Indulge in the perfect blend of tart lemon and sweet blueberry with these Blueberry Lemon Rolls. Featuring a rich, homemade dough, a luscious blueberry compote, and a tangy cream cheese frosting, these rolls are a delightful treat for any time of day. Whether you’re enjoying them for breakfast, brunch, or dessert, these rolls bring a burst of summer flavor to your table.
Why You'll Love This Dessert: These Blueberry Lemon Rolls are a refreshing twist on the classic cinnamon roll, combining the bright flavors of lemon and blueberry. The homemade blueberry compote adds a sweet, fruity filling that perfectly complements the soft, fluffy dough. Topped with a creamy lemon blueberry cream cheese frosting, these rolls are an irresistible blend of tart and sweet. The recipe is detailed but straightforward, making it a rewarding baking project.
Perfect Occasion: These rolls are perfect for a summer brunch, a festive breakfast, or a special dessert. They are a great addition to holiday spreads, family gatherings, or any occasion where you want to impress with a homemade treat. The vibrant flavors and beautiful presentation make them a standout dish that will delight your guests.
Decoration Tips: For a stunning presentation, drizzle the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the swirls. Garnish with fresh blueberries and a sprinkle of lemon zest for an extra pop of color and flavor. Serving the rolls in a beautiful casserole dish or on a decorative platter can enhance their appeal.
Ingredients:
For the Blueberry Compote:
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 teaspoon cornstarch
For the Lemon Rolls:
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons salt
- 2 tablespoons (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 tablespoon vanilla extract
- 2 tablespoons (20 g) lemon zest (about 2 lemons zested)
For the Lemon Blueberry Cream Cheese Frosting:
- 6 tablespoons (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1/2 tablespoon lemon juice
- 2 tablespoons blueberry jam from above
- Prepare the Blueberry Compote:
- In a medium pot, combine the frozen blueberries, sugar, and cornstarch.
- Cook over medium heat for 20-25 minutes until thickened.
- Remove from heat, transfer to a bowl, and let cool. Set aside 2 tablespoons of the compote for the frosting.
- Make the Lemon Rolls:
- Bloom the Yeast: Mix the warm milk, active dry yeast, and 1 teaspoon of sugar. Let sit for 10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, mix the flour, salt, and 2 tablespoons of sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, lemon zest, and softened butter.
- Form the Dough: Add the egg mixture to the dry mixture and mix. Then add the yeast mixture and blend until combined. Knead the dough on medium speed with a dough hook for 7-10 minutes until it forms a ball and springs back when pressed. Add additional flour if the dough is too sticky.
- First Rise: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Assemble the Rolls:
- Grease a 9x13 inch casserole dish and set aside.
- Once the dough has risen, punch it down to release the air and roll it out on a lightly floured surface into an 18x12 inch rectangle about 1/4 inch thick.
- Spread the blueberry compote evenly over the dough.
- Roll the dough tightly into a log, starting from the end closest to you. Cut the log into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Place the rolls in the greased casserole dish. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and let proof in a warm spot for 20-30 minutes until doubled in size.
- Preheat the oven to 350°F (175°C).
- Once proofed, bake the rolls for 22-25 minutes until light golden brown.
- Prepare the Frosting:
- In a bowl, cream together the softened butter and cream cheese until fluffy.
- Add the lemon juice and reserved blueberry compote and mix until fully incorporated.
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until combined.
- Serve:
- Let the rolls cool for 5 minutes, then spread the cream cheese frosting over the warm rolls.
- Garnish with fresh blueberries and a sprinkle of lemon zest if desired. Serve and enjoy!
Enjoy! These Blueberry Lemon Rolls are a refreshing and delightful treat perfect for any occasion. Enjoy the burst of citrus and berry flavors in every bite!