Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting

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

Lemon Blueberry Sweet Rolls with Blueberry Cream Cheese Frosting

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.

Course: Breakfast

Cuisine: American

Prep Time: 45

Cook Time: 40

Total Time: 1 25

Servings: rolls

Calories: 443kcal

Ingredients

Blueberry Jam

3 cups blueberries
¾ cup granulated sugar
3 Tablespoons lemon juice

Sweet Dough

3¾ cups all purpose flour
½ cup granulated sugar
3 Tablespoons lemon zest
1 Tablespoon instant yeast
1¼ teaspoons salt
½ cup unsalted butter
1 cup whole milk
1 large egg room temperature

Frosting

½ cup heavy cream cold
½ cup cream cheese cubed
1/16 teaspoon salt
1 cup powdered sugar sifted
1½ teaspoons 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 115℉/46℃.
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℉/26℃ until doubled in bulk, about 1½-2 hours.
While dough is proofing, spray a 10-inch x 13½-inch casserole with baking spray. Set aside.
Turn dough out onto a lightly floured surface.
Sprinkle top with flour.
Roll into a 12-inch x 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.
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℉/177℃.
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

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 115℉/46℃ 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