Lemon Blueberry Sweet Rolls Recipe
These Lemon Blueberry Sweet Rolls are soft, fluffy, and bursting with fresh blueberries and bright lemon zest. Perfect for a special breakfast or brunch, these rolls are lightly sweetened and topped with a tangy lemon glaze that adds a refreshing finishing touch. Baking brings out the best texture, soft crumb, and the delightful combination of citrus and berries in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 sweet rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling
- 1 cup fresh blueberries
- 1 tbsp lemon zest (from about 1 large lemon)
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, softened
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk, as needed for consistency
Instructions
- Prepare the dough: In a large mixing bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. Add melted butter, egg, remaining sugar, and salt; mix well. Gradually add flour, stirring until the dough comes together. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface into a 12×16 inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the sugar, lemon zest, and fresh blueberries evenly on top.
- Form the rolls: Starting from the long edge, tightly roll the dough into a log. Slice into 12 even rolls and place them cut side up in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the center rack for 25-30 minutes until golden brown and cooked through. Remove from oven and let cool slightly before glazing.
- Make the lemon glaze: In a small bowl, whisk powdered sugar, lemon juice, lemon zest, and enough milk to achieve a smooth, pourable consistency. Drizzle the glaze over the warm rolls.
- Serve: Enjoy the sweet rolls warm or at room temperature for the best flavor and texture.
Notes
- Use fresh blueberries for best texture and flavor; frozen can be used but may make the filling more watery.
- The dough can be prepared in advance and refrigerated overnight after the first rise; bring to room temperature before rolling out.
- Adjust sweetness by reducing or increasing sugar in the filling and glaze to your preference.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Ensure the milk is warm, not hot, to activate yeast without killing it.
Keywords: lemon blueberry sweet rolls, lemon rolls, blueberry breakfast rolls, lemon glaze rolls, sweet yeast rolls
