If you dream of everything fresh, vibrant, and a little indulgent at brunch, this Lemon Blueberry Rolls Recipe will steal your heart. These soft, pillowy sweet rolls are swirled with a luscious blueberry filling and finished with a creamy, tangy lemon glaze that makes every bite taste like sunshine. Whether you’re planning a celebratory breakfast, a weekend treat, or simply need a break from the usual cinnamon roll routine, these rolls come together with just a handful of ingredients—and the results are truly bakery-worthy. You’ll savor every bit of that zesty, citrus-kissed dough and juicy blueberry center!
Ingredients You’ll Need
The best part about this Lemon Blueberry Rolls Recipe is how it comes together using familiar pantry staples and a few special touches. Each ingredient is thoughtfully chosen to give you rolls that are soft, flavorful, and bursting with color and taste.
- All-purpose flour: The foundation for soft, fluffy rolls—measure carefully for best texture.
- Granulated sugar: Lends gentle sweetness in both dough and filling, balancing the tartness of lemon and blueberry.
- Salt: A must for bringing out the buttery and fruity notes in every bite.
- Instant yeast: For that irresistible rise and classic pillowy crumb.
- Whole milk: Adds richness and tenderness to the dough—warm it just enough to help the yeast activate.
- Water: Combines with milk to ensure the dough is perfectly hydrated without feeling heavy.
- Unsalted butter: Melted butter infuses every layer with rich flavor and keeps the rolls moist.
- Large egg: Binds the dough and helps deliver a soft, enriched result.
- Vanilla extract: Boosts the bakery-style aroma and rounds out the flavor.
- Lemon zest: Packs the dough with that signature bright, citrus essence—don’t skimp!
- Fresh or frozen blueberries: The juicy centerpiece; frozen is fine, just add them directly to the pan.
- Cornstarch: Thickens the berry filling so it stays right where you want it in every swirl.
- Lemon juice: Dials up the tartness both in the filling and the glaze for real, zippy flavor.
- Cream cheese: The irresistible base for the dreamy, tangy glaze.
- Powdered sugar: Whips up into a perfectly smooth, sweet finishing touch for the glaze.
How to Make Lemon Blueberry Rolls Recipe
Step 1: Mix the Dough
Start by combining 2 ¼ cups flour, sugar, salt, and yeast in a large bowl—give it a quick stir to make sure everything’s well dispersed. In another bowl, whisk together the warm milk, water, melted butter, egg, vanilla, and lemon zest. Pour the wet ingredients into the dry and stir until a sticky dough forms. Gradually add the remaining flour, just until the dough begins to pull away from the sides of the bowl and feels a little less tacky.
Step 2: Knead and First Rise
Transfer your dough to a floured surface and knead by hand for about 5 to 7 minutes until it looks smooth, elastic, and springs back when poked lightly. Place it in a greased bowl, cover with a clean towel, and let rise somewhere warm for 1 to 1½ hours, or until the dough doubles in size—this step is what makes your Lemon Blueberry Rolls Recipe so incredibly fluffy.
Step 3: Cook the Blueberry Filling
While the dough rises, combine your blueberries, cornstarch, lemon juice, and sugar in a small saucepan. Gently cook over medium heat, stirring often, until the mixture thickens and starts to bubble. The cornstarch does its magic here, helping the filling set so it won’t ooze out later. Let the compote cool completely before using.
Step 4: Roll It Out and Fill
Punch down the risen dough to release those air bubbles, then roll it into a 10×14-inch rectangle on a lightly floured surface. Evenly spread the cooled blueberry mixture over the dough, leaving about a half-inch border around the edges—this makes rolling easier and keeps the filling inside.
Step 5: Shape, Slice, and Second Rise
Starting at the long edge, tightly roll the dough into a log, sealing the seam. Slice the log into 9 even pieces using a sharp knife or unflavored dental floss (for super clean slices). Arrange the rolls, cut side up, in a greased 9-inch square baking dish. Cover and set aside for a second rise of 30 to 45 minutes, while you preheat your oven to 350°F. The rolls will puff up beautifully and fill the pan.
Step 6: Bake
Slide the baking dish into the preheated oven and bake for 25 to 30 minutes, or until the rolls are golden on top and cooked through. Your kitchen will smell incredible, with notes of lemon and freshly baked bread wafting everywhere!
Step 7: Make the Lemon Cream Cheese Glaze
While the rolls are baking, whip together the softened cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and spreadable. This creamy glaze takes the Lemon Blueberry Rolls Recipe straight to brunch hero status—it’s bright, tangy, and just sweet enough to tie everything together.
Step 8: Glaze and Serve
Spread the lemon cream cheese glaze over the warm rolls just before serving. Let the glaze melt into the fluffy spirals, mingling with the blueberry filling for an irresistible finish.
How to Serve Lemon Blueberry Rolls Recipe
Garnishes
A scattering of extra fresh blueberries or a sprinkle of lemon zest over the glaze makes these rolls look as good as they taste. If you want an extra wow factor, try a dusting of powdered sugar or a few edible flowers for a special occasion.
Side Dishes
These blueberry rolls are delightful on their own with coffee or tea, but pair beautifully with savory breakfast favorites like scrambled eggs, crisp bacon, or a bright fruit salad. For brunch gatherings, they’re superb alongside a yogurt parfait or smoked salmon platter.
Creative Ways to Present
Arrange the rolls on a vintage cake stand or rustic wooden board for a cozy, inviting look. For parties, individually portion the rolls in cupcake wrappers—easy to grab and even easier to eat! You could even wrap up a pan as a memorable edible gift for a friend who loves a perfect Lemon Blueberry Rolls Recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftover rolls in an airtight container in the refrigerator for up to 3 days. The creamy glaze helps them stay moist and fresh, making them just as satisfying on day two (or even three) as they are right out of the oven.
Freezing
You can absolutely freeze these sweet rolls! For best results, freeze them unglazed. Wrap each roll tightly in plastic wrap and pop into a freezer-safe bag. To serve, defrost overnight in the fridge and warm before glazing.
Reheating
To revive refrigerated or defrosted rolls, warm them gently in the microwave for about 20 seconds, or loosely cover and heat in a 300°F oven for 8-10 minutes. Add the glaze after reheating if you’ve frozen the rolls; if glazing is already on, just warm gently to avoid melting it too much.
FAQs
Can I make this Lemon Blueberry Rolls Recipe dough ahead of time?
Absolutely! You can prep the dough ahead, cover it well, and let it rise in the refrigerator overnight. When you’re ready to bake, continue with filling, rolling, and letting the rolls rise before baking as usual.
Do I have to use fresh blueberries or will frozen work?
Frozen blueberries work perfectly fine for this Lemon Blueberry Rolls Recipe! Use them straight from the freezer so they don’t release too much liquid, and follow the same directions as with fresh berries for the filling.
Why is my dough too sticky or too dry?
Humidity and how you measure flour can really affect dough texture. If it’s too sticky, gradually add small additional spoonfuls of flour while kneading. If it’s dry or crumbly, add a tablespoon of warm milk at a time until it comes together smoothly.
Can I double the Lemon Blueberry Rolls Recipe for a crowd?
Definitely! Just double all ingredients and use a 9×13-inch pan or two square pans. Keep an eye on baking time, as a larger batch may need a few extra minutes in the oven.
What if I want a stronger lemon flavor?
Go for it! Add extra lemon zest to both the dough and the glaze, or even a drop of lemon extract for more punch. Taste the glaze before finishing and adjust the lemon juice or zest to your liking.
Final Thoughts
There’s just something magical about baking a pan of these bright, zingy sweet rolls and sharing them with people you love. Try this Lemon Blueberry Rolls Recipe next time you want to bring a little sunshine to your table—it’s one tradition your friends and family will request again and again!
Print
Lemon Blueberry Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavor combination of tangy lemon and juicy blueberries with these Lemon Blueberry Rolls. Soft, pillowy rolls filled with a burst of blueberry goodness and topped with a creamy lemon glaze make for a perfect breakfast or dessert treat.
Ingredients
Dough:
- 2 ¾ cups all-purpose flour, divided
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 2 ¼ teaspoons instant yeast
- ½ cup whole milk, warmed to 110°F
- ¼ cup water, warmed
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar (for blueberry filling)
Lemon Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Dough: In a large bowl, mix 2 ¼ cups flour, sugar, salt, and yeast. In a separate bowl, whisk warm milk, water, melted butter, egg, vanilla, and lemon zest. Combine wet and dry ingredients, stirring until a sticky dough forms. Gradually add the remaining flour until the dough pulls away from the bowl. Knead the dough on a floured surface for about 5–7 minutes, or until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Filling: Prepare the filling by combining blueberries, cornstarch, lemon juice, and sugar in a small saucepan. Cook over medium heat until thickened and bubbly. Remove from heat and let cool completely.
- Assembly: Once dough has risen, punch it down and roll into a 10×14-inch rectangle. Spread the blueberry mixture evenly over the dough, leaving a ½-inch border. Carefully roll the dough into a log, starting from the longer edge. Slice into 9 rolls and place in a greased 9-inch square baking dish. Cover and let rise again for 30–45 minutes.
- Baking: Preheat the oven to 350°F. Bake rolls for 25–30 minutes or until lightly golden and cooked through.
- Glaze: While rolls bake, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth. Spread glaze over warm rolls before serving.
Notes
- You can use frozen blueberries, but don’t thaw them before cooking.
- For a stronger lemon flavor, add more zest to the glaze or filling.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
