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Blueberry Lemon Basil Sweet Rolls

Blueberry Lemon Basil Sweet Rolls

featured product:

Blueberry Lemon Basil Sweet Rolls

Soft. Fluffy. Dreamy. These sweet rolls are so easy to make from scratch and will have you swooning!

Image by The Little EpicureanCheck out our IG Reel

Makes 8-12


For the dough:
3/4 c. milk
2 1/4 tsp. active dry yeast
1 tsp. sugar
3 c. flour
1/4 tsp. salt
1/4 c. sugar
Zest of 1 lemon
1 tsp. lemon juice
1/4 c. unsalted butter, melted
2 eggs

For the filling:
1 jar Blueberry Lemon Basil Jam (1/4 c. reserved)
1/4 c. unsalted butter, melted

For the glaze:
1 c. powdered sugar
1/4 c. Blueberry Lemon Basil Jam
8 oz. cream cheese

1. In a class measuring cup, heat milk to 115°F. Dissolve yeast and sugar in warm milk. Allow to proof for 5 minutes.

2. Meanwhile, prepare stand mixer with dough hook attachment. Combine flour, salt, sugar and zest in the bowl of a stand mixer. With mixer running on low, slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time.

3. Continue mixing until dough pulls together. Knead by hand if necessary. Transfer to a lightly greased large bowl. Cover and allow to rise for 1 hour, or until doubled in size.

4. Prepare work surface with large silicone counter mat, or desired non-stick surface. Roll out dough to a 10x20-inch rectangle. Brush entire surface with melted butter, leaving a 1/2-inch border. Spread jam over dough.

5. Starting at one of the shorter ends, tightly roll dough , pinching ends and edges together well.

6. Carefully slice rolled dough into 12 equal pieces. Place in a non-stick greased pan. Cover and allow to rise for 1 hour, or until doubled in size.

7. Preheat oven to 350°F. Bake for 35-40 minutes, or until centers reach 200°F.

8. In a medium bowl, combine powdered sugar, jam and cream cheese. Spread over warm rolls and serve.


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