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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
