Name: Lemon Blueberry Rolls with Lemon Glaze Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 1 cup fresh blueberries; 1/3 cup granulated sugar; 2 tablespoons lemon juice; 2 teaspoons cornstarch; Zest of 1 lemon; 1 cup powdered sugar; 2-3 tablespoons lemon juice; 1 tablespoon unsalted butter, melted

Ingredients

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

1 cup fresh blueberries

1/3 cup granulated sugar

2 tablespoons lemon juice

2 teaspoons cornstarch

Zest of 1 lemon (for filling)

1 cup powdered sugar

2-3 tablespoons lemon juice (for glaze)

1 tablespoon unsalted butter, melted (for glaze)

Instructions

Step 1: Prepare Dry Ingredients: Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.

Step 2: Form Dough: Pour warm milk, melted butter, eggs, and lemon zest into dry ingredients. Mix until dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.

Step 3: First Rise: Place dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for approximately 1 hour until doubled in size.

Step 4: Prepare Blueberry Filling: Combine fresh blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until mixture thickens and bubbles. Remove from heat and allow to cool completely.

Step 5: Roll and Fill Dough: Punch down risen dough and roll out on a lightly floured surface into a 15×10-inch rectangle. Spread cooled blueberry filling evenly across dough, leaving a 1/2-inch border around edges.

Step 6: Shape Rolls: Starting from one long side, roll dough tightly into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal pieces approximately 1 1/4 inches wide.

Step 7: Second Rise: Arrange 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.

Step 8: Bake Rolls: Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown on top and cooked through. Rotate pan halfway through baking for even browning.

Step 9: Prepare Lemon Glaze: While 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 desired consistency.

Step 10: Glaze and Serve: Drizzle warm lemon glaze generously over rolls immediately after removing from oven. Serve warm or at room temperature.

Tips & Variations

Use unflavored dental floss for cutting rolls to get cleaner slices without squishing the dough.

The blueberry filling must be completely cool before spreading to prevent melting the butter in the dough.

For a dairy-free version, replace butter with a plant-based alternative and substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

You can prepare the rolls through shaping, then refrigerate overnight. Let them come to room temperature before baking.

Frozen blueberries can be used directly without thawing; add an extra teaspoon of cornstarch if needed to thicken the filling.

Storage

Store glazed rolls at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving. Baked rolls also freeze well for up to 3 months; wrap individually in plastic wrap and thaw overnight in the refrigerator before warming and glazing.

FAQs

Can I use frozen blueberries for the filling?

Yes, frozen blueberries work perfectly in the filling. Do not thaw before cooking; they may release more liquid, so add an extra teaspoon of cornstarch if needed to achieve the right consistency.

How long does the dough need to rise?

The first rise takes about 1 hour until the dough doubles in size. After shaping into rolls, allow a second rise of 30 minutes until the rolls are puffy and touching before baking.