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Lemon Blueberry Sweet Rolls: Irresistibly Fluffy & Delicious!

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These Lemon Blueberry Sweet Rolls are light, fluffy, and bursting with the vibrant flavors of lemon and juicy blueberries. Perfect for breakfast or dessert, they are drizzled with a creamy lemon glaze that makes every bite a delightful experience.

Ingredients

Scale
  • ⅔ cup (158ml) warm non-fat milk
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • ⅓ cup + 1/2 teaspoon (67g + 2g) granulated sugar, divided
  • 3 tablespoons (42g) unsalted butter, softened
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon lemon zest, from 1 medium lemon
  • 2 tablespoons (20ml) fresh lemon juice, from 1 medium lemon
  • 3 – 3 ¼ cups (372-403g) all-purpose flour, plus more for dusting
  • 4 tablespoons (57g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons (8g) all-purpose flour
  • ¼ teaspoon salt
  • 2 cups blueberries (fresh or frozen, if frozen, make sure they are thawed and drained)
  • 2 tablespoons (28g) butter, melted
  • 2 ounces (57g) cream cheese, very soft
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon salt
  • 1–2 tablespoons (15-30ml) fresh lemon juice

Instructions

  1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, whisk together ⅓ cup of granulated sugar, ½ teaspoon salt, and 3 tablespoons of softened butter. Pour in the frothy yeast mixture, then add the egg, lemon zest, and lemon juice. Mix until combined.
  3. Gradually add 3 cups of all-purpose flour to the wet mixture, stirring until a dough forms. The dough should be slightly sticky but manageable.
  4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
  6. Once risen, punch down the dough to release the air. On a floured surface, roll it out into a rectangle approximately 12×18 inches.
  7. In a small bowl, mix together 4 tablespoons of softened butter, ½ cup of sugar, 2 teaspoons of lemon zest, 2 tablespoons of flour, and ¼ teaspoon of salt until well combined. Spread this mixture evenly over the rolled-out dough.
  8. Evenly distribute the blueberries over the sugar mixture. Starting from the long side, roll the dough tightly into a log. Pinch the seams to seal.
  9. Slice the log into 12 equal pieces and place them in a greased baking dish. Cover with a cloth and let rise for another 30-45 minutes until they puff up.
  10. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are lightly golden on top.
  11. While the rolls are baking, make the cream cheese icing by beating together the cream cheese, powdered sugar, ¼ teaspoon salt, and 1-2 tablespoons of lemon juice until smooth and creamy.
  12. Once baked, remove the rolls from the oven and allow them to cool for about 10 minutes before drizzling the icing over the top.

Nutrition

Keywords: Ensure the milk is warm but not hot when activating the yeast. You can substitute Greek yogurt for cream cheese for a lighter option. Use a kitchen scale for accurate flour measurement.

Find it online: https://crumella.com/lemon-blueberry-sweet-rolls-irresistibly-fluffy-delicious/