Description
These Lemon Blueberry Sweet Rolls are the softest, fluffiest sweet rolls with a delicious lemon blueberry jam filling. They’re topped with a sweet and creamy lemon cream cheese frosting that adds the perfect finishing touch!
Ingredients
Units
Scale
Dough
- 1 cup whole milk
- 2 - 1/4 oz packets active-dry yeast
- 1/3 cup granulated sugar
- 1/4 cup (4 tablespoons) butter, melted
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 4 cups bread flour
- avocado oil or avocado oil non-stick spray
Filling
- 6 tablespoons unsalted butter, room temperature
- 1 cup blueberry jam
- 1/2 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Make the Dough: Warm the milk to 110-115 degrees Fahrenheit and then transfer to a large mixing bowl. Sprinkle the yeast on top of the warm milk and then sprinkle the granulated sugar over the yeast. The yeast should begin to foam and become frothy. If after 5 minutes the yeast does still not start to foam or become frothy, throw out the milk mixture and start again with new yeast. Next, add the melted butter, egg, and egg yolk to the mixture and whisk together until well combined.
- Add the lemon zest, salt, and bread flour to the wet ingredients and use a wooden spoon or silicone spatula to stir in the flour until it is well combined and a dough forms, being sure to incorporate all of the flour from the sides of the bowl. You’ll know it’s time to move on to the next step once it becomes hard to stir. It will be a thick, shaggy dough that’s still quite a bit sticky and that’s ok!
- Turn the dough out onto a lightly floured surface and then use your hands to knead the dough for 8-10 minutes until it becomes elastic and can easily form into a smooth ball. The dough should feel slightly tacky but it should not stick to your hands or the kneading surface. If the dough is still too sticky, add 1 tablespoon of flour at a time and continue to knead the dough until it becomes a smooth, elastic ball.
- Grease a clean, large bowl with one teaspoon of avocado oil and then transfer the ball of dough to the greased bowl. Cover the bowl with a tea towel and let the dough rise in a warm area (like the top of your oven/stovetop) for 1 – 1 1/2 hours or until the dough has doubled in size.
- Once the dough has risen, punch it down to release the extra air and then transfer to a lightly floured surface. Shape the dough into the shape of a rough rectangle and then use a rolling pin to roll the dough out into a 20×16 rectangle that is roughly 1/4 inch thick.
- Assemble the Rolls: Use a spatula or knife to spread the softened butter evenly over the dough. Then add the blueberry jam and lemon zest to small bowl and stir together. Spread the blueberry jam mixture over the dough in an even layer.
- Tightly roll up the dough, on the long side, and place seam side down. Pinch the seal a bit so the rolls don’t unravel. Use a sharp serrated knife or unflavored dental floss to cut the rolls into 12 equally sized pieces. Place the rolls in a 9×13 casserole dish, lined with parchment paper, evenly spaced a part. You should have 3 rows with 4 rolls per row.
- Cover the casserole dish with a tea towel and let the rolls rise for another 45 minutes until they have almost doubled in size.
- Bake the Rolls: Bake the rolls on the center rack at 350 degrees for 20-25 minutes or until they are a light golden brown. Remove them from the oven and let cool for 10 minutes before icing. Finish with lemon zest for garnish.
- Make the Lemon Cream Cheese Icing: Add the cream cheese, butter, and confectioner’s sugar to a mixing bowl. Use a hand mixer to mix the frosting until it is fluffy and the confectioners sugar is well incorporated without any lumps. Next, add in the vanilla extract, lemon juice and zest and mix on high again until fluffy and well combined. Set aside.
