Lemon Blueberry Sweet Rolls
These are like cinnamon rolls without cinnamon but with TONS of lemon and blueberry! Lemon sweet roll dough with a sweet lemon filling and blueberries, and lemon cream cheese icing. The perfect breakfast or brunch recipe!
Printable recipe:
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FOR THE DOUGH:
⅔ cup (158ml) warm non-fat milk think hot bath water, about 45 seconds in the microwave (100-110°F)
1 package active dry yeast (about 2 ¼ teaspoons)
⅓ cup + ½ teaspoon (67g + 2g) granulated sugar , divided
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
1 tablespoon lemon zest , from 1 medium lemon
2 tablespoons (20ml) fresh lemon juice , from 1 medium lemon
3 - 3 ¼ cups (372-403g) all-purpose flour , plus more for dusting
FOR THE FILLING:
4 tablespoons (57g) unsalted butter softened
½ cup (100g) granulated sugar
2 teaspoons lemon zest
2 tablespoons (8g) all-purpose flour
¼ teaspoon salt
2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note
FOR THE FROSTING:
2 tablespoons (28g) butter , melted
2 ounces (57g) cream cheese , very soft
2 cups (226g) powdered sugar
¼ teaspoon salt
1-2 tablespoons (15-30ml) fresh lemon juice
INSTRUCTIONS
MAKE THE DOUGH:
Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and ½ teaspoon sugar and stir. Let it sit for a few minutes until frothy.
Place ⅓ cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to ¼ cup more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
PREPARE YOUR ROLLS:
Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.
Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
MAKE THE FROSTING:
Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
RECIPE NOTES
Milk: use nonfat, 2%, whole or nondairy
Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
Use fresh lemon juice for best results.
Make sure your yeast is not expired.
These are no knead rolls if you're making them using a stand mixer. If doing this by hand, mix until you can't anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
To use salted butter, omit salt in filling and frosting and reduce to ¼ teaspoon in dough.
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LEAN GIRL Low Calorie Lemon Meringue Pie Recipe | High Protein | Only 250 Calories ????????
Today we're serving up some LEAN GIRL Lemon Meringue Pie ????
There is something about a lemon meringue pie that just hits the spot!
The crunchy biscuit layer, the smooth sweet lemon custard and the fluffy melt-in-your mouth meringue that come together to make some one perfect bite of rich delicious dessert!
Now of course this is not just any old lemon meringue pie... because that would cost you close to 800 calories for a slice this size.
I actually did some calorie homework on my favourite slice of Lemon Meringue which is one of those tall golden slices from Mugg & Bean - which are listed as 1290 calories per slice ???? Practically our entire daily calorie allowance!!
Making a low calorie version of something so decadent is not easy! You have to substitute carefully as not to end up with a raw lemon slice on a rice cake ???? My second challenge is to make my LEAN GIRL creations high in protein - this is key in making these desserts filling AND macro-friendly enough to eat for breakfast!
The result: Lean Girl Low Calorie High Protein Lemon Meringue Pie that's only 250 calories for 1/4 of the entire pie with 17g of delicious protein!!!
I was honestly blown away by how darn good this tasted considering that it's a fraction of the calories!! We have a winner! And I cannot wait for you to try it!
Remember this recipe plus over 150 more can be found inside my ultimate recipe hub and mean planning tool! You can check it out here:
#LowCalorieLemonMeringuePie #HighProtein #LeanGirlRecipe
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No flour and sugar!! Light and tasty lemon roll!!
you can cook this simple and delicious recipe in 15 minutes ????
00:00 diet lemon roll ????
00:28 3 eggs white
01:01 we need eggs yolks for the lemon roll
01:11 3 tablespoons sweetener and 1 teaspoon lemon zest
01:21 1 tablespoon lemon juice
Mix together well
01:41 40 g corn flour and 1 teaspoon of baking powder
02:17 ad eggs white and mixed slowly
03:04 cover the bottom of the 20 ×30 mold with oil paper and back it in the oven at 180 degrees for 15 minutes
Cream ingredients:
03:30 150 g of cottage cheese ,100 g Low-fat yoghurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon sweetener
My friends, if you liked this video you can help to grow the channel. Rate of the video. I will be very happy ???? and will help the development of the channel. Write a comment or ask me a question about the recipe ???? You can also share this video with your friends on social networks to let them what you want ???? to cook next. Subscribe the channel,hit the bell so you will not miss the next video with quite and easy recipe ????
Low Carb Sweet and Zesty Lemon Bars - Keto Lemon Fat Bombs
Low carb lemon bars. A sweet and zesty low carb treat with the right macros to keep a keto diet in balance. You may even consider this a fancy lemon fat bomb. Enjoy!
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For the crust:
2 cups Almond flour
Sugar substitute equal to 1/2 cup regular sugar
1/2 tsp almond extract
1 cup unsalted butter (2 sticks), melted
For the lemon filling:
Sugar substitute equal to 1 1/2 cups regular sugar
1/4 cup Almond flour
4 large room temperature eggs, beaten
4 lemons, zested and juiced
1/4 tsp xanthan gum
Powdered Stevia for topping
After cooling for 1 hour, refrigerate for at least 2 hours
Recipe divided by 12
286 calories / 2.79g carbs / 6.56g protein / 27.25g fat
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
This channel receives compensation for purchases through affiliate links.
Keto Recipe - Lemon Raspberry Sweet Rolls
These Lemon Raspberry sweet rolls will help you start off the morning right! The sweet, delicate, layers of dough are slathered with lemon cream cheese filling and a sweet, gooey raspberry sauce. To top it all off, a tart lemon glaze is generously drizzled over the rolls that seeps into the creases. The result is a decadent and satisfying breakfast that holds its own against any higher carb roll. Each bite is an explosion of sweet raspberry and tart lemon flavors that melt in your mouth.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
For the lemon cream cheese filling:
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 tablespoons stevia erythritol blend*
½ teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest, about one lemon
1 teaspoon lemon juice
For the raspberry sauce:
2 tablespoons stevia erythritol blend*
¼ teaspoon xanthan gum
1 tablespoon water
2 teaspoons lemon juice
½ cup frozen raspberries
For the dough:
1 cup super fine almond flour
¼ cup stevia erythritol blend*
¼ teaspoon xanthan gum
1 ¼ teaspoons baking powder
1 large egg
1 teaspoon vanilla extract
2 cups mozzarella cheese, part-skim
For the lemon glaze: (optional)
2 tablespoons butter, room temperature
½ ounce cream cheese, room temperature
¼ teaspoon vanilla extract
2 tablespoons stevia erythritol blend*
1 teaspoon lemon juice
¼ teaspoon lemon extract
1 ½ tablespoons unsweetened almond milk, room temperature
*The stevia erythritol blend we use in this recipe is twice as sweet as sugar—One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.
Nutrition Summary:
This makes a total of 8 servings of Lemon Raspberry Sweet Rolls. Each serving comes out to be 272.25 calories, 23.18g Fats, 5.24g Net Carbs, and 10.04g Protein.
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