Lemon Blueberry Rolls (Printable Version)
Soft fluffy rolls swirled with tangy lemon and sweet blueberries, finished with zesty glaze.
# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
08 - Zest of 1 lemon
→ Blueberry Filling
09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons lemon juice
16 - 1 tablespoon unsalted butter, melted
# Directions:
01 - In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until evenly distributed.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry mixture. Stir with a wooden spoon until a shaggy dough forms and all flour is incorporated.
03 - Turn dough onto a lightly floured surface and knead vigorously for 8-10 minutes until the texture becomes smooth, supple, and elastic when stretched.
04 - Transfer dough to a greased bowl, turning once to coat the surface. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free location for 1 hour or until doubled in volume.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan over medium heat. Cook for 2-3 minutes, stirring constantly, until the mixture thickens and berries release their juices. Remove from heat and allow to cool completely.
06 - Punch down the risen dough and roll into a 15x10-inch rectangle on a floured surface. Spread the cooled blueberry filling evenly across the dough, leaving a 1/2-inch border on all edges.
07 - Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, slice into 12 equal portions, approximately 1 1/4 inches thick each.
08 - Arrange rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely and let rise in a warm area for 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake the rolls for 22-25 minutes until the tops are golden brown and the internal temperature reaches 190°F. Remove from oven and let cool slightly.
10 - Whisk together powdered sugar, lemon juice, and melted butter until smooth and pourable. Drizzle generously over the warm rolls and serve immediately.
# Top Tips:
01 -
- The lemon cuts through the sweetness in a way that makes these feel like breakfast, not dessert.
- They freeze beautifully, so you can bake half now and save the rest for a morning when you need something special.
02 -
- Cool the filling completely or it will leak out the sides during rolling and make a mess.
- Dental floss cuts cleaner than a knife and squishes the rolls less.
03 -
- Measure flour by spooning into the cup and leveling off, never scooping directly.
- Let the glaze sit for one minute after mixing to thicken slightly for better drizzle control.