Description
Soft and fluffy blueberry lemon poppy seed rolls filled with juicy berries, bright citrus zest, and topped with creamy lemon frosting for the perfect sweet and tangy breakfast treat.
Ingredients
Units
Scale
- 4 cups all purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons poppy seeds
- Zest of 2 lemons
- 1 1/2 cups fresh blueberries, lightly mashed
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let sit for 5 minutes until foamy.
- Add the remaining sugar, melted butter, eggs, and salt. Mix well.
- Gradually add flour and mix until a dough forms. Knead for 8 to 10 minutes until smooth and elastic.
- Stir in poppy seeds and lemon zest until evenly distributed.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread the lightly mashed blueberries evenly over the dough.
- Roll tightly into a log and slice into 12 even rolls.
- Place rolls in a greased baking dish, cover, and let rise for 45 minutes.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes until lightly golden.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread frosting over warm rolls before serving.
Notes
- Make sure milk is warm, not hot, to avoid killing the yeast.
- Do not overfill with blueberries to prevent leakage.
- Let the rolls cool slightly before adding frosting for the best texture.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg