Lemon Blueberry Rolls
Love the tangy taste of lemon with blueberries? If so, these Lemon Blueberry Rolls will quickly become your next favorite sweet treat because of their amazing flavor.
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Blueberry season is in full swing here on the farm. So far, it has been a great year for these blue beauties. We grow 10-acres of blueberries and this year’s crop is proving to be a great one.
Of course, blueberry season calls for a blueberry recipe or two. Amirite? Sure I am. What’s not to love about anything blueberry? Lemon and Blueberry and a perfect pair (be sure to check out my Lemon Blueberry muffins recipe) and they are teaming up again for this easy sweet roll recipe.
Why You Should Make Fresh Lemon Blueberry Rolls
If you’re fond of both lemons and blueberries, try these delicious Lemon Blueberry Rolls made from homemade dough and delicious ingredients, including fresh lemon juice, lemon zest, and real blueberries. These rolls have the perfect sweet touch that can leave you feeling refreshed! They’re great to eat for breakfast, but you can also enjoy them as a delicious dessert whenever you want them.
Ingredients Needed for Lemon Blueberry Rolls
Prepare the Lemon Blueberry Rolls using these important ingredients:
- Frozen Blueberries. You’ll need 1 and ⅓ cup of blueberries to add to these rolls.
- Lemon Zest. Use a zester on a single lemon to get enough zest to add to your rolls.
- Granulated Sugar. Add the right amount of sweetness with a bit of granulated sugar.
- Instant Yeast. Use a packet of instant yeast for your dough.
- All-Purpose Flour. Scoop and level the flour before using it to make the dough.
- Egg. Leave the egg to sit out and reach room temperature before you use it.
You’ll need several other ingredients, such as salt, milk, water, cornstarch, and unsalted butter. You’re also going to need a few ingredients for your glaze, such as milk, powdered sugar, and the juice of one large lemon.
What can I use for the glaze if I don’t have milk?
If you don’t have milk, you can still prepare the glaze at home using heavy cream or half-and-half, both of which are excellent substitutes.
How can I thicken the glaze for these sweet rolls?
If you’d like to have a thicker glaze for the Lemon Blueberry Rolls, add a bit more powdered sugar to your mixture. You can add as much of the powdered sugar as you’ll need to get the glaze to the consistency that you prefer.
How long does the dough need to rise?
Put the dough into a lightly greased baking dish, cover it, and place it in a warm spot in the home. Let the dough sit to rise for at least an hour before coming back to check on it and bake it.
How long do Lemon Blueberry Rolls need to bake in the oven?
After you put the dough in the oven, allow the rolls to bake for a minimum of 25 minutes. Check the rolls to make sure they’re starting to brown. You may need to leave them in the oven for an additional five minutes or so until they’re fully baked and ready to come out.
When do I add the glaze to the rolls?
Remove your rolls from the oven and then pour the homemade lemon sugar glaze on top while they’re still hot. The glaze spreads and melts perfectly over the dough.
Try These Easy Blueberry Recipes
Sweet Rolls Baking Essentials
Save these blueberry lemon rolls for later. Pin the image below to your favorite Pinterest board.
Lemon Blueberry Rolls
Love the tangy taste of lemon with blueberries? If so, these Lemon Blueberry Rolls will quickly become your next favorite sweet treat because of their amazing flavor.
Ingredients
- Filling
- 1 and 1/3 cups (225g) fresh blueberries (you can also use frozen, but do not thaw them)
- Zest of one lemon
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cornstarch
- Dough
- 1 packet Instant Yeast
- 1/2 cup water
- 1/4 cup milk
- 2 and 1/2 Tbsp unsalted butter
- 1 large egg, at room temperature*
- 4 cups all-purpose flour, scooped and leveled
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- Glaze
- Juice from 1 large lemon
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons (15-30ml) milk, half-and-half, or heavy cream
Instructions
- Combine the blueberries, sugar, and cornstarch in a bowl.
- Gently toss around and let sit while you prepare the dough.
- Set aside 1 cup of flour.
- In a large bowl, toss the remaining flour, sugar, salt, and yeast together. Set aside.
- Melt the butter.
- Warm the milk and water in the microwave for 60 seconds.
- Combine the butter, water and milk. It should be warm to the touch but not hot (or you’ll kill the yeast)
- Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough.
- Depending on your climate will determine how much flour you will add next:
- Add the reserved 1-2 cups of flour a little at a time.
- The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes.
- Place in a lightly greased bowl (olive oil or olive oil spray will work) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14 8 inch rectangle.
- Pour the sugared blueberries on top and gently spread them to cover the dough surface.
- Note: if using small blueberries you may need additional to fill in gaps. Roll up the dough tightly.
- Cut into 12-14 even pieces and place in a lightly greased baking dish.
- Cover the rolls with a towel and allow to rise in a warm, draft-free place for 1 hour.
- After the rolls have doubled in size, preheat the oven to 375 F
- Bake for 25-30 minutes until lightly browned.
- If your oven runs hot, Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.
Make the glaze:
Right before serving, top your blueberry rolls with glaze.
Mix all of the glaze ingredients together.
If you prefer a thicker glaze, add more powdered sugar.
If you’d like it thinner, add more lemon juice or cream.
Pour over sweet rolls
Make the filling first:
Make the dough:
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