blueberry rolls

Heavenly and sweet, Blueberry Lemon Curd Sweet Rolls are filled with springlike sunshine! Easy to make and totally brunch perfect.

Lemon Blueberry Sweet Rolls

½ stick (4 tbsp unsalted butter, softened)

milk

dry yeast

all purpose flour

egg (medium size, room temperature)

salt

sugar

lemon zest

full fat cream cheese (softened)

lemon curd

blueberries

cream cheese

lemon juice

Warm up the milk and melt butter in the milk. Be careful not to get the milk too warm, it should just be a bit more than handwarm. (note 1)

Stir in the dry yeast and set aside for a couple of minutes until it looks foamy.

Add flour, sugar, salt, lemon zest and egg into bowl, pour in yeast milk and knead 5 for minutes until the dough doesn't stick to the bowl anymore. (note 2)

Let the dough rise for 60 minutes or until doubled .(note 3)

Preheat oven to 360°F.

Roll out the dough to a rectangle, (dough should not be sticky and easy to work with, add a bit of flour if it is sticky anyway)

Spread first cream cheese, then lemon curd evenly and top with blueberries.

Roll from the long side and cut into 12 slices.

Place slices open side up into pan and bake on middle rack for 20-30 minutes or until golden brown.

Mix ingredients for topping with a whisk and drizzle over rolls after they have cooled down a bit.

These soft Blueberry Sweet Rolls have a sugared blueberry filling and a delicious cream cheese frosting for a sweet breakfast treat that will be the highlight of your morning!

Blueberry Sweet Rolls

unsalted butter

¼ teaspoons (1 packet) active dry yeast

water

¼ cup all-purpose flour, divided

Tablespoons sugar

egg, room temperature, beaten

cornstarch

cream cheese, softened

unsalted butter, softened

vanilla extract

In a small saucepan, heat milk until just...

In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.

In a small bowl, dissolve yeast in warm...

In a small bowl, dissolve yeast in warm water with one teaspoon sugar. 

In a large bowl, mix together 2 ¼...

In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.

When milk mixture has cooled enough, add yeast...

When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.

Stir in remaining flour, ½ cup at a...

Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.

Place in lightly oiled bowl and cover with...

Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes.

While the dough is resting, combine the filling...

While the dough is resting, combine the filling ingredients in a bowl, stirring until sugar coats the blueberries. Set aside.

Turn dough onto well-floured surface and sprinkle with...

Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½-inch thick.

Pour the sugared blueberries onto the dough, spreading...

Pour the sugared blueberries onto the dough, spreading them to cover the entire dough surface. Roll up the dough tightly from the long end (to the opposite long end). Cut into 12 even slices.

Place rolls in an ungreased 9-inch baking dish...

Place rolls in an ungreased 9-inch baking dish (or 13x9). Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*

Bake rolls at 350° for 25-30 minutes, until...

Bake rolls at 350° for 25-30 minutes, until golden brown on top.

Meanwhile, make the frosting. mix cream cheese and...

Meanwhile, make the frosting. mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and vanilla extract and mix on low speed until combined. Beat on medium speed for one minute until smooth.

Right before serving, spread your warm rolls with...

Right before serving, spread your warm rolls with cream cheese icing.

Super soft and fluffy blueberry and cream cheese filled baked sweet buns, made with the softest dough! Enjoy with coffee or tea!

Blueberry &amp; Cream Cheese Buns (video)

white granulated sugar

tbsp dry active yeast (conventional or fast-acting)

tsp sea salt

egg (at room temperature)

tsp vanilla extract

all-purpose flour (plus 1/4 cup for dusting)

oz cream cheese (softened

egg egg wash)

Start by preparing the dough. Heat the milk on the stovetop or in the microwave to approximately 120°F. Pour the warm milk into a large mixing bowl, add the sugar, and sprinkle the dry active yeast over the top.

Let the yeast and milk stand for about 5 minutes, until it becomes foamy. Next, add in the egg, melted butter (cooled), salt, and vanilla extract. Whisk for a few minutes until the mixture is smooth.

Gradually begin adding in the flour. You’ll need about 4 1/4 to 4 ½ cups of flour for the dough; save the remaining for dusting your work surface. Whisk the flour in at first, then switch to a spatula once the batter thickens.

Once a dough starts to form, turn it out onto a well-floured work surface and begin to knead, adding more flour as needed. The dough should be very soft but not sticky! Knead the dough for 5 to 6 minutes, until it’s smooth and elastic.

Place the dough back into the mixing bowl and cover the bowl with a clean kitchen towel. If using conventional yeast, allow the dough to proof in a warm corner of the kitchen for 1 to 1 ½ hours, until the dough is doubled in size. If using fast-acting yeast, allow the dough to rest for 20 to 30 minutes while preparing the fillings.

Preparing the Dough:

For the blueberry filling, first wash the berries and drain. Place the berries into a large mixing bowl.

Add the sugar and cornstarch and toss the berries until they’re well coated. To help the sugar and starch stick to the berries, add a few tablespoons of water, if needed.

For the cream cheese filling: place the softened cream cheese into a large mixing bowl. Add the powdered sugar and vanilla extract.

Using a mixer, beat the cheese for a few minutes until it’s creamy and smooth.

Transfer the cheese filling into a pastry bag; no tip needed. This will make it easier to add the cream cheese filling to the buns.

Making the Fillings:

Once the dough has proofed/rested, turn it out onto a lightly floured work surface. Using a bench scraper or a long knife, divide the dough evenly into 16 pieces – split into quarters first, then split each quarter into 4 additional pieces. Keep the dough covered.

To shape the buns, use your hands to press a piece of dough into a 5 to 6-inch circle. Pipe approximately 2 to 3 tablespoons of the cream cheese filling into the center.

Next, add approximately ¼ to 1/3 cup of blueberries over the cheese filling. Bring the sides of the dough up and around the filling, pinching it very well. Make sure there are no holes in the buns! Watch my video tutorial to see how it’s done.

Place the buns seam side down onto baking sheets lined with parchment paper or silicone mats. Space the buns about 3 inches apart.

Next, add the egg wash. Simply beat 1 egg with a few teaspoons of water in a measuring cup until well beaten. Use a pastry brush and very generously apply the egg wash over each bun.

Shaping the Buns:

Once the buns are shaped, begin preheating the oven to 350°F. The buns need to proof for about 45 minutes to 1 hour, until the dough is fluffy. Keep the baking pans in a warm area of the kitchen to speed up this process; I keep mine next to the preheating stove.

Once proofed, bake the buns one pan at a time at 350°F for 23 to 25 minutes, until the buns are a deep golden-brown color.

Remove the buns from the oven and allow them to cool on the baking sheet for about 20 minutes. Use a spatula to gently lift them off the pans and onto a wire rack to continue cooling. Some filling may seep through the bottom; simply brush it off.

I recommend cooling the buns for at least 30 minutes before enjoying them. The filling will be extremely hot after baking! Enjoy them warm with coffee or tea.

To store any leftovers, wrap each bun individually in plastic wrap, then place into an airtight container and into the refrigerator. Warm up to room temperature and enjoy.

Proofing &amp; Baking Instructions:

Loved the recipe easy to make it is time consuming but worth every effort

My wife and I absolutely love these. Taste so good with a cup of coffee in the morning. She wants me to make them with strawberries next time.

These were absolutely amazing! Fun to make as well. I want to make them again. Can I use a KitchenAid stand mixer to make the dough? Would that change the recipe any? Or should I stay making it my hand? Thank you so much!

https://www.youtube.com/watch?v=BvLHkIBtXa8

Tap to get the recipe 🡇🡇🡇

One of the most delicious pastries to enjoy with coffee! You’ll love these super soft and fluffy blueberry and cream cheese buns! They’re made with the most incredible soft and fluffy yeast dough, filled with cream cheese and loads of berries, then baked until golden and delicious. The combination of blueberries and cream cheese is incredible! You’ll love these blueberry buns from the first bite!

Get the full recipe here:

SUPPLIES & TOOLS (Amazon Affiliate Links):
*Beyond Borscht Cookbook: 
*The European Cake Cookbook: 
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*Silicone Baking Mats:
*Digital Thermometer:
*Glass Mixing Bowls:
*KitchenAid Hand Mixer:

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Contents of this video:
00:00 Introduction
00:54 Preparing the Dough
03:11 Blueberry Filling
03:46 Cream Cheese Filling
04:42 Shaping the Rolls
07:10 Proofing & Baking Instructions
07:33 Serving Suggestions
08:23 Taste Test

#easyrecipe #baking #desserts #blueberry #creamcheese #buns #rolls #pastries #brunch #delicious #foodie #tatyanaseverydayfood

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The most viewed blueberry rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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