Name: Blueberry Sweet Rolls with Lemon Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 2 1/4 tsp instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 1/2 cup whole milk, warm; 1/4 cup water, warm; 1/4 cup unsalted butter, melted; 1 large egg; 1 1/2 cups fresh or frozen blueberries; 1/3 cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 cup powdered sugar; 1–2 tbsp lemon juice (for glaze); Zest of 1 lemon

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Soft, fluffy, and bursting with fruity flavor, these homemade Blueberry Sweet Rolls with Lemon Glaze are everything I want in a breakfast treat or light dessert. Each roll is filled with a gooey blueberry compote and finished with a fresh lemon glaze that gives the perfect balance of tart and sweet. Whether I’m hosting brunch or simply baking for the weekend, these rolls never fail to impress.

Blueberry Sweet Rolls with Lemon Glaze

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 ¼ cups all-purpose flour

2 ¼ teaspoon instant yeast

¼ cup granulated sugar

½ teaspoon salt

½ cup whole milk, warm

¼ cup water, warm

¼ cup unsalted butter, melted

1 large egg

For the Blueberry Filling:

1 ½ cups fresh or frozen blueberries

⅓ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

For the Lemon Glaze:

1 cup powdered sugar

1–2 tablespoon lemon juice

Zest of 1 lemon

Directions

In a large mixing bowl, I combine the flour, yeast, sugar, and salt.

I add the warm milk, warm water, melted butter, and egg, then mix until a soft dough forms.

I knead the dough for 8–10 minutes until smooth and elastic, then cover the bowl and let it rise for 1 to 1.5 hours, or until doubled in size.

While the dough rises, I prepare the blueberry filling by cooking the blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. I stir until thickened (about 5–8 minutes), then let it cool completely.

Once the dough has risen, I punch it down and roll it out into a 14x10-inch rectangle on a lightly floured surface.

I spread the cooled blueberry filling evenly over the dough.

Starting from the long side, I roll the dough tightly into a log and slice it into 9–12 even rolls.

I place the rolls in a greased 9x13-inch baking dish, cover, and let them rise again for 30–45 minutes.

I preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until they’re golden brown.

While they bake, I whisk together the powdered sugar, lemon juice, and zest to make the glaze.

Once the rolls cool slightly, I drizzle them generously with the lemon glaze and serve warm.

Servings and timing

Servings: 12 rolls

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 2 hours 30 minutes

Calories: 310 kcal per roll

Variations

I sometimes swap the blueberries for raspberries or blackberries for a different berry flavor.

For a citrus twist, I add orange zest to the glaze instead of lemon.

When I want more texture, I sprinkle chopped pecans or almonds on top before baking.

If I’m short on time, I use store-bought dough, but nothing beats homemade.

I like making mini versions by slicing the log thinner for bite-sized rolls—perfect for parties!

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I microwave individual rolls for about 20–30 seconds until warm. If I’m reheating several at once, I cover the baking dish with foil and warm them in a 300°F (150°C) oven for 10–15 minutes. The glaze may soak in a bit, so I sometimes make extra to drizzle fresh after reheating.

FAQs

How do I know when the dough is properly kneaded?

I look for a smooth, elastic texture that bounces back when I press it gently. It shouldn’t be sticky or tear easily.

Can I use frozen blueberries without thawing?

Yes, I’ve used them straight from the freezer. Just be aware the filling might take a minute or two longer to thicken.

Can I make these ahead of time?

Absolutely! I often prep the rolls the night before, refrigerate them after shaping, and let them rise in the morning before baking.

What if I don’t have a stand mixer?

No problem—I knead the dough by hand on a floured surface. It takes a bit longer, but it works just as well.

Can I freeze the baked rolls?

Yes, I freeze them (without glaze) in an airtight container for up to 2 months. I thaw and warm them, then drizzle fresh glaze before serving.

Conclusion

These blueberry sweet rolls with lemon glaze are one of my favorite ways to celebrate fresh fruit and homemade baking. The fluffy dough, juicy filling, and tangy citrus drizzle create a perfect harmony of flavors and textures. Whether it’s for breakfast, brunch, or a sweet treat any time of day, I know I’ll be baking these again and again.

📖 Recipe:

Blueberry Sweet Rolls with Lemon Glaze

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 12 rolls
Diet: Vegetarian

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Description

Soft and fluffy blueberry sweet rolls filled with a gooey blueberry compote and topped with a tangy lemon glaze—perfect for breakfast, brunch, or a sweet treat.

Instructions

In a large mixing bowl, combine flour, yeast, sugar, and salt.
Add warm milk, warm water, melted butter, and egg. Mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours, or until doubled in size.
While dough rises, cook blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat until thickened (about 5–8 minutes). Let cool completely.
Once risen, punch down the dough and roll it out into a 14x10-inch rectangle on a lightly floured surface.
Spread the cooled blueberry filling evenly over the dough.
Roll the dough tightly from the long side into a log and slice into 9–12 even rolls.
Place rolls in a greased 9x13-inch baking dish. Cover and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until golden brown.
While baking, whisk together powdered sugar, lemon juice, and zest to make the glaze.
Let rolls cool slightly, then drizzle with lemon glaze and serve warm.