Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting

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Mornings just got a whole lot sweeter with these decadent Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting! Imagine a light but oh-so fluffy sweet dough infused with lemon zest, swirled with a homemade blueberry jam, and topped with a tangy blueberry cream cheese frosting. Ohhh, yes. It simply does not get better than this! It’s the perfect morning treat to enjoy these hot summer days. Serve at breakfast, brunch, or just as a mid-afternoon snack that the whole family is sure to love!

frosted blueberry rolls in white casserole with blueberries and two lemon halves around on marble surface.

About The Recipe

OMG…Y’all! We finally have a brand new sweet roll recipe and it might just be the perfect breakfast treat to enjoy today, tomorrow, or just all summer long.

Introducing…the summerified cinnamon roll recipe of your dreams. Lemon Blueberry Sweet Rolls!

And, between you and me, I’m just so thankful they’re finally going live on the blog! This past week has been…stressful to say the least. So, the best way my mom and I could think to chill out was to make a new batch of sweet rolls!

I mean, who doesn’t love a cinnamon roll-esque treat? It’s just one of those universal loves, you know?

And making them is so. MUCH. FUN.

Yes, I know that sounds a bit odd. But my mom and I have been making cinnamon rolls together for as long as I can remember. So, we just have so much fun together when we can just hang out, make something we both love, and not have to do a whole lot of extra recipe testing.

Honestly, when we made this recipe, we made a little too much jam…so, when we filled them, we just had jam going everywhere!

It was such a good laugh and exactly what we needed. A fun break from reality for a bit.

overhead shot of lemon blueberry rolls in white casserole with two extra rolls on white plates beside casserole with blueberries, two lemon halves, and white flowers around.

Though, as fun as they are to make, you might be wondering…how do they taste? Well, they taste just as good as they look!

Honestly, after one bite, I was obsessed. The bread itself is so soft and fluffy, with just the right amount of lemon. Then, the blueberry jam hits. It’s literally bursting with flavor!

The jam is sweet, tangy, and all around DELICIOUS. But, the goodness doesn’t stop there. We finished these decadent rolls with the ultimate cinnamon roll topping…CREAM CHEESE FROSTING!

But, it’s no ordinary cream cheese frosting. No, no, no. It’s a lemon blueberry cream cheese frosting.

Each and every bite is so summery and the perfect balance between lemon and blueberry, sweetness and tanginess.

I am seriously OBSESSED. They’re the exact sweet breakfast bake you’ve been searching for!

Reasons You Will Love These Lemon Blueberry Sweet Rolls

  • Literally a summerified cinnamon roll!!
  • Made with sweet in-season blueberrries for the best flavor.
  • The perfect make-ahead breakfast or brunch.
  • A real crowd-pleaser.
  • Bursting with flavor!!
  • CREAM. CHEESE. FROSTING. Need I say more?
close up of lemon blueberry roll sitting atop the rest of the rolls in white casserole with another roll behind.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Filling:

  • Fresh Blueberries – Depending on the season, you can use fresh or froze blueberries to make this jam!
  • Granulated Sugar – Adds sweetness and creates the “jammy” texture.
  • Lemon Juice – Cuts some of the sweetness, while also acting as a natural preservative.
blueberries, sugar, and lemon juice on marble surface.

For The Dough:

  • All-Purpose Flour – No need for anything fancy! Just regular unbleached all-purpose gives these cinnamon rolls the perfect texture.
  • Granulated Sugar – Just enough to slightly sweeten your dough and give your yeast something to feed off of!
  • Lemon Zest – We decided to add just a little lemon zest to really carry the flavor throughout the rolls!
  • Instant Yeast – Make sure you have instant yeast! This is what makes the cinnamon rolls fluffy.
  • Salt – Just a dash of salt to enhance the flavors.
  • Unsalted Butter – For this recipe, we like to use unsalted butter, as it helps us control the amount of salt in the recipe.
  • Whole Milk – To ensure that you have a super soft, fluffy, melt in your mouth delicious dough, it’s best to use whole milk.
  • Large Egg – These sweet rolls are an enriched dough, which means the addition of eggs and milk! It’s best best to get your eggs out about an hour or so early and allow them to come to room temperature.
butter, lemon zest, flour, sugar, egg, salt, milk, and yeast on marble surface.

For The Frosting:

  • Heavy Cream – This is our secret to our no-fail cream cheese frosting! Using whipped cream helps keep the frosting stabilized and less likely to melt.
  • Cream Cheese – Makes this frosting irresistibly rich and tangy!
  • Salt – Cuts the sweetness slightly.
  • Powdered Sugar – Gives this frosting the perfect amount of sweetness, while also making it the perfect consistency.
  • Lemon Zest – Keeping the flavors of the rolls through the frosting was super important for us! We wanted to to give this frosting a slight lemon undertone to compliment the dough.
  • Vanilla Extract – Just a splash to give this frosting the best-ever flavor!
  • Blueberry Jam – Just a little of the jam you made earlier goes into the frosting to add a sweet blueberry flavor and a natural purple-hue!
powdered sugar, lemon zest, cream cheese, heavy cream, blueberry jam, salt, and vanilla on marble surface.

How To Make Lemon Blueberry Sweet Rolls

Step 1: Make jam

Combine blueberries, sugar, and lemon juice in a medium saucepan. Cook and stir over medium low heat until berries have popped and mixture has thickened, about 20-30 minutes. Remove from heat. Set aside.

Step 2:Prepare dough

In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, lemon zest, yeast, and salt.

In a small saucepan, heat butter and milk until butter has melted. Remove from heat and allow to cool to between 120 °F and 130 °F.

With mixer on low, stream milk mixture into flour mixture. Mix until mostly combined.

Add egg. Knead until dough is smooth and pulls away from sides and bottom of bowl, about 8-9 minutes.

Step 3:Proof

Scrape into a covered container that has been sprayed with cooking spray. Allow to rise at room temperature until doubled in bulk, about 1½-2 hours.

Step 4:Roll, fill, and cut

Turn dough out onto a lightly floured surface. Roll into a 12×18 inch rectangle.

Set aside 1 Tablespoon jam and spread rest on dough, leaving a ½ inch border on one long edge and spreading other 3 all the way to edges.

Beginning with long side spread to edge with jam, roll up jelly roll style. Cut into 1½ inch rolls.

Step 5:Proof and bake

Place cut rolls in prepared pan. Cover with plastic wrap. Allow to rise in a warm place until nearly doubled in bulk, about 1-1½ hours.

Bake for 35-40 minutes, or until set and golden brown.

baked blueberry rolls in white casserole.

Step 6:Prepare frosting

Beat cream with an electric mixer to medium stiff peaks.

Beat in cream cheese, one cube at a time.

Add powdered sugar and lemon zest. Beat until combined.

Stir in vanilla and jam.

Step 7:Frost rolls

Spread frosting onto cooled rolls.

blueberry frosting spread on sweet rolls in white casserole.

FAQ’s and Troubleshooting

How can I tell when the dough is properly kneaded?
A properly kneaded dough should be smooth and shiny. The bowl of the mixer should also be clean and the dough should lift out of the mixer in one piece, rather than ripping into two pieces.

Why didn’t my dough rise?
Is your yeast in-date? If not, then you need to get new yeast and try again. If it is, did you check the temperature of the butter/milk mixture? When the mixture is over 120-130 degrees, it’ll kill your yeast! Be sure to have a thermometer on hand.

Can these rolls be made ahead of time?
Definitely! That’s one of our favorite things about this recipe. You can bake these rolls ahead of time and store in the freezer. It’s always best to make the icing fresh, but it can be made the day before you need it. Just store in an airtight container and keep in the fridge

What’s the best way to cut cinnamon rolls?
In our opinion, a very very sharp knife! But, instead of pushing down to cut the rolls, we very gently make slow slices through the dough, then wipe our knife to keep the swirls clean!

Why is my cream cheese frosting lumpy?
There are a couple of reasons that this could happen! The most common cause is that the cream cheese wasn’t beaten in properly. Though, another cause can be lumpy powdered sugar!

When’s the best time to frost these rolls?
Personally, we tend to let the cinnamon rolls cool about 10 minutes before frosting. If you frost them while the cinnamon rolls are too hot, the cream cheese frosting will melt!

pulled back overhead shot of sweet rolls with two missing from casserole with two rolls on white plates around on marble surface with white flowers, two lemon halves, and fresh blueberries.

How To Store

The best way to store these rolls is unfrosted and in the freezer!

They will keep for up to 3 months. This way, you can easily reheat them in the oven for almost-like fresh baked sweet roll! Just be sure to get them out of the freezer a few hours prior to reheating and remember to cover them with foil.

If the rolls already have icing on top, no worries! You can store in the fridge or freezer.

In the fridge, they’ll keep about 3-5 days. In the freezer, about a month or so. Just allow to come to room temperature or place one sweet roll in the microwave for 30 seconds – 1 minute on high heat (keep in mind that, this way, the frosting will melt!).

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close up overhead shot of sweet rolls frosted with blueberry frosting with white flowers and blueberries around on marble surface.

Expert Tips

  • Fresh or frozen blueberries may be used.
  • While cooking, mash the blueberries with your spoon!
  • Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
  • Check your yeast and make sure it’s in-date.
  • If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
  • Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
  • If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
  • These rolls are HUGE! So, if you would like some smaller rolls, feel free to cut them smaller.

When you make this Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

frosted blueberry rolls in white casserole with blueberries and two lemon halves around on marble surface.
5 from 1 vote

Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting

Author: Traci
Summertime breakfast just got a whole lot sweeter with these decadent Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting! A light and fluffy lemon-infused sweet dough, swirled with a homemade blueberry jam, and frosted with a tangy, but oh-so sweet creamy cheese frosting flavored with blueberry jam. SO. GOOD.
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12

Ingredients
 

Blueberry Jam

  • 3 cups blueberries
  • ¾ cup granulated sugar
  • 3 Tablespoons lemon juice

Sweet Dough

  • cups all purpose flour
  • ½ cup granulated sugar
  • 3 Tablespoons lemon zest
  • 1 Tablespoon active dry yeast
  • teaspoons salt
  • ½ cup unsalted butter
  • 1 cup whole milk
  • 1 large egg

Frosting

  • ½ cup heavy cream, cold
  • ½ cup cream cheese, cubed
  • 1/16 teaspoon salt
  • 1 cup powdered sugar, sifted
  • ½ Tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • 1 Tablespoon blueberry jam

Instructions

Blueberry Jam

  • Combine all ingredients in a medium sauce pan.
  • Cook and stir over medium low heat until sugar has melted and jam is thick enough to coat a spoon, about 20 minutes.
  • Set aside to cool.

Sweet Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, lemon zest, yeast, and salt.
  • In a small saucepan, heat butter and milk until butter has melted.
  • Remove from heat and allow to cool to between 120 °F and 130 °F.
  • With mixer on low, stream milk mixture into flour mixture.
  • Mix until mostly combined.
  • Add egg.
  • Increase speed to medium.
  • Knead until dough is smooth and pulls away from sides and bottom of bowl, about 8-9 minutes.
  • Scrape into a covered container that has been sprayed with cooking spray (or glass bowl, if using a proofing box).
  • Allow to rise at room temperature (or use a proofing box with water tray set to 78 °F) until doubled in bulk, about 1½-2 hours.
  • While dough is proofing, spray a 10"x13½" casserole with baking spray. Set aside.
  • Turn dough out onto a lightly floured surface.
  • Sprinkle top with flour.
  • Roll into a 12"x18" rectangle.
  • Set aside 1 Tablespoon jam and spread rest on dough, leaving a ½ inch border on one long edge and spreading other 3 all the way to edges.
  • Beginning with long side spread to edge with jam, roll up jelly roll style.
  • Cut into 1½ inch rolls.
  • Place in prepared pan.
  • Cover with plastic wrap.
  • Allow to rise in a warm place until nearly doubled in bulk, about 1-1½ hours.
  • While dough is proofing, heat oven to 350 °F.
  • Bake for 35-40 minutes, or until set and golden brown.

Frosting

  • Beat cream with an electric mixer to medium stiff peaks.
  • Beat in cream cheese, one cube at a time.
  • Add powdered sugar and lemon zest.
  • Beat until combined.
  • Stir in vanilla and jam.
  • Spread on cooled rolls.

Notes

  • Fresh or frozen blueberries may be used.
  • While cooking, mash the blueberries with your spoon!
  • Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
  • Check your yeast and make sure it’s in-date.
  • If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
  • Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
  • If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
  • These rolls are HUGE! So, if you would like some smaller rolls, feel free to cut them smaller.

Nutrition

Serving: 1roll | Calories: 443kcal | Carbohydrates: 70g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 304mg | Potassium: 143mg | Fiber: 2g | Sugar: 37g | Vitamin A: 586IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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