Name: Lemon Blueberry Sweet Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: ¾ cup warm milk (110°F); 2 ¼ teaspoons quick-rise yeast; ¼ cup granulated sugar; 1 egg plus 1 egg yolk; ¼ cup melted butter; 3 cups bread flour, plus more if needed; ¾ teaspoon salt; Zest of 1 large lemon; ¾ cup blueberry jam or preserves; 1 cup fresh or frozen blueberries; 1 tablespoon cornstarch

Introduction

Lemon Blueberry Sweet Rolls are a delightful bakery-style treat perfect for breakfast or brunch. Soft, pillowy dough swirled with juicy blueberries and bright lemon zest creates a balance of sweet, tart, and creamy flavors in every bite. These rolls are approachable for home bakers and ideal for special mornings or gatherings.

The image shows a white rectangular plate holding seven blueberry sweet rolls, arranged in two rows with four rolls in the back row and three in the front. Each roll has a golden-brown top layer with swirls of dark purple blueberry filling visible inside. A white icing glaze is drizzled unevenly over all the rolls, creating a shiny and creamy texture on top. The bottom layer of the rolls is soft and fluffy with a light cream color. Scattered around the plate are a few whole fresh blueberries, adding dark blue spots near the rolls. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a large bowl, combine warm milk, yeast, and sugar. Let it sit until foamy, about 5 minutes.

Step 2: Whisk in egg, egg yolk, melted butter, and lemon zest until well combined.

Step 3: Gradually add flour and salt, mixing until a dough forms.

Step 4: Knead dough on a floured surface for 8–10 minutes until smooth and elastic.

Step 5: Transfer dough to a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours or until doubled in size.

Step 6: Roll out dough into a large rectangle on a floured surface.

Step 7: Spread blueberry jam evenly over dough, leaving a ½-inch border.

Step 8: Toss blueberries with cornstarch, then sprinkle over jam layer.

Step 9: Carefully roll dough into a log, then slice into 9–12 rolls.

Step 10: Arrange rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.

Step 11: Preheat oven to 350°F (175°C).

Step 12: Bake rolls for 25–30 minutes, until golden on top and cooked through.

Step 13: Allow rolls to cool slightly before glazing and serving.

Tips & Variations

Make sure milk is warmed to about 110°F to properly activate the yeast without killing it.

Knead dough until smooth and elastic; add flour sparingly if sticky to avoid dry rolls.

Use unflavored dental floss or a sharp serrated knife to slice rolls cleanly without squishing.

For an extra zing, add a lemon glaze made with fresh lemon juice, powdered sugar, and a splash of milk.

Substitute fresh blueberries with frozen ones, just toss them with cornstarch to prevent excess moisture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Allow it to come to room temperature and complete the shaping and second rise before baking.