Lemon Blueberry Rolls Recipe

Is there anything better than the smell of something sweet baking in the oven? Especially when it combines the bright, cheerful flavor of lemon with juicy, bursting blueberries. These Lemon Blueberry Rolls are my go-to recipe when I want to turn an ordinary morning into something special or when I need a guaranteed smile from my family. They’re like a cozy hug and a sunny day all rolled into one delicious pastry. I promise, your kitchen will smell absolutely incredible, and the results are so much easier to achieve than you might think .

Table of Contents

Table of Contents

Why You’ll Love These Lemon Blueberry Rolls

This recipe is a keeper for so many reasons. It’s the perfect project for a relaxed weekend baking session, and it never fails to impress.

• Bright & Zesty Flavor: The combination of tart lemon and sweet blueberries is simply magical. It’s a refreshing twist on a classic cinnamon roll.
• Surprisingly Simple: Don’t be intimidated by yeast dough! I’ll walk you through each step to ensure soft, fluffy rolls every time.
• Crowd-Pleaser: These are a hit at brunch parties, holiday gatherings, or just as a special treat for your loved ones.
• Make-Ahead Friendly: You can prepare the rolls the night before and pop them in the oven in the morning for a stress-free, fresh-baked breakfast.

Ingredients for Lemon Blueberry Rolls

Let’s gather our ingredients! Using fresh blueberries and real lemon zest makes all the difference here.

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For the Dough:

• 1 cup warm whole milk (about 110°F)
• 2 ¼ teaspoons (one packet) active dry yeast
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon salt
• 4 – 4 ½ cups all-purpose flour

For the Filling:

• 1 cup fresh blueberries
• ½ cup granulated sugar
• Zest of 2 large lemons
• ¼ cup unsalted butter, softened

For the Lemon Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

Step-by-Step Instructions

Follow these simple steps for the most delicious homemade rolls. If you’re new to yeast breads, check out my guide on working with yeast for extra confidence!

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until it becomes foamy.
2. Make the Dough: Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture. Mix with the dough hook attachment. Gradually add 4 cups of flour, mixing on low speed until a soft dough forms. If the dough is very sticky, add the remaining ½ cup of flour, a little at a time. Knead with the mixer for 5-7 minutes until the dough is smooth and elastic.
3. First Rise: Place the dough in a greased bowl, turning it over to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Create the Filling: While the dough rises, gently mix the blueberries with the sugar and lemon zest in a small bowl.
5. Shape the Rolls: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the surface, then sprinkle the blueberry mixture over the butter.
6. Roll and Slice: Starting from the long side, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls.
7. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
8. Bake: Bake the rolls for 25-30 minutes, or until they are golden brown on top. If the blueberries are bubbling, you know you’re on the right track!
9. Glaze: While the rolls cool slightly, beat the cream cheese, powdered sugar, lemon juice, and milk together until smooth. Drizzle the glaze over the warm rolls before serving.

My Favorite Tips for Success

Here are a few tricks I’ve learned along the way to make your baking experience even better:

• Room Temperature is Key: Make sure your eggs and cream cheese are at room temperature for a smoother dough and glaze. It makes a huge difference!
• Don’t Kill the Yeast: Your milk should be warm, not hot. If it’s too hot, it will kill the yeast and your rolls won’t rise. It should feel warm to the touch, like a comfortable bath.
• Prevent Sticky Mess: When you roll the dough with the blueberries, some might pop and make things a bit sticky. Just go slowly and use a bench scraper to help lift the dough if needed. A little mess is part of the fun!
• Make Them Ahead: After placing the rolls in the pan, you can cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for about an hour before baking.

How to Serve and Enjoy

These Lemon Blueberry Rolls are fantastic served warm from the oven when the glaze is still slightly melty. They are a star on their own with a cup of coffee, but they also pair beautifully with a light side, like a fresh fruit salad, to balance the sweetness. They’re perfect for Easter brunch, Mother’s Day, or just because it’s Saturday!

Storing Your Leftovers (If You Have Any!)

Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze the unglazed baked rolls for up to 3 months. Just thaw and warm them in the oven before adding the glaze. The glaze itself can be stored in the fridge.

These Lemon Blueberry Rolls are more than just a recipe; they’re a little packet of joy. The process of making them is therapeutic, and the result is a beautiful, homemade treat that shows you care. I hope this recipe brings as much happiness to your kitchen as it does to mine. Happy baking!

Lemon Blueberry Rolls FAQ

Can I use frozen blueberries?

Yes, you can! Do not thaw them first, as they will release too much liquid. Toss them in frozen, and be aware that they might make the dough a bit more purple as you roll.

My dough didn’t rise. What went wrong?

This usually means your yeast was old or the liquid was too hot, which deactivated the yeast. Always check the expiration date on your yeast and make sure your milk is just warm, not hot. For more troubleshooting, see my post on common bread baking fixes.

Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough with a wooden spoon and then knead it by hand on a floured surface for about 10 minutes until smooth and elastic. It’s a great arm workout!

What can I use instead of cream cheese for the glaze?

If you’re not a fan of cream cheese, a simple lemon glaze made with just powdered sugar and lemon juice is also delicious. Just mix until you get a drizzly consistency.

More Recipes You Might Enjoy

If you loved this recipe, you have to try my Fluffy Blueberry Pancakes for another blueberry fix, or my classic Ultimate Cinnamon Rolls for a more traditional treat