Lemon Blueberry Sweet Rolls

Lemon Blueberry Sweet Rolls are the delightful combination of soft, pillowy dough filled with bursts of juicy blueberries and a hint of zesty lemon. Imagine starting your day with a warm, freshly baked roll that’s just sweet enough, with a subtle citrus tang dancing on your palate. It’s a treat that feels like a special occasion, yet can be pulled together in just under an hour. I first stumbled upon this gem during a lazy Sunday brunch, and it quickly became a staple in my home, turning ordinary mornings into delicious memories.

What makes these Lemon Blueberry Sweet Rolls stand out from store-bought pastries is the homemade touch. You’ll find that the flavor is so much richer, and the texture is incredibly soft and fluffy, elevating them above anything you’d pick up from your local bakery. They’re easy to make, budget-friendly, and sure to impress friends and family alike. With the refreshing balance of lemon and blueberries, these rolls can brighten any gathering—be it a simple family breakfast or a festive holiday event. I’m genuinely excited for you to try making them!

How to Make Lemon Blueberry Sweet Rolls

1. Make the Blueberry Filling: In a saucepan, combine 2 ½ cups frozen blueberries, 6 tablespoons granulated sugar, 1 ½ tablespoons lemon juice, 1 ½ tablespoons corn starch, and 1 tablespoon water. Cook over medium heat, stirring gently, until the mixture thickens and bubbles, about 5 minutes. Set aside to cool.
2. Prepare the Dough: In a large bowl, mix 4 cups unbleached bread flour, ⅓ cup granulated sugar, 3 teaspoons dry yeast, and 1 ¼ teaspoons fine salt together. In another bowl, whisk together 1 large egg, 2 tablespoons liquid oil, 2 tablespoons softened butter, and 1 ¼ cups milk. Heat this mixture slightly, until warm (not hot) to activate the yeast, then combine it with the dry ingredients.
3. Knead the Dough: Stir the mixture until it begins to come together, then knead on a floured surface for about 8-10 minutes until it’s smooth and elastic. Add more flour if necessary, but be careful not to over-flour.
4. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size—about 1 hour.
5. Roll Out the Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
6. Assemble the Rolls: Spread the cooled blueberry filling evenly across the dough. Roll the dough tightly into a log, starting from one long side. Cut the log into 12 equal pieces.
7. Second Rise: Arrange the rolls in a greased baking pan, cover, and let rise again for about 30 minutes until fluffy.
8. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown on the top.
9. Make the Glaze: While the rolls are baking, whisk together 1 cup powdered sugar, 2 tablespoons full-fat plain yogurt, 1 tablespoon reserved blueberry sauce, and ¼ teaspoon vanilla extract until smooth. Add water if necessary to reach your desired consistency.
10. Glaze the Rolls: Once the rolls have cooled slightly, drizzle with the glaze and sprinkle with fresh lemon zest before serving.

Storing & Reheating

To store your Lemon Blueberry Sweet Rolls, let them cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the rolls, placing them in a freezer-safe container for up to 3 months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes. They’ll warm up nicely, although keep in mind that the glaze might lose its original texture, so consider adding a little fresh glaze when serving.

Whether you’re planning a cozy breakfast or just popping by a friend’s gathering, these rolls are sure to impress and satisfy with their sweet and tangy goodness. They’re perfect for any occasion and will certainly brighten your table. Get ready to bake and enjoy every delicious bite of these heavenly Lemon Blueberry Sweet Rolls!

Recipe FAQs

Lemon Blueberry Sweet Rolls

Recipe Author: Naomi

These Lemon Blueberry Sweet Rolls are filled with juicy blueberries and zesty lemon, making them a delightful treat for breakfast or brunch. Easy to prepare and utterly delicious, they’re a homemade classic that everyone will enjoy!

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• Prep Time 40 minutes
• Cook Time 25 minutes
• Yield 12 servings 1x

Ingredients

Scale 1x2x3x

• 2 ½ cups (320g) frozen blueberries
• 6 tbsp (80g) granulated sugar
• 1 ½ tbsp (22ml) lemon juice
• 1 ½ tbsp (12g) corn starch
• 1 tablespoon (15ml) water
• ⅓ cup (65g) granulated sugar
• 1 tbsp lemon zest
• 4 cups (568g) unbleached bread flour, (plus more as needed for rolling and shaping)
• 3 teaspoon (11g) instant quick-rise dry yeast
• 1 ¼ teaspoon (10g) fine table salt*
• 1 large egg (at room temperature)
• 2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
• 2 tablespoon (28g) salted butter, softened
• 1 ¼ cups (300ml) milk (whole milk or 2% preferred)
• more water as necessary for the dough if baking in drier months
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) full fat plain yogurt
• 1 tbsp (15ml) reserved blueberry sauce
• ¼ teaspoon pure vanilla extract
• fresh lemon zest for topping

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Instructions

1. Prepare the blueberry filling by combining blueberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5-8 minutes until the berries release their juices.
2. Mix water with cornstarch in a small bowl, add it to the cooked blueberries, and stir until thickened.
3. Let the filling cool completely at room temperature before refrigerating until chilled.
4. In a medium bowl, rub granulated sugar with lemon zest until fragrant. In a mixing bowl, combine flour, lemon sugar, yeast, and salt.
5. Add egg, oil, milk, and softened butter to the flour mixture and mix using a dough hook for 10-15 minutes until a wet, uniform dough forms. Adjust with water as necessary.
6. Transfer the dough to a floured surface and stretch and fold to develop gluten, then shape into a ball.
7. Let the dough rise in a lightly oiled bowl covered with plastic wrap for 1-2 hours until nearly tripled in size, then refrigerate for 15 minutes to firm up.
8. Prepare a baking pan by greasing it and lining with parchment.
9. Roll out the dough into a 13×16 inch rectangle, spread the blueberry filling, and roll up into a log or cut into strips to form individual rolls.
10. Place the rolls in the prepared pan, cover loosely, and proof for 30 minutes to 1 hour until puffy.
11. Preheat the oven to 350°F while the rolls rise.
12. Bake for 23-27 minutes until golden, then cool in the pan for at least 20 minutes.
13. Prepare the icing by mixing powdered sugar, yogurt, blueberry sauce, vanilla, and salt until smooth. Drizzle over cooled rolls.

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Notes

You can store the blueberry filling in the refrigerator for up to a week.
Adjust the water in the dough as needed based on climate conditions to maintain softness.
For easy slicing, use unflavored dental floss instead of a knife.

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Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 18g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.