Lemon Blueberry Sweet Rolls
There is something truly special about a warm, soft sweet roll, fresh from the oven. When you combine that with the bright, zesty flavor of lemon and the sweet burst of blueberries, you get a treat that is perfect for any occasion.
These Lemon Blueberry Sweet Rolls are a wonderful way to welcome spring, celebrate a holiday brunch, or simply make a weekend morning feel extraordinary. This recipe will guide you through creating big, fluffy rolls with a vibrant homemade filling and a rich cream cheese frosting.
What You’ll Need
The ingredients are broken down into three parts: the dough, the blueberry filling, and the lemon cream cheese frosting.
For the Dough:
- Zest from 1 large lemon
- ½ cup granulated sugar
- ¾ cup warm milk (2% or whole)
- 2 ¼ teaspoons quick rise yeast
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- ¼ cup salted butter, melted
- 3 ¼ cups bread flour
- ¾ teaspoon kosher salt
For the Blueberry Filling:
- 1 ¼ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- Zest from 1 lemon
- 1 teaspoon fresh lemon juice
For the Lemon Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup salted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon fresh lemon juice
- Zest from 1 lemon
Pro Tips
To ensure your sweet rolls are perfect every time, keep these tips in mind. They come from my own experience making these rolls many times.
- Use Bread Flour. While all purpose flour works, bread flour has a higher protein content. This creates more gluten, which results in a chewier, softer, and fluffier roll. It truly makes a noticeable difference in the final texture.
- Check Your Milk Temperature. The ideal temperature for activating yeast is between 105-115°F. If the milk is too hot, it will kill the yeast and your dough will not rise. It should feel like warm bathwater to the touch.
- Don’t Overbake. The key to a soft, gooey center is to pull the rolls from the oven when they are just lightly golden brown. They will continue to cook slightly in the hot pan after you remove them.
- Thicken the Filling. Allow the blueberry filling to cool and thicken completely before spreading it on the dough. A thick, jam like consistency prevents it from leaking out during rolling and baking.
Tools Required
Having the right tools makes the baking process much smoother.
- Stand Mixer (with dough hook) or a large mixing bowl
- Wooden Spoon
- Rolling Pin
- Serrated Knife or Unflavored Dental Floss
- 9×9 inch baking pan (square or circular)
- Small Pot
- Measuring Cups and Spoons
Substitutions and Variations
This recipe is flexible. Here are a few tested swaps and ideas if you want to get creative or need to accommodate dietary restrictions.
| Item to Swap | Substitution Suggestion | Notes |
|---|---|---|
| Milk | Unsweetened almond or oat milk | Works well for a dairy free option. |
| Butter | Vegan butter sticks | Use a high quality brand for best results. |
| Cream Cheese | Dairy free cream cheese | Ensures the frosting is also dairy free. |
| Blueberries | Raspberries or blackberries | Adjust sugar based on fruit sweetness. |
Make Ahead Tips
You can easily prepare these rolls ahead of time for a stress free morning.
After you have assembled the rolls and placed them in the baking pan (after the first rise), cover the pan tightly with plastic wrap. Refrigerate overnight for up to 18 hours.
The next morning, remove the pan from the refrigerator. Let the rolls sit at room temperature for 60-90 minutes to complete their second rise before baking as directed.
How to Make Lemon Blueberry Sweet Rolls
Step 1: Make the Blueberry Filling
In a small pot over medium heat, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Stir and bring to a gentle simmer, mashing the blueberries with a spoon. Cook for 5-10 minutes until the mixture thickens to a jam like consistency. Set aside to cool completely.
Step 2: Prepare the Dough
In a stand mixer bowl, rub the lemon zest into the sugar with your fingers to release the oils. Add the warm milk and sprinkle the yeast over top. Let it sit for 5 minutes until foamy. Add the egg, egg yolk, and melted butter and mix. Stir in the flour and salt.
Step 3: Knead the Dough
Using the dough hook, knead on medium speed for 8-10 minutes. The dough will be sticky, but should pull away from the sides of the bowl. If kneading by hand, do so on a floured surface for the same amount of time.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 5: Assemble the Rolls
Roll the risen dough into a 10×14 inch rectangle on a floured surface. Spread the cooled blueberry filling evenly over the dough, leaving a small border on one of the short sides. Tightly roll the dough into a log, starting from the opposite short side.
Step 6: Cut and Second Rise
Use a serrated knife or floss to cut the log into nine 1-inch rolls. Place them in a greased 9×9 inch pan. Cover and let them rise again for 45-60 minutes, until puffed up.
Step 7: Bake the Rolls
Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, until lightly golden.
Step 8: Make the Frosting and Serve
While the rolls bake, beat the cream cheese and butter until fluffy. Mix in the powdered sugar, lemon juice, and lemon zest until smooth. Spread the frosting over the warm rolls and serve immediately.
Recipe Insights
Here is some additional information to help you get the most out of this recipe.
| Category | Information |
|---|---|
| Nutrition (Estimate) | Approx. 450-500 calories per roll. |
| Dietary Swaps | See “Substitutions” section for dairy free options. Not tested with gluten free flour. |
| Meal Pairings | Serve with scrambled eggs, fresh fruit salad, or a hot cup of coffee. |
| Efficiency Tips | Make the filling and frosting a day ahead and store in the fridge to save time. |
Leftovers and Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds to soften them before enjoying.
For freezing, you can freeze baked or unbaked rolls.
- To Freeze Unbaked Rolls: After assembling, place the pan in the freezer. Once frozen solid, wrap well. To bake, thaw overnight in the fridge, then let them do their second rise at room temperature before baking.
- To Freeze Baked Rolls: Let rolls cool completely, then freeze in an airtight container. Frosting can be frozen with the rolls or added after thawing. Thaw at room temperature and warm before serving.
Frequently Asked Questions
Q1. Why didn’t my dough rise properly?
Ans: This is usually due to one of two things: your yeast was expired, or your milk was too hot and killed the yeast. Always check the expiration date and ensure the milk is just warm, not hot.
Q2. My filling leaked out when I rolled the dough. What went wrong?
Ans: The filling was likely not thick enough or wasn’t cooled completely. It’s very important to let it cook down to a thick, jam like texture and cool fully, which helps it stay in place.
Q3. Can I use all purpose flour instead of bread flour?
Ans: Yes, you can. The rolls will still be delicious, but they may be slightly less soft and fluffy. Bread flour provides the best texture for this recipe.
Wrapping Up
These Lemon Blueberry Sweet Rolls are a true delight and a rewarding baking project. The combination of bright citrus and sweet berries wrapped in a soft, pillowy dough is something special.
I hope you love making and sharing these rolls. If you try this recipe, please leave a comment below to let me know how they turned out. I enjoy reading about your experiences and am happy to answer any questions you may have.
