Lemon Blueberry Swirl Buns

Soft, fluffy yeast buns enriched with lemon zest, filled with a homemade thickened blueberry compote, and finished with a tangy lemon cream cheese glaze.

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Prep Time 30

Cook Time 25

Total Time 3

Servings: 12 buns

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Dough

0.75 cup whole milk warmed to 110°F
2.25 tsp active dry yeast
0.25 cup granulated sugar
0.25 cup unsalted butter melted and cooled
1 large egg room temperature
1 tbsp fresh lemon zest
1 tsp vanilla extract
3.5 cups all-purpose flour divided
0.5 tsp salt

Blueberry Filling

2 cups blueberries fresh or frozen
0.33 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

Lemon Glaze

4 oz cream cheese softened
1 cup powdered sugar sifted
2 tbsp lemon juice fresh

Equipment

Stand Mixer with dough hook
9x13 inch baking pan
Saucepan
Rolling pin
Dental floss or sharp knife

Method

Activate yeast in warm milk with 1 tsp sugar for 5-10 minutes until foamy.
Whisk in remaining sugar, butter, egg, lemon zest, and vanilla. Mix in salt and 2 cups flour.
Gradually add remaining flour while kneading until dough is smooth and elastic (7-10 mins). Let rise 60-90 mins until doubled.
Meanwhile, cook blueberries, sugar, cornstarch, and lemon juice in a saucepan until thickened into a jam. Cool completely.
Roll dough into a 12x18 inch rectangle. Spread cooled filling evenly, leaving a border on one long edge.
Roll up tightly into a log and cut into 12 slices using dental floss. Place in greased 9x13 pan.
Cover and let rise a second time for 45-60 minutes until puffy. Preheat oven to 375°F (190°C).
Bake for 25-30 minutes until golden brown. Cool slightly.
Whisk glaze ingredients together until smooth. Drizzle over warm buns.

Notes

The total time includes rising times. Ensure the filling is completely cool before spreading on the dough to prevent melting.