Lemon Blueberry Sweet Rolls Recipe
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Crazy for Crust · by Dorothy Kern★ 5.0 (59)

Lemon Blueberry Sweet Rolls Recipe

NUTRITION · PER SERVING310M COOK
CAL 18%·PRO 12%
CARBS 61G66% OF CAL
4G FIBER36G SUGAR21G OTHER
FAT 11G28% OF CAL
6G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft yeast-based sweet rolls swirled with lemon zest and studded with blueberries, topped with cream cheese frosting. A springy take on cinnamon rolls that takes time but delivers fragrant, tender results.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • ⅔ cup (158ml) warm non-fat milk (think hot bath water, about 45 seconds in the microwave (100-110°F))
  • 1 package active dry yeast ((about 2 1/4 teaspoons))
  • ⅓ cup + 1/2 teaspoon (67g + 2g) granulated sugar (, divided)
  • 3 tablespoons (42g) unsalted butter (, softened)
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon lemon zest (, from 1 medium lemon)
  • 2 tablespoons (20ml) fresh lemon juice (, from 1 medium lemon)
  • 3 - 3 ¼ cups (372-403g) all-purpose flour (, plus more for dusting)
  • 4 tablespoons (57g) unsalted butter (softened)
  • ½ cup (100g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons (8g) all-purpose flour
  • ¼ teaspoon salt
  • 2 cups blueberries (fresh or frozen (if frozen, make sure they are thawed and drained), see note)
  • 2 tablespoons (28g) butter (, melted)
  • 2 ounces (57g) cream cheese (, very soft)
  • 2 cups (226g) powdered sugar
  • 1-2 tablespoons (15-30ml) fresh lemon juice
PREP
45M
SODIUM
190MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.