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Blueberry Lemon Rolls with Cream Cheese Frosting: A Refreshing and Delicious Treat

Blueberry Lemon Rolls with Cream Cheese Frosting: A Refreshing and Delicious Treat

Indulge in the perfect blend of tangy lemon and sweet blueberry with these Lemon Blueberry Rolls. Featuring a rich, homemade dough, luscious blueberry compote, and tangy cream cheese frosting, these rolls are a delicious treat any time of day. Whether you enjoy them for breakfast, brunch, or dessert, these rolls bring a burst of summer flavor to your table.

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Why you'll love this dessert: These Lemon Blueberry Rolls are a refreshing take on the classic cinnamon roll, combining the bright flavors of lemon and blueberries. Homemade blueberry compote adds a sweet, fruity filling that perfectly complements the soft, chewy dough. replaces the word nice with emptypped with a creamy lemon-blueberry cream cheese frosting, these rolls are an irresistible blend of tart and sweet. The recipe is detailed yet simple, making it a rewarding baking project.

Perfect opportunity: These rolls are perfect for a summer brunch, a festive breakfast or a special dessert. They make a great addition to holiday meals, family gatherings or any occasion where you want to impress with a homemade treat. The vibrant flavours and beautiful presentation make this a standout dish that will delight your guests.

Decorating tips: For a stunning presentation, generously drizzle cream cheese frosting over warm buns, allowing it to melt slightly into the swirls. Garnish with fresh blueberries and a squeeze of lemon zest for an extra pop of color and flavor. Serving the buns in a beautiful casserole dish or on a decorative platter can enhance their appeal.

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Ingredients:

For the blueberry compote:

  • 12 oz (340 g) frozen blueberries
  • 1/3 cup (66 g) granulated white sugar
  • 1 teaspoon cornstarch

For the lemon rolls:

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons salt
  • 2 tablespoons (25 g) granulated white sugar
  • 2 eggs, beaten
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons (20 g) lemon zest (about 2 lemons zested)

For the Lemon Blueberry Cream Cheese Frosting:

  • 6 tablespoons (84 g) unsalted butter, very softened
  • 170 g (6 oz) cream cheese, softened
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tablespoon lemon juice
  • 2 tablespoons of blueberry jam from above
  1. Prepare the blueberry compote:
    • In a medium saucepan, combine frozen blueberries, sugar and cornstarch.
    • Cook over medium heat for 20 to 25 minutes until thickened.
    • Remove from heat, transfer to a bowl and let cool. Reserve 2 tablespoons of compote for the glaze.
  2. Prepare the lemon rolls:
    • Blooming the yeast: Mix warm milk, active dry yeast and 1 teaspoon sugar. Let stand for 10 minutes until foamy.
    • Mix the dry ingredients: In a large bowl, mix the flour, salt and 2 tablespoons of the sugar.
    • Mix the wet ingredients: In a separate bowl, whisk together eggs, vanilla extract, lemon zest and softened butter.
    • Form the dough: Add the egg mixture to the dry mixture and mix. Then add the yeast mixture and mix until combined. Knead the dough on medium speed with a dough hook for 7 to 10 minutes until it forms a ball and springs back when pressed. Add additional flour if the dough is too sticky.
    • First climb: Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap or a tea towel and let rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
  3. Assemble the rolls:
    • Grease a 9 x 13 inch baking dish and set aside.
    • Once the dough has risen, punch it down to release the air and roll it out on a lightly floured surface into an 18×12-inch rectangle about 1/4 inch thick.
    • Spread the blueberry compote evenly over the dough.
    • Roll the dough tightly into a log shape, starting with the end closest to you. Cut the log into 12 rolls, about 1 1/2 inches wide, using unflavored dental floss or a sharp knife.
    • Place the rolls in the greased baking dish. Spoon room temperature heavy cream between each roll. Cover with plastic wrap and let rise in a warm place for 20 to 30 minutes until doubled in size.
    • Preheat oven to 350°F (175°C).
    • Once risen, bake the buns for 22 to 25 minutes until lightly browned.
  4. Prepare the icing:
    • In a bowl, cream together softened butter and cream cheese until fluffy.
    • Add the lemon juice and reserved blueberry compote and mix until well incorporated.
    • Sift the icing sugar into the mixture a little at a time and mix on low speed until well combined.
  5. Serve:
    • Let the buns cool for 5 minutes, then spread the cream cheese frosting over the warm buns.
    • Garnish with fresh blueberries and a squeeze of lemon zest if desired. Serve and enjoy!

Appreciate! These Lemon Blueberry Rolls are a refreshing and delicious treat, perfect for any occasion. Enjoy the burst of citrus and berry flavors in every bite!

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