These blueberry lemon candy rolls are delicate, fluffy, and bursting with selfmade blueberry filling. The dough has a brilliant lemon taste and after baking, you’ll prime 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 once you need to transcend the fundamentals.
This recipe is dropped at you in partnership with Pink Star Yeast.
I initially printed this recipe in 2013 and have since added new pictures, just a few extra success ideas, and I’ve additionally made just a few small enhancements to the filling, that are mirrored within the printable recipe beneath.
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 freshmen
- Wonderful make-ahead, freezer-friendly recipe
This dough is predicated on the identical formulation as my straightforward cinnamon rolls, with the addition of contemporary lemon zest for taste. Whereas the unique dough follows a single-rise methodology 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’ll be able to completely add the first bulk fermentation rise to the cinnamon roll model, too!)
Key Elements 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 ebook! (When you’re utilizing energetic dry yeast, see the recipe Be aware for changes.)
Right here’s the remainder of the lineup of elements:
- Flour: Flour supplies the dough construction. All-purpose flour is greatest for these lemon candy rolls. You would additionally use bread flour—the rolls might 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 steadiness 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 right for the richest-tasting candy rolls. Buttermilk works simply as effectively with none modifications to the recipe. Many readers have efficiently substituted nondairy milks. In a pinch, you should 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 elements collectively.
- Recent Blueberries: For the filling!
Are You a Yeast Newbie?
This Baking with Yeast Information is an excellent start line. I reply many widespread yeast FAQs in easy-to-understand explanations, so you may be taught 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 might begin working its magic in your dough! Pour this combination over the dry elements, add the egg after which combine the whole lot collectively. You don’t want a stand mixer for this recipe, although you would definitely 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 clean. My video tutorial for The best way to 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 big, icy berries prevented the formed rolls from rising correctly as a result of they had been too chilly. (This isn’t a problem in my raspberry candy rolls, since frozen raspberries are a lot smaller.)
So my staff and I revisited the recipe. We experimented with chopping the frozen blueberries, however that didn’t clear up the issue. We additionally examined a cooked blueberry sauce because the filling, but it surely turned out far too runny and messy to work effectively within the dough.
Recent, raw blueberries didn’t yield the suitable texture both!
The perfect resolution? A thick selfmade blueberry jam. It’s easy—no pectin required. Simply prepare 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. Actually, 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 prime. Roll up the dough, after which use a pointy knife to slice the log into 9 to 12 rolls.
Place them in a calmly greased pan, similar to a 9-inch or 10-inch sq. or spherical pan. The pictured pan is a Wilton model pan that’s not accessible at many retailers, however here’s a related 9-inch pan. You would additionally use a 9-inch pie dish, similar to this Pyrex glass pan. 9 bigger rolls match properly within the sq. pan and you may 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 prime. They odor unbelievable within the oven! I can’t wait so that you can expertise it, too.
Lemon Cream Cheese Icing
I take advantage of the identical lemon cream cheese icing that I pair with my lemon candy rolls. It’s creamy, flavorful, and the right crowning glory. Right here’s what you’ll want:
- Cream Cheese: Use the brick-style cream cheese, not the spreadable variety that is available in a bath. (Save that for selfmade bagels!)
- Butter: To assist clean out the cream cheese.
- Confectioners’ Sugar: Simply sufficient to steadiness out the tart lemon and tangy cream cheese.
- Lemon Juice: For brilliant, contemporary taste.
Beat the whole lot along with an electrical mixer till clean 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:
When you desire a lighter topping, use the lemon glaze from my strawberry candy rolls recipe as a substitute.
These blueberry lemon candy rolls are proof {that a} traditional bake can at all times be reimagined, and particularly with berries and citrus are concerned!
Description
These blueberry lemon candy rolls are delicate, fluffy, and bursting with selfmade blueberry filling. The dough has a brilliant lemon taste and after baking, you’ll prime 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 greater). Whisk within the yeast till it has dissolved. Pour combination into the dry elements, 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 calmly floured floor. Utilizing floured fingers or the dough hook attachment if utilizing a stand mixer, knead the dough for 3–5 minutes. (When you’re new to bread-baking, my The best way to 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 somewhat delicate. Poke it together with your finger—if it slowly bounces again, your dough is able to rise.
- 1st rise: Evenly 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 surroundings 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 continually with a picket spoon or silicone spatula, urgent the blueberries towards 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 decreased, about 10 minutes. (When you have a sweet or instant-read thermometer, the combination ought to attain about 215–220°F.) It’s 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’ll be able to 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 all the way down to launch the air. Flour a piece floor, your fingers, and a rolling pin. Roll the dough out to a 14×9-inch (36x20cm) rectangle. *Be aware: 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 bit of parchment paper or silicone baking mat.* Gently unfold the blueberry filling combination on prime. Utilizing floured fingers, tightly roll up the dough to type a 14-inch-long log.
- Minimize 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 surroundings 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 calmly browned. When you discover the tops are getting too brown too rapidly, loosely tent the pan with aluminum foil and proceed baking. If you wish to be exact about their doneness, the rolls’ inner temperature taken with an instant-read thermometer ought to be round 195–200°F (91–93°C) when carried out. 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 clean and creamy. Add the butter and beat till clean 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 arrange the night time earlier than serving, put together the rolls via step 8. Cowl the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is greatest, however 16 hours is OK if completely wanted. Don’t exceed 16 hours.) The following 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’ll be able to freeze the blueberry rolls for as much as 3 months, and I like to recommend just a few totally different strategies. The primary methodology 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 methodology 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 too can freeze absolutely baked blueberry rolls. See The best way to Freeze Cinnamon Rolls for extra particulars about all of those strategies.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl and Wood Spoon/Silicone Spatula (or Electrical Stand Mixer) | Rolling Pin | Citrus Zester | Citrus Juicer | 9-inch Sq. Pan or 9-inch Spherical Pie Dish | Immediate-Learn Thermometer | Icing Spatula
- Yeast: I extremely suggest on the spot yeast. When you solely have energetic dry yeast, you should use that as a substitute. Energetic dry and on the spot yeast can be utilized interchangeably in recipes (1:1). Energetic dry yeast has a average charge of rising and on the spot dry yeast has a quicker charge of rising; energetic dry yeast will take longer to lift the dough. Reference my Baking With Yeast Information for solutions to widespread 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. When you’d prefer to make the filling the unique approach first printed 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 might be longer (at the very least 2 hours) for the reason that frozen berries make the dough very chilly.
