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–+ servings

Lemon Blueberry Rolls with Cream Cheese Frosting

These Lemon Blueberry Rolls with Cream Cheese Frosting are a delightful treat. They combine the tangy flavor of lemon with the sweetness of blueberry jam. Nut-free, soy-free, and egg-free, they are perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings 12

Ingredients
  

Dough

  • 3 cups all-purpose flour
  • 1/2 tsp coarse salt
  • 2 ¼ tsp instant yeast
  • 2 tbsp granulated sugar
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter room temperature and cubed
  • 1 cup milk warm

Filling:

  • 2 tbsp unsalted butter very soft
  • ½ cup blueberry jam

Frosting:

  • 8 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1-2 tbsp heavy cream
  • 1 ½ cups powdered sugar
  • 1 tsp lemon zest
  • Fresh blueberries to garnish (optional)

Instructions
 

Prepare the Dough:

  • In a large bowl, combine the flour, sugar, salt, lemon zest, and instant yeast. Stir until evenly distributed.
  • Add the cubed butter and work it in with your fingers until the butter is well incorporated and in very small pieces.
  • Make a well in the center and add the warm milk. Stir until all the dry ingredients are incorporated.
  • Knead the dough on a lightly floured surface for 7-10 minutes until it becomes elastic, smoother, and stretches more than it tears. The dough will be very sticky, so avoid adding much more flour – no more than ¼ cup.
  • Place the dough ball in an oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm place until it doubles in size, about 1 hour.

Assemble the Rolls:

  • Turn the risen dough onto a lightly floured surface. Roll or stretch it into a rectangle about 14” x 20”.
  • Brush 2 tablespoons of very soft butter onto the surface, leaving one long edge butter-free to seal the rolls. Spread the blueberry jam in an even layer across the buttered surface, leaving the same edge clear.
  • Starting from the long side with filling all the way to the edge, gently but tightly roll the dough toward the uncovered edge. Position the roll so the seam is underneath.
  • Cut the dough into 12 even segments using a very sharp knife. Place them in the prepared baking dish, evenly spaced.
  • Cover with plastic wrap or a damp cloth and let rise again until doubled, about 30-45 minutes.

Bake the Rolls:

  • During the last rise, preheat the oven to 350°F.
  • Once the rolls have risen, remove the plastic wrap and bake for 22-27 minutes until they start to turn golden brown and the center is firm and springs back to the touch.
  • Remove from the oven and let cool for 15 to 20 minutes.

Make the Frosting:

  • In a large bowl, combine the cream cheese and butter. Beat with a hand mixer on medium (or a stand mixer) until very smooth.
  • Add the powdered sugar, lemon zest, and 1 tablespoon (15ml) of cream. Beat on medium-high speed until smooth. Add more cream as needed to reach the desired consistency.

Finish the Rolls

  • Once the rolls are partially cooled, spread the frosting on top and serve.

Notes

Tip: Frosted rolls are best consumed the same day. The frosting can be made up to 3 days in advance and stored in an airtight container in the fridge.
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