Blueberry Lemon Sweet Rolls Recipe

Recipe Information

Prep Time: 35 minutes
Rise Time: 2 hours
Bake Time: 25–30 minutes
Total Time: 3 hours 5 minutes
Yield: 12 rolls

Ingredients

For the Dough

• 1 cup (240ml) warm whole milk (110°F/43°C)
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup (50g) granulated sugar
• 2 large eggs, room temperature
• ⅓ cup (75g) unsalted butter, melted
• 1 teaspoon salt
• 4–4½ cups (500–560g) all-purpose flour

For the Blueberry Filling

• 2 cups (300g) fresh or frozen blueberries
• ⅓ cup (65g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Lemon Glaze

• 2 cups (240g) powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon milk (if needed)

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine warm milk, yeast, and sugar.
2. Let sit for 5–10 minutes until foamy.
3. Add eggs, melted butter, and salt.
4. Mix until combined.
5. Gradually add flour, one cup at a time, mixing until a soft dough forms.
6. Knead the dough for 8–10 minutes until smooth and elastic.

First Rise

1. Place the dough in a lightly greased bowl.
2. Cover with a clean towel or plastic wrap.
3. Let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 2: Prepare the Blueberry Filling

1. In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest.
2. Cook over medium heat, stirring frequently.
3. Simmer for 5–7 minutes until the mixture thickens.
4. Remove from heat and allow to cool completely.

The filling should be thick enough to spread without running.

Step 3: Roll and Fill the Dough

1. Punch down the risen dough.
2. Transfer to a lightly floured surface.
3. Roll into a rectangle approximately 16×12 inches.
4. Spread the cooled blueberry filling evenly over the dough, leaving a ½-inch border around the edges.
5. Starting from the long side, roll the dough tightly into a log.

Step 4: Slice the Rolls

1. Use a sharp knife or dental floss to cut the log into 12 equal rolls.
2. Arrange the rolls in a greased 9×13-inch baking dish.

Step 5: Second Rise

1. Cover the pan loosely.
2. Allow the rolls to rise for 45–60 minutes until puffy and nearly doubled.

Step 6: Bake

1. Preheat the oven to 350°F (175°C).
2. Bake the rolls for 25–30 minutes, or until golden brown on top.
3. Remove from the oven and let cool for 10–15 minutes.

Step 7: Make the Lemon Glaze

1. In a bowl, whisk together powdered sugar, lemon juice, and lemon zest.
2. Add a little milk if needed to reach your desired consistency.
3. Mix until smooth and pourable.

Step 8: Glaze and Serve

1. Drizzle the lemon glaze generously over the warm rolls.
2. Garnish with additional lemon zest if desired.
3. Serve warm.

Tips for Perfect Sweet Rolls

• Use room-temperature ingredients for the softest dough.
• Let the blueberry filling cool completely before spreading.
• Do not overfill the rolls, as excess filling can leak during baking.
• For extra lemon flavor, add lemon zest directly to the dough.

Storage

Refrigerator

Store in an airtight container for up to 5 days.

Freezer

Freeze baked rolls for up to 2 months.

Reheating

Warm individual rolls in the microwave for 20–30 seconds before serving.

Serving Suggestions

These Blueberry Lemon Sweet Rolls pair wonderfully with:

• Fresh fruit
• Coffee or tea
• Lemon curd
• Vanilla yogurt
• Whipped cream

Soft, buttery, and bursting with juicy blueberries and bright lemon flavor, these Blueberry Lemon Sweet Rolls are a bakery-worthy treat perfect for breakfast, brunch, or any special occasion.