Lemon Blueberry Sweet Rolls with Tangy Cream Cheese Frosting

Lemon Lover’s Lemon Blueberry Sweet Rolls

I had been dreaming of a citrus version of my favorite cinnamon rolls for months. After many test batches, a few trays that disappeared before they cooled, and one very sticky countertop, I landed on these soft lemon blueberry sweet rolls with a thick homemade filling and a tangy cream cheese frosting. They bake up large and pillowy, with fruit in every swirl.

This recipe is a lemon take on a classic cinnamon roll. The dough is scented with lemon zest, the swirl is a quick homemade lemon blueberry filling, and the finish is a lemon cream cheese frosting that slips into every gap between the rolls.

It began as a lemon only version in my kitchen, and the blueberries turned out to be the upgrade that made it a permanent favorite.

The rolls fit a brunch table, a dessert plate, or a holiday morning. I make them for Easter or Mother’s Day brunch, baby showers, birthdays, and weekends when nobody wants to rush out the door. Serve them warm from the pan with coffee.

Plan ahead a little: the dough needs two rises, so give yourself a relaxed morning or start the rolls the night before.

Ingredients in these lemon blueberry sweet rolls

The dough reads a lot like a classic cinnamon roll dough, with lemon zest worked in for flavor. Here is the full list, split by component.

For the dough

• Zest from 1 large lemon
• 1/2 cup granulated sugar
• 3/4 cup warm milk, 2% or whole milk preferred
• 2 1/4 teaspoons quick rise or active yeast, from one 1/4 ounce package
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1/4 cup salted butter, melted, and unsalted works too
• 3 1/4 cups bread flour, plus more for dusting
• 3/4 teaspoon kosher salt

For the filling

• 1 1/4 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Zest from 1 lemon
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon almond extract, optional but recommended

For the frosting

• 1 batch lemon cream cheese frosting, made with cream cheese, butter, powdered sugar, lemon zest, and lemon juice

The almond extract is a small addition, but it nudges the filling toward a sugar cookie flavor that pairs beautifully with the berries. If you skip it, the rolls still taste bright and lemony.

How to make lemon blueberry sweet rolls

1. Make the blueberry filling: combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and almond extract in a medium pot over medium heat. Stir with a wooden spoon, bring to a gentle boil, and break up the berries as they cook. Cook, stirring often, for about 5 to 10 minutes until the mixture is thick like jelly and coats the back of the spoon. Cool completely.
2. Rub the zest into the sugar: in the bowl of an electric mixer, or a large bowl if mixing by hand, combine the sugar and lemon zest. Rub with clean hands for about 30 seconds to release the lemon oils.
3. Warm the milk and activate the yeast: microwave the milk for 45 seconds to 1 minute until it registers 115 degrees F and feels like very warm bath water. Pour it over the sugar, sprinkle the yeast on top, and wait 3 to 5 minutes until it bubbles and foams. Add the egg, egg yolk, and melted butter, then mix on medium speed for 30 seconds.
4. Add the dry ingredients: stir in the flour and salt with a wooden spoon until a dough begins to form.
5. Knead the dough: with the dough hook on medium speed, knead for 8 to 10 minutes, or knead by hand on a well floured surface for the same amount of time. This is a sticky dough, so expect it to cling a little.
6. Let it rise: grease a large bowl with olive oil, add the dough, cover with plastic wrap and a warm towel, and let it rise until doubled, about 1 to 1 1/2 hours. It is ready when a finger poked an inch into the dough leaves an indentation that does not bounce back.
7. Roll out the dough: dust a clean surface with flour and roll the dough into a 10×14 inch rectangle.
8. Add the filling: spread the cooled blueberry filling over the dough, leaving a 1/4 inch margin along the far short side.
9. Roll and cut: starting from the short side without the margin, roll the dough tightly, pinch the far edge to seal, and set the log seam side down. Trim about 1/2 inch off each end, then cut nine 1 inch slices with unflavored dental floss or a serrated knife.
10. Second rise: line a 9×9 inch pan with parchment paper, add the rolls, cover with plastic wrap and a towel, and let them rise for 45 minutes to 1 hour until they are puffed, doubled, and touching each other.
11. Bake: preheat the oven to 350 degrees F and bake for 20 to 25 minutes, until the edges are just golden brown. Do not overbake if you want soft middles.
12. Frost: beat the cream cheese, butter, powdered sugar, lemon zest, and 1 tablespoon of lemon juice on low speed, then on medium high for 1 to 2 minutes until smooth and fluffy, or whisk by hand. Spread it over the warm rolls right away, then serve.

Can I make them dairy free?

Yes. Use a dairy free milk, unsweetened almond milk is a good pick, along with vegan butter and dairy free cream cheese. The lemon and blueberry flavor stays right where it should be.

A note on yeast

You have two good options here, and both work in this dough.

• Quick rise or instant yeast: it does not need to be activated or proofed before it goes in with the other dough ingredients. This is the yeast I reach for in yeasted breads and roll recipes, including these lemon blueberry rolls.
• Active dry yeast: it has to be dissolved in the warm milk and left until little bubbles appear on the surface before the rest of the dough ingredients go in. Expect the dough to take longer to rise.

Tips for making perfect lemon sweet rolls

• Watch the milk temperature. Keep it between 105 and 115 degrees F. Milk that is too hot can kill the yeast and stop the rolls from rising. It should feel like warm bath water, not hot. If you overshoot, let it sit a few minutes until it is comfortable to touch.
• Use a room temperature egg. A cold egg can affect the yeast, and it can make the melted butter seize up. Set the eggs in a bowl of warm water for a few minutes if you forgot to take them out earlier.
• Reach for bread flour. It gives these rolls a softer, fluffier crumb than all purpose flour.
• Cook the filling down properly. Thicken the blueberry mixture to a jelly like consistency. The thicker it is, the less likely it is to spill out while you roll and bake.
• Flour generously. Dust both the work surface and the rolling pin so the dough does not stick and tear.

How to make overnight lemon blueberry sweet rolls

After the first rise, shape and cut the rolls and set them in the greased pan. Cover the pan and refrigerate overnight, then bake in the morning as directed. Before they go in the oven, let the rolls sit on the counter for 60 to 90 minutes so they come to room temperature and finish the second rise.

Our favorite tools to make sweet rolls

• A stand mixer with a dough hook makes kneading easy, though you can knead by hand instead.
• A wooden spoon for stirring the dough together.
• A rolling pin to roll the dough into a rectangle. A floured wine bottle works in a pinch.
• A serrated knife or unflavored dental floss to cut clean slices.
• A 9×9 inch baking pan, or a larger rectangular pan if you want a bit more room. The rolls should fit snugly so they rise up rather than spread out.

Storing tips

Keep baked rolls covered at room temperature for 1 to 2 days, then move them to the refrigerator for up to 5 days. A short trip to the microwave brings back that soft, gooey texture.

How to freeze sweet rolls

There are two ways to freeze these rolls, and both work well.

Freeze before baking. Freeze the shaped dough after the first rise, once it has been rolled with the filling and cut. Place the rolls in a pan, cover well, and freeze.

To bake, thaw in the fridge, ideally overnight, then leave them in a warm spot for 30 minutes to 1 hour so the second rise can happen before baking as directed.

Freeze after baking. Cool the rolls to room temperature first. Freeze the whole pan well wrapped or in an airtight container, or freeze individual rolls. Defrost at room temperature, then warm in a 350 degrees F oven for 10 to 15 minutes, or microwave individual defrosted rolls for 20 to 30 seconds.

Freezing before you ice them is my preference, then frost when you are ready to eat. The icing itself is freezer friendly, so you can stash a batch alongside the rolls.

Your lemon sweet roll questions: answered

Can I use all purpose flour? Yes, it works, but bread flour is recommended because it gives fluffier rolls.

Why did the middles pop out of my rolls? That usually means the dough was rolled too tightly or the pan was too small. Trim a little dough off the ends of the log so every roll fits with room to rise.

Can I double the recipe? Yes. Use a larger pan so the rolls still have space.

My dough feels too sticky. What now? Add more flour about 1 tablespoon at a time while kneading until it is easier to handle. This is a soft, sticky dough by design, so go slowly.

Will this work in a bread maker? The recipe has not been tested in a bread maker. Readers have used one for the original cinnamon roll recipe, so it may work, but you would be experimenting.

More brunch treats you’ll love

If these rolls disappear fast, here are a few other brunch favorites to try: bakery style blueberry muffins, upside down bananas foster French toast bake, vegan banana bread cinnamon rolls, triple berries and cream baked oatmeal, and orange muffins. All of the breakfast and brunch recipes are gathered in one place if you want more ideas.

Recipe by Monique Volz of Ambitious Kitchen, with photography by Eat Love Eats.

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Lemon Lover’s Lemon Blueberry Sweet Rolls

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Lemon Lover’s Lemon Blueberry Sweet Rolls I had been dreaming of a citrus version of my favorite cinnamon rolls for months. After many test batches, a few trays that disappeared before they cooled, and one very sticky countertop, I landed on these soft lemon blueberry sweet rolls with a thick homemade filling and a tangy cream cheese frosting.

• Total Time: 180 min
• Yield: 9 sweet rolls 1x

Ingredients

Scale 1x2x3x

For the dough
1 lemon, zest from 1 large lemon
0.5 cup granulated sugar
0.75 cup warm milk, 2% or whole milk preferred
2.25 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
0.25 cup salted butter, melted (I prefer salted, but unsalted works, too)
3.25 cups bread flour, plus more for dusting
0.75 teaspoon kosher salt

For the filling
1.25 cups fresh or frozen blueberries
0.25 cup granulated sugar
1 tablespoon cornstarch
1 lemon, zest from 1 lemon
1 teaspoon fresh lemon juice
0.25 teaspoon almond extract, optional but recommended
batch lemon cream cheese frosting

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Instructions

Make the blueberry filling
1-Place a medium pot over medium heat: Place a medium pot over medium heat. Add in blueberries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Use a wooden spoon to stir the mixture together. Bring to a gentle boil, breaking up the blueberries with the back of a wooden spoon as they cook. Cook mixture, stirring frequently, for approximately 5 to 10 minutes total, until the mixture is thick like jelly and coats the back of the spoon. The thicker it is, the less likely it will be to spill out of the rolls when you roll them up. Set mixture aside to cool completely.

Prepare the dough
2-In the bowl of an electric mixer,: In the bowl of an electric mixer, or if making by hand, a large bowl, add the sugar and lemon zest. Use clean hands to rub the zest into the sugar for approximately 30 seconds to release and infuse lemon flavor into the sugar.
3-In a small microwave-safe bowl or glass: In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl with the sugar and sprinkle the yeast on top. Wait 3 to 5 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top. Add the egg, egg yolk and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.) Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
4-Knead the dough: Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is a sticky dough, but if measured properly they will bake up beautifully!
5-Lightly grease a large bowl with olive: Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
6-Generously dust a clean surface with flour: Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10×14-inch rectangle.
7-Prepare the filling: Prepare the filling: Spread the blueberry filling over the dough, leaving a 1/4th inch margin at the far short side of the dough. Using a spatula or spoon, evenly spread the blueberry filling all over the dough.
8-Starting from the short side (the 10: Starting from the short side (the 10 inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½-inch off the ends of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
9-Using unflavored dental floss or a serrated: Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
10-Line a 9×9-inch or 11×17-inch pan with: Line a 9×9-inch or 11×17-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touch each other in the pan, about 45 minutes to 1 hour.
11-Meanwhile, preheat the oven to 350°F: Meanwhile, preheat the oven to 350°F.
12-Once the rolls have risen, remove the: Once the rolls have risen, remove the plastic wrap and towel and bake until just golden brown on the edges, about 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle.
13-While the rolls bake, prepare the lemon: While the rolls bake, prepare the lemon cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, lemon zest and 1 tablespoon of lemon juice. Beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY!

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• Prep Time: 140 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Serving Size: 1 sweet roll