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Lemon Blueberry Cream Cheese Rolls

Lemon Blueberry Cream Cheese Rolls for a Blissful Brunch

Lemon Blueberry Cream Cheese Rolls are a delightful treat that transform any brunch into a cozy experience.
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Jam
  • 2 cups Blueberries fresh or frozen
  • 1 cup White Granulated Sugar adjust sweetness if needed
  • 2 tablespoons Cornstarch for thickening
For the Cream Cheese Filling
  • 8 ounces Cream Cheese softened
  • 1 tablespoon Lemon Zest for citrus flavor
  • 2 tablespoons Lemon Juice
  • 1 cup Powdered Sugar
  • 1/4 teaspoon Sea Salt fine salt preferred
  • 1 teaspoon Vanilla Extract or almond extract
For the Dough
  • 1 cup Whole Milk or non-dairy option
  • 1/2 cup Unsalted Butter melted, or margarine
  • 2 large Eggs or substitute for vegan
  • 2 teaspoons Instant Yeast ensure freshness
  • 4 cups All-Purpose Flour or gluten-free flour
For Baking and Finishing Touches
  • 1/2 cup Cream or Half-and-Half to pour over rolls
  • 1 cup Optional Icing powdered sugar whisked with lemon juice

Equipment

  • medium saucepan
  • Mixing Bowl
  • Electric mixer
  • large bowl
  • Floured surface
  • Baking dish
  • Oven

Method
 

Blueberry Jam Preparation
  1. In a medium saucepan, combine blueberries and granulated sugar over medium heat. Stir frequently for 5–7 minutes until it thickens and bubbles.
  2. Whisk a cornstarch slurry into the jam, remove from heat and cool completely.
Cream Cheese Filling Preparation
  1. Blend softened cream cheese until smooth. Add lemon zest, juice, powdered sugar, sea salt, and vanilla; mix until creamy.
Dough Preparation
  1. Whisk granulated sugar, lemon zest, warm milk, melted butter, eggs, and sea salt until combined.
  2. Sprinkle instant yeast over the mixture, then mix in all-purpose flour gradually until a soft dough forms.
Kneading the Dough
  1. On a floured surface, knead the dough for 5–7 minutes until smooth and elastic. Let it rest covered for 15–20 minutes.
Rolling and Filling
  1. Roll the dough into a rectangle, spread cream cheese filling, then blueberry jam. Roll tightly and slice into 12 pieces.
Rising the Rolls
  1. Place cut rolls in a greased dish, cover and let rise for 45 minutes to 1 hour until doubled.
Baking the Rolls
  1. Preheat oven to 350°F (175°C). Pour cream over rolls and bake for 35–40 minutes until golden brown.
Icing the Rolls
  1. Whisk powdered sugar and lemon juice until smooth. Drizzle over warm rolls after baking.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store rolls at room temperature for up to 2 days, in the fridge for up to 3 days, or freeze for up to 2 months.

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