Name: Lemon Blueberry Sweet Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm milk; 1/4 cup sugar; 1/2 cup butter, softened; 1/2 teaspoon salt; 2 large eggs; 4 cups all-purpose flour; 1/2 cup fresh blueberries; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 2 teaspoons vanilla extract

These Lemon Blueberry Sweet Rolls are a delightful combination of soft, fluffy rolls filled with fresh blueberries and topped with a zesty lemon glaze. Perfect for breakfast or as a sweet treat any time of the day, they offer a bright and refreshing twist on traditional cinnamon rolls. The burst of citrusy lemon pairs wonderfully with the sweetness of the blueberries, making each bite an irresistible experience.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite flavors—blueberries and lemon—into one warm, comforting treat. The rolls are light and fluffy with just the right amount of sweetness, and the fresh blueberries offer a juicy, tart contrast to the sweet dough. The homemade lemon glaze adds the perfect finishing touch, making the rolls even more indulgent. Whether I’m enjoying them for breakfast with a cup of coffee or serving them for dessert, they never disappoint. Plus, the aroma that fills the house while they bake is absolutely heavenly!

Ingredients

2 1/4 teaspoons active dry yeast

1 cup warm milk

1/4 cup sugar

1/2 cup butter, softened

1/2 teaspoon salt

2 large eggs

4 cups all-purpose flour

1/2 cup fresh blueberries

1 tablespoon lemon zest

1 tablespoon lemon juice

2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, I combine the warm milk, sugar, and yeast. I stir it to dissolve and let it sit for about 5-10 minutes, until the mixture becomes bubbly.

In a large bowl, I mix together the butter, salt, and eggs. Then, I add the yeast mixture and gradually stir in the flour, kneading until a soft dough forms.

I turn the dough onto a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.

I place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 to 1.5 hours, or until it has doubled in size.

After the dough has risen, I preheat the oven to 375°F (190°C). I punch down the dough, then roll it out on a lightly floured surface into a rectangle, about 12×18 inches.

I sprinkle the lemon zest evenly over the dough, then scatter the blueberries across the surface.

Then I roll the dough up tightly, starting from one edge, and slice it into 12 rolls.

I place the rolls into a greased 9×13-inch baking dish and let them rise for another 30 minutes.

I bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

While the rolls are baking, I make the lemon glaze by whisking together powdered sugar, lemon juice, and a splash of vanilla extract.

Once the rolls are baked, I drizzle the lemon glaze over them while they are still warm.

Servings and Timing

Servings: 12 rolls

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 45 minutes

Variations

Berry Mix: If you don’t have fresh blueberries, I often swap them out with a mix of berries like raspberries, blackberries, or even strawberries.

Cinnamon Sugar: For a different flavor twist, I might add a sprinkle of cinnamon and sugar along with the lemon zest before rolling up the dough.

Cream Cheese Glaze: For a richer glaze, I sometimes use a cream cheese frosting instead of the lemon glaze. It gives the rolls a tangy, smooth finish.

Storage/Reheating

Storage: I usually store these rolls in an airtight container at room temperature for up to 3 days. If they last longer, I keep them in the fridge for up to 5 days.

Reheating: To reheat, I simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes to get them soft and fresh again.

Related Recipes:

Blueberry Cream Cheese Egg Rolls

FAQs

Can I make the dough ahead of time?

Yes! I often make the dough ahead and let it rise overnight in the fridge. The next day, I roll it out and continue with the recipe as usual.

Can I freeze these sweet rolls?

Absolutely! I freeze them before baking. Once sliced, I arrange them on a baking sheet to freeze individually, then transfer them to a freezer bag. When I’m ready to bake, I let them thaw overnight in the fridge and bake as usual.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just make sure to thaw them and drain any excess liquid before adding them to the dough.

Is there an alternative to using milk in the dough?

If I need a dairy-free option, I substitute the milk with a non-dairy milk like almond or oat milk, and it works just as well.

Can I make these rolls without yeast?

For a quicker option, I use a baking powder dough instead of yeast. The texture will be a bit different, but still delicious!

Conclusion

These Lemon Blueberry Sweet Rolls are a perfect way to start the day or indulge in a sweet treat anytime. The combination of tangy lemon, fresh blueberries, and soft, fluffy dough is absolutely irresistible. Whether you’re making them for a family breakfast or just treating yourself, they are sure to become a favorite in your recipe collection. With a few simple ingredients and a little time, you’ll have a batch of homemade rolls that are as delicious as they are comforting. Enjoy!

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