These Lemon Blueberry Rolls are filled with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a delicious addition to any breakfast or brunch spread, offering a balance of sweet and tart flavors that will leave everyone asking for more!
Lemon Blueberry Rolls
These fluffy rolls are filled with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a deliciously sweet and tangy addition to any breakfast or brunch spread!
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In the bowl of stand mixer, combine the milk, yeast, and 1/4 cup sugar. Allow to sit for 5 minutes or until foamy.
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Add the flour, egg and salt. Mix until combined, then continue to knead for 5-7 minutes or until the dough is smooth and elastic. You can also do this by hand. Allow the dough to rise for an hour or until almost doubled in size.
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Meanwhile, in a small saucepan cook the blueberries, lemon zest, and remaining 1/4 cup sugar over medium heat. Bring to a simmer and cook for about 5 minutes or until the mixture has come to a jam-like consistency. Set aside to cool.
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Once the dough has risen, dump it onto a lightly floured surface and roll into a rectangle. Spread with the blueberry mixture, leaving a 1/2 inch border around the edges. Starting from the long side, roll up tightly but carefully to ensure that the filling stays in place.
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Cut evenly into 12 rolls, then place into a greased 9×13-inch baking dish. Cover lightly and allow to rise for 30 minutes.
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Preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes or until golden brown.
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In a small bowl, beat together the cream cheese, lemon juice and powdered sugar. Spread over the warm rolls and serve.
