This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasyHolidayEats #CollectiveBiasWith all of the excitement of a holiday, most of the attention is turned toward dinner. I mean, there is a lot to do! But the rest of the day can sometimes be forgotten. That is why I like to make these Blueberry Lemon Sweet Rolls for Thanksgiving. They are a special, homemade way to start the day.
Making homemade breakfast rolls are a tradition in our family. Every holiday, I make a variety for everyone to start the day off on a positive and exciting note. Blueberry Lemon Sweet Rolls are one of my favorites to make for Thanksgiving because of the tart flavors. When I am spending the day with family, the flavors of blueberry and lemon remind me of my childhood and the blueberry lemon muffins that we would eat during the holidays. These flavors are a classic combination and a great way to make new memories with the family.
I love to use Smucker’s Fruit & Honey Fruit Spreads because they are perfect for easy holiday entertaining. These rolls utilize the Smucker’s Fruit & Honey Blueberry Lemon Fruit Spread as the base of the filling and flavor for the rolls. Each flavor is naturally sweetened with honey (yum!) and perfect for all of those simple and easy meal solutions. I got the Blueberry Lemon and Triple Berry flavors, but be sure to check out all of their other flavors as well!
Grabbing some Smucker’s Fruit & Honey Fruit Spreads is so easy because you can find it at your local Wal-Mart with the other Smucker’s products. Just head to the jam or jelly section and you will find these amazing jars of goodness, typically on one of the higher shelves. They have some amazing flavors including Blueberry Lemon, Triple Berry, Strawberry, Strawberry Jalapeno, and Concord Grape. You can find more recipe and entertaining inspiration here! And did you know that you can use the Ibotta app to earn money from your purchases? Check out their current offer to earn $1.00 off Sumcker’s Fruit & Honey Fruit Spread.
I love to make these rolls because they can be made the day before for an easy morning! And when you have a holiday like Thanksgiving, your day is going to be packed enough with things to do and people to entertain. So having an amazing breakfast that does not require you to do too much day-of is perfect!
To make the Blueberry Lemon Sweet Rolls, get the dough mixed, kneaded, and let it rise. Then it is time to assemble!
Roll out the dough until it is approximately 15 x 9 inches. Make your filling by mixing the cream cheese, 1 Tbsp melted butter, and lemon zest. Mix to combine. Spread it out over the dough. Then take 1/4 of the Smucker’s Fruit & Honey Blueberry Lemon Fruit Spread and spread it across the cream cheese mixture. You can use more to taste if you wish. The spread has pieces of the blueberries in there which I LOVE!
Then roll up the dough from the longer edge to make a long log. Cut it in half, then each piece in half again, so you have four log pieces. Each piece can then be cut into three rolls, for a total of twelve. Line your baking dish with 1 Tbsp melted butter and sprinkle with some sugar. Then line up your rolls, 3×4. Cover with plastic wrap and let them rise until doubled in size, approximately 45 minutes. This is the point where you can stop and leave them overnight for a fast breakfast! Just pop them in the refrigerator after the rolls have risen the second time.
When you are ready to bake the rolls, preheat the oven to 350F and bake the rolls for approximately 30 minutes or until they are starting to brown. While the rolls are baking, make your cream cheese glaze by whipping the cream cheese and then adding the milk and powdered sugar.
After the rolls are done, top them with the glaze, some additional lemon zest, and a drizzle of the Smucker’s Fruit & Honey Blueberry Lemon Fruit Spread. Serve and enjoy!These Blueberry Lemon Sweet Rolls are perfect because they have a balance of sweet and tartness from the fruit spread and lemon. A great way to start Thanksgiving morning!
- Scald your milk by heating 3/4 cup of milk over medium high heat in a skillet. Once the milk is simmering, turn the heat off. You should have approximately 1/2 cup left. Measure out the 1/2 cup milk and discard the rest. (This is important because milk has a protein that prohibits yeast from rising properly. Heating the milk will break this protein and allow the yeast to do its thing).
- In a small bowl, dissolve yeast in 1/2 cup warm water as per package directions for the correct temperature to ensure that you keep your yeast alive (typically between 100-110F).
- In a large bowl, mix the 1/2 cup scalded milk, sugar, melted butter, salt, and egg. Let it sit if the temperature of this mixture is over 110F otherwise it will kill the yeast. Once at 110F or below, add the yeast mixture and mix to combine.
- Add in 2 cups of flour and mix until smooth. Add additional flour, 1/2 cup at a time, until the dough is easy to handle (the amount of flour that you need will vary).
- Roll the dough out onto a lightly floured surface and knead for 5 to 10 minutes. Place the dough into a greased bowl (you can use 1-2 tsp of vegetable oil to coat the bowl you mixed everything in). Cover bowl with saran wrap and then a kitchen towel. Let sit until the dough has doubled in size, approximately 60-90 minutes.
- When dough has doubled in size, punch it down. Then put it back on a floured surface and using a rolling pin, roll the dough into a rectangle approximately 15x9 inches.
- Mix the filling of cream cheese, butter, and lemon zest together in a medium bowl. Spread the mixture over the dough in a thin layer. Depending on the exact size of your dough, you may need a little more to coat it all.
- Spread the blueberry lemon fruit spread across the cream cheese mixture. Add more if desired.
- From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal.
- Using a serrated knife, cut the log in half. Then cut each half into half again so that you have four equal pieces. Lining up two pieces at a time, cut each into three rolls so that you have a total of 12 rolls.
- Coat the bottom of your 9x13" baking dish with some additional melted butter (approximately 1 Tbsp) and sugar to coat. Place the cinnamon roll slices close together (four rows of three) in the dish and let them rise until the dough has doubled again, approximately 45 minutes. (If you are making these the night before, once the rolls have doubled in size, cover them in plastic wrap and place them in the refrigerator. In the morning, pull them out to warm to room temperature before baking).
- Preheat the oven to 350F. Once the rolls have doubled in size, place them in the oven and bake for about 30 minutes or until they are starting to brown.
- While the rolls are baking, prepare the icing. Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Add in the powdered sugar and whisk until smooth. If the cream cheese is lumpy, you can heat this mixture at any point in a microwave safe bowl for 10 seconds at a time until smooth again.
- When the rolls are done, let them cool slightly and then top with the icing. Garnish with additional Smucker's Fruit & Honey Blueberry Lemon Fruit Spread and lemon zest as desired. Serve warm.