Lemon Blueberry Rolls (Printable)
Soft, fluffy swirled rolls with tangy lemon and sweet blueberries topped with zesty glaze.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk (approximately 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - Zest of 1 lemon
→ Filling
09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon
→ Lemon Glaze
14 - 1 cup powdered sugar, sifted
15 - 2–3 tablespoons lemon juice
16 - 1 tablespoon unsalted butter, melted
# How To Make It:
01 - Combine flour, instant yeast, granulated sugar, and salt in a large mixing bowl. Whisk thoroughly to ensure even distribution of yeast and sugar.
02 - Pour warm milk, melted butter, eggs, and lemon zest into the dry ingredients. Mix with a wooden spoon or stand mixer fitted with dough hook until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes, pushing dough away with heel of hand and folding back toward you, until smooth and elastic. Dough should spring back when pressed.
04 - Place dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or warm damp towel. Let rise in a warm, draft-free area for 1 hour or until doubled in bulk.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2–3 minutes until mixture thickens and bubbles. Remove from heat and let cool completely.
06 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 15x10-inch rectangle, maintaining even thickness throughout.
07 - Spread cooled blueberry filling evenly over dough, leaving a 1/2-inch border. Starting from a long side, roll dough tightly into a log. Pinch seam to seal.
08 - Using unflavored dental floss or sharp knife, cut log into 12 equal rolls. Place rolls cut-side up in a greased 9x13-inch baking dish, leaving slight space between each.
09 - Cover baking dish with plastic wrap or towel. Let rolls rise in a warm place for 30 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown on top and cooked through. If edges brown too quickly, cover loosely with foil after 18 minutes.
11 - While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until smooth and creamy. Add additional lemon juice 1 teaspoon at a time if too thick.
12 - Drizzle warm lemon glaze evenly over rolls immediately after removing from oven. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The combination of tart lemon and sweet blueberries creates this perfect balance that wakes up your taste buds
- These rolls somehow manage to feel fancy enough for brunch but homey enough for a random Tuesday morning
02 -
- The filling must be completely cold before spreading, otherwise it melts the butter in your dough and creates a sticky mess
- I learned the hard way that using unflavored dental floss to slice rolls gives you cleaner cuts than a knife
03 -
- Brush the baked rolls with a little melted butter right after they come out of the oven for extra softness
- If using frozen blueberries, toss them in a tablespoon of flour before cooking to prevent the filling from becoming too watery