Lemon Blueberry Rolls🫐 🍋

These lemon blueberry rolls are soft, buttery, and filled with a punch of that lemon and blueberry flavor from the lemon blueberry curd, then finished with a delicious cream-cheese frosting that I 💛

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Place both sugars and the zest of 2 lemons in a medium saucepan. Rub them together with your fingers for 30 seconds. This brings out more lemon flavor.

Step 2

2. Add the 3 whole eggs and 3 egg yolks. Whisk until smooth. Whisk in the lemon juice and salt.

Step 3

3. Place the saucepan over medium-low heat. Whisk the mixture the entire time so the eggs stay smooth instead of turning into scrambled eggs.

Step 4

4. Cook for 8–12 minutes. The curd is ready when it becomes thick and stays on the back of a spoon. If you have a thermometer, it should read 170–175°F. Do not let the mixture boil quickly.

Step 5

5. Remove the saucepan from the heat. Whisk in the vanilla.

Step 6

6. Add a few cold butter pieces and whisk until they melt. Keep adding and whisking until all the butter is mixed in. The curd should look smooth and shiny.

Step 7

7. For an extra-smooth curd, pour it through a fine strainer. This step is optional.

Step 8

8. Pour the curd into a shallow bowl. Place plastic wrap directly against the top of the curd so it does not form a dry layer.

Step 9

9. Refrigerate for at least 2 hours. Do not fill the rolls until the curd is completely cold and thick.

Step 10

What to expect: The light brown sugar will make the curd golden or light tan instead of bright yellow. This does not mean it burned.

Step 11

2. Make the blueberry jam

Step 12

1. Place the blueberries, sugar, lemon juice, lemon zest, and salt in a small saucepan.

Step 13

2. Cook over medium heat for 5–7 minutes. Stir often so the berries do not burn.

Step 14

3. Crush about half the berries with a spoon or potato masher. Leave the rest in pieces so the rolls have real blueberry pockets.

Step 15

4. In a small cup, mix the cornstarch with the cold water until smooth.

Step 16

5. Pour the cornstarch mixture into the bubbling berries. Stir and cook for 1–2 more minutes.

Step 17

6. The jam is ready when it looks thick instead of watery. Drag a spoon across the bottom of the pan. If the empty line stays open for about 1 second, it is thick enough.

Step 18

7. Pour the jam into a shallow bowl and let it cool completely. Warm jam will soften the dough and make the rolls difficult to shape.

Step 19

3. Make the dough

Step 20

1. Place the zest of 1 lemon and the ¾ cup plus 2 tablespoons sugar in a large bowl. Rub them together with your fingers for 30 seconds.

Step 21

2. Add 2 cups flour, the milk powder, yeast, and salt. Whisk together.

Step 22

In a separate bowi, combine the warm milk and butter. Microwave for 30-45 seconds, until warm to the touch but not hot. The butter does not need to fully melt.

Step 23

Pour the warm milk mixture into the dry ingredients. Add the egg and egg yolk and vanilla, then mix with a wooden spoon.

Step 24

6. Slowly mix in the remaining 2 cups flour until a soft dough forms.

Step 25

7. Knead for 8–10 minutes with a mixer or 10–12 minutes by hand.

Step 26

8. The dough is ready when it feels smooth, soft, and stretchy. It may feel a little sticky, but it should not leave wet dough covering your fingers.

Step 27

9. If it is still very wet, add more flour 1 tablespoon at a time. Do not add the whole extra ½ cup at once. Too much flour will make the rolls dry.

Step 28

10. Lightly grease a large bowl. Place the dough inside and cover the bowl with plastic wrap or a clean towel.

Step 29

11. Leave it in a warm place until it becomes twice its original size. This usually takes 1½–2½ hours. The sweet dough may rise slowly, so watch its size instead of only watching the clock.

Step 30

4. Fill and shape the rolls

Step 31

1. Grease a 9 × 13-inch baking dish.

Step 32

2. Sprinkle a little flour on the counter. Roll the dough into an 18 × 14-inch rectangle about ¼ inch thick.

Step 33

3. Spread exactly 1 cup cold lemon curd over the dough in a thin, even layer.

Step 34

4. Leave a ¾-inch empty strip along one long edge. This clean edge will help the roll stay closed.

Step 35

5. Drop small spoonfuls of ⅓ cup cold blueberry jam across the lemon curd.

Step 36

6. Gently drag a knife through the two fillings once or twice. Do not mix them completely. You want visible blueberry pockets.

Step 37

7. Begin rolling from the filled long edge across from the empty strip. Roll the dough tightly into one long tube.

Step 38

8. Pinch the empty edge against the tube to close it. Turn the tube so the closed edge is on the bottom.

Step 39

9. Refrigerate it for 15–20 minutes. Cold filling is less likely to squeeze out when you cut the rolls.

Step 40

10. Cut it into 9 equal rolls, each about 2 inches wide. Use unflavored dental floss for the cleanest cuts, or use a sharp bread knife.

Step 41

11. Place the rolls in the pan in three rows of three.

Step 42

5. Let the rolls rise again

Step 43

1. Cover the baking dish.

Step 44

2. Leave the rolls in a warm place for 45–90 minutes.

Step 45

3. They are ready when they look much larger, very puffy, and are beginning to touch. Their appearance matters more than the exact time.

Step 46

6. Add the cream 1/3 of it and bake

Step 47

1. If the rolls were rising inside the oven, take them out.

Step 48

2. Preheat the oven to 350°F.

Step 49

3. Warm the ⅓ cup heavy cream until it feels slightly warm. Do not make it hot.

Step 50

4. Slowly pour the cream into the spaces between the rolls. Avoid pouring it directly into the centers because the centers already contain moist filling.

Step 51

5. Bake for 28–34 minutes.

Step 52

6. They are finished when the tops look light golden brown and the center dough is no longer wet. If you have a thermometer, check the dough—not the filling. It should be about 190°F.

Step 53

7. If the tops become too dark before the centers finish, loosely place foil over the pan and continue baking.

Step 54

8. Cool the rolls for 25–30 minutes. They can be slightly warm, but they cannot be hot or the frosting will melt.

Step 55

7. Make the light cream-cheese frosting and decorate

Step 56

1. In one bowl, beat the softened cream cheese, powdered sugar, honey, 1 tablespoon cold lemon curd, vanilla, salt, and optional milk powder until smooth.

Step 57

5. If the frosting feels too soft, refrigerate it for 15 minutes.

Step 58

6. Spread the frosting over the rolls after they have cooled for 25–30 minutes.

Step 59

7. Spoon the remaining blueberry jam over the frosting. Make swirls or place one spoonful in the center of each roll.

Step 60

8. Add fresh blueberries and lemon zest if you want a bakery-style finish.

Step 61

9. Serve slightly warm or at room temperature. Serve the extra lemon curd on the side.