Lemon Blueberry Sweet Rolls Recipe

Introduction

These Lemon Blueberry Sweet Rolls offer a vibrant, bakery-style experience perfect for breakfast or brunch. Soft, pillowy dough is filled with juicy blueberries and bright lemon zest, baked to golden perfection, and finished with a tangy lemon glaze. They balance sweet, tart, and creamy flavors in every bite, making them a delightful treat for any morning or special gathering.

Ingredients

• ¾ cup warm milk (110°F)
• 2 ¼ teaspoons quick-rise yeast
• ¼ cup granulated sugar
• 1 egg plus 1 egg yolk
• ¼ cup melted butter
• 3 cups bread flour, plus more if needed
• ¾ teaspoon salt
• Zest of 1 large lemon
• ¾ cup blueberry jam or preserves
• 1 cup fresh or frozen blueberries
• 1 tablespoon cornstarch

Instructions

1. Step 1: In a large bowl, combine warm milk, yeast, and sugar. Let it sit until foamy, about 5 minutes.
2. Step 2: Whisk in egg, egg yolk, melted butter, and lemon zest until well combined.
3. Step 3: Gradually add flour and salt, mixing until a dough forms.
4. Step 4: Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Step 5: Transfer dough to a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
6. Step 6: Roll out dough into a large rectangle on a floured surface.
7. Step 7: Spread blueberry jam evenly over dough, leaving a ½-inch border.
8. Step 8: Toss blueberries with cornstarch, then sprinkle over jam layer.
9. Step 9: Carefully roll dough into a log, then slice into 9–12 rolls.
10. Step 10: Arrange rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.
11. Step 11: Preheat oven to 350°F (175°C).
12. Step 12: Bake rolls for 25–30 minutes, until golden on top and cooked through.
13. Step 13: Allow rolls to cool slightly before glazing.

Tips & Variations

• Ensure the milk is warmed to about 110°F to properly activate the yeast without killing it.
• Knead the dough until smooth and elastic; add flour sparingly if too sticky to avoid dry rolls.
• Use unflavored dental floss or a serrated knife to slice the rolls cleanly without squishing them.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Try adding a handful of chopped walnuts or pecans to the filling for extra texture.

Storage

Store the baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in the oven or microwave before serving to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of quick-rise yeast?

Yes, you can substitute active dry yeast, but you’ll need to allow more time for rising—typically 1.5 to 2 hours for the first rise and 45 to 60 minutes for the second.

Can I prepare the rolls the night before baking?

Absolutely. After shaping the rolls, cover them tightly and refrigerate overnight. Bring them to room temperature and let them rise before baking the next morning for fresh, tender rolls.

Lemon Blueberry Sweet Rolls Recipe

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4.9 from 121 reviews

Lemon Blueberry Sweet Rolls are a delightful bakery-style treat featuring soft, pillowy dough swirled with juicy blueberries and bright lemon zest. These rolls strike a perfect balance of sweet, tart, and creamy flavors, making them ideal for breakfast or brunch. The combination of fresh lemon and blueberry jam creates a refreshing twist on classic sweet rolls, while the tangy lemon glaze on top adds a finishing touch of brightness. Easy enough for home bakers, these rolls deliver impressive, flavorful results to brighten any morning or special gathering.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 9 to 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• ¾ cup warm milk (110°F)
• 2 ¼ teaspoons quick-rise yeast
• ¼ cup granulated sugar
• 1 egg plus 1 egg yolk
• ¼ cup melted butter
• 3 cups bread flour, plus more if needed
• ¾ teaspoon salt
• Zest of 1 large lemon

Filling

• ¾ cup blueberry jam or preserves
• 1 cup fresh or frozen blueberries
• 1 tablespoon cornstarch

Glaze

• Fresh lemon juice (quantity not specified; usually about 2 tablespoons)
• Powdered sugar (estimate around 1 cup to form glaze)

Instructions

1. Activate Yeast: In a large bowl, combine warm milk, yeast, and granulated sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Wet Ingredients: Whisk in the egg, egg yolk, melted butter, and lemon zest thoroughly into the yeast mixture to create a smooth consistency.
3. Add Dry Ingredients: Gradually stir in the bread flour and salt until a cohesive dough forms. Use additional flour if the dough is too sticky.
4. Knead Dough: Transfer dough to a floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Place dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
6. Roll Out Dough: On a lightly floured surface, roll the risen dough into a large rectangle of even thickness, preparing it for filling.
7. Add Filling: Evenly spread the blueberry jam over the rectangle, leaving a ½-inch border around the edges. In a small bowl, toss the fresh or frozen blueberries with cornstarch to prevent them from bleeding and sprinkle them evenly over the jam layer.
8. Form Rolls: Carefully roll the dough into a log starting from one edge, then slice the log into 9 to 12 equal rolls using unflavored dental floss or a sharp serrated knife to maintain clean edges without squashing the dough.
9. Second Rise: Arrange the rolls cut side up in a greased baking dish. Cover loosely and let them rise for another 30 to 45 minutes until slightly puffed.
10. Preheat Oven: While the rolls complete their second rise, preheat the oven to 350°F (175°C).
11. Bake Rolls: Bake the rolls in the preheated oven for 25 to 30 minutes, or until golden brown on top and cooked through.
12. Cool Slightly: Remove the rolls from the oven and let them cool for a few minutes to set before adding the glaze.
13. Prepare and Apply Glaze: Whisk together fresh lemon juice and powdered sugar to form a tangy glaze. Drizzle or spread the glaze over the warm rolls for a bright finishing touch.

Notes

• Warm milk to about 110°F to properly activate the yeast without killing it.
• Knead dough thoroughly (8–10 minutes) for optimal texture; add flour sparingly to avoid dryness.
• Use unflavored dental floss or a serrated knife to slice the rolls cleanly without compressing the dough.
• Do not skip the second rise after shaping the rolls to ensure light, fluffy texture.
• Blueberries tossed with cornstarch help prevent bleeding into the dough during baking.
• Glaze ingredients are estimated; adjust powdered sugar and lemon juice to desired sweetness and consistency.
• These rolls can be made ahead by preparing the dough one day prior and baking fresh in the morning.

Keywords: lemon blueberry sweet rolls, blueberry breakfast rolls, lemon sweet rolls, blueberry pastry, brunch rolls, soft sweet rolls, homemade sweet rolls, bakery-style sweet rolls