Lemon Blueberry Sweet Rolls
User Reviews
4.7
74 reviews
Excellent
Lemon Blueberry Sweet Rolls
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Lemon Blueberry Sweet Rolls combine tender, slightly sticky dough filled with fresh blueberries coated in sugar and cornstarch, with a tangy lemon curd spread. The dough uses warm milk and yeast for rise, eggs and butter for richness, creating soft, fluffy rolls. After rising, the rolls are brushed with heavy cream before baking, then finished with a lemon glaze made from powdered sugar, butter, lemon juice, and cream. These sweet rolls offer a balance of fruity sweetness and bright citrus, suitable for brunch or dessert.
Description
These Lemon Blueberry Sweet Rolls start with a yeast-leavened dough made from warm milk, instant dry yeast, eggs, butter, sugar, salt, and flour. The dough is mixed gently and kneaded until elastic but still slightly tacky to touch. Fresh blueberries are tossed with sugar and cornstarch, which helps set their juices during baking. Lemon curd adds a creamy, tangy layer inside the rolls for a flavor contrast.
Once formed, the rolls undergo a second rise before a heavy cream bath is poured over them, promoting a tender crust. Baking develops a golden color and soft texture. The final lemon-flavored glaze adds sweetness and citrus brightness, complementing the blueberries and curd.
The rolls work well for breakfast or a sweet snack and can be baked in a 10×15-inch pan or split across pans if needed. They can be prepared ahead by refrigerating after the second rise and baked fresh later to preserve freshness and rise.
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Ingredients
For the blueberries:
- 16 ounces blueberries fresh
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the dough:
- 1 cup milk about 115 degrees F, warm
- 2 1/4 teaspoons instant dry yeast Red Star Platinum Baking Yeast preferred
- 2 large egg at room temperature
- 1/2 cup butter Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine, salted
- 4 1/2 cups all-purpose flour divided
- 1 teaspoon salt
- 1/2 cup granulated sugar
For the filling:
- 10 ounces lemon curd
For the cream bath:
- 1/2 cup heavy cream for pouring over the risen rolls
For the frosting:
- 1 1/2 cups powdered sugar
- 1 tablespoon butter melted, salted
- 2 tablespoons lemon juice fresh
- 1-2 tablespoons heavy cream
Instructions
Prepare the blueberries:
- Place the blueberries in a bowl. Sprinkle sugar and cornstarch over the top. Mix and then set aside.
Make the dough:
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Roll the dough:
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth the lemon curd over the whole dough rectangle. Then sprinkle the blueberries evenly over the filling.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 15 slices and place in a greased 10×15" baking pan.****
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the icing.
- In a bowl, combine the powdered sugar, melted butter and lemon juice. Add the heavy cream a tablespoon at a time until the glaze at a drizzling consistency.
- Drizzle the icing over the rolls. You can do this either while the rolls are warm or cold. If the rolls are warm, the glaze will melt in.
- Store in an airtight container in the refrigerator.
Notes
- Adjust milk temperature according to your yeast brand's instructions for best rise.
- Bread flour can be substituted for a slightly sturdier texture; reduce flour slightly if used.
- If heavy cream is unavailable, use half and half, evaporated milk, or full-fat milk alternatives.
- For baking pans, a 10×15" pan gives space for rising; a 9×13" pan will work but may require longer baking.
- The dough can be made ahead, refrigerated after shaping, then baked fresh the next day.
Genuine Reviews
User Reviews
Overall Rating
4.7
74 reviews
Excellent
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