These blueberry lemon candy rolls are delicate, fluffy, and bursting with home made blueberry filling. The dough has a vivid lemon taste and after baking, you’ll high them with a tangy-sweet lemon cream cheese icing. They’re like a summery, fruity twist on my in a single day cinnamon rolls, and are excellent for while you need to transcend the fundamentals.
This recipe is dropped at you in partnership with Pink Star Yeast.
I initially revealed this recipe in 2013 and have since added new images, a number of extra success suggestions, and I’ve additionally made a number of small enhancements to the filling, that are mirrored within the printable recipe under.
So A lot to Love About These Blueberry Candy Rolls
- Rolls are delicate and fluffy, with a jammy blueberry swirl that *caramelizes* on the underside!
- Recent, flavorful, and deliciously buttery
- Topped with creamy lemon cream cheese icing
- Approachable for yeast newcomers
- Wonderful make-ahead, freezer-friendly recipe
This dough relies on the identical components as my simple cinnamon rolls, with the addition of contemporary lemon zest for taste. Whereas the unique dough follows a single-rise technique after shaping, this model features a bulk fermentation step earlier than shaping. That preliminary rise permits the dough to develop extra construction and ends in a lighter, fluffier candy roll texture. (You may completely add the first bulk fermentation rise to the cinnamon roll model, too!)
Key Substances to Use for the Dough:
Right here’s my #1 tip: I like to recommend utilizing a robust and reliable yeast like Platinum Yeast from Pink Star. It’s a premium on the spot yeast that barely shortens rise time and contains pure dough strengtheners to make yeast baking extra foolproof. Something that makes the method simpler is a win in my e-book! (In the event you’re utilizing energetic dry yeast, see the recipe Notice for changes.)
Right here’s the remainder of the lineup of components:
- Flour: Flour supplies the dough construction. All-purpose flour is finest for these lemon candy rolls. You can additionally use bread flour—the rolls will probably be chewier.
- Sugar: You want white granulated sugar within the dough, each for taste and to feed the yeast. You’ll additionally use some sugar within the blueberry filling, too.
- Salt: For taste, and to stability the candy.
- Lemon: A little bit lemon zest provides taste to the dough, and also you’ll want juice for the filling and the icing. Ensure you have a citrus zester.
- Entire milk: Entire milk is good for the richest-tasting candy rolls. Buttermilk works simply as properly with none modifications to the recipe. Many readers have efficiently substituted nondairy milks. In a pinch, you need to use low-fat milk, however keep away from utilizing nonfat milk.
- Butter: It is a wealthy dough, that means it has fats to assist assure softness.
- Egg: Like butter, an egg guarantees a softer, richer dough. It additionally works to bind components collectively.
- Recent Blueberries: For the filling!
Are You a Yeast Newbie?
This Baking with Yeast Information is a superb start line. I reply many frequent yeast FAQs in easy-to-understand explanations, so you may study the fundamentals earlier than starting.
Blueberry Candy Roll Dough
Step one is to combine flour, sugar, salt, and lemon zest collectively. After that, heat the milk and butter collectively, after which whisk within the yeast till it has dissolved. Then it could actually begin working its magic in your dough! Pour this combination over the dry components, add the egg after which combine all the things collectively. You don’t want a stand mixer for this recipe, although you possibly can actually use one if desired.
Switch the dough to your work floor, after which knead by hand for 3–5 minutes till it’s delicate and easy. My video tutorial for Knead Dough is useful right here.
Cowl and let the dough rise for about an hour or 2. Throughout this time, you may put together the filling and let it cool.
Recipe Replace: Blueberry Filling
The unique model of this recipe, one I developed early in my yeast-baking journey, used frozen blueberries tossed with a little bit of sugar and cornstarch. Whereas the flavour was nice, the massive, icy berries prevented the formed rolls from rising correctly as a result of they have been too chilly. (This isn’t a difficulty in my raspberry candy rolls, since frozen raspberries are a lot smaller.)
So my workforce and I revisited the recipe. We experimented with chopping the frozen blueberries, however that didn’t remedy the issue. We additionally examined a cooked blueberry sauce because the filling, nevertheless it turned out far too runny and messy to work properly within the dough.
Recent, raw blueberries didn’t yield the suitable texture both!
One of the best answer? A thick home made blueberry jam. It’s easy—no pectin required. Simply cook dinner down contemporary blueberries (frozen ones launched an excessive amount of liquid), sugar, and a splash of lemon juice till thickened. As soon as cooled, the jam is completely spreadable and bakes superbly. The truth is, it’s the identical filling as my lemon blueberry babka.
Let’s Form the Blueberry Lemon Candy Rolls
Punch down the dough to launch the air, after which roll out the dough to a rectangle that’s roughly 9×14 inches. Unfold the cooled blueberry filling on high. Roll up the dough, after which use a pointy knife to slice the log into 9 to 12 rolls.
Place them in a frivolously greased pan, akin to a 9-inch or 10-inch sq. or spherical pan. The pictured pan is a Wilton model pan that’s now not obtainable at many retailers, however here’s a related 9-inch pan. You can additionally use a 9-inch pie dish, akin to this Pyrex glass pan. 9 bigger rolls match properly within the sq. pan and you’ll often match 10 to 12 smaller rolls in a spherical pan.
Loosely cowl the pan of blueberry candy rolls, and let rise for 1 hour or till they’ve doubled in measurement:
Then it’s time to bake the rolls till golden brown on high. They scent unimaginable within the oven! I can’t wait so that you can expertise it, too.
Lemon Cream Cheese Icing
I exploit the identical lemon cream cheese icing that I pair with my lemon candy rolls. It’s creamy, flavorful, and the proper crowning glory. Right here’s what you’ll want:
- Cream Cheese: Use the brick-style cream cheese, not the spreadable type that is available in a bath. (Save that for home made bagels!)
- Butter: To assist easy out the cream cheese.
- Confectioners’ Sugar: Simply sufficient to stability out the tart lemon and tangy cream cheese.
- Lemon Juice: For vivid, contemporary taste.
Beat all the things along with an electrical mixer till easy and creamy. Unfold the icing over the nice and cozy rolls so it melts barely into all of the delicate, blueberry-filled swirls.
Pure blueberry lemon bliss:
In the event you want a lighter topping, use the lemon glaze from my strawberry candy rolls recipe as an alternative.
These blueberry lemon candy rolls are proof {that a} traditional bake can all the time be reimagined, and particularly with berries and citrus are concerned!
Description
These blueberry lemon candy rolls are delicate, fluffy, and bursting with home made blueberry filling. The dough has a vivid lemon taste and after baking, you’ll high them with a tangy-sweet lemon cream cheese icing. See recipe Notes for in a single day and freezing directions.
Dough
Blueberry Filling
Lemon Cream Cheese Icing
- Make the dough: Whisk the flour, sugar, salt, and lemon zest collectively in a big bowl. Put aside.
- Mix the milk and butter collectively in a heatproof bowl. Microwave or use the range and warmth till the butter has melted and the combination is heat to the contact (about 110°F/43°C, no larger). Whisk within the yeast till it has dissolved. Pour combination into the dry components, add the egg, and stir with a sturdy silicone spatula or picket spoon, OR use a stand mixer with a dough hook attachment on medium velocity. Combine till a delicate dough varieties.
- Switch dough to a frivolously floured floor. Utilizing floured palms or the dough hook attachment if utilizing a stand mixer, knead the dough for 3–5 minutes. (In the event you’re new to bread-baking, my Knead Dough video tutorial will help right here.) If the dough turns into too sticky throughout the kneading course of, sprinkle 1 teaspoon of flour at a time on the dough or on the work floor/within the bowl to make a delicate, barely cheesy dough. Don’t add extra flour than you want as a result of you do not need a dry dough. After kneading, the dough ought to nonetheless really feel a bit of delicate. Poke it along with your finger—if it slowly bounces again, your dough is able to rise.
- 1st rise: Frivolously grease a big bowl with nonstick spray or butter. Place the dough within the bowl, turning it to coat all sides. Cowl the bowl tightly and permit the dough to rise in a comparatively heat atmosphere till practically double in measurement, about 1.5 hours. (If desired, use my heat oven trick for rising. See my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
- Whereas the dough is rising, make the blueberry filling: Mix blueberries, sugar, and lemon juice collectively in a small saucepan with tall sides over medium warmth. Stir always with a picket spoon or silicone spatula, urgent the blueberries in opposition to the perimeters of the pan (stand again in case they splatter!). As soon as the blueberries are largely smashed and the sugar has dissolved, cease stirring and permit to return to a boil. Boil, stirring often, till the combination is barely lowered, about 10 minutes. (You probably have a sweet or instant-read thermometer, the combination ought to attain about 215–220°F.) It is best to have about 1/2 cup (round 160g). Take away from warmth and permit to chill utterly. The filling will thicken because it cools. You may switch it to a shallow heat-safe dish and place it within the fridge to chill down faster. Put aside.
- Grease a 9- or 10-inch spherical cake pan, pie dish, or sq. baking pan or line with parchment paper.
- Form & fill the dough: When the dough is prepared, punch it right down to launch the air. Flour a piece floor, your palms, and a rolling pin. Roll the dough out to a 14×9-inch (36x20cm) rectangle. *Notice: Ought to it run over the perimeters of the dough, the blueberry filling can stain a piece floor. If wanted, switch the rolled-out dough to a chunk of parchment paper or silicone baking mat.* Gently unfold the blueberry filling combination on high. Utilizing floured palms, tightly roll up the dough to kind a 14-inch-long log.
- Reduce into 9 to 12 even rolls and prepare within the ready pan.
- 2nd rise: Cowl the pan with aluminum foil, plastic wrap, or a clear kitchen towel. Enable the rolls to rise in a comparatively heat atmosphere for about 1 hour, or till doubled in measurement and puffy. (For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking With Yeast Information.)
- Bake the rolls: After the rolls have practically doubled in measurement, preheat the oven to 375°F (190°C). Bake for twenty-four–25 minutes, or till frivolously browned. In the event you discover the tops are getting too brown too shortly, loosely tent the pan with aluminum foil and proceed baking. If you wish to be exact about their doneness, the rolls’ inside temperature taken with an instant-read thermometer ought to be round 195–200°F (91–93°C) when completed. Take away pan from the oven and place pan on a cooling rack as you make the icing.
- Make the icing: In a medium bowl utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on excessive velocity till easy and creamy. Add the butter and beat till easy and mixed, then beat within the confectioners’ sugar and lemon juice till mixed. Utilizing a knife or icing spatula, unfold the icing over the nice and cozy rolls and serve instantly. If desired, garnish frosted rolls with a slice of lemon or a lightweight sprinkling of lemon zest.
- Cowl leftover frosted or unfrosted rolls tightly and retailer at room temperature for as much as 2 days, or within the fridge for as much as 5 days.
Notes
- Make Forward Directions – In a single day: To organize the night time earlier than serving, put together the rolls by way of step 8. Cowl the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is finest, however 16 hours is OK if completely wanted. Don’t exceed 16 hours.) The subsequent morning, take away from the fridge and permit to rise on the counter for 1 hour earlier than persevering with with step 10.
- Make Forward Directions – Freezing: You may freeze the blueberry rolls for as much as 3 months, and I like to recommend a number of totally different strategies. The primary technique is to freeze them after shaping, earlier than they’ve had their 2nd rise (step 8). Thaw within the fridge in a single day, then let rise for 1.5–2 hours at room temperature earlier than baking. The second technique is to par-bake the risen rolls for 10 minutes, let cool utterly, then cowl and freeze. Thaw within the fridge in a single day, then let sit at room temperature for half-hour earlier than baking. End baking for 15–20 minutes. You can too freeze totally baked blueberry rolls. See Freeze Cinnamon Rolls for extra particulars about all of those strategies.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl and Picket Spoon/Silicone Spatula (or Electrical Stand Mixer) | Rolling Pin | Citrus Zester | Citrus Juicer | 9-inch Sq. Pan or 9-inch Spherical Pie Dish | On the spot-Learn Thermometer | Icing Spatula
- Yeast: I extremely suggest on the spot yeast. In the event you solely have energetic dry yeast, you need to use that as an alternative. Lively dry and on the spot yeast can be utilized interchangeably in recipes (1:1). Lively dry yeast has a reasonable price of rising and on the spot dry yeast has a quicker price of rising; energetic dry yeast will take longer to lift the dough. Reference my Baking With Yeast Information for solutions to frequent yeast FAQs.
- Replace in 2025: I up to date the filling recipe and preparation in 2025. The dough rises higher with the filling listed above, and the filling is splendidly jammy with distinctive blueberry taste. In the event you’d wish to make the filling the unique approach first revealed in 2013, toss 1 and 1/3 cups (186g) frozen blueberries, 1/4 cup (50g) granulated sugar, and 1 teaspoon cornstarch collectively. Sprinkle over the rolled out dough in step 7. The 2nd rise time will probably be longer (not less than 2 hours) because the frozen berries make the dough very chilly.