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Homemade Lemon Blueberry Sweet Rolls

Homemade Lemon Blueberry Sweet Rolls

There’s nothing more satisfying than pulling a tray of freshly baked Lemon Blueberry Sweet Rolls out of the oven. These rolls are light, fluffy, and bursting with bright citrus and berry flavors. Whether you’re making them for a cozy weekend breakfast or a special occasion, this recipe is both fun and easy to follow.

  • Total Time: 45 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale

For the Dough:

  • 3 ¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¾ cup warm milk (about 110°F)
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • ½ teaspoon salt

For the Blueberry Filling:

  • 1 ½ cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

1. Prepare the Dough

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), sugar, and yeast. Let it sit for 5–10 minutes until foamy. (Tip: If there’s no foam, your yeast may be inactive—start over with fresh yeast.)
  2. Mix wet ingredients: In a large bowl, whisk melted butter, egg, and salt. Add the yeast mixture.
  3. Incorporate dry ingredients: Gradually add flour, stirring until a dough forms. Knead for 8–10 minutes until smooth and elastic. (Tip: The dough should be slightly sticky but not too wet—add flour one tablespoon at a time if needed.)
  4. First rise: Place dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.

2. Make the Blueberry Filling

  1. Combine ingredients: In a saucepan, mix blueberries, sugar, lemon zest, lemon juice, and cornstarch.
  2. Cook until thickened: Heat over medium, stirring frequently, until the mixture becomes jam-like. Let it cool completely before using. (Tip: Cooling prevents the filling from making the dough soggy.)

3. Assemble the Rolls

  1. Roll out the dough: On a floured surface, roll dough into a 12×18-inch rectangle.
  2. Spread the filling: Evenly distribute the blueberry filling over the dough.
  3. Roll and cut: Tightly roll the dough from the long side. Slice into 12 even rolls and place them in a greased baking dish.

4. Second Rise & Baking

  1. Let them rise again: Cover and let the rolls rise for another 30–45 minutes.
  2. Bake: Preheat oven to 350°F (175°C) and bake for 20–25 minutes until golden brown. (Tip: If the tops brown too quickly, tent with foil halfway through.)

5. Make the Cream Cheese Glaze

  1. Mix ingredients: Whisk together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
  2. Drizzle & serve: Pour the glaze over warm rolls before serving.

Notes

Ingredient Swaps & Adjustments

Want to customize your rolls? Try these easy swaps:

✔ Dairy-free option: Use almond or oat milk and swap butter with coconut oil.
✔ Gluten-free version: Use a 1:1 gluten-free flour blend.
✔ Extra citrus flavor: Add more lemon zest to the dough for an even brighter taste.

Storage & Reheating Tips

  • To store: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • To reheat: Warm them in the microwave for 20-30 seconds or bake at 300°F for 5-7 minutes to restore freshness.
  • To freeze: Wrap unglazed rolls tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before reheating.
  • Author: Adam RM
  • Prep Time: 20 min
  • Cook Time: 25 min