Lemon Blueberry Sweet Rolls
These easy Lemon Blueberry Sweet Rolls are the most delicious way to start your day! Ripe, juicy blueberries and flavorful lemon curd are rolled into these little homemade pieces of heaven. You seriously need to whip up a batch of these sweet breakfast rolls today!
Blueberry Lemon Curd Rolls
As much as I love a good old fashioned cinnamon roll, there’s nothing quite like one of these lemon blueberry sweet rolls on a summer morning! They’re fresh and zesty, while still being indulgently sweet and downright delectable. I really love how much the lemon and blueberry flavors stand out!
As if the rolls weren’t delicious enough on their own, the homemade frosting on top really ties them up in a tasty bow. Made with just cream cheese, powdered sugar, and a touch of fresh lemon juice for that zesty hint of citrus, the frosting on top of these rolls is pretty much perfection. Honestly, I usually find myself fighting with the kids over who gets to lick the frosting bowl!
Next time you wake up on a lovely Saturday morning and want to make something that will get the whole family up and out of bed, these lemon blueberry rolls are what you need to make. My family is usually gathered around the table before they’re even out of the oven – and I don’t blame them! The perfectly baked dough all wrapped up in lemon curd, fresh blueberries and cream cheese, and topped with frosting is too good to resist!
How to Make Them
I know how tempting it can be to use a store-bought roll of dough to make stuff like this! But trust me – this homemade dough is simple, delicious, and SO worth the minimal extra effort.
Warm the milk and butter. Start off by warming the milk, then melting the butter in the milk. Be careful not to get the milk too warm, though. It should just be a bit more than hand warm. I microwave the milk quickly for 30-45 seconds. It should not get warmer than 116°F, otherwise, it will kill the yeast and the dough won’t rise.
Add yeast. Stir in the dry yeast and set it aside for a couple minutes until it starts to look foamy.
Make the dough. Add the flour, sugar, salt, lemon zest and egg into a bowl. Then, pour in the yeast and milk. Knead the mixture for approximately 5 minutes, or until the dough doesn’t stick to the bowl anymore. If it doesn’t come off the bowl after 1 minute of kneading, add another 1 or 2 teaspoons of flour and keep kneading.
Rise. Let the dough rise for about 1 hour, or until doubled. The dough is heavier due to the egg and the butter than pizza dough for example, so it won’t rise as much and feel a bit denser/heavier. It’s great to work with though! You should not need any flour to work with it, or only very little.
Rectangle. While your oven is preheating to 360°F, roll out the dough into a rectangle. The dough shouldn’t be sticky and easy to work with. However, if it is sticky, just add a bit of flour.
Spread. Spread first the cream cheese, then lemon curd, then evenly top with fresh blueberries.
Roll. Roll the dough from the long side and cut it into 12 even slices.
Bake. Place the slices open side up into a pan and bake them on the middle rack for about 20-30 minutes, or until golden brown.
Mix and drizzle. Mix the ingredients for the homemade frosting with a whisk and drizzle it over the rolls after they have cooled down for a bit.
Variations to Try
- Feel free to play around with the fruit! Apples, strawberries, blackberries, and raspberries are all delicious in these morning rolls.
- Add some spices like cinnamon, nutmeg, or cardamom to the dough.
- Instead of the homemade frosting, try a more natural sweetener like honey! Or, even better, mix honey into the frosting!
- Serve these rolls all on their own, or with a scoop of vanilla ice cream! They’re also tasty with a dollop of fresh whipped cream.
Can I make these lemon blueberry rolls ahead?
Like most baked goods with yeast, this will taste best fresh, so if you want to serve it to friends or family I would recommend making it the same day. You can prepare the dough a day ahead and keep it in your fridge. Use half the yeast and let it come to room temperature for around 30 minutes before working with it.
Can I freeze them?
Yes, the rolls freeze very well! You can freeze the whole pan or portion them out to always have a treat available. They’ll stay fresh in the freezer for up to 3 months.
Can I make more?
Sure! Just double the ingredients and use two pans.
Enjoy Saturday mornings even more with these sweet breakfast treats!
- The Very Best Basic Crepe Recipe
- Slow Cooker Cinnamon Roll French Toast Casserole
- Funfetti Coffee Cake Muffins with Lemon Glaze
- Salted Caramel Brownie Breakfast Parfait
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Get the Recipe: Lemon Blueberry Sweet Rolls
Ingredients
for the dough
- ½ stick, 4 tbsp unsalted butter, softened
- ¾ cup whole milk
- 2.5 teaspoons active dry yeast
- 4 cups all purpose flour
- 1 egg, medium size, room temperature
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon lemon zest
for the filling
- ¾ cup full fat cream cheese, softened
- ¾ cup lemon curd
- 1 cup fresh blueberries
for the topping
- 1/3 cup cream cheese
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Equipment
- baking dish
Instructions
- Warm up the milk and melt butter in the milk. Be careful not to get the milk too warm, it should just be a bit more than handwarm. (note 1)
- Stir in the dry yeast and set aside for a couple of minutes until it looks foamy.
- Add flour, sugar, salt, lemon zest and egg into bowl, pour in yeast milk and knead 5 for minutes until the dough doesn’t stick to the bowl anymore. (note 2)
- Let the dough rise for 60 minutes or until doubled .(note 3)
- Preheat oven to 360°F.
- Roll out the dough to a rectangle, (dough should not be sticky and easy to work with, add a bit of flour if it is sticky anyway)
- Spread first cream cheese, then lemon curd evenly and top with blueberries.
- Roll from the long side and cut into 12 slices.
- Place slices open side up into pan and bake on middle rack for 20-30 minutes or until golden brown.
- Mix ingredients for topping with a whisk and drizzle over rolls after they have cooled down a bit.
Notes