Lemon Blueberry Sweet Rolls

There’s something magical about waking up on a slow weekend morning to the scent of something sweet rising in the oven. These lemon blueberry sweet rolls carry the charm of a springtime brunch, the nostalgia of Sunday mornings at grandma’s house, and the bright, lively essence of lemon kissed with blueberry bliss. This recipe has become a seasonal tradition in many kitchens, often making its grand entrance at Easter brunches or summer family gatherings.

I first made these rolls on a rainy April morning, inspired by a surplus of lemons from my backyard tree and a few handfuls of plump blueberries that were begging to be used. What emerged was a swirl of soft, pillowy dough wrapped around a sweet-tart blueberry filling, finished with a luscious lemon cream cheese glaze. One bite and I was hooked—it was like sunshine in every roll.

These lemon blueberry sweet rolls feel indulgent yet fresh, and they’ve become my go-to when I want to wow guests with a homemade pastry that feels straight out of a bakery. The best part? They’re simpler than they look, and perfect for bakers of all skill levels.

Why You’ll Love This Recipe:

• Bright, balanced flavors: The sweetness of blueberries pairs beautifully with zesty lemon.
• Perfect texture: Soft, fluffy dough that melts in your mouth.
• Make-ahead option: Great for prepping the night before and baking fresh in the morning.
• Stunning presentation: A gorgeous addition to any brunch table or holiday spread.

INGREDIENTS YOU’LL NEED:

For the Dough:

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

For the Filling:

• 1 ½ cups fresh blueberries
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

For the Lemon Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract

How to Make Lemon Blueberry Sweet Rolls:

Step-by-Step Instructions:

Step 1: Make the Dough
Start by activating the yeast. In a large bowl, mix the warm milk with sugar and sprinkle the yeast on top. Let it sit for 5–10 minutes until it becomes foamy. Stir in the egg, egg yolk, and melted butter until combined. Gradually mix in the flour and salt until a dough forms.

Knead the dough for 8–10 minutes by hand or using a stand mixer with a dough hook, until it’s smooth and elastic. Transfer it to a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.

Step 2: Prepare the Filling
While the dough rises, make the blueberry filling. In a small saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat, stirring, until the mixture thickens and the berries soften slightly. Let it cool completely before using.

Step 3: Assemble the Rolls
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 14×9 inches. Spread the cooled blueberry mixture evenly over the dough.

Starting from the long side, roll the dough up tightly into a log. Slice it into 9 large rolls and place them in a greased 9-inch square pan. Cover and let them rise for another 30–45 minutes.

Step 4: Bake
Preheat your oven to 350°F. Bake the rolls for 25–30 minutes or until lightly golden on top and cooked through in the center.

Step 5: Make the Lemon Glaze
While the rolls cool slightly, beat together the cream cheese, butter, powdered sugar, lemon juice, zest, and vanilla extract until smooth and creamy. Spread generously over warm rolls.

Helpful Tips:

• Use room-temperature ingredients for better dough texture and rising.
• Frozen blueberries can work in a pinch—just thaw and drain excess moisture.
• Don’t overstuff the dough with filling or it may leak during baking.
• For overnight prep, assemble rolls, cover, and refrigerate overnight. Bake fresh the next morning.

Details:

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 9 large rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

These lemon blueberry sweet rolls can be easily doubled to serve a crowd or frozen for later indulgence. Simply warm them up and add a touch more glaze before serving.

Nutritional Information:

(Per roll, approx.)
Calories: 320
Fat: 13g
Carbohydrates: 45g
Protein: 6g
Sugar: 20g
Fiber: 2g

Frequently Asked Questions:

Can I make these rolls ahead of time?
Yes! Prepare the rolls through step 3, cover, and refrigerate overnight. Let them come to room temperature before baking.

Can I use other berries?
Absolutely. Raspberries or blackberries work beautifully in this recipe, too.

What if I don’t have a stand mixer?
No worries. You can knead the dough by hand—it just takes a little elbow grease.

Storage Instructions:

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• White Chocolate Raspberry Swirl Cheesecake
• Cherry Cinnamon Rolls with Homemade Filling
• Strawberry Cheesecake Cinnabon Rolls
• Thumbprint Cookies with Mulberry Jam

Conclusion:

These lemon blueberry sweet rolls are the kind of recipe that brings people together. Whether it’s a casual weekend breakfast or a special holiday brunch, they’re guaranteed to delight. The mix of zesty citrus, sweet blueberries, and creamy glaze makes every bite a moment to savor. Make them once, and they’ll earn a permanent spot in your baking rotation.

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