Lemon Blueberry Sweet Rolls Recipe

Introduction

These Lemon Blueberry Sweet Rolls combine tangy lemon curd with fresh blueberries for a bright and flavorful twist on classic sweet rolls. Soft, tender, and topped with a zesty glaze, they make a perfect breakfast treat or afternoon snack.

Ingredients

• 16 ounces fresh blueberries
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 cup warm milk (about 115°F)
• 2 1/4 teaspoons instant dry yeast
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (melted or softened)
• 4 1/2 cups all-purpose flour (divided)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 10 ounces lemon curd
• 1/2 cup heavy cream (for pouring over risen rolls)
• 1 1/2 cups powdered sugar
• 1 tablespoon salted butter (melted)
• 2 tablespoons fresh lemon juice
• 1-2 tablespoons heavy cream (for icing consistency)

Instructions

1. Prepare the blueberries: In a bowl, combine the blueberries, granulated sugar, and cornstarch. Mix gently and set aside.
2. Make the dough: Pour warm milk into the bowl of a stand mixer and sprinkle the yeast on top. Add eggs, melted butter, salt, and sugar.
3. Add flour: Add 4 cups of flour and mix with the beater blade until barely combined. Let the mixture rest for 5 minutes to absorb the liquids.
4. Knead the dough: Remove the beater blade and attach the dough hook. Knead on medium speed, gradually adding up to 1/2 cup more flour as needed, for 5-7 minutes until dough is elastic and slightly tacky.
5. First rise: Grease a large bowl and transfer the dough in it. Cover with a towel or wax paper and place in a warm spot. Let it rise until doubled, about 30 minutes.
6. Roll the dough: Generously flour a pastry mat and turn dough onto it. Flour the top and roll dough into a roughly 24×15 inch rectangle.
7. Add filling: Spread lemon curd evenly over the dough, then sprinkle the sugared blueberries on top.
8. Form rolls: Starting from the long edge, roll the dough tightly like a jelly roll. Cut into 15 slices.
9. Second rise: Arrange the slices in a greased 10×15 inch baking pan. Cover and let rise 20 minutes or until nearly doubled.
10. Preheat oven and prepare cream: Preheat oven to 375°F. Warm the heavy cream until just warm to the touch.
11. Pour cream and bake: Pour warm heavy cream evenly over the risen rolls. Bake for 25-27 minutes, or until golden and cooked through. Cover with foil if browning too fast.
12. Make icing: Mix powdered sugar, melted butter, and lemon juice in a bowl. Add heavy cream a tablespoon at a time until glaze is drizzling consistency.
13. Glaze rolls: Drizzle icing over rolls while warm or cooled.

Tips & Variations

• Use room temperature eggs to help the dough rise evenly and smoothly.
• If fresh blueberries aren’t available, frozen can be used but do not thaw; sprinkle them frozen with sugar and cornstarch.
• For extra lemon flavor, add lemon zest to the dough or sprinkle inside before rolling.
• If the dough feels too sticky, add flour sparingly to avoid dense rolls.
• Substitute cream with whole milk for a lighter pour over the rolls before baking, though cream adds richness.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to regain softness. The icing may melt when warm but will firm as the rolls cool.

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 and allow it to do its first rise, then refrigerate it overnight. Bring to room temperature and let it rise again before rolling and baking.

Can I freeze these sweet rolls?

Absolutely. Freeze unbaked rolls after shaping and slicing, covered tightly. When ready, thaw overnight in the fridge, allow to rise, then bake as directed.

Lemon Blueberry Sweet Rolls Recipe

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★★★★★

4.6 from 142 reviews

• Author: lilan
• Total Time: 1 hour 40 minutes
• Yield: 15 sweet rolls 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Sweet Rolls are tender, fluffy, and bursting with fresh blueberries and tangy lemon curd. Perfectly sweetened and topped with a luscious lemon glaze, they make a delightful breakfast or dessert treat. The dough is enriched with eggs and butter, giving these rolls a rich texture while the warm milk helps activate the yeast for a perfect rise.

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Ingredients

Scale 1x2x3x

Blueberry Filling

• 16 ounces fresh blueberries
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Dough

• 1 cup warm milk (about 115 degrees F)
• 2 1/4 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (melted, but not hot)
• 4 1/2 cups all-purpose flour (divided)
• 1 teaspoon salt
• 1/2 cup granulated sugar

Filling and Topping

• 10 ounces lemon curd
• 1/2 cup heavy cream (for pouring over the risen rolls)
• 1 1/2 cups powdered sugar
• 1 tablespoon salted butter (melted)
• 2 tablespoons fresh lemon juice
• 1–2 tablespoons heavy cream (for icing consistency)

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Instructions

1. Prepare the blueberries: In a medium bowl, gently toss blueberries with granulated sugar and cornstarch to coat evenly. Set aside to macerate and thicken the juices slightly.
2. Activate the yeast: Pour warm milk into the bowl of a stand mixer. Sprinkle instant dry yeast over the milk. Let it sit briefly while preparing other ingredients.
3. Mix wet ingredients: Add the eggs, melted butter, salt, and sugar to the yeast mixture.
4. Add flour and combine: Add 4 cups of the all-purpose flour to the bowl. Using the beater attachment, mix just until ingredients are barely combined. Allow the dough to rest for 5 minutes so the flour can absorb the liquids.
5. Knead the dough: Scrape down the sides, remove the beater, and attach the dough hook. Knead on medium speed, gradually adding up to 1/2 cup more flour if needed to form a tacky but cohesive dough. Knead for 5 to 7 minutes until elastic and smooth. The dough should still be slightly sticky and cling to the bowl’s sides.
6. First rise: Lightly grease a large bowl with cooking spray. Transfer the dough to the bowl, cover with a towel or wax paper, and place in a warm place (such as inside a lightly warmed oven turned off) for about 30 minutes or until the dough doubles in size. Do not overproof to avoid overly airy rolls.
7. Roll out the dough: Generously flour a pastry mat and place the dough on it. Dust the top of the dough with flour. Roll the dough out to approximately a 24 x 15-inch rectangle. Exact dimensions aren’t critical.
8. Apply filling: Spread all of the lemon curd evenly over the dough rectangle using a rubber spatula. Sprinkle the prepared blueberry mixture evenly over the curd.
9. Roll and slice: Starting from the long edge, tightly roll the dough jelly-roll style into a log. Slice the log into 15 equal rolls.
10. Second rise: Place the rolls cut side up in a greased 10 x 15-inch baking pan. Cover and allow to rise for 20 minutes or until nearly doubled.
11. Preheat oven: Set the oven to 375°F (190°C).
12. Prepare for baking: Warm heavy cream just until no longer cold (warm to the touch). Pour the cream evenly over the risen rolls, letting it soak around and between them.
13. Bake the rolls: Bake for 25-27 minutes until lightly golden and cooked through. Check at 20 minutes; if rolls brown too quickly, tent loosely with foil for the remainder of baking.
14. Make the icing: While rolls cool slightly, mix powdered sugar, melted butter, and lemon juice in a bowl. Add heavy cream a tablespoon at a time until the glaze reaches drizzling consistency.
15. Glaze the rolls: Drizzle the icing over rolls while warm for a melt-in effect or after cooling for a thicker topping.
16. Storage: Store leftover rolls in an airtight container in the refrigerator. Reheat gently before serving if desired.

Notes

• Use fresh blueberries for best flavor and texture; frozen may add extra moisture.
• Keep the warm milk temperature around 115°F to avoid killing the yeast.
• The dough should remain tacky and slightly sticky for a soft crumb; avoid adding too much flour.
• Don’t overproof the dough to prevent airy, fragile rolls.
• Adjust the glaze consistency with heavy cream as needed for drizzling or thicker glaze.
• Covered leftovers can be refrigerated for up to 3-4 days and gently reheated before serving.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry sweet rolls, lemon curd rolls, blueberry breakfast rolls, sweet yeast rolls, lemon glazed rolls