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Close-up of a lemon blueberry sweet roll with lemon cream cheese frosting and fresh blueberries.
Alyssa

Lemon Blueberry Sweet Rolls

Big, soft lemon blueberry sweet rolls bursting with a homemade lemon blueberry filling and topped with a luscious lemon cream cheese frosting.
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Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Rising Time 15 minutes
Total Time 3 hours
Servings: 9 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 large lemon zest
  • 0.5 cup granulated sugar
  • 0.75 cup warm milk (2% or whole preferred)
  • 2.25 teaspoons yeast (quick rise or active)
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 0.25 cup salted butter (melted)
  • 3.25 cups bread flour (plus more for dusting)
  • 0.75 teaspoon kosher salt
For the filling
  • 1.25 cups blueberries (fresh or frozen)
  • 0.25 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 lemon zest
  • 1 teaspoon lemon juice (fresh)
  • 0.25 teaspoon almond extract (optional)
  • lemon cream cheese frosting

Equipment

  • 1 Stand Mixer (optional)
  • 1 Rolling Pin (to roll out dough)
  • 1 Baking Pan (for baking rolls)

Method
 

  1. Make the blueberry filling: In a medium pot, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and almond extract. Cook until thick like jelly. Cool completely.
  2. Prepare the dough: In a large bowl, rub lemon zest into sugar, then mix in warm milk and yeast. Wait for it to foam, then add egg, yolk, and butter. Stir in flour and salt.
  3. Knead the dough until smooth, then place in a greased bowl to rise until doubled in size.
  4. Roll out the dough to a rectangle, spread with filling, roll tightly, and cut into rolls.
  5. Place rolls in a lined pan, let rise again until puffy, then bake at 350°F until golden.
  6. Prepare frosting and spread it on warm rolls. Serve warm.

Notes

Store cooled rolls in the fridge for up to 5 days. Reheat as needed.