These blueberry lemon sweet rolls are very airy, light and fluffy. They have lemon in the dough, so they are very fragrant. And they have a blueberry filling with a purple color that I think is very pretty! At the end, on top, we put a cream cheese glaze with lemon, and the result is a delight.
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If you like the classic cinnamon rolls, then you absolutely have to try these. They are a more summery and fresh variation of the classic recipe we all know.
I really like the combination of blueberry and lemon. Both flavors are light and a little acidic, and they complement each other very well in a bread like this and with a cream cheese frosting like the one we make here. Because it gives it all more body and richness.
As with all recipes that are to make breads or doughs, you can knead this in a standing mixer, using the dough attachment or hook for kneading. Or you can do it all by hand. For the photos here and to do all the tests, we made these rolls by hand.
Keep in mind that whether you do it by hand or in a mixer, the dough is very sticky. What you have to do is just keep kneading, and don’t add more flour. Trust the process, and us!
In the end, when the dough is worked well, the rolls turn out super soft, and the bread feels like a cloud or cotton, almost melting in your mouth. No kidding, it’s delicious!
One thing must be said. If you are going to knead these by hand, we recommend using a dough scraper to do it. This will help you be able to properly knead everything. Without this, doing it by hand is very complicated.
When you make them at home and try them, I guarantee you will love them. Also, something that we tend to be very careful with our recipes, is not to make them too sweet. You have to add sugar, but in a thoughtful and measured way, we think. So that the flavors that shine, in this case, are the blueberries and lemon.
If you like this recipe, you have to check out our lemon ricotta pancakes, a super simple recipe that has the same summery feel as these rolls.
Ingredients
Method
- To make the tangzhong, in a small skillet (off the heat) add the flour with the milk and stir with a spoon until smooth. Place the pan over medium-low heat and cook the mixture, stirring constantly with a rubber spatula, for 3-4 minutes until slightly thickened.
- Remove the pan from the heat, transfer the mixture to a small bowl, cover it with plastic wrap and let it cool completely.
- In a large bowl place the milk with the yeast and mix with a spoon. Let stand for 15 minutes for the yeast to activate.
- Separately, in another medium bowl add the sugar with the lemon zest and using your fingertips, rub both ingredients together. This will help bring out the oilsfrom the lemon zest, adding more flavor.
- After the yeast has rested, add all the tangzhong, sugar with lemon zest, egg and vanilla extract. Mix very well with the same spoon until the ingredients are integrated.
- Add the flour along with the salt and mix with your hands until a slightly sticky dough forms. Place the dough on the clean counter and knead by beating and folding over itself for 10 minutes until it takes more shape.
- Add the butter to the dough and knead for 10 more minutes until all the butter is incorporated and the dough is smooth and elastic. It is important not to add more flour as the kneading is what will shape the dough (the whole kneading process can also be done in a stand mixer with the dough hook on).
- Once ready, form the dough into a ball and place it in a clean bowl with a little oil to prevent it from sticking. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise/repose for 1 1/2 hours at room temperature to double in size.
- In a medium saucepan or skillet, place the blueberries with the sugar and salt. Bring the pan to medium heat and cook for 4 minutes, stirring constantly with a rubber spatula.
- Separately, in a small bowl add the cornstarch with the lemon juice and mix with a fork until there are no lumps.
- When the blueberries begin to break down but not completely, add the cornstarch mixture and cook for 1 minute more, stirring constantly with the spatula, until the mixture thickens slightly. Remove the pan from the heat and let the mixture cool completely before filling the roles.
- Once the dough has doubled in size, place it on a floured counter and roll it out with a rolling pin to form a large rectangle 50 cm long by 30 cm wide.
- To fill them, add the blueberry filling on top of the stretched dough and spread it with a spoon over the entire surface.
- Carefully roll the dough lengthwise to form a large roll as tightly as possible and then pinch the edges of the roll a little to try to bring them together. Using a very sharp knife or a piece of string, cut the roll into approximately 12 equal portions.
- Place the portions stuck together in a rectangular baking pan of 13.70 x 9.80 inches (35 cm x 25 cm) with high walls previously greased and preberably lined with baking paper. The rolls should be placed with the part where the filling can be seen upwards. Choose the prettier side to be face up.
- Cover the pan with plastic wrap or a kitchen towel and let the rolls rest for 1 hour to double in size.
- When there are 15 minutes left to the end of the resting time of the roles, turn on the oven to 356º F (180° C). Once the rolls have doubled in size (they will stick together, which is vital for the dough to remain soft), bake them for 25-30 minutes until they are lightly browned.
- Once ready, remove the roles from the oven and let them cool a little while the glaze is being made.
- In a large bowl, add the cream cheese with the butter, powdered sugar and salt. Beat with an electric mixer or hand whisk for 2 minutes until the mixture lightens slightly.
- Add in the milk with the lemon juice and vanilla extract. Beat for 1 more minute until a smooth and light frosting is obtained.
- Pour all the glaze over the blueberry rolls (which will still be a little warm) and spread it evenly with a spoon. Serve the rolls while still warm.
Tried this recipe?
Let us know how it was!
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