Description

Lemon Blueberry Rolls are soft, fluffy sweet rolls swirled with a tangy lemon and sweet blueberry filling, topped with a bright lemon glaze. These golden rolls offer a perfect balance of tart and sweet flavors, ideal for breakfast or an indulgent snack. The dough is enriched with butter and eggs, kneaded until smooth, allowed to rise twice for a tender texture, while the filling is cooked on the stovetop to thicken before being rolled inside. Finished with a zesty glaze poured over the warm rolls, this recipe brings sunshine to your kitchen and delight to your palate.

Ingredients

Scale

Dough

3 1/4 cups all-purpose flour
1 packet (0.25 oz) instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup warm milk (approximately 110°F)
1/4 cup unsalted butter, melted
2 large eggs
Zest of 1 lemon

Blueberry Filling

1 cup fresh blueberries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Zest of 1 lemon

Lemon Glaze

1 cup powdered sugar
2–3 tablespoons lemon juice
1 tablespoon unsalted butter, melted

Instructions

Prepare Dry Ingredients: Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to evenly distribute the yeast throughout the mixture.
Form Dough: Pour warm milk, melted butter, eggs, and lemon zest into the dry ingredients. Mix until the dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let it rise in a warm, draft-free area for approximately 1 hour until doubled in size.
Prepare Blueberry Filling: In a small saucepan, combine fresh blueberries, sugar, lemon juice, cornstarch, and lemon zest. Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture thickens and bubbles. Remove from heat and allow to cool completely.
Roll and Fill Dough: Punch down the risen dough and roll it out on a lightly floured surface into a 15×10-inch rectangle. Spread the cooled blueberry filling evenly across the dough, leaving a 1/2-inch border around the edges.
Shape Rolls: Starting from one long side, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal pieces approximately 1 1/4 inches wide.
Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving space between each for expansion. Cover loosely and let rise in a warm place for 30 minutes until puffy.
Bake Rolls: Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until golden brown on top and cooked through. Rotate the pan halfway through baking for even browning.
Prepare Lemon Glaze: While the rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until completely smooth. Add additional lemon juice 1 teaspoon at a time if needed to reach the desired consistency.
Glaze and Serve: Drizzle the warm lemon glaze generously over the rolls immediately after removing them from the oven. Serve warm or at room temperature.

Notes

The blueberry filling must be completely cool before spreading to avoid melting the butter in the dough and causing a mess.
Using unflavored dental floss to slice the rolls provides cleaner cuts than a knife, which can squish the dough.
These rolls are best served the same day but can be gently reheated for 15 seconds in the microwave.
You can prepare the rolls through the rolling and slicing step, then refrigerate overnight; let them come to room temperature for 30 minutes before baking and extend the second rise time slightly.
Frozen blueberries can be used directly in the filling without thawing; consider adding an extra teaspoon of cornstarch if filling is too runny.
Baked rolls freeze well for up to 3 months when wrapped individually; thaw overnight and warm before glazing.
Room temperature ingredients incorporate better and create a more tender dough.
Brush baked rolls with a little warm milk before glazing to help the glaze adhere.
Store glazed rolls at room temperature in an airtight container for up to 2 days.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Sweet Rolls
Method: Baking
Cuisine: American

Keywords: lemon blueberry rolls, sweet rolls, breakfast rolls, blueberry filling, lemon glaze, soft rolls, homemade rolls, baked rolls