Soft and fluffy Blueberry Lemon Rolls filled with simmered fresh blueberries, lemon zest, and topped with a luscious lemon cream cheese icing.

Scale

Dough:

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

1/4 cup (50g) granulated sugar

1/2 teaspoon salt

1 teaspoon lemon zest

3/4 cup (180ml) whole milk

3 Tablespoons (43g) unsalted butter

2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)*

1 large egg, at room temperature

Blueberry Filling:

1 and 1/4 cups (170–180g) fresh blueberries (do NOT use frozen)

6 Tablespoons (75g) granulated sugar

1 teaspoon lemon juice

Lemon Cream Cheese Icing:

4 ounces (113g) full-fat brick cream cheese, softened to room temperature

1 Tablespoon (14g) unsalted butter, softened to room temperature

3/4 cup (90g) confectioners’ sugar

2 Tablespoons (30ml) lemon juice

optional: lemon zest or sliced lemons for garnish

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1. Warm milk and butter to 110°F (43°C); whisk flour, sugar, salt, lemon zest, and yeast in a bowl.

2. Add warm milk mixture and egg, knead for 5 to 7 minutes until smooth, and rest for 10 to 15 minutes.

3. Simmer fresh blueberries, sugar, and lemon juice in a saucepan for 4 to 5 minutes until thickened; cool.

4. Roll dough into a 12×15-inch rectangle, spread blueberry filling, roll into a log, and slice into rolls.

5. Place in a greased pan, rise for 60 to 90 minutes until doubled, and bake at 350°F (175°C) for 22 to 26 minutes.

6. Beat cream cheese, butter, confectioners’ sugar, and lemon juice until smooth; spread over warm rolls and serve.

Use fresh blueberries only. Slice rolls with unflavored dental floss for clean spirals.