Buttery, tender, sweet yeast rolls are bursting with juicy blueberries and tart lemon glaze in these Blueberry Sweet Rolls. They are a perfect weekend baking project.
Blueberry Rolls
Lemon blueberry is a favorite flavor combination in our house, like with our family’s favorite lemon blueberry bread. The sweet blueberries and tart lemons just pair so well together.
And that got me thinking about what other baking recipes I could turn lemon blueberry with my magic wand. I love sweet rolls and any sort of sweet yeast bread. So, I decided a lemon blueberry sweet roll version was in order.
Be sure to use frozen blueberries in the recipe, not fresh, because fresh ones will release too much juice right away. If you only have fresh, you can toss them in the freezer while your dough rises and they’ll be ready to go when you’re ready to make the rolls.
Since Blueberry Sweet Rolls are best with frozen berries, they can be a year-round dessert or breakfast treat! Whether served for breakfast, elevensies, brunch, lunch, dinner, or snack, we believe in enjoying them whatever time of day they are made.
Blueberry Sweet Rolls
To make these blueberry sweet rolls, you’ll need the following ingredients:
- Recipe Basic Sweet Yeast Dough
- frozen blueberries
- sugar
- cornstarch
- lemon zest
- butter
Lemon Blueberry Rolls
- Prepare the Basic Sweet Yeast Dough according to the directions through the first rise.
- Mix together the frozen blueberries, sugar, cornstarch and lemon zest. (I love this microplane for zesting!)
- Working with half of the dough at a time, roll into a 10 x 18 inch rectangle. (Here is my favorite pastry mat for rolling dough on. It makes measuring easy and clean up a breeze!) Brush with half of the melted butter and sprinkle on half of the blueberry filling. Roll up tightly from the short end and pinch to seal.
- Using a thread, or very sharp knife, cut the log into 8 rolls. Place in a greased baking dish ½ inch apart. (This glass baking dish works perfect!) Repeat with the other half of the ingredients.
- Loosely cover with a tea towel and let rise in a warm place for 2-3 hours or until doubled in size. Bake at 375°F for 20-25 minutes.
- To make the glaze, combine the powdered sugar, lemon juice, and enough milk to make a smooth glaze. Drizzle over cooled rolls.
Sweet Rolls Recipes
You just can’t go wrong with a sweet roll of any kind. Be sure you take a look at these Raspberry Cream Cheese Sweet Rolls and my personal favorite Brown Butter Peach Sweet Rolls.
If you are hooked on the lemon blueberry combination like I am, try these Lemon Blueberry Muffins or these Baked Lemon Blueberry Donuts from the Recipe Rebel too.
Lemon Blueberry Rolls
Ingredients
For the Rolls
- 1 Recipe Basic Sweet Yeast Dough
- 2 cups frozen blueberries
- ⅓ cup sugar
- 2 teaspoons cornstarch
- 2 tablespoons lemon zest
- 4 tablespoons butter melted
For the Lemon Glaze
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 – 2 tablespoons milk
Instructions
- Prepare the Basic Sweet Yeast Dough according to the directions through the first rise.
- Mix together the frozen blueberries, sugar, cornstarch and lemon zest. (I love this microplane for zesting!)
- Working with half of the dough at a time, roll into a 10 x 18 inch rectangle. (Here is my favorite pastry mat for rolling dough on. It makes measuring easy and clean up a breeze!) Brush with half of the melted butter and sprinkle on half of the blueberry filling. Roll up tightly from the short end and pinch to seal.
- Using a thread, or very sharp knife, cut the log into 8 rolls. Place in a greased baking dish ½ inch apart. (This glass baking dish works perfect!) Repeat with the other half of the ingredients.
- Loosely cover with a tea towel and let rise in a warm place for 2-3 hours or until doubled in size. Bake at 375°F for 20-25 minutes.
Notes
Nutrition
{originally published 7/25/18 – recipe notes and photos updated 7/11/24}
Jen says
Could these be made individually instead of in a baking dish? In muffin tins maybe?
Mary says
Sure, that would work fine, Jen.