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–+ servings
A casserole dish filled with blueberry rolls, on a table with lemons and berries.

Lemon Blueberry Cream Cheese Rolls (video)

1 hour prep + 40 minutes cook + 1 hour Proofing Time (varies)
12 rolls
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 
US Customary - Metric

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 (9x13-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 18x20-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