Blueberry Lemon Sweet Rolls Recipe
If you’re looking for a brunch treat that instantly brightens your table and your mood, Blueberry Lemon Sweet Rolls are the answer. These soft, pillowy rolls are packed with juicy bursts of blueberry and fragrant notes of fresh lemon, all swirled together in a tender yeast dough and draped with a tangy lemon glaze. What sets these sweet rolls apart is their irresistible combo of tart and sweet, turning each bite into a sunny celebration. Whether you serve them for a special breakfast, dessert, or just because, Blueberry Lemon Sweet Rolls always bring smiles.
Ingredients You’ll Need
The beauty of Blueberry Lemon Sweet Rolls lies in their simple, thoughtfully chosen ingredients. Each one builds a layer of taste, texture, or color, working together to create magic in every swirl. Here’s what you’ll need and why each part matters:
- All-purpose flour: Gives structure and a tender crumb to your rolls; measure carefully for best results.
- Active dry yeast: Creates that signature lift and fluffy softness every good sweet roll needs.
- Granulated sugar: Sweetens both the dough and the blueberry filling, balancing the lemon’s tartness.
- Salt: Just a pinch deepens the overall flavor, making the sweet and citrusy notes pop.
- Whole milk: Brings richness and softness to the dough—don’t skip this creamy base.
- Unsalted butter, melted: Adds moisture and classic buttery flavor to each bite.
- Large egg: Binds the dough and keeps the texture soft and chewy.
- Zest of 1 lemon: Infuses the dough with bright, zesty aroma—the secret to that lemony lift!
- Fresh or frozen blueberries: Blueberries become juicy pockets of color and flavor (frozen work perfectly, too).
- Cornstarch: Thickens the blueberry filling, making sure it stays inside the rolls instead of seeping out.
- Lemon juice: Used in both the filling and glaze, for fresh citrus brightness in every layer.
- Powdered sugar: Forms a silky, sweet glaze that drips prettily over the rolls.
- Milk (for glaze): Loosens the glaze to a perfect pourable consistency.
- Pinch of salt (in glaze): Cuts the sweetness just enough to let the lemon shine.
How to Make Blueberry Lemon Sweet Rolls
Step 1: Prepare the Dough
Start by combining 2 1/2 cups of the flour, yeast, sugar, and salt in a large bowl. Warm the milk just until it’s comfortable to the touch—not hot—then stir it in with the melted butter, egg, and vibrant lemon zest. Mix until a soft dough starts to form, then work in the remaining flour a bit at a time—the dough should be soft and just slightly sticky. Knead for five to seven minutes, by hand or with a stand mixer, until the dough is smooth and elastic. Cover the bowl with a towel and let it rise in a warm spot until doubled, about one hour. This is your moment to anticipate that fresh-baked, lemony aroma!
Step 2: Make the Blueberry Lemon Filling
While the dough rises, create the glorious blueberry lemon filling. In a small saucepan, combine fresh or frozen blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy—usually five to seven minutes. You’re looking for a jammy texture that’s thick enough to spread, not runny. Transfer it to a bowl and set aside to cool completely; this prevents it from melting into the dough later.
Step 3: Shape and Fill the Rolls
Once your dough has doubled, punch it down gently to release any air and turn it out onto a floured surface. Roll it into a 10×15-inch rectangle—don’t worry about perfection here. Spread your cooled blueberry lemon filling evenly over the surface, leaving a small border around the edges. Now, starting from the long side, tightly roll up the dough into a log, then use a sharp knife to slice it into 12 beautiful spirals. Trust me, there’s nothing more satisfying than seeing those vibrant blueberry swirls!
Step 4: Second Rise
Arrange the rolls cut-side up in a greased 9×13-inch baking dish—they should be cozy, but not squished. Cover the pan and let them rise again for about 30 minutes, until puffed and pillowy. This second rise ensures you get that classic soft, fluffy sweet roll texture and helps set those gorgeous spirals in place.
Step 5: Bake
While the rolls are doing their final proof, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 25 to 28 minutes, until the tops turn golden and the filling bubbles just a bit at the edges. Resist overbaking; you want them soft, not dry. Let the pan cool slightly on a rack as you ready the finishing touch.
Step 6: Glaze and Serve
In a small bowl, whisk together powdered sugar, lemon juice, milk, and a pinch of salt until you have a smooth, pourable glaze. Drizzle it generously over the warm rolls, letting it sink into every swirl. There’s nothing quite like that first bite—lemony, sweet, with blueberry jam in every layer!
How to Serve Blueberry Lemon Sweet Rolls
Garnishes
Top your Blueberry Lemon Sweet Rolls with extra lemon zest, a handful of fresh blueberries, or a sprinkle of powdered sugar for extra charm. A few lemon curls add color and amplify the citrus aroma, making your rolls look as fresh as they taste.
Side Dishes
These sweet rolls shine on a brunch spread, but they’re fantastic with fresh fruit salad, lightly sweetened Greek yogurt, or a simple platter of sliced citrus. Paired with hot coffee or a cup of creamy earl grey tea, they make any morning feel special.
Creative Ways to Present
If you’re entertaining, try arranging the Blueberry Lemon Sweet Rolls on a cake stand for a bakery-style centerpiece. For casual gatherings, break out individual ramekins for single-serve rolls, or bake the rolls in a cast-iron skillet for rustic charm and easy sharing.
Make Ahead and Storage
Storing Leftovers
Blueberry Lemon Sweet Rolls keep beautifully for up to three days at room temperature. Store them tightly covered or in an airtight container to maintain their softness. If you plan to enjoy them for breakfast throughout the week, stash in the fridge for even longer freshness.
Freezing
To freeze, let the rolls cool completely and skip the glaze until you’re ready to serve. Wrap individual rolls or the whole pan tightly in plastic wrap and foil. They’ll keep well in the freezer for up to two months. When a craving hits, just thaw overnight and glaze before warming.
Reheating
For best results, reheat individual rolls in the microwave for about 15–20 seconds, or warm a covered baking dish in a 300°F (150°C) oven for 10–15 minutes. This revives their pillowy texture and brings out that fresh-baked aroma—glazed or not, they’ll taste like you just made them!
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work just as well as fresh. No need to thaw before cooking; they may even help keep the filling from getting too runny. Just make sure the mixture thickens nicely on the stove before spreading.
Can I make Blueberry Lemon Sweet Rolls the night before?
Yes, you can prepare the rolls up to the second rise. Place the shaped, unbaked rolls covered in the fridge overnight. In the morning, let them come to room temperature and finish rising before baking as directed.
How do I know when the rolls are baked through?
Check that the tops are lightly golden and the spirals have puffed up. If you peek between the rolls with a fork, the dough shouldn’t look wet or raw. Baking times can vary, so start checking around 25 minutes.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully. You can double the ingredients and use two 9×13-inch pans. Just keep an eye on oven space and allow for even baking.
What if I don’t have a lemon? Can I substitute?
Lemon is key for this recipe’s flavor, but if you’re in a pinch, try orange zest and juice for a different twist. The result won’t be Blueberry Lemon Sweet Rolls, but you’ll still get a lovely, fresh citrus note.
Final Thoughts
If you’re ready to add a dose of sunshine to your breakfast or dessert lineup, Blueberry Lemon Sweet Rolls are the ultimate treat. There’s something magical about the way tart lemon mingles with juicy blueberries and fluffy dough—all topped with a sweet citrus drizzle. Trust me, you’ll be reaching for seconds, and everyone will want the recipe. Give them a try and watch them disappear!
Print
Blueberry Lemon Sweet Rolls Recipe
- Total Time: 2 hours 15 minutes (includes rising)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and tangy lemon with these Blueberry Lemon Sweet Rolls. Soft, fluffy dough swirled with a blueberry filling, topped with a zesty lemon glaze, these rolls are perfect for breakfast or dessert.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- zest of 1 lemon
For the Filling:
- 1 cup fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- pinch of salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, egg, and lemon zest. Knead until smooth. Let rise.
- Make the Filling: Cook blueberries, sugar, cornstarch, and lemon juice until thickened. Cool.
- Assemble: Roll dough, spread filling, roll into a log, slice, place in a baking dish. Let rise.
- Bake: Preheat oven, bake rolls until golden.
- Glaze: Whisk together powdered sugar, lemon juice, milk, and salt. Drizzle over warm rolls.
Notes
- You can make the dough ahead and refrigerate overnight before the second rise.
- Frozen blueberries work well—just don’t thaw them before cooking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
