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