These Lemon Blueberry Rolls are filled with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a delicious addition to any breakfast or brunch spread, offering a balance of sweet and tart flavors that will leave everyone asking for more!
Lemon Blueberry Rolls
These fluffy rolls are filled with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a deliciously sweet and tangy addition to any breakfast or brunch spread!
Ingredients
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1 cup blueberries
- 2 tbsp lemon zest
- 1/4 cup sugar
- 4 oz cream cheese softened
- 1 tbsp fresh lemon juice
- 1 cup powdered sugar
Instructions
- In the bowl of stand mixer, combine the milk, yeast, and 1/4 cup sugar. Allow to sit for 5 minutes or until foamy.
- Add the flour, egg and salt. Mix until combined, then continue to knead for 5-7 minutes or until the dough is smooth and elastic. You can also do this by hand. Allow the dough to rise for an hour or until almost doubled in size.
- Meanwhile, in a small saucepan cook the blueberries, lemon zest, and remaining 1/4 cup sugar over medium heat. Bring to a simmer and cook for about 5 minutes or until the mixture has come to a jam-like consistency. Set aside to cool.
- Once the dough has risen, dump it onto a lightly floured surface and roll into a rectangle. Spread with the blueberry mixture, leaving a 1/2 inch border around the edges. Starting from the long side, roll up tightly but carefully to ensure that the filling stays in place.
- Cut evenly into 12 rolls, then place into a greased 9×13-inch baking dish. Cover lightly and allow to rise for 30 minutes.
- Preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes or until golden brown.
- In a small bowl, beat together the cream cheese, lemon juice and powdered sugar. Spread over the warm rolls and serve.
