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Lemon Blueberry Sweet Rolls

Lemon Blueberry Sweet Rolls

Liyana
These Lemon Blueberry Sweet Rolls are soft, fluffy, and filled with juicy blueberries and bright lemon zest. Topped with a fresh lemon glaze, these homemade lemon blueberry sweet rolls are perfect for brunch, holidays, and special mornings.
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Prep Time 20 minutes
Rise Time 2 hours
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine American
Servings 12 rolls

Ingredients
  

  • Dough:
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 1 cup warm milk about 110°F
  • ⅓ cup granulated sugar
  • 1 large egg
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon salt
  • Filling:
  • 1 cup fresh or frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons softened butter
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Instructions
 

  • Activate the Yeast
  • In a bowl, combine warm milk, sugar, and yeast.
  • Let sit for 5–10 minutes until foamy.
  • Make the Dough
  • Add egg, softened butter, and salt.
  • Gradually mix in flour until a soft dough forms.
  • Knead for 8–10 minutes by hand or 5–6 minutes with a dough hook until smooth and elastic.
  • Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
  • Prepare the Filling
  • In a small bowl, mix sugar, cornstarch, and lemon zest.
  • Set blueberries aside.
  • Assemble the Rolls
  • Roll dough into a 12x18-inch rectangle.
  • Spread softened butter evenly over dough.
  • Sprinkle lemon sugar mixture evenly.
  • Scatter blueberries across surface.
  • Roll tightly from the long side.
  • Slice into 12 rolls and place in a greased 9x13-inch baking dish.
  • Second Rise
  • Cover and let rise 30–45 minutes until puffy.
  • Bake
  • Preheat oven to 350°F (175°C).
  • Bake for 25–30 minutes, until tops are lightly golden and centers are cooked through (internal temperature about 190°F).
  • Glaze
  • Whisk powdered sugar, lemon juice, and zest.
  • Drizzle over warm rolls before serving.

Notes

  • Milk should be warm, not hot, to avoid killing the yeast.
  • Toss blueberries lightly with cornstarch if very juicy.
  • Do not overbake to keep rolls soft.
  • Store covered at room temperature for 2 days or refrigerate up to 5 days.
  • Freeze baked (unglazed) rolls up to 2 months.
Keyword Lemon Blueberry Sweet Rolls