Lemon Blueberry Rolls (Printable Version)

Soft swirled rolls filled with tangy lemon and sweet blueberries, finished with zesty glaze. Ideal for breakfast or dessert.

# Ingredient List:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 packet (7 g) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
08 - Zest of 1 lemon

→ Filling

09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon

→ Lemon Glaze

14 - 1 cup powdered sugar
15 - 2-3 tablespoons lemon juice
16 - 1 tablespoon melted butter

# How to Make:

01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry ingredients. Mix until dough forms.
03 - Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a saucepan. Cook over medium heat for 2-3 minutes, stirring constantly until thickened. Allow to cool completely.
06 - Roll dough into a 15x10-inch rectangle. Spread cooled blueberry filling evenly over the surface.
07 - Roll dough tightly from the long side. Slice into 12 equal rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes.
09 - Preheat oven to 350°F. Bake for 22-25 minutes until golden brown.
10 - Whisk powdered sugar, lemon juice, and melted butter until smooth.
11 - Drizzle glaze over warm rolls before serving.

# Expert Tips:

01 -
  • The tangy lemon cuts through the sweet blueberries in just the right way
  • These rolls stay incredibly soft for days, unlike other sweet breads that dry out
  • The blueberry filling creates these gorgeous purple swirls that look bakery made
02 -
  • Let the blueberry filling cool completely before spreading, or the butter in the dough will melt and create a mess
  • Use dental floss to cut the rolls. A knife squishes them and ruins the spiral shape
  • If the tops brown too fast, tent with foil at 18 minutes
03 -
  • Grate the lemon zest before juicing the lemons, it is much easier that way
  • Room temperature ingredients prevent the butter from solidifying in clumps

Go Back