If you’re craving a bright, bakery-worthy treat that’s every bit as stunning as it is satisfying, look no further than these Blueberry Lemon Sweet Rolls. Imagine plush, lemon-zested dough swirled generously with juicy blueberry filling, all crowned in a drippy lemon glaze that melts deliciously into every curve. The tartness of lemon meets bursts of sweet, syrupy berry in every bite—these sweet rolls are a surefire way to brighten up any breakfast, brunch, or afternoon snack table.
Ingredients You’ll Need
There’s magic in simplicity—these Blueberry Lemon Sweet Rolls come together with a handful of everyday ingredients, each playing an essential role in taste, texture, and color. Bring these together and you’ll have a showstopping batch of springy, golden rolls with a sweet, tangy surprise inside.
- All-purpose flour: Provides the sturdy yet tender structure for the rolls—reliable and perfect for yeast doughs like this.
- Active dry yeast: This little packet gives the dough its essential rise and signature pillowy texture; don’t skip it!
- Granulated sugar: Sweetens the dough and the filling, balancing tangy citrus and the blueberries’ natural zestiness.
- Salt: Just half a teaspoon deepens the overall flavor and brings out the sweetness.
- Whole milk: Adds rich flavor and moisture, helping the dough stay soft and fluffy.
- Unsalted butter, melted: Provides buttery richness in the dough, plus it’s perfect for a tender crumb.
- Large egg: Gives your dough elasticity and a touch of richness.
- Zest of 1 lemon: The secret to bright, sun-kissed flavor in every bite—be sure to use a fresh lemon for maximum aroma.
- Blueberries, fresh or frozen: Bursting with sweet-tart juice, these are the heart of the filling—frozen berries are just as good as fresh.
- Cornstarch: Thickens the blueberry filling so it stays nestled inside your rolls, not running out.
- Lemon juice: Offers both tartness in the filling and zing in the glaze—freshly squeezed is always best.
- Powdered sugar: For that lush, satiny lemon glaze that takes these rolls over the top.
- Milk (for glaze): Loosens the glaze to just the right drizzling consistency.
- Pinch of salt (for glaze): A pinch here helps balance the sweetness and make the citrus sing.
How to Make Blueberry Lemon Sweet Rolls
Step 1: Make the Dough
Start by whisking together 2 1/2 cups of flour, yeast, sugar, and salt in a large mixing bowl. Gently warm your milk (think cozy, not hot) and add it in with melted butter, the egg, and that zingy lemon zest. Stir until you’ve got a sticky dough, then add more flour just until it stops clinging to your hands. Knead it by hand (or with your mixer) until smooth and stretchy—about 5–7 minutes. This dough is your tasty canvas! Cover and let rise until doubled, about an hour. Watching it puff up is so satisfying.
Step 2: Prepare the Blueberry Filling
While your dough is rising, create that swoon-worthy blueberry lemon filling. Combine blueberries (no need to thaw if they’re frozen!), sugar, cornstarch, and lemon juice in a small saucepan. Simmer over medium heat, stirring, as the berries release their juice and everything thickens into a deep purple jam. It’ll take just 5–7 minutes, and the smell is ridiculously good. Cool the filling completely so it’s easy to spread.
Step 3: Shape and Fill the Rolls
Once your dough has doubled, punch it down (gently—just enough to release the air) and roll it into a big 10×15-inch rectangle on a floured surface. Spread that glossy blueberry lemon filling evenly all over, reaching right to the edges. Starting from a long side, roll the dough tightly into a log. Slice into 12 even rolls—I love using unflavored dental floss for clean cuts! Arrange them in a greased 9×13-inch pan, and let them rise again for about 30 minutes.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once the rolls have puffed up, bake for 25–28 minutes, until they’re golden on top and baked through. The scent filling your kitchen will be positively irresistible! If the tops brown too quickly, tent loosely with foil near the end. Let the rolls cool just enough so the glaze won’t melt instantly—but still warm enough to soak in a little.
Step 5: Glaze and Enjoy
Whisk together powdered sugar, lemon juice, milk, and a pinch of salt for a quick, starchy-sweet lemon glaze. Drizzle it generously over all the warm Blueberry Lemon Sweet Rolls—the glaze will glisten and trickle into every spiral. Grab one while they’re fresh and gooey for maximum indulgence!
How to Serve Blueberry Lemon Sweet Rolls
Garnishes
Elevate the look and flavor of your Blueberry Lemon Sweet Rolls by sprinkling fresh lemon zest across the glaze, or scatter a handful of whole fresh blueberries on top just before serving. A few edible flowers or a light dusting of extra powdered sugar make them café-worthy and special for guests.
Side Dishes
Pair these sweet rolls with a big bowl of Greek yogurt or a fresh fruit salad for a bright, balanced brunch. They’re also wonderful beside soft-scrambled eggs, crispy bacon, or a refreshing fruit smoothie, rounding out a breakfast spread that feels both decadent and nourishing.
Creative Ways to Present
If you’re serving a crowd, arrange the Blueberry Lemon Sweet Rolls on a beautiful platter, slightly overlapping. For individual servings, nestle them in cupcake liners. You could even serve them in mini cast iron skillets for a rustic twist—everyone loves their own little pan of sticky, glazed goodness!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Lemon Sweet Rolls in an airtight container at room temperature for up to two days; after that, pop them in the fridge to stay fresh for up to five days. The rolls will stay moist, especially with a bit of that glaze soaking in. Just be sure to let them cool fully before storing to prevent sogginess.
Freezing
To freeze, let the baked, unglazed rolls cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge or on the counter at room temperature, then add fresh glaze right before serving for that just-baked finish.
Reheating
Warm individual rolls in the microwave for 15–20 seconds, or reheat a whole tray (covered with foil) in a 300°F oven for about 10 minutes. If the rolls seem dry, you can brush a little milk on top before reheating to restore softness. Add a touch more glaze after warming, if you like!
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in the same quantity. There’s no need to bloom it; just add it right in with your flour and other dry ingredients. This switch may shave a few minutes off your rise times!
Can I make Blueberry Lemon Sweet Rolls the night before?
Absolutely! Prepare the rolls all the way through shaping, then cover the pan well and refrigerate overnight. In the morning, let them come to room temperature and puff up for about 45 minutes before baking. They’re perfect as make-ahead breakfast treats for busy mornings or brunch parties.
Do frozen blueberries need thawing first?
No need! Add frozen blueberries straight into the saucepan when making the filling. Thawing first can lead to extra liquid, making your filling runny rather than thick and jammy.
Can I make these dairy-free?
Yes—swap the milk for your favorite plant-based milk (like almond or oat), and use vegan butter. The rolls will still turn out wonderfully soft and flavorful, perfect for anyone avoiding dairy.
Why did my filling leak out?
It’s normal for some blueberry filling to escape, but you can minimize leaks by spreading the filling evenly, leaving a half-inch border along the long edge before rolling, and slicing with gentle pressure. Thickening the filling well with cornstarch really helps it stay put!
Final Thoughts
Every bite of these Blueberry Lemon Sweet Rolls is like a burst of summer sunshine—bright, sweet, and comforting. Whether you’re a brunch fanatic or simply love a homemade treat, this recipe is guaranteed to win hearts. Give them a try and let these swirly beauties light up your day!
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Blueberry Lemon Sweet Rolls Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in these delightful Blueberry Lemon Sweet Rolls for a burst of fruity flavor in every bite. These soft, pillowy rolls are filled with a luscious blueberry filling and topped with a tangy lemon glaze.
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: Combine dry ingredients, then add wet ingredients and mix until dough forms. Knead until smooth, let rise.
- Make the Filling: Cook blueberries, sugar, cornstarch, and lemon juice until thickened; cool.
- Shape and Bake: Roll out dough, spread filling, roll into log, slice, arrange in pan. Let rise, then bake.
- Glaze and Serve: Whisk together glaze ingredients, 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
