These blueberry lemon candy rolls are smooth, fluffy, and bursting with do-it-yourself blueberry filling. The dough has a shiny 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 good for once you wish to transcend the fundamentals.
This recipe is delivered to you in partnership with Crimson Star Yeast.
I initially revealed this recipe in 2013 and have since added new photographs, 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 smooth 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 inexperienced persons
- Glorious make-ahead, freezer-friendly recipe
This dough relies on the identical method as my simple cinnamon rolls, with the addition of recent 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 leads to 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 Crimson Star. It’s a premium prompt yeast that barely shortens rise time and consists of pure dough strengtheners to make yeast baking extra foolproof. Something that makes the method simpler is a win in my e-book! (For those who’re utilizing energetic dry yeast, see the recipe Notice for changes.)
Right here’s the remainder of the lineup of substances:
- Flour: Flour supplies the dough construction. All-purpose flour is greatest for these lemon candy rolls. You possibly 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 steadiness the candy.
- Lemon: Just a little lemon zest provides taste to the dough, and also you’ll want juice for the filling and the icing. Be sure to have a citrus zester.
- Complete milk: Complete milk is good 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 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 substances 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’ll be able to 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 may possibly begin working its magic in your dough! Pour this combination over the dry substances, add the egg after which combine the whole lot collectively. You do not want a stand mixer for this recipe, although you may definitely use one if desired.
Switch the dough to your work floor, after which knead by hand for 3–5 minutes till it’s smooth and clean. My video tutorial for Find out how to Knead Dough is useful right here.
Cowl and let the dough rise for about an hour or 2. Throughout this time, you’ll be able to 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 crew and I revisited the recipe. We experimented with chopping the frozen blueberries, however that didn’t resolve the issue. We additionally examined a cooked blueberry sauce because the filling, nevertheless it turned out far too runny and messy to work effectively within the dough.
Recent, raw blueberries didn’t yield the fitting texture both!
One of the best resolution? A thick do-it-yourself blueberry jam. It’s easy—no pectin required. Simply cook dinner down recent 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 fantastically. In actual fact, 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 evenly greased pan, equivalent to a 9-inch or 10-inch sq. or spherical pan. The pictured pan is a Wilton model pan that’s now not out there at many retailers, however here’s a related 9-inch pan. You possibly can additionally use a 9-inch pie dish, equivalent 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 dimension:
Then it’s time to bake the rolls till golden brown on high. They scent 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 proper final touch. Right here’s what you’ll want:
- Cream Cheese: Use the brick-style cream cheese, not the spreadable form that is available in a bath. (Save that for do-it-yourself 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 shiny, recent 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 smooth, blueberry-filled swirls.
Pure blueberry lemon bliss:
For those who favor 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 smooth, fluffy, and bursting with do-it-yourself blueberry filling. The dough has a shiny 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 substances, add the egg, and stir with a sturdy silicone spatula or wood spoon, OR use a stand mixer with a dough hook attachment on medium velocity. Combine till a smooth dough types.
- Switch dough to a evenly floured floor. Utilizing floured palms or the dough hook attachment if utilizing a stand mixer, knead the dough for 3–5 minutes. (For those who’re new to bread-baking, my Find out how to Knead Dough video tutorial will help right here.) If the dough turns into too sticky through 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 smooth, 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 smooth. Poke it along with your finger—if it slowly bounces again, your dough is able to rise.
- 1st rise: Calmly 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 setting till almost double in dimension, 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 consistently with a wood spoon or silicone spatula, urgent the blueberries in opposition to the edges 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 edges 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 high. Utilizing floured palms, tightly roll up the dough to kind a 14-inch-long log.
- Minimize into 9 to 12 even rolls and organize 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 setting for about 1 hour, or till doubled in dimension 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 almost doubled in dimension, preheat the oven to 375°F (190°C). Bake for twenty-four–25 minutes, or till evenly browned. For those who 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’ inner temperature taken with an instant-read thermometer needs to be round 195–200°F (91–93°C) when achieved. 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 evening 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 may freeze the blueberry rolls for as much as 3 months, and I like to recommend a number of completely 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 may as well freeze totally baked blueberry rolls. See Find out how to 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 | Prompt-Learn Thermometer | Icing Spatula
- Yeast: I extremely suggest prompt yeast. For those who solely have energetic dry yeast, you need to use that as a substitute. Lively dry and prompt yeast can be utilized interchangeably in recipes (1:1). Lively dry yeast has a reasonable fee of rising and prompt dry yeast has a quicker fee 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. For those who’d prefer 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 (at the least 2 hours) because the frozen berries make the dough very chilly.
