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
Ingredients
Dough:
- 3 cups bread flour (360g)
- 1/2 tsp coarse salt (3g)
- 2 ¼ tsp instant yeast (7g)
- 2 tbsp granulated sugar (25g)
- 1 tbsp lemon zest (6g)
- 4 tbsp plant-based butter or margarine (58g) room temperature and cubed
- 1 cup plant-based milk I use oat or soy. (240ml) warm, no more that 115°F/46 C
Filling:
- 2 tbsp plant-based butter or margarine (29g) very soft
- ½ cup blueberry jam (150g)
Frosting:
- 8 oz plant-based cream cheese (225g) softened
- 4 tbsp plant-based butter or margarine (58g) softened
- 1-2 tbsp plant-based heavy cream (15-30ml) I use oat
- 1 ½ cups powdered sugar (180g)
- 1 tsp lemon zest (2g)
- Fresh blueberries to garnish (optional)
Instructions
Prepare the dough:
- In a large bowl, combine the flour, sugar, salt, lemon zest, and instant yeast. Stir until everything is evenly distributed.
- Add the butter and work with your fingers until the butter is well incorporated in the dough and in very small pieces.
- Make a well in the center and add the warm milk. Stir until all the dry ingredients are incorporated.
- Knead for 7-10 minutes on a lightly floured surface until the dough is elastic, smoother, and stretches more than it tears. The dough will be very sticky, but try not to add much more flour – no more than ¼ cup/30g.
- Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until just over doubled in size, about 1 hour.*
Assemble the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
- Brush 2 tbsp/29g very soft butter onto surface. Leave one long edge butter free to seal the rolls. Spread the blueberry jam in an even layer across the surface, leaving the same edge clear.
- Starting on the long side that has the filling going all the way to the edge, roll the dough up gently but tightly toward the uncovered edge. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
- Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 22-27 minutes until starting to go golden brown and the center is firm and springs back to the touch.
- Remove from the oven and cool for 15 to 20 minutes.
While rolls are cooling, make the frosting:
- In a large bowl, combine the cream cheese and butter. Beat with a hand mixer on medium (or stand mixer) until very smooth.
- Add the powdered sugar, lemon zest, and 1 tbsp/15ml cream. Beat on medium-high speed until smooth. Add more cream as needed to reach desired consistency.
- Once rolls are partially cool, spread frosting on and serve.
- Once frosted, rolls are best consumed the same day. Frosting can be made up to 3 days in advance and stored in an airtight container in the fridge.
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