Description

Lemon Blueberry Sweet Rolls are a delightful bakery-style breakfast treat featuring soft, pillowy dough swirled with juicy blueberries and bright lemon zest. Baked to golden perfection and topped with a tangy lemon glaze, these rolls offer a perfect balance of sweet and tart flavors. Ideal for weekend mornings or special gatherings, this recipe combines the comforting texture of classic sweet rolls with a refreshing citrus and berry twist that is approachable for home bakers and impressive enough for entertaining.

Ingredients

Scale

Dough

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

Filling

¾ cup blueberry jam or preserves
1 cup fresh or frozen blueberries
1 tablespoon cornstarch

Instructions

Activate Yeast: In a large bowl, combine warm milk, yeast, and sugar. Let it sit until foamy, about 5 minutes, to ensure the yeast is active.
Mix Wet Ingredients: Whisk in the egg, egg yolk, melted butter, and lemon zest until well combined, forming the base of the dough.
Add Dry Ingredients: Gradually add the bread flour and salt, mixing continuously until a dough forms.
Knead Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, adding extra flour if the dough is too sticky, but avoid over-flouring.
First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
Roll Out Dough: Punch down the dough and roll it out into a large rectangle on a floured surface, ensuring even thickness for uniform rolls.
Prepare Filling: Spread the blueberry jam evenly over the dough, leaving a ½-inch border around the edges.
Add Blueberries: Toss fresh or frozen blueberries with cornstarch to prevent sogginess, then sprinkle them evenly over the jam layer.
Shape Rolls: Carefully roll the dough into a log starting from one long edge, then slice into 9 to 12 even rolls using unflavored dental floss or a sharp serrated knife for clean cuts.
Second Rise: Arrange the rolls in a greased baking dish, cover, and let them rise again for 30 to 45 minutes to increase volume and fluffiness.
Preheat Oven: While the rolls are rising, preheat the oven to 350°F (175°C).
Bake Rolls: Bake the rolls for 25 to 30 minutes until golden brown on top and cooked through in the center.
Cool and Glaze: Allow the rolls to cool slightly before adding a tangy lemon glaze to finish, enhancing the citrus flavor without overpowering sweetness.

Notes

Ensure milk temperature is around 110°F to properly activate the yeast without killing it.
Knead the dough thoroughly for best texture; it should be smooth and elastic but not sticky.
Use cornstarch when mixing fresh or frozen blueberries to prevent filling from becoming too watery.
Use unflavored dental floss or a serrated knife to slice rolls for clean edges without compressing the dough.
Don’t skip the second rise—it is crucial for light, fluffy rolls.
Rolls can be made ahead and refrigerated before baking; bake fresh in the morning for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Blueberry Sweet Rolls, blueberry rolls, lemon rolls, sweet breakfast rolls, bakery-style rolls, brunch pastry, homemade sweet rolls, fruit-filled rolls