Delight in the tangy and sweet flavors of Lemon Lover’s Lemon Blueberry Sweet Rolls, a perfect treat for breakfast or dessert.

Scale

Zest from 1 large lemon

½ cup (100g) granulated sugar

¾ cup (180g) warm milk (2% or whole milk preferred)

2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)*

1 large egg

at room temperature

1 egg yolk

at room temperature

¼ cup (57g) salted butter

melted (I prefer salted

but unsalted works

too)

3 ¼ cups (390g) bread flour

plus more for dusting

¾ teaspoon kosher salt

1 ¼ cup (194g) fresh or frozen blueberries

¼ cup (50g) granulated sugar

1 tablespoon cornstarch

Zest from 1 lemon

1 teaspoon fresh lemon juice

Optional but recommended: ¼ teaspoon almond extract

1 batch lemon cream cheese frosting

In a bowl, combine warm milk and yeast; let it sit for about 5 minutes until frothy.
In a separate large bowl, whisk together granulated sugar, lemon zest, egg, egg yolk, and melted butter.
Add the frothy yeast mixture to the sugar mixture and stir to combine.
Gradually add the bread flour and salt, mixing until the dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until smooth, then place in a greased bowl and cover, letting it rise for 1 hour.
For the filling, mix blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and almond extract in a bowl.
Roll out the risen dough into a rectangle, spread the blueberry filling evenly over, and roll tightly into a log.
Slice the log into rolls and place in a greased baking dish; cover and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
Let cool and drizzle with lemon cream cheese frosting before serving.

Feel free to use frozen blueberries, but ensure they are properly thawed and drained before adding to the filling.

Keywords: Lemon Sweet Rolls, Blueberry Rolls, Dessert Rolls, Lemon Blueberry Recipe