Lemon Blueberry Rolls Recipe
Introduction
These lemon blueberry rolls are soft, fluffy, and filled with a tangy lemon and sweet blueberry mixture. Finished with a bright lemon glaze, they make a perfect treat for breakfast or an afternoon snack. The combination of flavors is fresh and balanced, offering a delightful start to any day.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet (0.25 oz) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (approximately 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- Zest of 1 lemon (for filling)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
Instructions
- Step 1: Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute the yeast evenly.
- Step 2: Pour warm milk, melted butter, eggs, and lemon zest into the dry ingredients. Mix until the dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Step 3: Place the dough in a greased bowl, turning once to coat all surfaces. Cover and let rise in a warm, draft-free area for about 1 hour until doubled in size.
- Step 4: For the filling, combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until thickened and bubbly. Remove from heat and let cool completely.
- Step 5: Punch down the risen dough and roll out on a lightly floured surface into a 15 by 10-inch rectangle. Spread the cooled blueberry filling evenly over the dough, leaving a 1/2-inch border around the edges.
- Step 6: Starting from one long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to slice into 12 equal pieces about 1 1/4 inches wide.
- Step 7: Arrange the rolls in a greased 9×13-inch baking dish, leaving space between each for expansion. Cover loosely and let rise in a warm place for 30 minutes until puffy.
- Step 8: Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until golden brown on top and cooked through. Rotate the pan halfway for even browning.
- Step 9: While the rolls bake, whisk together powdered sugar, lemon juice, and melted butter in a small bowl until smooth. Add more lemon juice 1 teaspoon at a time if needed to reach desired consistency.
- Step 10: Drizzle the warm lemon glaze generously over the rolls immediately after removing them from the oven. Serve warm or at room temperature.
Tips & Variations
- Use unflavored dental floss to slice the rolls for cleaner cuts without squishing the dough.
- Frozen blueberries can be used directly without thawing; add an extra teaspoon of cornstarch if the filling seems too watery.
- Prepare rolls up to the second rise, cover, and refrigerate overnight; let come to room temperature before baking for a convenient make-ahead option.
- Replace butter with plant-based alternatives and eggs with flaxseed mixtures for a vegan version.
- Brush the baked rolls with warm milk before glazing to help the glaze adhere better.
Storage
Store glazed rolls at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze baked rolls for up to 3 months. To reheat, warm rolls gently in the microwave for 15-20 seconds before serving. Thaw frozen rolls overnight in the refrigerator and warm briefly before glazing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for the filling?
Yes, frozen blueberries work well. Add them directly to the filling without thawing and consider adding an extra teaspoon of cornstarch to account for additional liquid released during cooking.
How can I make these rolls ahead of time?
You can prepare the rolls through shaping and slicing, then cover the baking dish tightly and refrigerate overnight. Allow them to sit at room temperature for about 30 minutes before baking, extending the second rise as needed.
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Lemon Blueberry Rolls Recipe
- Total Time: 55 minutes
- Yield: 12 rolls 1x
Description
Golden lemon blueberry rolls featuring soft, fluffy dough swirled with a tangy and sweet blueberry-lemon filling, finished with a zesty lemon glaze. These tender rolls are perfect for breakfast or a delightful snack, offering vibrant citrus flavors paired beautifully with juicy blueberries.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (0.25 oz) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (approximately 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- Zest of 1 lemon
Blueberry Filling
- 1 cup fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon unsalted butter, melted
Instructions
- Prepare Dry Ingredients: Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
- Form Dough: Pour warm milk, melted butter, eggs, and lemon zest into dry ingredients. Mix until dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for approximately 1 hour until doubled in size.
- Prepare Blueberry Filling: Combine fresh 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 allow to cool completely.
- Roll and Fill Dough: Punch down risen dough and roll out on a lightly floured surface into a 15×10-inch rectangle. Spread cooled blueberry filling evenly across dough, leaving a 1/2-inch border around edges.
- Shape Rolls: Starting from one long side, roll dough tightly into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal pieces approximately 1 1/4 inches wide.
- Second Rise: Arrange rolls in a greased 9×13-inch baking dish, leaving space between each for expansion. Cover loosely and let rise in a warm place for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown on top and cooked through. Rotate pan halfway through baking for even browning.
- Prepare Lemon Glaze: While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until completely smooth. Add additional lemon juice 1 teaspoon at a time if needed to reach desired consistency.
- Glaze and Serve: Drizzle warm lemon glaze generously over rolls immediately after removing from oven. Serve warm or at room temperature.
Notes
- The blueberry filling must be completely cool before spreading to prevent melting the butter in the dough.
- Use unflavored dental floss for cleaner slices of the rolls instead of a knife.
- Best served the same day but can be reheated gently in the microwave for 15 seconds.
- These rolls can be prepared ahead by refrigerating after shaping; allow to come to room temperature before baking with an extended second rise.
- Roll dough evenly for consistent roll sizes and swirls.
- Baked rolls freeze well up to 3 months; thaw overnight and warm before glazing.
- Frozen blueberries can be added directly without thawing; increase cornstarch if needed.
- Brush baked rolls with warm milk before glazing to help glaze stick better.
- Store glazed rolls at room temperature in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry rolls, lemon rolls, blueberry pastries, breakfast rolls, sweet rolls, lemon glaze, homemade rolls, blueberry filling
