Lemon Blueberry Sweet Rolls
Tender, sticky, tangy, and soft, these Lemon Blueberry Sweet Rolls are the perfect way to start any day. Whether you’re looking for the perfect addition to Easter brunch or a sweet treat to make Sunday a little more special, these lemon curd filled rolls will be the star of your table.
Easter is just around the corner. You might have your Italian Lamb Lollipops with Gremolata on the dinner menu, but what about brunch? These pillowy sweet rolls pack that perfect balance of sweet and tart with lemon curd and blueberry pie filling creating the ultimate flavor mashup.
Why You’ll Love This Recipe
- Control of Ingredients – There’s no mystery ingredients here. You are in control of not only the quality of ingredients, but even whether or not to make this recipe with gluten free flour and dairy free products, or to use regular AP flour and dairy. It is completely adaptable.
- Make Ahead – These rolls can be made ahead of time and served at room temperature or easily reheated in the oven or microwave.
- Texture – Tender, soft, moist, and pillowy. It will be love at first bite!
Ingredients
There is nothing complicated about Lemon Blueberry Sweet Rolls. You probably even have most of the baking staples. They come together with just a few easy steps and easily accessible ingredients.
- Butter – Adds richness and moisture to the dough. It’s also added to the lemon frosting. You can use Dairy Free or regular.
- Milk
- Honey – Helps feed the yeast.
- Sugar – Lightly sweetens the rolls and also the lemon curd.
- Water – Warm water allows the yeast to bloom. You want it at around 110 degrees.
- Vanilla Extract – The higher the quality the vanilla, the more pronounced the flavor will be.
- Lemon – Both the zest and juice are used in the dough and also the lemon curd. Lemon juice is used in the frosting.
- Unsweetened Yogurt – Adds moisture and tenderness to the rolls.
- Kosher Salt
- Instant Active Yeast
- Flour – You can use regular all purpose flour or a Gluten Free 1.1 baking flour such as Bob’s Red Mill.
- Blueberry Pie Filling
- Powdered Sugar – Easily dissolves into the frosting.
- Egg Yolks – Gives the lemon curd its richness.
How to Make Lemon Blueberry Sweet Rolls
Tender, sweet, tart, and completely irresistible, these sweet rolls combine lemon curd, blueberry pie filling, and a lemon frosting for the perfect brunch bite.
Time needed: 1 hour and 25 minutes
- Bloom
Add the warm water, yeast, honey, and half of the sugar to a bowl and allow it to sit for 5 minutes until it begins to bubble.
- Scald
Add the butter, milk, remaining sugar, and salt to a pot over medium heat and allow it to scald. There will be bubbles around the outside but not a full boil. Remove from the heat and allow it to partially cool.
- Mix
Add the egg, yogurt, lemon juice and zest, and extract to mixer fitted with a padding. Mix. Add the yeast mixture to the egg mixture and mix. With the mixer running slowly add the milk mixture. Add half a cup of flour at a time. Once it’s incorporated let it mix for an additional minute.
- Form
Lightly flour your work surface and dough. Gently roll it out into a 9×12″ rectangle. Spread the pie filling over the top and then tightly roll. Cut into 9 pieces and place into a buttered 9×13 baking dish.
- Rise
Cover the baking dish with plastic wrap and place a towel over the top. Let rise until they are 1 1/2 times their original size.
- Bake
Drizzle heavy cream over the top of the rolls and allow them to bake for 30 minutes.
- Frost
Add all of your ingredients for the frosting to a bowl and mix to combine. Drizzle over the top.
- Lemon Curd
Add the ingredients for the lemon curd to a glass bowl and whisk to thoroughly combine. Pour it into a saucepan over medium-low heat. Stir continuously until it thickens, 10-15 minutes. Top the rolls and enjoy!
Variations
This recipe is completely Gluten Free and Dairy Free. However, you can use regular all-purpose flour for this recipe. In addition, you can also replace the dairy free products in this recipe with full dairy. The measurements will be the same.
Storage
These Lemon Blueberry Sweet Rolls are the perfect make ahead dish for brunch. They can be served at room temperature or warm. Keep them covered in an airtight container in the refrigerator. When you’re ready to serve them you can let them sit out on the counter and come to room temperature.
The lemon curd for this recipe can also be made several days in advance. Keep it stored in an airtight container such as a mason jar in the refrigerator.
Top Tip for Lemon Blueberry Sweet Rolls
When it comes to picking citrus for any recipes calling for the zest, try and purchase organic when possible Most citrus, especially lemons and limes, has a waxy coating on the outside to help protect it on its trip to the grocery store. Organic citrus doesn’t have this coating.
Lemon Blueberry Sweet Rolls
Equipment
- 1 mixer with paddle
- 1 saucepan
- mixing bowls
Ingredients
Lemon Blueberry Rolls
- 6 tbsp butter
- 1 cup milk
- 1 tbsp honey
- 1/3 cup sugar
- 1 cup warm water, 110 degrees
- 1 tsp vanilla extract
- 4 tbsp lemon zest
- 1/3 cup lemon juice
- 5 oz unsweetened yogurt
- 1 tsp kosher salt
- 1 pkg instant active yeast
- 3 1/2 cups Gluten Free 1.1 flour, plus 1/2-1 cup for working the dough
- 21 oz blueberry pie filling
- 1 cup heavy cream
Frosting
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1 tbsp lemon juice
Lemon Curd
- 3 egg yolks
- 1/2 cup sugar
- 1 tbsp lemon zest
- 1/3 cup lemon juice
Instructions
Lemon Blueberry Sweet Rolls
- Add half of the sugar, warm water, honey, and yeast to a bowl and stir to combine. Let it sit for 5 minutes. It should begin to bubble.
- Add the remaining sugar, milk, butter, and salt to a saucepan over medium heat. Let the sides begin to bubble, but not come to a boil, scalding the milk. Remove from the heat and allow to partially cool.
- Add the yogurt, lemon juice and zest, and extract to a mixer fit with a paddle. Mix to combine.
- With the mixer running add the yeast mixture.
- Slowly pour in the milk mixture with the mixer running.
- Add half a cup of flour in at a time, waiting for it to incorporate before adding the next. Let mix for an additional minute.
- Lightly flour your work surface and the top of the dough. Place the dough on the work surface and gently roll out into a 9×12 rectangle.
- Spread the pie filling over the top and roll up the dough. Cut it into 9 rolls.
- Place the rolls into a buttered 9×13 baking dish. Cover the dish with plastic wrap and a towel. Allow the rolls to rise until 1 1/2 times their size.
- Preheat your oven to 350 degrees.
- Uncover the rolls. Drizzle the heavy cream over the top.
- Let the rolls bake for 30 minutes.
- Allow them to cool completely before frosting.
Frosting
- Add all of the ingredients to a bowl and mix until smooth. Drizzle over the top.
Lemon Curd
- Add all of the ingredients to a glass bowl and thoroughly whisk to combine.
- Pour the mixture into a saucepan over medium-low heat.
- Continually whisk until the mixture has thickened, about 10-15 minutes.
- Remove from the heat and allow to cool completely.
- Top the rolls with the lemon curd.
- Enjoy!