These blueberry sweet rolls are the perfect summery breakfast option and are topped with creamy whipped lemon ricotta – perfect for anyone who is not into super sweet glazes! With real blueberries bursting throughout the rolls and flecks of lemon zest throughout the whipped ricotta, you will be in heaven as you enjoy one of these on a sunny morning with a cup of coffee!
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I noticed that I don’t have a lot of breakfast recipes on my site, so here is a great one for warmer weather! The mix of blueberry and lemon flavors are so summery. Plus, the blueberry filling in these is super light and not overly sweet! A great breakfast or brunch option!
These blueberry sweet rolls are adapted from the Magnolia Cookbook Volume 2, but I decided to switch up the topping from a traditional lemon glaze.
How to Make Whipped Lemon Ricotta
The whipped lemon ricotta that is on top on these blueberry sweet rolls may sound fancy and complicated, but it’s really not! I promise! Here is what you will need:
- Ricotta cheese
- Lemon zest
- Powdered sugar
- Vanilla extract or vanilla bean paste
And that’s it! To whip your ricotta, simply place in a food processor and blend for a few minutes until it is smooth and creamy. Then add your powdered sugar, vanilla and lemon zest and you have yourself a super delicious topping for your blueberry sweet rolls!
What I like about this whipped topping is that it’s not as sweet as a traditional glaze would be. It is almost like a whipped cream cheese frosting texture and it is oh-so-good!
If you’re not a fan of ricotta cheese, you could definitely substitute cream cheese instead! I think it would be equally delicious.
Blueberry Filling for the Blueberry Sweet Rolls
The filling portion of these sweet rolls is also not overly sugary, which is nice! Plus, it is super simple and comes together in minutes! You will need:
- Frozen blueberries
- Cornstarch or arrowroot starch
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You will simply boil the ingredients and stir together until they reach a thick, jammy consistency. Pop in the refrigerator to cool before using to assemble the blueberry sweet rolls. See? Also simple!
The most time consuming/difficult part of this recipe is making the dough, but even that isn’t complicated at all! Just follow my instructions below and you will have a delicious breakfast or brunch menu item!
Storing Blueberry Sweet Rolls
You can store these rolls unfrosted at room temperature for 1-2 days, otherwise keep them in the refrigerator in an airtight container.
You an also freeze finished rolls and thaw one at a time!
I hope that you enjoy making these blueberry sweet rolls and give the whipped ricotta topping a try!
As always, please tag me in you photos on Instagram if you make this recipe! I love to see what you are baking.
If you are looking for another summery breakfast/brunch recipe idea, check out this Lemon Raspberry Swirl Cake!
Blueberry Sweet Rolls with Whipped Lemon Ricotta
For the Sweet Rolls
- 1 cup warm whole milk (95°F to 110°F)
- One ¼ oz packet of active dry yeast
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter (room temperature)
- 1 large egg
- 3 cups all-purpose flour (plus more for rolling)
- 1 tsp salt
For the Blueberry Filling
- 1 cup frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp cornstarch or arrowroot starch
For the Whipped Lemon Ricotta
- 8 oz whole milk ricotta
- ½ cup powdered sugar
- 2 tsp vanilla extract or vanilla bean paste
- Zest of one lemon
For the Sweet Rolls and Blueberry Filling
- In a stand mixer fitted with the dough hook, combine the warm milk, yeast, sugar, butter and egg. Gradually mix in the flour and salt on low speed until incorporated (about 5 minutes). Increase speed to medium and beat until the dough is smooth, elastic and slightly sticky (about 3 minutes).
- Transfer dough to a medium bowl lightly sprayed with cooking spray. Cover with plastic wrap and let rise in warm area until doubled in size, about 1 hour.
- Meanwhile, in a small saucepan, combine the blueberries, sugar and cornstarch. Cook over medium-high heat, stirring often, as the berries break down and release their liquid. Bring to a boil, stirring constantly, until the liquid thickens and is syrupy (about 3-4 minutes). Transfer to a bowl and chill for 30 minutes, or until completely cooled.
- Lightly spray a 9×13 inch pan.
- Punch down the dough to release the air and transfer to a lightly floured surface. Roll dough into a 12×18 inch rectangle, dusting with flour if needed to prevent sticking.
- Using a spatula, spread the blueberry filling over the dough, leaving a ½ inch border. Starting on the short side, roll up the dough tightly away from you to make a 12-inch long roll. Using a sharp knife, cut the dough into 12 one inch thick slices. Place them cut side up in prepared baking pan and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350°F. Bake the rolls until lightly browned, about 18-20 minutes.
For the Whipped Lemon Ricotta
- In the bowl of a food processor, blend the ricotta cheese until smooth and creamy (about 2 minutes).
- Add in the powdered sugar, vanilla and lemon zest. Blend until combined.
- Top your warm rolls with the whipped lemon ricotta and serve!