Lemon Blueberry Cream Cheese Rolls (video)
The softest and fluffiest lemon blueberry cream cheese rolls! These blueberry rolls are creamy, fruity, extra lemony and so delicious! You have to try these incredible pastries! They’re made with a soft, lemony dough filled with creamy lemon cream cheese filling and homemade blueberry jam. The baked rolls are topped with simple lemon icing for added lemon flavor! Enjoy a roll or two for your next breakfast or brunch!
Watch My Blueberry Lemon Rolls Video Tutorial
Watch my YouTube blueberry lemon video tutorial for step-by-step instructions and watch me make these rolls at home. They’re easy to make, too! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Lemon Blueberry Cream Cheese Rolls
Here are my tips for the main ingredients you’ll need to make these delicious lemon berry rolls at home. Find the full list of ingredients in the printable recipe card below.
Jump to Recipe- Lemons – lemon zest adds incredible flavor and aroma to any recipe! I recommend using fresh lemon zest for the best results.
- Cream Cheese – for making the creamy filling. Soften the cheese at room temperature first.
- Blueberries – you can use fresh or frozen berries for making the homemade jam. Frozen berries will take a little longer to cook.
- All Purpose Flour – regular flour works best for this recipe. I don’t recommend using gluten-free flour.
- Yeast – I prefer to use instant yeast in my dough recipes, as this really saves on time. You can prepare this recipe using regular yeast, too. I’ll have instructions for both below.
Making the Homemade Blueberry Jam
These lemon blueberry cream cheese rolls are filled with a simple and delicious blueberry jam! It’s super quick and easy to make; however, you can always use store-bought jam, too. I find the most jams are too sweet, so my homemade version is my go-to.
- Place the berries and ½ cup sugar into a medium-sized saucepan. Cook the berries over medium heat, stirring occasionally.
- Continue to cook the berries, bringing them to a simmer. Simmer over medium-low heat for about 8 minutes, until all the berries have burst and the jam has thickened.
- In a small ramekin, combine the cornstarch and 2 tablespoons of water. Stir, then pour the cornstarch slurry into the jam.
- Stir and cook until the jam is thickened, about 30 seconds to 1 minute. Remove the jam from the heat and allow it to cool down to room temperature.
Making the Lemon Cream Cheese Filling
With your jam done and cooling, it’s time to get started on the creamy lemon filling! The cream cheese filling makes these rolls so delicious and irresistible!
- Place softened cream cheese into a large mixing bowl, then add the zest of 2 large lemons. Add the lemon juice, powdered sugar, salt, and vanilla.
- Use a mixer to cream all the ingredients together, mixing until the cheese is smooth and creamy.
- Set the cream cheese filling aside until ready to use.
Instructions for Making the Lemon Yeast Dough
With both the fillings ready, it’s time to make the dough! You can prepare the dough using instant or regular yeast; find instructions for using regular yeast in the next paragraph.
- Into a large mixing bowl, add the sugar and zest of 2 lemons. Use your fingers to blend the sugar and zest together, releasing the lemon oils.
- Next, add the warm milk, melted butter, eggs, salt, instant yeast, and vanilla extract. Whisk everything together for about 1 minute, until the eggs are well beaten.
- Gradually begin adding the flour, whisking it in at first. Switch over to a spatula once the batter thickens.
- Once a dough ball forms, transfer the dough onto a floured work surface and continue to work in the remaining flour.
- Knead the dough on a lightly floured work surface for 5 to 7 minutes, until the dough is smooth and elastic. This recipe also works well in a stand mixer with a dough hook.
- Cover the dough with a clean kitchen towel and let it rest for 15 to 20 minutes before rolling.
Making the Dough Using Regular Yeast
Want to use regular yeast instead of instant yeast for this recipe? It’s easy to do, but the instructions will be slightly different compared to my video instructions.
- Heat the milk in the microwave or on the stovetop until it’s about 120°F.
- Pour the warm milk into a large mixing bowl and sprinkle the yeast over the milk. Allow it to sit for 5 minutes, until the yeast is foaming.
- Meanwhile, in a separate bowl, combine the sugar and lemon zest, then use your fingers to blend together, releasing the lemon oils. Add the lemon sugar to the milk and yeast mixture.
- Add the eggs, melted butter, salt, and vanilla extract. Whisk for 1 minute, until well-combined.
- Gradually begin adding the flour, whisking it in at first. Switch over to a spatula once the batter thickens.
- Once a dough ball forms, transfer the dough onto a floured work surface and continue to work in the remaining flour.
- Knead the dough on a lightly floured work surface for 5 to 7 minutes, until the dough is smooth and elastic. This recipe also works well in a stand mixer with a dough hook.
- Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it proof in a warm corner of the kitchen until doubled in size, about 1 to 1 ½ hours.
How to Make Lemon Blueberry Rolls
Once the dough has rested or proofed (if using regular yeast), it’s time to shape these delicious blueberry rolls!
- Line a large casserole dish (9×13-inch) with parchment paper, or spray the sides and bottom with a non-stick baking spray.
- Lightly flour your work surface, then gently stretch the dough into a rectangle. Roll the dough out into a large rectangle, about 18×20-inches in size.
- Using an off-set spatula, spread the lemon cream cheese filling to all the edges, leaving a ½-inch margin at the top.
- Spread the blueberry jam over the cream cheese filling, leave a 1-inch margin at the top.
- Gently begin rolling the dough into a log, starting at the bottom. To prevent the filling from coming out the sides, roll the log loosely, kind of lifting and rolling the dough over the filling.
- Use a sharp knife to score the log into 12 equal pieces, then slice all the way through.
- Gently lift and transfer the rolls into the prepared casserole dish. This can be a little messy!
Baking Instructions for Blueberry Cream Cheese Rolls
- Allow the rolls to proof in a warm corner of the kitchen until the dough is fluffy, about 45 minutes to 1 hour. Try keeping the dish next to the preheating oven for faster proofing.
- Meanwhile, preheat the oven to 350°F.
- Once the rolls are proofed, pour ¾ cup cream or half-and-half over the rolls.
- Bake the rolls at 350°F for 35 to 40 minutes, until they’re a rich, golden-brown color on top.
Easy Lemon Icing for Topping
While the rolls are baking, it’s a great time to make the simple lemon icing topping! It adds even more incredible lemon flavor to these delicious blueberry rolls!
- Drop the powdered sugar into a small mixing bowl. Squeeze in about 2 tablespoons of fresh lemon juice and whisk the sugar and juice together.
- Gradually add more lemon juice until the icing is at your desired consistency; I usually do about 4 tablespoons or ¼ cup.
- Once the rolls come out of the oven, drizzle them generously with the lemon icing. Keep some icing on the side to add over each roll as needed.
Serving & Storing Suggestions
These lemon blueberry cream cheese rolls are best enjoyed warm with a glass of milk or a cup of coffee or tea. Add an extra drizzle of lemon icing for even more lemon flavor!
Store any leftover rolls covered and in the refrigerator. Reheat cold rolls in the microwave for 30 seconds and enjoy!
More Recipes to Try!
Enjoyed these delicious lemon blueberry rolls? Check out some of my other recipes you’re sure to love!
- The Best Cinnamon Rolls – my classic cinnamon rolls recipe is always the biggest hit! Super soft, fluffy, and so delicious!
- Lemon Poppy Seed Rolls – soft and fluffy lemon rolls filled with poppy seeds, topped with lemon cream cheese frosting!
- Pistachio Honey Cinnamon Rolls – these are so delicious! Filled with pistachio paste and topped with honey syrup, you’ll want more than one!
- Raspberry Cinnamon Rolls – another fruity and delicious twist! These are filled with raspberry jam and cream cheese!
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Lemon Blueberry Cream Cheese Rolls (video)
The most delicious lemon blueberry cream cheese rolls with soft, lemon dough, filled with homemade blueberry jam and lemon cream cheese filling! Plus, a simple lemon icing for the top!
Ingredients
For Homemade Blueberry Jam:
Can use 2 cups prepared jam/fruit preserves
- 4 cups blueberries, fresh or frozen
- 1/2 cup white granulated sugar
- 1 1/2 tbsp cornstarch, plus 2 tbsp water
For Lemon Cream Cheese Filling:
- 16 oz cream cheese, softened at room temp
- zest from 2 lemons
- 1 tbsp lemon juice, freshly squeezed
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
For Yeast Dough:
- 1 cup white granulated sugar
- zest from 2 large lemons
- 1 cup whole milk, warmed
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1 tbsp instant yeast, or regular active yeast
- 4 cups all-purpose flour
- 3/4 cup cream, or half-and-half; for pouring over the rolls
For Lemon Icing:
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
Instructions
Making Homemade Blueberry Jam:
- Place the berries and ½ cup sugar into a medium-sized saucepan. Cook the berries over medium heat, stirring occasionally.
- Continue to cook the berries, bringing them to a simmer. Simmer over medium-low heat for about 8 minutes, until all the berries have burst and the jam has thickened.
- In a small ramekin, combine the cornstarch and 2 tablespoons of water. Stir, then pour the cornstarch slurry into the jam.
- Stir and cook until the jam is thickened, about 30 seconds to 1 minute. Remove the jam from the heat and allow it to cool down to room temperature.
Making Lemon Cream Cheese Filling:
- Place softened cream cheese into a large mixing bowl, then add the zest of 2 large lemons. Add the lemon juice, powdered sugar, salt, and vanilla.
- Use a mixer to cream all the ingredients together, mixing until the cheese is smooth and creamy.
- Set the cream cheese filling aside until ready to use.
Instructions for Lemon Yeast Dough:
- Into a large mixing bowl, add the sugar and zest of 2 lemons. Use your fingers to blend the sugar and zest together, releasing the lemon oils.
- Next, add the warm milk, melted butter, eggs, salt, instant yeast, and vanilla extract. Whisk everything together for about 1 minute, until the eggs are well beaten.
- Gradually begin adding the flour, whisking it in at first. Switch over to a spatula once the batter thickens.
- Once a dough ball forms, transfer the dough onto a floured work surface and continue to work in the remaining flour.
- Knead the dough on a lightly floured work surface for 5 to 7 minutes, until the dough is smooth and elastic. This recipe also works well in a stand mixer with a dough hook.
- Cover the dough with a clean kitchen towel and let it rest for 15 to 20 minutes before rolling.
- Find instructions for making the dough using regular yeast in the recipe post above.
Shaping the Rolls:
- Line a large casserole dish (9×13-inch) with parchment paper, or spray the sides and bottom with a non-stick baking spray.
- Lightly flour your work surface, then gently stretch the dough into a rectangle. Roll the dough out into a large rectangle, about 18×20-inches in size.
- Using an off-set spatula, spread the lemon cream cheese filling to all the edges, leaving a ½-inch margin at the top.
- Spread the blueberry jam over the cream cheese filling, leave a 1-inch margin at the top.
- Gently begin rolling the dough into a log, starting at the bottom. To prevent the filling from coming out the sides, roll the log loosely, kind of lifting and rolling the dough over the filling.
- Use a sharp knife to score the log into 12 equal pieces, then slice all the way through.
- Gently lift and transfer the rolls into the prepared casserole dish. This can be a little messy!
Baking Instructions:
- Allow the rolls to proof in a warm corner of the kitchen until the dough is fluffy, about 45 minutes to 1 hour. Try keeping the dish next to the preheating oven for faster proofing.
- Meanwhile, preheat the oven to 350°F.
- Once the rolls are proofed, pour ¾ cup cream or half-and-half over the rolls.
- Bake the rolls at 350°F for 35 to 40 minutes, until they’re a rich, golden-brown color on top.
Making Lemon Icing:
- Drop the powdered sugar into a small mixing bowl. Squeeze in about 2 tablespoons of fresh lemon juice and whisk the sugar and juice together.
- Gradually add more lemon juice until the icing is at your desired consistency; I usually do about 4 tablespoons or ¼ cup.
- Once the rolls come out of the oven, drizzle them generously with the lemon icing. Keep some icing on the side to add over each roll as needed.
Serving & Storing:
- These lemon blueberry cream cheese rolls are best enjoyed warm with a glass of milk or a cup of coffee or tea. Add an extra drizzle of lemon icing for even more lemon flavor!
- Store any leftover rolls covered and in the refrigerator. Reheat cold rolls in the microwave for 30 seconds and enjoy!
Nutrition
Serving: 1roll | Calories: 623kcal | Carbohydrates: 99g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 393mg | Potassium: 209mg | Fiber: 3g | Sugar: 63g | Vitamin A: 825IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg
This looks very good and delicious, but I have a question : doesnt the dough become soggy with 750 ml milk on top ? Because my dough becomes soggy even from a too wet cheese, let alone so much milk. what is your secret ?
Hi Alyia! These were incredible! We loved the creamy, fruity filling.
You need just 180 ml of cream over the top; 750 would be way too much!! You can omit or reduce this cream/milk if you prefer not to add it. I hope you enjoy the rolls!