Description
These lemon blueberry rolls are a delightful treat packed with fresh berries and topped with a creamy frosting. Perfect for breakfast or as a sweet snack, they are easy to make and bursting with flavor.
Ingredients
Scale
- 1 cup whole milk
- 1 pkg instant rise yeast
- ¼ cup granulated sugar divided
- ¼ cup unsalted butter room temperature
- 1 large egg room temperature
- 3 ¼ cups all purpose Flour spoon and leveled
- ½ teaspoon salt
- 1½ cups fresh blueberries or thawed frozen
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 2 Tablespoon butter unsalted room temperature
- 4 oz cream cheese room temperature
- 1 Tablespoon lemon juice
- ½ teaspoon lemon zest plus additional for garnish
- 1½ cups powdered sugar
Instructions
- Heat the milk in a small saucepan over medium-low heat until it reaches 115-120°F, then pour it into the bowl of a stand mixer.
- Add 2 tablespoons of granulated sugar and the yeast to the warmed milk. Let it sit for about 5 minutes until it foams.
- Combine the remaining sugar, softened butter, and egg, mixing on low speed for 1 minute.
- Add the flour and salt to the mixture and mix until a dough forms, about 2-3 minutes.
- Knead the dough on medium speed for another 2-3 minutes until it is soft and slightly tacky. If it's too sticky, add a teaspoon of flour.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a towel and let it rise until doubled in size (1½ to 2 hours).
Notes
Ensure the milk temperature is precise for yeast activation.
For best results, use fresh blueberries; frozen ones can be used but may alter texture slightly.
Allow the cream cheese to soften at room temperature for easier mixing.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg