Lemon Blueberry Sweet Rolls

Why You’ll Love It

Really delicious: The combination of zesty lemon and juicy blueberries is so good and these sweet rolls taste amazing.
Easy to prepare: Every step of the recipe is straightforward, even for those who don’t do a lot of baking.
A great breakfast option: Serve these up for breakfast or brunch and you’ll get plenty of compliments – guaranteed!

Blueberry Lemon Sweet Rolls Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lemon: As this is a main flavor in the rolls, use fresh lemon juice and zest.
Blueberries: Fresh or frozen blueberries are fine.
Milk: Whole milk is good or you can use your preferred kind. Milk goes in the dough and also the glaze.
Ground cinnamon: For the blueberry mixture – adds a warm, earthy taste.
Powdered sugar: For the glaze. Granulated sugar would be too grainy.
Salt: Just a pinch in both the dough and the filling really makes the sweet flavors pop!
Cornstarch: To thicken up the filling.
Eggs: To bind the dough.
Active dry yeast: So the dough rises.

How to Make Lemon Blueberry Rolls

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the dough: Combine the milk, butter, yeast and sugar and let the mixture rest. Mix in the flour, eggs, lemon zest, and salt, using a dough hook, and then let the mixture rise for an hour.
Prepare the filling: Combine the blueberries with the sugar, lemon juice, cinnamon, salt, and cornstarch in a saucepan and cook. Let the mixture cool.
Assemble the sweet rolls: Roll out the dough, add the filling and roll it up. Cut the dough into rolls and arrange in a greased baking dish.
Bake the sweet rolls: Let them rise some more. Bake them and let them cool for 10 minutes.
Glaze and serve: Combine the glaze ingredients and pour over the sweet rolls, then serve warm.

Substitutions and Variations

Butter: If you only have salted butter, use a little less salt in the dough. Use melted butter or softened butter, not cold butter which won’t blend in as well.
Milk: I used whole milk. You can use 2% or non-dairy milk if you prefer.
Lemon: Feel free to swap the lemon juice and zest for orange or even lime. Any citrus would pair nicely with the blueberry flavor.
Lemon glaze: Feel free to omit the glaze or use another kind. I bet lemon cream cheese frosting would work well too. Let the rolls cool before adding it though, otherwise the frosting will melt and drip all over the place.

Serving Suggestions

With breakfast or brunch: Pair your ham and cheese butter swim biscuits, lemon zucchini bread or spinach feta wrap with lemon blueberry sweet rolls.
As a pick-me-up: Got that sleepy late morning or late afternoon feeling? Enjoy a blueberry lemon roll with a mango banana matcha smoothie or some homemade green juice for an energy boost.
For dessert: The sweet flavor of these soft sweet rolls with lemon blueberry filling makes them great for dessert.

How to Store Blueberry Lemon Rolls

Store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: Wrap each one, first in plastic wrap and then in foil, and freeze for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Warm rolls in the microwave for 10 seconds or in a warm oven for a few minutes.