Lemon Blueberry Rolls Recipe

Introduction

These Lemon Blueberry Rolls combine tender, fluffy dough with a tangy blueberry filling and a bright lemon glaze. Perfect for brunch or a sweet snack, their fresh citrus flavor and soft texture will delight your taste buds.

Ingredients

• 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

1. Step 1: Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute the yeast evenly.
2. Step 2: Add the warm milk, melted butter, eggs, and lemon zest to 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.
3. Step 3: Place the dough in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for about 1 hour, or until doubled in size.
4. Step 4: While the dough rises, prepare the blueberry filling. In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and lemon zest. Cook over medium heat, stirring constantly, for 2-3 minutes until thickened and bubbling. Remove from heat and let cool completely.
5. Step 5: Punch down the risen dough and roll it out on a lightly floured surface into a 15×10-inch rectangle. Spread the cooled blueberry filling evenly over the dough, leaving a 1/2-inch border around the edges.
6. Step 6: Starting from one long side, roll the dough tightly into a log. Slice into 12 equal pieces about 1 1/4 inches wide using a sharp knife or unflavored dental floss.
7. 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.
8. Step 8: Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until golden brown and cooked through, rotating the pan halfway for even baking.
9. Step 9: While baking, whisk together powdered sugar, lemon juice, and melted butter in a small bowl until smooth. Add additional lemon juice by teaspoonfuls if needed to reach your desired glaze consistency.
10. Step 10: As soon as the rolls come out of the oven, drizzle the warm lemon glaze generously over them. Serve warm or at room temperature.

Tips & Variations

• For extra zest, add a teaspoon of lemon extract to the dough or glaze.
• Substitute fresh blueberries with frozen (thawed and drained) in the filling if fresh are unavailable.
• Try adding a handful of chopped nuts, like pecans or walnuts, into the filling for added texture.
• To make the rolls dairy-free, use a plant-based milk and butter substitute.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in a warm oven or microwave before serving to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature and rise again before shaping.

Can I use frozen blueberries for the filling?

Absolutely. Just thaw and drain them well before cooking the filling to avoid excess liquid making the rolls soggy.

Lemon Blueberry Rolls Recipe

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★★★★★

4.8 from 106 reviews

• Author: Marina
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x

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Description

Delight in these fluffy Lemon Blueberry Rolls, featuring a tender yeast dough infused with fresh lemon zest, generously filled with a sweet-tart blueberry lemon filling, and topped with a zesty lemon glaze. Perfect for breakfast or an afternoon treat, these rolls combine the freshness of citrus with the sweetness of berries for a refreshing flavor experience.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare Dry Ingredients: Combine the all-purpose flour, instant yeast, granulated sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute the yeast evenly throughout the dry ingredients.
2. Form Dough: Pour the warm milk (about 110°F), melted butter, eggs, and lemon zest into the dry ingredient mixture. Mix until the dough begins to come together, then knead by hand on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic.
3. First Rise: Place the dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let it rise in a warm, draft-free area for approximately 1 hour until the dough doubles in size.
4. Prepare Blueberry Filling: In a small saucepan, combine fresh blueberries, sugar, lemon juice, cornstarch, and lemon zest. Cook over medium heat, stirring constantly for 2 to 3 minutes until the mixture thickens and bubbles. Remove from heat and let it cool completely to prevent soggy dough during assembly.
5. Roll and Fill Dough: Punch down the risen dough gently to release air. Roll it 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 for sealing.
6. Shape Rolls: Starting from one long side, roll the dough tightly into a log shape. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, each about 1 1/4 inches wide.
7. Second Rise: Place the rolls in a greased 9×13-inch baking dish, spacing them to allow expansion. Cover loosely and let them rise again in a warm place for 30 minutes until puffy.
8. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes until they are golden brown on top and fully cooked through. Rotate the pan halfway through baking to ensure even browning.
9. Prepare Lemon Glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, and melted butter in a small bowl until the glaze is smooth. Adjust the consistency by adding lemon juice one teaspoon at a time as needed.
10. Glaze and Serve: Once the rolls are out of the oven, immediately drizzle the warm lemon glaze generously over them. Serve warm or at room temperature for the best flavor and texture.

Notes

• The filling should be completely cooled before spreading to prevent the dough from becoming soggy.
• Use fresh lemon zest and juice for vibrant citrus flavor.
• Instant yeast allows for quick preparation without proofing.
• If you prefer, you can substitute frozen blueberries, but thaw and drain them well before cooking.
• For extra softness, brush the tops with melted butter right after baking, before glazing.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry rolls, lemon rolls, blueberry sweet rolls, yeast rolls, lemon glaze, breakfast rolls, berry pastries