°C) during the second rise.
  13. Bake: Once risen, remove covers and bake rolls 20 to 25 minutes until edges are golden brown but centers remain soft.
  14. Prepare frosting: In a stand mixer bowl fitted with a whisk, beat cream cheese, butter, powdered sugar, lemon zest, and lemon juice starting on low then medium-high speed until smooth and fluffy, 1–2 minutes. Can also be whisked by hand.
  15. Frost and serve: Spread the lemon cream cheese frosting immediately over warm rolls so it melts into every crevice. Serve fresh. Enjoy!
  16. Storage: Cover cooled rolls tightly with plastic wrap and foil or store individually in airtight containers in refrigerator up to 5 days. Reheat in microwave in 15-second intervals until warm. Freeze per blog instructions.

Notes

  • Use bread flour for best texture, but all-purpose flour can be substituted.
  • Warming milk to 115°F is critical to activate yeast without killing it.
  • The blueberry filling should be thick to prevent leaking from rolls.
  • Sticky dough is normal; avoid adding extra flour during kneading to keep rolls soft.
  • Use unflavored dental floss to cut rolls cleanly without compressing them.
  • For a dairy-free or vegan version, substitute ingredients accordingly but expect texture changes.
  • Freeze leftover rolls before frosting for best storage; frost after thawing and warming.

Keywords: lemon sweet rolls, blueberry rolls, lemon blueberry pastries, lemon cream cheese frosting, breakfast rolls, sweet breakfast rolls

Find it online: https://cheframiflavor.com/lemon-blueberry-sweet-rolls-with-lemon-cream-cheese-frosting-recipe/