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blueberry lemon sweet roll on a plate

Blueberry Lemon Sweet Rolls with Mascarpone Icing

5 from 5 votes
Blueberry Lemon Sweet Rolls are my answer to a sunny summer weekend breakfast! Bursting with plump blueberries, the zip of lemon and soft herbal notes of fresh thyme, these are simply scrumptious!
Prep Time:30 mins
Cook Time:20 mins
Rise Time:1 hr 45 mins
Total Time:2 hrs 35 mins
Course: Breakfast
Cuisine: American
Keyword: Brunch
Servings: 16 rolls
Calories: 331kcal
Author: Sip + Sanity | Linda Feller

Equipment

  • Stand mixer
  • microplane grater or zester
  • candy thermometer
  • small saucepan
  • 9x13 or 12x12 baking dish

Ingredients

Rolls:

  • 4 cups + 2 Tbsp, bread flour divided, (plus more for rolling)
  • tsp active dry yeast or 1 packet
  • 1 zest of lemon
  • 1 cup 2% milk
  • cup white sugar
  • 1 stick unsalted butter room temperature, divided (1/3 cup for dough, remainder for icing)
  • ½ tsp salt
  • 2 large eggs room temperature

Blueberry Filling:

  • 1 pint fresh blueberries
  • ½ cup white sugar
  • 1 zest of lemon
  • 2 tsp lemon juice
  • 2 tbsp fresh thyme leaves chopped
  • ½ stick unsalted butter room temperature

Icing:

  • 2 oz mascarpone cheese room temperature
  • cups confectioner's sugar
  • ½ tsp vanilla extract
  • 2 tbsp lemon juice
  • pinch kosher salt

Instructions

  • Into the bowl of stand mixer, pour 2 cups of flour, yeast and the zest of 1 lemon. Use a fork or whisk to evenly disperse the ingredients throughout the flour.
  • In a small saucepan over medium heat, warm milk, sugar, 1/3 cup of butter, and salt until it reaches 120-130 degrees. Add this to the bowl of flour. Using the dough hook attachment, mix it on low speed for 15-20 seconds.
  • Add the 2 eggs. Beat on low for 30 seconds, scrape down the sides and beat on medium for about 3 minutes.
  • Add the remaining 2 cups of flour, 1 cup at time. Beat just until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
  • Dust a work surface with the remaining 2 Tbsp of flour and turn your dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
  • Shape it into a ball and place it in a lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about 1 hour. It will double in size. (If the room is cool, I like to proof mine in the oven with just the oven light on.)
  • Meanwhile, make the blueberry filling by combining blueberries, sugar, lemon juice and fresh thyme in a medium bowl.
  • Lightly dust a work surface and rolling pin with flour. Punch down the dough and turn it out on your work surface. Roll the dough into a rectangle approximately 14" x 16".
  • Spread 1/2 stick of room temperature butter over the dough. Top that with the blueberry filling. Starting with a long edge, roll the dough into a cylinder. Using a sharp serrated knife, cut the dough into 16 equal rolls.
  • Place the rolls into a 9"x13" cake pan (or 12"x12" pan), lightly greased. Cover them and allow to rest for another 30-45 minutes. They will expand to fill the pan.
  • Preheat the oven to 350 degrees. After the rolls have rested, bake them for 20 minutes. Check them for doneness. The dough around the edges of the pan may turn a very light golden brown. If they are still pale, bake them for up to 5 minutes longer. Remove them to cooling racks.
  • Prepare the icing by combining what's left of the stick of butter with the mascarpone cheese. Mix them together with a whisk until smooth. Add 1/2 cup of confectioner's sugar and mix. Add the vanilla, 2 Tbsp of lemon juice and remaining cup of confectioner's sugar. Mix until smooth.
  • Drizzle icing over the rolls and use an offset spatula or back of spoon to spread.
  • The rolls can be stored at room temperature in an air tight container for 2-3 days, or in the fridge for up to one week.

Notes

Want to save a step in the morning? Mix the dough the night before and place it in a lightly greased bowl. Instead of proofing it on the counter for an hour, cover it with plastic wrap and put it in the fridge to rise overnight. Proceed with remaining steps in the morning.