May 19, 2020 0 Comments Dessert

Blueberry Lemon Rolls

They’re kind of like cinnamon rolls, except they’re actually not cinnamon rolls at all. These Blueberry Lemon Rolls are loaded with lemony deliciousness, filled with a fresh blueberry compote and then topped with a cream cheese frosting. YUM!

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We went away to the mountains for May long weekend. My Husband’s family owns a beautiful beach house on the Shuswap Lake in British Columbia. We are so lucky to get to visit there multiple times a year. It’s approximately a nine hour drive from where we live. The drive is so scenic though, it always goes by quick. We were meeting up with the in-laws there, so I had a good excuse for baking. My need to feed people is strong.

During this isolation period I’ve been trying to do a bit less baking because well – my Husband and I wind up eating all of it. As delicious as it is, it isn’t phasing well for trying to keep off the quarantine fifteen – or twenty.

This was my opportunity and I took it happily. I baked these puppies at midnight the night before we left on our trip. I wanted them to be as fresh as possible. There’s something about baking late at night, I don’t know what it is, but that’s always when the mood strikes.

The inspiration for these Blueberry Lemon Rolls mostly came from a giant container of fresh blueberries I was trying to use up before we left. This recipe still left half the container, but it helped. The rest of the blueberries wound up being a fantastic road snack the next day.

I cooked the blueberries down to a compote with some maple syrup (yeah I snuck it in there). Then I spread it on the dough before rolling it into the buns.

What goes amazingly with blueberries? Lemon! Lemon and blueberries are two peas in a pod when it comes to baking . They worked so perfectly together in this recipe. I used both fresh lemon zest and lemon extract in the dough to achieve the perfect lemon flavour.

The only similarity these rolls have to cinnamon buns is the shape and the delicious cream cheese frosting I added after baking (pic with frosting below).

Now here’s how to make Blueberry Lemon Rolls:

In the bowl of a stand mixer with a dough hook attachment, add the instant yeast to the warm milk, then add the eggs, salt, butter, sugar, lemon zest, and lemon extract. Turn the stand mixer on low speed and slowly add in the flour. Let the dough hook do all the work for five minutes or so until you’ve got a large ball of dough.

If you’re mixing by hand, combine the ingredients with a wooden spoon until it gets tough to stir. Then use your hands to knead until you have a solid ball of dough.The dough should still be slightly tacky, but it shouldn’t stick to the sides of the bowl. If it is still sticking to the sides of the bowl, add a little more flour, but be careful. Too much flour will result in dry buns.

The dough should still be slightly tacky, but it shouldn’t stick to the sides of the bowl. If it is still sticking to the sides of the bowl, add a little more flour, but be careful. Too much flour will result in dry buns.

Once you have the ball of dough, put it in a large greased bowl, cover it with a dish towel, and set it in a warm place to rise for 30 minutes. This is a good time to start the filling.

For the filling, add blueberries, lemon juice, and maple syrup to a large pot. Bring to a boil over medium heat stirring often. Reduce heat and simmer until blueberries begin to cook down to a sauce like consistency. Keep cooking until the sauce begins to slightly thicken. Remove from heat

After your dough is done rising, roll it out onto a greased pastry mat. If you don’t have a pastry mat, a large greased surface will do. Greasing the surface with a little bit of vegetable oil instead of flour keeps the dough from sticking and doesn’t dry out the dough with excess flour. Roll the dough out until you’ve got a rectangle that’s about 24″x15″ (doesn’t need to be exact). Cut the edges using a knife or pizza cutter to ensure your edges are straight.

Once your dough is rolled out, spread a layer of of the softened butter over the entire exposed surface of the rectangle. Then spread the blueberry filling evenly over top of that.

Starting from the long end of the rectangle, tightly roll it up until you have one long roll. Using the edge of a large sharp knife, add little divots in your dough to mark 12 even pieces. Then slice all the way through to get 12 rolls. If you rolled the dough out to approximately 24″ then each slice should be about 2″ thick.

Pre-heat your oven to 375°F. Add maple syrup to the bottom of a greased 9″x13″ baking dish, just enough to coat the bottom of the pan. This will give the buns a sticky bottom like the ones you get from the bakery. Place the rolls in four rows of three evenly in the dish. The rolls won’t be touching just yet. Cover with a towel and let rise on the counter for another 20 minutes before baking. After 20 minutes, put the uncovered dish in the pre-heated oven and bake for 20 minutes.

While the buns are baking, make the frosting. Add the cream cheese, butter, and vanilla to the bowl of a stand mixer and beat on low speed until combined. Then slowly begin to add the powdered sugar one cup at a time. Increase the speed and whip until fully combined.

Once the buns are done baking, let cool for about 10 minutes before adding the icing. I like to add the icing while the buns are still warm so it melts a bit and gets in the creases. Serve warm!

Have leftovers? No biggie, store them in an air-tight container in the fridge for up to one week. When you want another one, just heat it up for 20-30 seconds in the microwave and enjoy.

Blueberry Lemon Rolls

Blueberry Lemon Rolls

They're kind of like cinnamon rolls, except they're actually not cinnamon rolls at all. These Blueberry Lemon Rolls are loaded with lemony deliciousness, filled with a fresh blueberry compote and then topped with a cream cheese frosting. YUM!
Prep Time 30 mins
Cook Time 20 mins
Rising Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 531 kcal

Equipment

  • Stand Mixer (optional)

Ingredients
  

Dough

  • 1 cup warm milk
  • 2 1/2 tsp instant dry yeast
  • 1/3 cup butter (melted)
  • 2 large eggs (room temperature)
  • 1/2 cup sugar
  • zest of one lemon
  • 1 tsp lemon extract
  • 1/4 tsp salt
  • 4 cups flour

Filling

  • 2 cups fresh blueberries
  • 2 tbsp real maple syrup
  • 1 tsp lemon juice
  • 1/2 cup butter softened (not melted)

Frosting

  • 3/4 cup cream cheese
  • 1/3 cup soft butter
  • 1 tsp vanilla extract
  • 3 cups powdered sugar

Other

  • vegetable oil or cooking spray to grease baking dish & dough surface
  • 2 tbsp real maple syrup for bottom of baking dish

Instructions
 

  • In the bowl of a stand mixer with a dough hook attachment, add the instant yeast to the warm milk, then add the eggs, salt, butter, sugar, lemon zest, and lemon extract. Turn the stand mixer on low speed and slowly add in the flour. Let the dough hook do all the work for five minutes or so until you've got a large ball of dough.
    If you’re mixing by hand, combine the ingredients with a wooden spoon until it gets tough to stir. Then use your hands to knead until you have a solid ball of dough.
    The dough should still be slightly tacky, but it shouldn’t stick to the sides of the bowl. If it is still sticking to the sides of the bowl, add a little more flour, but be careful. Too much flour will result in dry buns.
  • Once you have the ball of dough, put it in a large greased bowl, cover it with a dish towel, and set it in a warm place to rise for 30 minutes. This is a good time to start the filling.
  • For the filling, add blueberries, lemon juice, and maple syrup to a large pot. Bring to a boil over medium heat stirring often. Reduce heat and simmer until blueberries begin to cook down to a sauce like consistency. Keep cooking until the sauce begins to slightly thicken. Remove from heat
  • After your dough is done rising, roll it out onto a greased pastry mat. If you don’t have a pastry mat, a large greased surface will do. Greasing the surface with a little bit of vegetable oil instead of flour keeps the dough from sticking and doesn’t dry out the dough with excess flour. Roll the dough out until you’ve got a rectangle that’s about 24″x15″ (doesn’t need to be exact). Cut the edges using a knife or pizza cutter to ensure your edges are straight.
  • Once your dough is rolled out, spread a layer of of the softened butter over the entire exposed surface of the rectangle. Then spread the blueberry filling evenly over top of that.
  • Starting from the long end of the rectangle, tightly roll it up until you have one long roll. Using the edge of a large sharp knife, add little divots in your dough to mark 12 even pieces. Then slice all the way through to get 12 rolls. If you rolled the dough out to approximately 24″ then each slice will be about 2″ thick.
  • Pre-heat your oven to 375°F. Add maple syrup to the bottom of a greased 9″x13″ baking dish, just enough to coat the bottom of the pan. This will give the buns a sticky bottom like the ones you get from the bakery. Place the rolls in four rows of three evenly in the dish. The rolls won’t be touching just yet. Cover with a towel and let rise on the counter for another 20 minutes before baking. After 20 minutes, put the uncovered dish in the pre-heated oven and bake for 20 minutes.
  • While the buns are baking, make the frosting. Add the cream cheese, butter, and vanilla to the bowl of a stand mixer and beat on low speed until combined. Then slowly begin to add the powdered sugar one cup at a time. Increase the speed and whip until fully combined.
  • Once the buns are done baking, let cool for about 10 minutes before adding the frosting. I like to add the frosting while the buns are still warm so it melts a bit and gets in the creases. To add the frosting, just spread evenly over the rolls using a spatula. Serve warm!
    Have leftovers? No biggie, store them in an air-tight container in the fridge for up to one week. When you want another one, just heat it up for 20-30 seconds in the microwave and enjoy.
Keyword Blueberry, Blueberry Lemon Rolls, Cinnamon Rolls, Cream Cheese Frosting, dessert, Lemon, Rolls

Like this recipe? Try my delicious Chocolatey Orange Cinnamon Buns!

Blueberry Lemon Rolls