Lemon Blueberry Rolls (Printable Version)
Soft dough swirled with lemon blueberry filling and finished with tangy glaze. Perfect morning treat.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast (7 g)
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
→ 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 melted butter
# Method:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry ingredients. Mix until dough comes together.
03 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat for 2-3 minutes, stirring constantly until thickened. Allow to cool completely.
06 - Roll risen dough into a 15x10-inch rectangle. Spread cooled blueberry filling evenly over the surface.
07 - Roll dough tightly from the long side. Slice into 12 equal pieces and arrange in a greased 9x13-inch baking dish.
08 - Cover rolls and let rise for 30 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown.
10 - Whisk together powdered sugar, lemon juice, and melted butter until smooth and creamy.
11 - Drizzle warm glaze over rolls immediately after baking. Serve warm.
# Expert Tricks:
01 -
- The combination of tart lemon and sweet blueberries creates the perfect balance that never feels cloying
- These rolls stay incredibly soft for days, making them perfect for make-ahead breakfasts
- The homemade blueberry filling puts canned versions to shame with fresh bursts of flavor
02 -
- The filling must be completely cooled before spreading or it will melt the butter in your dough
- Use unflavored dental floss or fishing line to cut perfect rolls without squishing them
- Warm milk means you can comfortably hold your finger in it, not hot
03 -
- Room temperature ingredients prevent the butter from solidifying in patches throughout your dough
- Let the rolls cool for just 10 minutes before glazing so the glaze draps beautifully but still melts slightly