These tangy lemon blueberry sweet rolls have a perfectly soft and fluffy roll, bursting full of blueberries and topped with a lemon glaze. They have lemon throughout, with zest in the rolls, lemon sugar in the middle and a lemon glaze! These sweet rolls are irresistible!
Pin these lemon blueberry sweet rolls for later.
These lemon blueberry sweet rolls are perfectly sweet and tangy. They have a light lemony dough, are stuffed with a lemon sugar, fresh (or frozen) blueberries, and are topped with a tangy lemony glaze! They’re perfect for spring or summer (or any time of the year since you can use frozen blueberries!) and they’re great for a refreshingly tangy dessert, brunch or breakfast.
I told you yesterday that I was on a citrus kick, so here is citrus recipe number 2. These lemon blueberry sweet rolls are SO GOOD! These sweet rolls start with the same dough base as all my sweet roll recipes – because when you have the best sweet roll dough, why change it, right?
And the glaze on these babies?? Perfectly smooth, tangy and delicious. The perfect end to these sweet rolls.
Don’t be scared of using yeast for these rolls. I’ve made these rolls dozens of times without any problems and I promise you can too! Make sure you have fresh yeast (I keep mine in the freezer) and I like to use rapid rise yeast so there is less waiting time. So you can eat these bad boys sooner!
I love the combo of lemon and blueberry together, and these sweet rolls bring those together perfectly. These rolls are perfectly soft and fluffy and bursting full of sweet blueberries!
Now who’s ready to dig into one of these sweet rolls? They’re irresistible!
Lemon Blueberry Sweet Rolls
Ingredients
For the Dough:
- 2 1/2 tsp yeast
- 1 cup warm milk
- 2 eggs
- 1/3 cup sugar
- 1/2 cup softened butter (1 stick)
- 1 tsp salt
- 4 cups flour
- 1 tsp lemon zest (from 1 medium sized lemon)
For the Filling:
- 2 tsp lemon zest (from 2 medium sized lemons)
- 2/3 cup sugar
- 1/4 cup melted butter
- 1 1/2 cups blueberries
For the Lemon Glaze:
- 2 cups powdered sugar
- 2 TBS lemon juice
- 2 TBS heavy cream (or milk, or half and half)
- 1 tsp lemon zest (from 1 medium sized lemon)
- 1 tsp vanilla
Equipment
- Large Mixing Bowl
Instructions
- Dissolve your yeast in the warm milk in a large mixing bowl. Allow to proof for about 5 minutes.
- Add in the eggs, sugar, butter, salt, flour and zest and mix everything together.
- When the dough begins pulling away from the edges of the bowl, knead it for about 5 minutes (with your hands or a dough hook)
- Remove the dough from the bowl and spray it with nonstick spray. Return dough to the bowl and cover with a towel.
- Allow to rise for about 45 minutes until the dough doubles in size.
- Lightly flour the counter top and roll the dough out into a large rectangle about 1/4 in thick.
- Preheat your oven to 400 degrees.
- Mix together your lemon zest and sugar to make your lemon sugar, set aside.
- Spread your melted butter evenly over the top of your dough.
- Sprinkle the lemon sugar evenly of the top.
- Spread blueberries evenly over the top of the dough.
- Carefully roll the dough from the top edge to the bottom edge to form a long roll.
- Cut into 1 1/2 in slices.
- Lightly grease a 9x13in baking pan.
- Place rolls into the pan and bake for 28-30 minutes until they are a light golden color.
- Remove rolls from oven and allow to cool for about 5 minutes before covering in glaze.
- Combine all the ingredients for your lemon glaze until you get a nice frosting consistency. Add more powdered sugar or milk if needed.
- Apply glaze generously to the top of the rolls evenly and serve.
Video
Barbara Ott says
I made this recipe exactly as written and it was perfect. Thank you!
Aimee says
So glad you loved them!!
Jennifer Fisher says
I’ve made these twice and my family loves them!
My pregnant daughter just requested them for Christmas morning, and I think I’ll make some next week to share with coworkers.
Can you make them ahead of time (like night before) put in fridge to bake in the morning?
Aimee says
Hi Jennifer! So glad to hear you’ve loved them. You should be able to make them up until they are baked the night before, cover and store in the fridge till the morning of. I’d let them warm up a bit at room temperature while the oven preheats, then bake. If they are still cold they may take a little longer than normal
Barbie says
Delicious lemon blueberry sweet rolls. I’ve been daydreaming about making these again for Christmas morning. Thank you for this excellent recipe.
Eileen says
This is a phenomenal recipe! I purchased a tin of mixed berry sweet rolls from my local farmers market a couple weeks ago and wanted to try & make them at home. I found this recipe and gave it a shot. I’ve never made a cinnamon roll before so I was nervous & excited at the same time. You really can’t go wrong with this recipe for sweet dough. It’s the best & my entire family loved it! I’m on my 3rd batch as I’m writing this (bread maker is helping with the dough). I’ve made the mixed berry & regular cinnamon so far. Any fillings will work as the description says. Please try this is you’re looking! It’s delicious & simple.
Aimee says
That makes me so happy to here. Thanks for letting me know!
Marianne Oglesby says
These are amazing! I made them for a card night with friends. Everyone loved them.
Sherry says
Can I use fresh pizza dough or are the ingredients different.
Aimee says
I add lemon zest to the dough itself, but you could try it without and with pizza dough, I’m not sure how it would do!
Joanna Kingery says
Ingredients are different. Pizza dough normally does not have butter or sugar or lemon peel. I think if you used pizza dough the flavor wouldn’t be as good.
Aimee says
It’s definitely different, but might work in a jif 🙂
Jill says
Could I make these at night and bake in the morning?
Aimee says
Im sorry I haven’t tried that with these! I’d try an overnight cinnamon roll recipe, but make the filling for these instead.
Lynn says
I’m wondering the same thing!
Becky says
Baking a gluten free version of these now. Had to add some extra moisture to get the dough to the right consistency. Also added a little baking powder for some extra leavening, the gluten free flour is more dense than regular. They smell amazing, and the dough tasted good, lol. So we’ll see how the end product turns out 😊
Aimee Berrett says
I hope they turn out for you!! They are my favorite!
Jeannie says
Making these now and my kitchen already smells like spring and summer! Excited to see how they turn out. I think it would be delicious with raspberries in place of blueberries, too!
Aimee Berrett says
I bet they would be amazing with raspberries too! how did yours turn out?
Jeannie says
Delicious! I used whole wheat flour in place of regular flour, but it cooked the same way. It was definitely a hit! Thanks!
Ashley says
I love these rolls! I made them once and they were amazing. I’m currently making another batch! My family loves them.
Aimee Berrett says
Ashley, this is my favorite type of comment! I’m so glad you guys like them so much! 🙂
Jesseca Hallows says
These are beautiful! I have blueberries in the fridge that need to be used and think I just found the perfect recipe to try out!
Aimee Berrett says
Thanks Jesseca!! The perfect way to use up your blueberries, you’ll love these!
Mindy says
My husband loves lemons and blueberries so I am going to have to make these for him. Thanks for sharing!
Aimee Berrett says
Awesome Mindy, I bet he’d love these then!! 🙂
Thalia @ butter and brioche says
I love sweet rolls but haven’t tried a blueberry and lemon version before. These look delicious.
Aimee Berrett says
Thank you Thalia! You’ll love these!
Karly Campbell says
These look absolutely irresistible. Like little rolls of sunshine on a plate!
cakespy says
I love these. They look 100 percent crave worthy!
Rachel @ Bakerita says
Mmm these are the perfect spring recipe! I wish I could dig into one right now 🙂
Jen | Baked by an Introvert says
These sweet rolls just scream spring! I’d love to have one along with my coffee this morning!