Description
Delight in these fluffy rolls, filled with creamy lemon cheese and luscious blueberry jam, topped with a zesty lemon icing.
Ingredients
Scale
- 4 cups blueberries (fresh or frozen)
- 1/2 cup white granulated sugar
- 1 1/2 tbsp cornstarch (plus 2 tbsp water)
- 16 oz cream cheese (softened at room temperature)
- Zest from 2 lemons
- 1 tbsp lemon juice (freshly squeezed)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup white granulated sugar
- Zest from 2 large lemons
- 1 cup whole milk (warmed)
- 1/3 cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1 tbsp instant yeast (or regular active yeast)
- 4 cups all-purpose flour
- 3/4 cup cream (or half-and-half; for pouring over the rolls)
- 2 cups powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
Instructions
- Cook the blueberries: In a saucepan, combine blueberries, 1/2 cup sugar, cornstarch, and water. Cook over medium heat until the mixture bubbles and thickens, stirring occasionally. Set aside to cool.
- Blend the filling: In a mixing bowl, combine softened cream cheese, lemon zest, lemon juice, powdered sugar, vanilla extract, and sea salt. Mix until creamy and smooth.
- Activate the yeast: In a small bowl, mix warm milk, 1 cup sugar, and yeast. Let it sit for about 5 minutes until it gets foamy.
- Combine ingredients: In a large mixing bowl, combine 2 cups of flour, sea salt, and warm melted butter. Gradually stir in the yeast mixture and eggs. Continue adding flour until a soft dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. The dough should bounce back when poked.
- Roll and fill: Roll the dough into a rectangle, about 1/4 inch thick. Spread the lemon cream cheese filling over the dough, then dollop the blueberry jam on top. Roll tightly from the long side into a log.
- Cut the rolls: Slice the log into even pieces and place them in a greased baking dish, allowing space for expansion.
- Rise and bake: Let the rolls rise for about 45 minutes, covered with a towel. Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown.
- Prepare the icing: In a medium bowl, whisk powdered sugar and lemon juice until smooth and pourable. Adjust thickness with more lemon juice or powdered sugar as needed.
- Glaze and serve: Once baked, let the rolls cool slightly before drizzling with lemon icing. Serve warm, savoring each delightful bite.
Notes
Make-ahead Tips: Prepare the dough and filling the night before. Refrigerate the filled rolls overnight, and let them rise for 1 hour before baking the next day.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg