These Lemon Blueberry Rolls with Cream Cheese are such a delicious decadent breakfast or dessert. These pillowy soft rolls are a labor of love worth every moment spent in the kitchen! Save this recipe for your next weekend baking session.
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Why You’ll Love This Recipe
- Delicious citrus, sweet and creamy flavors
- Perfect for a holiday breakfast or weekend brunch, but also delicious as dessert or a sweet snack for weekend baking sessions
Ingredients You’ll Need
Here’s a list of everything you’ll need to make these Lemon Blueberry Rolls with Cream Cheese Frosting:
- Bread flour
- Coarse salt
- Instant yeast
- Granulated sugar
- Lemon zest
- Unsalted butter
- Milk
- Blueberry jam
- Cream cheese
- Heavy cream
- Powdered sugar
- Fresh blueberries
Instructions
These lemon blueberry rolls are a labor of love but totally worth it. Although they aren’t complicated to make, there are a lot of steps and if you’re new to baking, it can be a little overwhelming… but don’t worry I got you! Here are step-by-step instructions and photos so you can get the perfect lemon rolls the first time around. For the precise measurements, cooking durations, and temperatures, refer to the recipe card located at the bottom of this post.
Step One: Combine flour, salt, yeast, sugar, and lemon zest in a bowl. Add the butter and mix until crumbly.
Step Two: Add warm milk to the yeast and mix into the flour until you form a rough dough.
Step Three: Add the dough to a floured work surface and knead until it becomes elastic.
Step Four: Let dough rise until doubled in size.
Step Five: Roll out dough and spread with butter and blueberry jam.
Step Six: Roll dough tightly and slice into segments.
Step Seven: Place rolls in a baking dish and let rise again.
Step Eight: Bake until golden brown.
Step Nine: Prepare cream cheese frosting by mixing cream cheese, butter, sugar, and lemon zest.
Step Ten: Frost cooled rolls and enjoy!
Substitutions & Variations
Looking to switch up an ingredient or explore different variations of this recipe? Here are some well-tested substitutions and alterations I can suggest.
- Filling: Experiment with homemade jam using the provided chia jam recipe for a healthier alternative to store-bought options.
- Flour: In a pinch, you can substitute all-purpose flour for bread flour, but note that the texture may be slightly denser and less fluffy.
Equipment
You won’t require any fancy gadgets or uncommon kitchen equipment for this recipe. Here’s a simple list of the essential tools you’ll need:
- Mixing bowl
- Measuring cups and spoons
- Sharp knife
- Baking dish
- Rolling pin
- Hand mixer or stand mixer (for frosting)
- Baking oven
Storage
Storage: Store leftover lemon rolls in an airtight container for up to three days. Alternatively, freeze them with or without frosting for up to 2 months. To thaw, leave them at room temperature in a sealed container for a few hours. If reheating, use a low defrost setting in the microwave to prevent melting the frosting.
Expert Tips
Before proofing, lightly grease the cling film to prevent dough from sticking.
You can also use unflavored dental floss instead of a knife when slicing your rolls for an extra clean cut.
FAQ
Yes, the recipe will still work with all purpose flour, but bread flour is recommended for extra fluffiness and deliciousness.
Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with.
Yes, you can double the recipe, but remember to use a larger pan or 2 pans for baking.
Yes, you can, but cover them with plastic wrap and refrigerate them overnight to prevent overproofing, which can result in flat, deflated rolls after baking.
Serving Suggestions and More Recipes
Looking for more sweet baking options that are perfect for a weekend brunch? Some of my other favorites include Chocolate Cinnamon Rolls, Vegan Banana Bread, Sweet Potato Muffins, Vegan Chocolate Zucchini Bread, Vegan Zucchini Muffins, and Buckwheat Blueberry Muffins.
This Lemon Blueberry Rolls with Cream Cheese Frosting recipe is perfect for weekend brunches or indulgent desserts.
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review—it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories—I am so proud to see you make my recipes!
Lemon Blueberry Rolls with Cream Cheese Frosting
Equipment
- Hand mixer or stand mixer
Ingredients
Dough:
- 3 cups bread flour (360g)
- 2 ¼ teaspoons instant yeast (7g)
- 2 tablespoons granulated sugar (25g)
- 1/2 teaspoon coarse salt (3g)
- 1 tablespoon lemon zest (6g)
- 4 tablespoons plant-based butter or margarine, (58g) room temperature and cubed
- 1 cup plant-based milk warm, no more than 115°F; I use oat or soy; approx. 240ml
Filling:
- 2 tablespoons plant-based butter or margarine; (29g) very soft
- ½ cup blueberry jam (150g)
Frosting:
- 8 oz plant-based cream cheese (225g) softened
- 4 tablespoons plant-based butter or margarine; (58g) softened
- 1-2 tablespoon plant-based heavy cream (15-30ml) I use oat
- 1 ½ cups powdered sugar (180g)
- 1 teaspoon lemon zest (2g)
- fresh blueberries to garnish (optional)
Instructions
- In a large bowl, mix flour, sugar, salt, lemon zest, and yeast. Rub in the butter with your fingers. Add warm milk and mix to form a sticky dough. Knead on a floured surface for 7–10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Roll the dough into a 14×20-inch rectangle. Spread with soft butter, then blueberry jam, leaving a 1-inch edge clean. Roll tightly from the filled edge and slice into 12 rolls.
- Place rolls in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes, until puffy. Preheat oven to 350°F.
- Bake uncovered for 22–27 minutes until golden and set in the center. Let cool for 15–20 minutes.
- Beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, and cream, beating until fluffy. Adjust cream for consistency.
- Spread frosting over warm rolls and garnish with blueberries if using. Best eaten the same day. Frosting can be made up to 3 days in advance.
moo says
I am a coeliac and wondered if i could substitute my gluten free flour iinstead? Do you have any tips or recipes with a gluten free option?