Breakfast

Blueberry Lemon Curd Sweet Rolls

Say hello to your new spring and summertime indulgent treat! These oh-so-delicious Blueberry Lemon Curd Sweet Rolls are filled with luscious lemon curd, and juicy blueberries are generously swirled through the layers of pillowy soft dough. The perfect addition for Mother’s Day brunch!

When life gives you lemons..you make, well, everything! Without fail, every spring, my huge lemon tree is loaded, and it makes me so happy! And for good reason- the cost of one lemon in some places! Yikes.

Not only that, but I use lemons A LOT! I cook, bake, and lately, make lemon ginger wellness shots! They are my new obsession, and I have added them to my health regime, which is much needed when I go a little crazy with sweets.

Needless to say, I have been fixated on creating new recipes with lemons, specifically breakfast or desserts! And these blueberry lemon rolls are insanely lip-smacking. I mean, cinnamon rolls are always a treat, but the sweet, tangy lemon curd really takes these rolls over the top!

These sweet rolls are meant to be shared! Whether it’s a brunch with friends or a family gathering, share the joy of Blueberry Lemon Curd Sweet Rolls with your loved ones.

Ingredient Notes And Substitutions

All-purpose flour: When measuring the flour, be sure to spoon it into the measuring cup rather than scooping it. This will prevent the flour from being packed into the cup, resulting in more flour than necessary.

Yeast ~ Instant yeast or active dry yeast can be used. I prefer to use the instant. It shortens the proofing time, so there’s no need to wait any longer than necessary. I also prefer buying the yeast in packets when I need it, so I don’t need to worry about it going bad.

Eggs ~ one egg and one yolk at room temperature. To quickly do this, place the whole eggs in a cup of warm water for a few minutes.

Milk ~ whole milk. Avoid lite or fat-free milk, as they lack fat content.

Unsalted butter ~ salted butter is ok to use; just make sure to omit the salt in the recipe.

Cornstarch ~ is used in dough and filling for added texture and fluffiness. It also helps the filling stay put and not leak out.

Blueberries ~ I use fresh for this recipe but frozen can also be used. Do not thaw them!

Lemon curd: of course, you could make it from scratch, but why would you when you can buy it? Look for a quality brand, however. Trader Joe’s carries a great one! I always used to make it until I discovered theirs.

Pan of unbaked blueberry lemon curd sweet rolls

Tips For Successful Sweet Rolls!

  • Check the expiration date on the yeast. You don’t want to go through all the effort to make these heavenly treats only to have flat rolls.
  • Make sure the milk temperature is not too hot. You don’t want to kill the yeast. I recommend an instant-read thermometer. They are inexpensive and save you the guesswork. Amazon has all sorts of them. If you don’t have one, you’re looking for a lukewarm temperature.
  • Instead of rolling and then cutting, it is better with these particular rolls to cut the dough strips first, add the blueberries, and then roll. Otherwise, it will be a messy job slicing, trying to slice through the dough with the blueberries.
  • Room temperature is a must! Make sure the eggs, butter, and cream cheese chill out. But hey—we all get sidetracked and forget sometimes (guilty!). A quick way to help the butter and cream cheese reach room temperature is to pop them in the microwave with the “soften” option (if you have one). Put whole eggs ( shell intact) in a cup of warm water for about 10 minutes.

Make Ahead And Storage

These blueberry lemon curd rolls are perfect for making up ahead for all your spring and summer gatherings!

For making overnight sweet rolls. After the rolls are rolled and assembled in the pan you will be baking them in, promptly cover them with plastic wrap and store them in the refrigerator overnight. This will allow them to do the second rise. Allow to sit at room temperature for about 1 hour before baking. Alternatively, you can place them in a 100-degree F oven (or in a 100˚F oven for 30 min) or until puffy.

Storing Freshly Baked Rolls: If you have leftover freshly baked cinnamon rolls, allow them to cool to room temperature. Then, wrap them tightly in plastic wrap or aluminum foil to keep them from drying out. Store them at room temperature for up to 2-3 days.

Make ahead to freeze. As soon as you have assembled the rolls, put parchment paper on a sheet pan, then place the rolls on the pan. Cover with plastic wrap, and put them in the freezer to partially freeze for about 30 to 45 minutes. Then, transfer the rolls to a freezer zip lock bag or container.

To cook from frozen. The night before you want to serve the rolls, remove them from the freezer and place them in the refrigerator to thaw overnight. Put them in the pan you are going to bake them in, about 2 inches apart. Now, it is time to let them rise! Place a towel over them and put them in a warm area. This usually takes 6–8 hours, so make sure you take them out early!!

Reheating: If you have leftover baked cinnamon rolls or frozen and baked ones that you’ve thawed, you can reheat them in the microwave or oven until warmed through. Microwave for about 20-30 seconds per roll or place them in a preheated 350°F (175°C) oven for 10-15 minutes until heated.

lemon glaze being poured over the blueberry lemon curd sweet rolls

How To Make Blueberry Lemon Curd Sweet Rolls

Here’s a quick overview. Scroll below to find the complete and printable instructions with all my tips!

  1. Make the dough. Add the warm milk and sugar to the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit for about 5 minutes. It should become foamy. Add the eggs, and softened butter to the yeast mixture and mix on low with the beater attachment for a few seconds.
  2. Add about 1/3 of the flour and mix until it has blended in. Switch to the dough hook attachment and add the rest of the flour. Continue on low speed and let the dough knead until it forms a ball around the dough hook.
  3. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it has doubled in size.
  4. Punch down the risen dough and roll it out on a floured surface into a 16 x 20-inch rectangle. Spread the softened butter over the dough, leaving a 1/2-inch border along one of the long edges. Spread the lemon curd in an even, thin layer over the butter, followed by the sugar, and then sprinkle the blueberries.
  5. Starting from the long edge with the filling, cut the dough into 1 1/2-inch wide strips using a pizza cutter or knife. Avoid cutting through the blueberries; just move them a little. Alternatively, you could add the berries after you’ve cut the strips. Place in the prepared pan and set aside for a second rise.
  6. Bake and glaze. Bake the rolls for 30 minutes or until golden brown. While the rolls cool, make the glaze.

More Lemon Treats You May Enjoy!

Lucious Lemon Lavender Bars

Lemon Strawberry Tarts

Lemon And Coconut Cream Bundt Cake

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Blueberry Lemon Curd Sweet Rolls


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  • Author: Teri Wallingford
  • Total Time: 2-3 hours of inactive time ( proofing the dough)
  • Yield: 912 1x

Description

Say hello to your new spring and summertime indulgent treat! These oh-so-delicious Blueberry Lemon Curd Sweet Rolls are filled with luscious lemon curd, and juicy blueberries swirled through the layers of pillowy, soft dough.


Ingredients

Units Scale

For the Dough:

  • 1 tablespoon active dry rapid yeast (or instant yeast)
  • 1 cup warm milk (about 110°F or 43°C)
  • 3/4 granulated sugar
  • 1 egg Plus 1 egg yolk, room temperature
  • 6 tablespoons unsalted butter, cut into small cubes, softened
  • 4 1/2 to 4 3/4 cups all-purpose flour.
  • 2 teaspoons cornstarch
  • 1 teaspoon salt

For the filling

  • 1/2 cup lemon curd. Store-bought or homemade
  • 2 teaspoons cornstarch
  • 1 pint of fresh blueberries

For the lemon glaze. *See Note Below

  • 1 1/2 cups powdered sugar
  • 5 teaspoons lemon juice
  • 4 teaspoons milk or heavy cream
  • 1/2 teaspoon lemon zest. Optional


Instructions

To make the dough – Butter a 9×13-inch baking dish

  1. In the bowl of a stand mixer or large bowl, add the warm milk and the 2 tablespoons of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes. It should become foamy.
  2. In another medium mixing bowl, combine 4 1/2 cups of flour ( you may need to add additional flour as the dough kneads), cornstarch, and salt, and set aside.
  3. To the yeast mixture, add the eggs, 3/4 cup sugar, and softened butter. Mix on low with the paddle attachment ( or beat on low with an electric mixer) for a few seconds. Don’t worry about the butter not mixing in.
  4. Add about 1 cup of the flour at a time, allowing it to be mostly absorbed with each addition. Once all flour is added, switch to the dough hook attachment. If kneading by hand, *see notes below. Continue on low speed and let the dough knead for about 8 minutes. If the dough looks too wet or sticking to the sides of the bowl, add more flour ( 1 tablespoon at a time). The dough should pull away from the sides and start to form around the dough hook. The dough is ready when it is smooth and elastic. It should feel sticky without sticking to your fingers or sides of the bowl.
  5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it has doubled in size. In the meantime, you can make the filling and glaze!

For the filling

  1. In a small bowl, mix together the lemon curd and cornstarch. That was easy peasy! Set aside until  ready to use

Cut & roll ** See Note Below for cutting.

  1.  Now, punch down the risen dough, gather it up, and place it on a floured surface. Using your hands, form and pat it into a small rectangle, then finish rolling it into a 16×20-inch rectangle. Spread the softened butter over the dough, leaving a 1/4-inch border along one of the long edges. 
  2. Starting from the long edge with the filling, cut the dough into 1 1/2-inch wide strips using a pizza cutter or knife. Avoid cutting through the blueberries; just move them a little. Alternatively, you could add the berries after you’ve cut the strips. Place in the prepared pan and set aside for a second rise. Arrange the rolls in the buttered baking pan, leaving 1/2 to 1 inch apart.
  3. Now it’s time for the second rise. Cover them with a kitchen towel, and let them get puffy again, about 30 minutes to 1 hour. TIP: Put them in the warmest spot in your kitchen. Preheat your oven to 350 degrees F halfway through so it’s ready for you.

Bake and glaze

  1. Bake the sweet rolls for 30 minutes or until golden brown. While the rolls cool, make the frosting. Add the powdered sugar, milk, lemon juice, and lemon zest if using. ***See Note Below. Whisk or stir until smooth. Spread the glaze over the rolls,  and sink your teeth into these pillowy, sweet spring treats!

Notes

 *For Kneading by hand

Use an electric mixer until the dough becomes too thick and sticky, and then stir with a large wooden spoon or spatula. Once most of the flour is mixed, turn the dough out on a floured surface and knead until smooth and elastic. If it is sticky, add a small amount of flour at a time (about 1 tablespoon) until you have the desired consistency.

**Baking time may vary depending on the size of the rectangle you roll the dough to, as well as how thick the rolls are cut

***Adjust the lemon and milk to your taste and consistency. Add more or less liquid. If the mixture gets too thin, add more powdered sugar. If it gets too thick, add more lemon juice or milk.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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