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Easy Lemon Curd-Blueberry Rolls with Lemon Curd-Cream Cheese Glaze

Brighten up your morning with Lemon Curd-Blueberry Rolls! A summery twist on a traditional sweet roll, made easy with puff pastry, and topped with a tangy lemon-cream cheese glaze.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: blueberries, cream cheese, easy, lemon curd, lemon glaze, muffin pan, puff pastry, sweet rolls
Servings: 12

Equipment

  • 12-cup standard muffin pan

Ingredients

Rolls:

  • 1 jar Lemon Curd 11 oz. or 12 oz.
  • 4 oz. Cream Cheese, softened 1/2 block
  • 1 cup Blueberries divided
  • 1 package (17.3ounces / 2 sheets) frozen puff pastry, thawed such as Pepperidge Farm

Lemon Glaze:

  • Leftover lemon curd / cream cheese mixture about ½ cup
  • 1 cup confectioner’s sugar sifted
  • Juice of 1 lemon to thin

Instructions

To make rolls:

  • Preheat oven to 400 degrees F. Grease wells of muffin pan with butter or spray with nonstick spray.
  • Combine 4 oz. softened cream cheese with lemon curd, beating until smooth; set aside.
  • Unfold one pastry sheet on a lightly floured surface with the folds going left to right. Use a rolling pin to lightly press out creases from folds.
  • Add a layer of lemon curd mixture on puff pastry, spreading with offset spatula, leaving a 1-inch border on the puff pastry. Sprinkle with 1/2 cup blueberries.
  • Starting with the end nearest you, roll puff pastry up like a jelly roll around the filling, finishing the roll with the seam-side down.
  • Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces.
  • Place each piece spiral side up, filling 6 wells of a 12-cup standard muffin pan. Repeat with the second piece of puff pastry.
  • Place muffin pan on baking sheet to contain potential spills from bubbling berries.
  • Bake for 25 to 30 minutes, or until rolls are golden brown on top and firm to the touch.
  • Allow rolls to cool about 5 minutes, then remove rolls from pan. Drizzle with lemon glaze and serve.

Lemon Glaze:

  • In medium bowl, combine leftover lemon curd / cream cheese mixture, (you’ll have about 1/2 cup) with 1 cup sifted powdered sugar. Add lemon juice 1 tablespoon at a time until reaching desired consistency.
  • Drizzle over warm rolls.

Notes

May substitute frozen blueberries for fresh.