Lemon Blueberry Rolls (Printer-Friendly)

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 (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

# How to Make It:

01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl.
02 - Pour in warm milk, melted butter, eggs, and lemon zest. Mix until dough comes together.
03 - Turn onto floured surface and knead for 8-10 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm area for 1 hour until doubled.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in saucepan. Cook over medium heat 2-3 minutes, stirring until thickened. Cool completely.
06 - Roll dough into 15x10-inch rectangle. Spread cooled filling evenly over surface.
07 - Roll dough tightly from long side. Cut into 12 equal slices.
08 - Arrange rolls in greased 9x13-inch baking dish. Cover and let rise 30 minutes.
09 - Preheat oven to 350°F. Bake 22-25 minutes until golden brown.
10 - Whisk powdered sugar, lemon juice, and melted butter until smooth.
11 - Drizzle glaze over warm rolls before serving.

# Expert Advice:

01 -
  • The lemon cuts through the sweetness perfectly, creating this bright wake-up call that feels special without being fussy
  • They look like you spent hours, but the blueberry filling does most of the heavy lifting
  • That moment when you pull them from the oven and your kitchen smells like a bakery is genuinely unmatched
02 -
  • Cooling the blueberry filling completely is non-negotiable, or it'll melt the butter in your dough and create a sticky mess
  • If using frozen blueberries, add an extra minute to the filling thickening time since they release more liquid
  • The glaze should be thick but pourable, like warm honey, for the prettiest presentation
03 -
  • Use a serrated knife with gentle sawing motions for the cleanest roll slices without squishing
  • If your dough feels too sticky while rolling, refrigerate it for 15 minutes to firm up slightly

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