Description

Golden, tender lemon blueberry rolls featuring a sweet and tangy blueberry filling swirled through soft, fluffy dough, baked until golden and topped with a smooth, zesty lemon glaze. Perfect for a bright breakfast or afternoon treat, these rolls combine the fresh flavors of lemon zest and blueberries in a pillowy, aromatic pastry.

Ingredients

Scale

Dough

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

Blueberry Filling

1 cup fresh blueberries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Zest of 1 lemon

Lemon Glaze

1 cup powdered sugar
2–3 tablespoons lemon juice
1 tablespoon unsalted butter, melted

Instructions

Prepare Dry Ingredients: Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
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.
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.
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.
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.
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.
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.
Bake Rolls: Preheat oven to 350°F (175°C). Bake rolls for 22-25 minutes until golden brown on top and cooked through. Rotate pan halfway through baking for even browning.
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.
Glaze and Serve: Drizzle warm lemon glaze generously over rolls immediately after removing from oven. Serve warm or at room temperature.

Notes

Cool blueberry filling completely before spreading to avoid melting butter in the dough and creating a mess.
Using unflavored dental floss to slice rolls gives cleaner cuts than a knife, which can squish the dough.
These rolls are best served the same day, but can be gently reheated for 15 seconds in the microwave.
Prepare rolls through the slicing step and refrigerate overnight for convenience; allow room temperature resting before baking.
Frozen blueberries can be used directly in the filling without thawing; add extra cornstarch if filling seems too runny.
Store glazed rolls at room temperature in an airtight container for up to 2 days.
Baked rolls freeze well for up to 3 months; thaw overnight in fridge before reheating and glazing.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Keywords: lemon blueberry rolls, lemon rolls, blueberry sweet rolls, lemon glaze, breakfast rolls, soft rolls, sweet rolls, brunch recipe