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blueberry lemon rolls

Blueberry Lemon Rolls

Soft, pillowy Blueberry Lemon Rolls filled with jammy summer blueberries, bright lemon, and a creamy lemon glaze. This obsessively delicious sweet roll recipe is tender, rich, and perfect for summer breakfasts, brunch, or afternoon tea.
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Course Afternoon Tea, Baking, Bread, Breakfast, Dessert

Ingredients
  

Blueberry Filling

  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 2 tsp lemon juice
  • 1.5 tsp lemon zest
  • 5 Tbsp unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp kosher salt

Dough Part 1

  • 350 g all purpose flour
  • 3/4 cup warm water (~108°F / ~42°C) 
  • 2 1/2 tsp active dry yeast
  • 1 tsp granulated sugar

Dough Part 2

  • 280 g all purpose flour
  • 1 medium russet potato (you will have extra; you need 180g riced potato)
  • 1 1/4 tsp fine sea salt
  • 6 Tbsp unsalted butter, softened, cut into 6 pieces
  • 2 large eggs + 1 egg yolk, lightly whisked
  • 6 Tbsp granulated sugar

For Greasing the Pan

  • 2 Tbsp unsalted butter

Blueberry Lemon Glaze

  • 1 Tbsp Blueberry Filling (above)
  • 1.5 tsp lemon zest
  • 1 tsp lemon juice
  • 8 oz cream cheese, room temperature
  • 5 Tbsp butter, softened
  • 1/4 tsp kosher salt
  • 2 cups powdered sugar

Instructions
 

Make Blueberry Filling

  • Over medium heat in a small saucepan, bring your blueberries, sugar, lemon juice, and lemon zest to a boil. Boil for 10 minutes, then reduce to medium low, and continue cooking until thickened enough that dragging a wooden spoon across the bottom of the pan leaves a trail that remains visible for about a second.
  • Remove from heat and stir in your butter and vanilla until combined.
  • Separate 1 Tbsp of filling (for your glaze), cover, and set both containers aside to cool to room temperature.

Prepare Riced Potatoes

  • Peel and dice your potato. Add to a small saucepan with 1/2 cup of water and cover. Bring to a boil over medium heat. Reduce to medium low, and steam until the potato is fork tender. Watch carefully to make sure the water does not run out - add more if needed. Mine cooks perfectly in about 10 minutes.
  • Set aside covered to cool to room temperature.
  • When cool, pass your potato through a ricer or a fine-mesh sieve.
  • Measure out 180g of riced potatoes, and set aside. *Note: you only need 180g, the rest can be used for something else.

Prepare the Dough

  • In a stand mixer with the dough hook, mix all of the dough part 1 ingredients on low 3-5 minutes. Cover and rest 30 minutes.
  • Add in your dough part 2 ingredients (including your 180g riced potato) and, with a dough hook attachment, knead until the dough passes the windowpane test (about 8-10 minutes on medium speed for me). *Note: if you run your mixer at a lower speed, this can take significantly longer.
  • For ease of rolling later, cover and refrigerate your dough 30 minutes. Alternatively, you can just cover and rest your dough 15 minutes, but the dough will be a bit more difficult to work with.

Cut and Roll

  • Generously butter a 9x13 pan.
  • Roll your dough out to 16"x16".
  • Spread your filling out evenly over your dough, leaving a 1/2 inch gap all the way around. Trim the two ends of your dough with a pizza cutter to create a straight edge. You should have a roughly 15"x16" rectangle remaining.
  • To cut the rolls, you can use one of two methods:
    Method 1 (In video): Measure the short edge of the dough, and divide evenly into 12. Use a ruler to make this easier - measure and make little cuts along both short edges. Use a pizza cutter to cut straight across. Roll up each slice of dough, pinching the end to seal.
    Method 2: Starting at the short edge, roll up your dough into a long cylinder, pinching the seam to seal. Measure 12 equal segments, and use a sharp knife or unwaxed thread or floss, cut out your rolls.
  • Place each roll into the buttered pan. Cover and refrigerate overnight.
  • In the morning, take your rolls out to come to room temperature and proof for 60-90 minutes, until doubled.
  • When the rolls are nearly done proofing, preheat your oven to 350°F (~176°C).
  • Bake for 25 - 30 minutes. If the rolls are browning too quickly, tent them loosely with aluminum foil for the final 10 minutes. Your rolls are done when the center roll registers 200°F (~93°C). Place the pan on a cooling rack to cool.

Glaze

  • In your stand mixer with the paddle attachment, beat the butter and cream cheese together till fluffy and well combined.
  • Add in the remaining ingredients and mix on low for about 1 minute, until the sugar is incorporated.
  • Then, beat on high 1 minute.
  • Spread evenly over your rolls.
  • Enjoy!
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