Blueberry Lemon Sweet Rolls
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Blueberry Lemon Sweet Rolls are super soft, fluffy, and swirled with a homemade lemon blueberry jam filling, then topped with a lemon cream cheese icing. Bursting with bright citrus flavor and juicy blueberries in every bite, they’re the perfect sweet treat for breakfast, brunch, or dessert!
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Blueberry Lemon Sweet Rolls
If you love the combination of fresh blueberries and bright lemon flavor, these Blueberry Lemon Sweet Rolls are about to become your new favorite breakfast treat. They’re soft, fluffy, filled with lemon blueberry filling, and topped with a creamy lemon frosting.
Just like homemade cinnamon rolls except these have a bright, zesty flavor with a fruity twist. They are so easy to make, with REAL, simple ingredients and ZERO preservatives so you won’t want to buy store bought rolls again!
You could make these for a weekend brunch, holiday breakfast, Spring parties, or anytime you have too many blueberries or craving a lemon sweet treat. If you love all things lemon flavor, try my Lemon Sugar Cookies, Cranberry Lemon Bars, Frozen Lemonade Pie and Lemon Blueberry Bundt Cake.
Why You’ll Love blueberry lemon sweet rolls
key ingredients
- Fresh lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the rolls have a sweeter flavor instead of a zesty lemon flavor from regular lemons.
- Blueberries: The star ingredient! We use fresh blueberries to make the jam filling, you could also use frozen blueberries.
- Active dry yeast, rapid or quick rise yeast or instant yeast: You can use either one for these, just note the rising time will vary.
- Warm milk: Activates yeast and makes the dough tender. Whole milk is preferred but you could also use low-fat milk.
- Sugar: We use granulated white sugar to add sweetness.
- Eggs: We add 2 whole eggs to add richness and structure.
- Butter: Adds a buttery flavor to the dough. We use salted butter, if you use unsalted butter, add 1/4 teaspoon of salt to the dough.
- All-purpose flour: Be sure not to add too much flour, other wise the rolls can be dry. You could also use 1/2 bread flour if you wanted your sweet rolls to be a little on the chewier side.
how to make blueberry lemon sweet rolls
Make the Lemon Sweet Rolls
Activate yeast and add liquids: Warm milk and butter in a small pot on the stove or microwave until it’s 110 degrees F. Make sure it isn’t too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes to proof. Add sugar, eggs, lemon juice, zest and yogurt. Mix until well combined.
Make sweet roll dough: Add 4 cups of flour to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. If the dough is sticky, add 1/4- 1/2 cup of flour to the dough until it comes together. The dough will be slightly sticky but shouldn’t stick to your hands. If you don’t have a stand mixer you could use your hands and knead the dough on a well-floured surface.
First rise: Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise in a warm spot for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
Make the Blueberry Lemon Filling
In the meantime, make the Blueberry Lemon filling. Add all of the ingredients to a small or medium saucepan and bring to a boil. Use a wooden spoon to stir the mixture together and break up the berries. Cook for about 5-7 minutes and until its thick like jelly and coats the spoon. Set mixture aside to cool completely.
Assemble Rolls
Top with filling: After the dough has doubled in size, transfer to a lightly floured work surface and roll out to about 16×12 inch rectangle. Spread the cooled blueberry lemon mixture over the dough, covering every inch.
Cut into rolls: Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
Bake: Preheat oven to 350 degrees F. Bake sweet rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
Frost and enjoy: While the rolls are cooling, add all of the lemon frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. To make more of a lemon glaze, thin with milk. Drizzle or spread the frosting over warm rolls and serve immediately. Enjoy!
tips & variations
- Frost the Blueberry Lemon Rolls immediately: The frosting on the rolls will slightly melt into the rolls making them extra delicious and gooey! They will be perfect.
- Let the rolls get cozy in the baking pan: Let the rolls touch on all sides of the baking dish. When they rise for the second time they should get so puffy they touch, this will ensure that all of the centers and sides are nice and soft. Making them gooey!
- Extra gooey centers: Underbake the rolls to make these ultra gooey and delicious!
- Make perfect swirls: Use a pizza cutter to cut the dough into even strips then roll each strip up into a swirl and place in your baking dish.
- Make sure the rolls won’t stick: Be sure to use parchment paper or cooking spray to the bottom of the baking pan.
- Extra decadent: Pour 1 cup of heavy cream all over the tops of the \ rolls so it seeps into the gaps. This will make the rolls extra gooey, rich and delicious!
- Mini Cinnamon Rolls: To make smaller rolls, cut down the middle from the long side, and then into 12 strips from 24 equal pieces.
HOW TO FREEZE homemade sweet rolls
- Tightly wrap the assembled unbaked rolls. Cover the sweet rolls in the baking pan with plastic wrap, foil or a lid.
- Place the rolls in the freezer up for up 2 months max.
- When ready to bake, remove the rolls from the refrigerator and let them come to room temperature overnight. They will need to complete the second rise. Place a warm damp towel over the rolls when they rise for the second time.
- Bake according to the recipe instructions and make the frosting.
leftovers & storage
Blueberry Lemon Sweet Rolls make great leftovers for the next morning! Simply cover the rolls with plastic wrap or transfer them to an airtight container and store them at room temperature for 2-3 days.
If you want to store them longer, place them in the refrigerator for up to 6 days. Reheat in the microwave or oven on 350 degrees F for a few minutes.
make ahead
- If you want to save a few hours during the day, you can make these rolls the day or night before.
- After completing steps 1-5, cover the baking pan that your sliced rolls are in and place them in the fridge.
- When you are ready to bake the sweet rolls, remove from the oven and bring them to room temperature so they can rise for the second time. Make sure to cover them with a warm damp towel.
- Once they are at room temperature bake accordingly to the instructions in the recipe.
- To bring the rolls to room temperature: Leave them on the counter for 30-45 minutes before baking.
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Blueberry Lemon Sweet Rolls
Ingredients
Lemon Rolls
- 1 cup milk whole preferred
- 1/3 cup very softened salted butter plus 2 tablespoons
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 cup granulated sugar
- 2 whole eggs room temperature
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup plain Greek yogurt
- 4- 4 1/2 cups all-purpose flour
Blueberry Lemon Filling
- 1 1/4 cups blueberries fresh preferred but could use frozen blueberries
- 1 teaspoon fresh lemon juice
- zest of 1 lemon
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
Lemon Cream Cheese Frosting
- 4 ounces cream cheese
- 2 tablespoons salted butter softened
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 1 – 1 1/2 cups powdered sugar
Instructions
Make the Lemon Sweet Rolls
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, lemon juice, zest and yogurt. Mix until well combined.
- Add 4 cups of flour to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. If the dough is sticky, add 1/4- 1/2 cup of flour to the dough until it comes together. The dough will be slightly sticky but shouldn't stick to your hands. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
Make the Blueberry Lemon Filling
- In the meantime, make the Blueberry Lemon filling. Add all of the ingredients to a small or medium saucepan and bring to a boil. Use a wooden spoon to stir the mixture together and break up the blueberries. Cook for about 5-7 minutes and until its thick like jelly and coats the spoon. Set mixture aside to cool completely.
Assemble Rolls
- After the dough has doubled in size, transfer to a lightly-floured surface and roll out to about 16×12 inch rectangle. Spread the cooled blueberry lemon mixture over the dough, covering every inch.
- Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake sweet rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the sweet rolls are cooling, add all of the lemon frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. To make more of a lemon glaze, thin with milk.Spread the frosting over warm rolls and serve immediately. Enjoy!
