Lemon Blueberry Sweet Rolls
These lemon blueberry sweet rolls are easy to make and perfect for breakfast or dessert. Top them off with a delicious lemon cream cheese frosting for a treat everyone will love!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 sweet rolls
- 1 8-ounce package crescent roll dough
- 1 Tablespoon softened butter
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon zest
- ½ cup fresh blueberries
- 3 ounces softened cream cheese
- 2 Tablespoons softened butter
- ½ cup powdered sugar
- 1 Tablespoon fresh lemon juice
To make the sweet rolls:
Preheat oven to 375 degrees Fahrenheit. Spray 8 cavities in a muffin pan well with non-stick cooking spray and set aside.
On a clean surface, unroll the crescent roll dough into a rectangle (if not using seamless, make sure to press the seams together). Spread the Tablespoon of softened butter evenly over the dough, then sprinkle the sugar and lemon zest over the dough. Evenly distribute the blueberries on top.
Starting with the long side, tightly roll the dough up. Using unwaxed, unflavored dental floss or a sharp knife, cut the roll into 8 equal pieces.
Place each piece into the prepared muffin cavities. Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until lightly golden brown.
Remove from the oven and allow to cool in the pan for about 10 minutes.
To make the frosting:
Using a handheld mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and mix well, then add the lemon juice and mix until fully combined.
Evenly distribute the frosting between all 8 rolls.