Lemon Blueberry Rolls

Lemon Blueberry Rolls
  • Difficulty:

  • Prep Time:

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  • Servings:



Move over cinnamon rolls! This bright, fruit-filled version is a delicious update on the classic.


  • ¼ cup butter, melted
  • 1 cup milk, heated to 120°F
  • ¼ cup sugar
  • 1 large egg, beaten
  • 1 packet (0.25-oz) instant yeast
  • ½ tsp. salt
  • 3 ½ - 4 ½ cups all-purpose flour
  • ¾ cup blueberry preserves
  • 3 oz. cream cheese, softened
  • 3 Tbsp. butter, softened
  • ¾ cup powdered sugar
  • 1 Tbsp. lemon zest
  • ¼ tsp. salt


  1. In the bowl of a mixer add butter, milk, sugar, egg and yeast; stir to combine. Fit the mixer with the dough hook attachment; add salt and 3 cups of flour. Blend until dough pulls away from the sides of the bowl. If dough is sticky, add additional flour. Beat on medium high speed for 5 minutes to knead dough.
  2. Place in an oiled bowl and cover with plastic wrap. Allow dough to rise in a warm place 60-90 minutes or until doubled in size.
  3. Punch down dough gently. On a lightly floured surface roll dough to an 18”x14” rectangle. Spread evenly with blueberry preserves leaving a ½” of dough on one of the long sides. Starting at the opposite side roll the dough into a log, pinching tightly along the seam to seal.
  4. Cut in to 12 rolls (about 1½” each). Place in a buttered 9”x13” pan. Cover and allow to rise 30 minutes.
  5. Heat oven to 350°F. Bake 25-30 minutes until golden brown.
  6. Meanwhile combine cream cheese, butter, sugar, lemon zest and salt. Spread icing over warm rolls.
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