Lemon Blueberry Rolls with Greek Yogurt (Yeasted)
Pillowy yeasted sweet rolls filled with jammy blueberry lemon compote and finished with a lemon cream cheese glaze. Made with nonfat skyr or Greek yogurt for 12 grams of protein per roll, no protein powder required.
Servings: 12 rolls
Calories: 479kcal
Equipment
- - Stand mixer with dough hook
- kitchen scale
- Medium saucepan
- Small Bowl
- 9 by 13 inch baking pan
- Parchment paper
- Rolling Pin
- Unflavored dental floss or oiled fine baker’s twine
- Instant read thermometer
- Hand mixer or stand mixer for glaze
Ingredients
Blueberry Lemon Compote
- 315 grams frozen blueberries approximately 2 cups
- 85 grams granulated sugar 6 tablespoons + 2 teaspoons
- 15 grams fresh lemon juice 1 tablespoon
- 16 grams cornstarch 2 tablespoons
- 1 gram fine sea salt small pinch
Dough: Yeast Bloom
- 50 grams whole milk warmed to 110 degrees F (3 tablespoons + 1 teaspoon)
- 7 grams active dry yeast Red Star preferred (2 and 1/4 teaspoons)
- 4 grams granulated sugar 1 teaspoon
Dough: Wet Ingredients
- 265 grams nonfat plain skyr or Greek yogurt slightly warmed (1 cup + 1 tablespoon)
- 2 large eggs room temperature
- 5 grams vanilla extract 1 teaspoon
- 41 grams granulated sugar 3 tablespoons
- zest of 2 lemons
Dough: Dry Ingredients
- 560 grams bread flour 4 and 2/3 cups
- 9 grams fine sea salt 1 and 1/2 teaspoons
Dough: Fat
- 75 grams unsalted butter softened (5 tablespoons)
Filling:
- Layer 1-
- 85 grams unsalted butter, whipped room temperature (6 tablespoons)
- Layer 2-
- 60 grams granulated sugar 4 tablespoons + 2 teaspoons
- zest of 2 lemons
- 10 grams cornstarch 1 tablespoon + 1 teaspoon
- Layer 3-
- all of the prepared and chilled blueberry lemon compote
Lemon Cream Cheese Glaze
- 113 grams full fat cream cheese room temperature (4 oz)
- 60 grams unsalted butter softened (4 tablespoons)
- 120 grams powdered sugar sifted (1 cup)
- zest of 1 lemon
- 20 grams fresh lemon juice 1 tablespoon + 1 teaspoon
- 5 grams vanilla extract 1 teaspoon
- 1 gram fine sea salt small pinch
- 15 to 30 grams whole milk only if needed to thin (1 to 2 tablespoons)
Higher Protein Greek Yogurt Glaze (variation)
- 113 grams full fat cream cheese room temperature (4 oz)
- 60 grams nonfat plain Greek yogurt room temperature (1/4 cup)
- 120 grams powdered sugar sifted (1 cup)
- zest of 1 lemon
- 15 grams fresh lemon juice 1 tablespoon
- 5 grams vanilla extract 1 teaspoon
- 1 gram fine sea salt small pinch
- 15 grams heavy cream to consistency (1 tablespoons)
Instructions
Make the Blueberry Lemon Compote
- Combine the frozen blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries have fully broken down and the mixture is bubbling and deep purple, about 8 minutes.
- While the blueberries cook, whisk the cornstarch into the cold lemon juice in a small bowl until completely smooth with no lumps remaining. Using cold liquid prevents the cornstarch from clumping before it hits the hot compote.
- Once the compote is fully bubbling and the berries have broken down, slowly drizzle the cornstarch slurry into the pot while whisking constantly.
- Cook 2 more minutes, stirring constantly, until the compote thickens noticeably and a line drawn through it holds for at least 3 seconds.
- Remove from heat and stir in the salt. Transfer to a bowl and press plastic wrap directly against the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until cold and firm, at least 2 hours. The compote can be made up to 3 days ahead.
Bloom the yeast
- Warm your milk to 110 degrees fahrenheit. Sprinkle in your sugar and stir. Sprinkle your yeast on top and stir gently to combine.
- Let sit 5 to 10 minutes until foamy and fragrant. If the yeast does not foam, it is not active and you should start again with fresh yeast.
Make the Dough
- Add the skyr or Greek yogurt in a microwave safe bowl. Microwave for 30 seconds and stir to combine. The mixture should feel warm but not hot.
- Add the warmed yogurt and milk mixture, the proofed yeast, eggs, vanilla, granulated sugar, and lemon zest to the bowl of a stand mixer fitted with the dough hook. Mix briefly on low to combine the wet ingredients.
- Add the bread flour to the bowl, sprinkling the salt on top of the flour. Drop the softened butter in chunks around the top of the flour layer. Mix on low until no dry streaks remain and a shaggy dough forms.
- Mix on medium for about 6 minutes until the dough is smooth, supple, and pulls cleanly away from the sides of the bowl.
- The dough will feel slightly tacky when it comes off the mixer. This is correct for a yogurt dough and not a sign that more flour is needed. Transfer to a lightly oiled bowl.
- Cover the bowl and let the dough rise at 75 to 80 degrees F for 60 to 90 minutes until doubled in size. In a cooler kitchen around 68 degrees F, plan for up to 2 hours. Watch the dough rather than the clock.
Assemble and Shape
- Beat the room temperature butter for the filling with a hand mixer or stand mixer until light and almost frosting like, about 2 minutes. Set aside.
- Make the lemon cornstarch sugar by combining the sugar and lemon zest in a small bowl. Add the cornstarch and whisk to combine. Set aside.
- On a lightly floured surface, roll the dough into a 12 by 18 inch rectangle with the 12 inch edge parallel to your body.
- Spread the whipped butter evenly over the entire surface of the dough, all the way to the edges. This layer acts as a grip layer and fat barrier between the dough and the wet compote above it.
- Sprinkle the lemon cornstarch sugar evenly over the butter. Press lightly with the palm of your hand to adhere. This layer absorbs any moisture that migrates down from the compote before it can reach the dough.
- Spoon the cold compote over the lemon sugar layer and spread in an even, thin layer, leaving a 1 inch border along the top edge. Cold compote is essential here. Warm compote will melt the butter layers beneath it.
- Starting at the edge closest to your body, roll the dough tightly upward, away from you, into a log approximately 12 inches long.
- Cut into 12 rolls at 1 inch intervals using unflavored dental floss or oiled fine baker’s twine for clean cuts that do not compress the dough. Mint or cinnamon floss is fine and will not affect the flavor.
- Arrange the rolls cut side up in a parchment lined 9 by 13 inch pan.
Second Rise and Bake
- Cover the pan loosely and let the rolls rise at room temperature for 60 to 90 minutes until puffed and touching each other. Do not rush this rise. Underproofed rolls will spring sharply in the oven and push the compote out of the layers. Use the poke test: press a roll gently with a lightly floured finger. If the indent springs back quickly the rolls need more time. If it springs back slowly and holds a slight impression, they are ready.
- Preheat the oven to 375 degrees F while the rolls complete their second rise.
- Bake for 30 to 35 minutes until the tops are deep golden brown. The blueberry compote adds moisture to the filling so these rolls benefit from the full bake window. Begin checking at 30 minutes.
- Pull the rolls at 190 degrees F internal temperature on an instant read thermometer inserted into the center of a middle roll, avoiding filling pockets. Cool in the pan for 10 minutes before glazing.
Make the Glaze
- If the cream cheese is cold, microwave on a microwave safe plate for 20 seconds until soft but not warm. Cold cream cheese will not beat smooth.
- For the standard lemon cream cheese glaze: Beat the cream cheese and butter together until completely smooth with no lumps. Add the lemon juice one teaspoon at a time, beating between each addition. Adding acid into the fat base before any dry ingredients prevents the cream cheese from curdling. Once all lemon juice is incorporated, add the sifted powdered sugar, lemon zest, vanilla, and salt. Beat until glossy and pourable. Thin with milk one tablespoon at a time only if needed.
- For the higher protein Greek yogurt glaze: Beat the cream cheese and Greek yogurt together until completely smooth, about 2 minutes. Add the lemon juice one teaspoon at a time, beating between each addition. Once all lemon juice is incorporated, add the sifted powdered sugar, lemon zest, vanilla, and salt. Beat until glossy and pourable. Add heavy cream one tablespoon at a time until the glaze reaches a drizzleable consistency.
- Drizzle the glaze over the warm rolls. The drizzle style keeps the blueberry swirl visible in the pan. Serve warm.
Notes
Storage:
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Warm before serving. The skyr or Greek yogurt in the dough helps the rolls stay soft longer than a standard enriched dough would.
Freezing:
Cool completely without glazing. Freeze individually on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw overnight in the refrigerator, warm in a 300 degree F oven for 10 minutes, and glaze after warming.
Make Ahead:
The compote can be made up to 3 days ahead and stored covered in the refrigerator. After shaping, the rolls can be covered tightly and refrigerated overnight after the first rise. The next morning, remove from the refrigerator and let rest at room temperature for about 30 minutes, then complete the full 60 to 90 minute second rise before baking. Do not bake cold from the refrigerator.
Skyr and Greek Yogurt:
Nonfat plain skyr is the preferred choice for the highest protein yield. Any thick nonfat Greek yogurt works as a direct substitute at the same weight. Avoid low fat or full fat versions without adjusting the recipe. Protein content will vary slightly by brand.
Yeast:
Red Star active dry yeast is preferred. Instant yeast can be substituted at the same weight without proofing. Combine the skyr or Greek yogurt and milk together in the same microwave safe bowl, microwave 30 seconds, and add directly to the mixer with the other wet ingredients.
Blueberries:
Regular frozen blueberries are strongly recommended. Wild blueberries will work, however their size makes the compote harder to spread evenly. Fresh blueberries can be substituted but will require slightly less cook time on the compote.
Thick Frosting Variation:
For either glaze, reduce the lemon juice to 10 grams and omit the milk or cream entirely. Follow the same method with lemon juice added slowly into the fat base first. The result is thick and spreadable for those who prefer full coverage over visible blueberry swirl.
Protein:
Approximately 12 grams of protein per roll based on nonfat plain skyr, bread flour, and eggs. Protein content will vary slightly with different yogurt brands.
Substitutions and Troubleshooting:
See the blog post for full substitution guidance and a detailed FAQ covering common questions about dough texture, yeast proofing, compote consistency, and bake time.
