Lemon Blueberry Sweet Rolls Recipe
Lemon Blueberry Sweet Rolls are soft, fluffy pastries bursting with the bright flavors of lemon zest and juicy blueberries. These sweet rolls feature a tender bread flour dough filled with blueberry jam and fresh blueberries tossed in cornstarch, creating a delightful balance of tart and sweet. Baked to golden perfection and lightly glazed with lemon-infused icing, they offer a refreshing twist on classic sweet rolls, perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 to 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- ¾ cup warm milk (110°F)
- 2 ¼ teaspoons quick-rise yeast
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk
- ¼ cup melted butter
- 3 cups bread flour, plus more if needed
- ¾ teaspoon salt
- Zest of 1 large lemon
Filling
- ¾ cup blueberry jam or preserves
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
Instructions
- Activate yeast: In a large bowl, combine warm milk, quick-rise yeast, and granulated sugar. Let it sit until foamy, about 5 minutes, indicating the yeast is active.
- Mix wet ingredients: Whisk in the egg, egg yolk, melted butter, and lemon zest into the yeast mixture until well combined for a rich and fragrant dough base.
- Add dry ingredients: Gradually add bread flour and salt, mixing until a dough forms; the dough should start to pull away from the sides of the bowl.
- Knead dough: Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding additional flour sparingly if needed to reduce stickiness.
- First rise: Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size, ensuring airy and fluffy rolls.
- Roll out dough: On a floured surface, roll dough into a large rectangle to prepare for the filling layer.
- Spread filling: Evenly spread the blueberry jam over the dough, leaving a ½-inch border around the edges to prevent leakage during rolling.
- Prepare blueberries: Toss fresh or frozen blueberries with cornstarch to thicken juices during baking, then evenly sprinkle them over the jam layer.
- Shape rolls: Carefully roll the dough into a log, starting from one long edge, then slice into 9 to 12 equal rolls using unflavored dental floss or a serrated knife for clean cuts.
- Second rise: Arrange rolls in a greased baking dish, cover, and let rise again for 30 to 45 minutes to develop volume before baking.
- Preheat oven: Set the oven to 350°F (175°C) to prepare for baking at the right temperature.
- Bake rolls: Bake the rolls for 25 to 30 minutes until golden brown on top and cooked through, developing a tender crumb with a luscious filling.
- Cool and glaze: Allow rolls to cool slightly before applying glaze to enhance lemon flavor and add a sweet finishing touch.
Notes
- Warm milk to about 110°F to properly activate yeast without killing it.
- Knead dough thoroughly for 8–10 minutes to develop gluten and ensure elastic texture.
- If dough is too sticky, add flour incrementally but avoid over-flouring to prevent dry rolls.
- Use unflavored dental floss or serrated knife to cut rolls without compressing the dough.
- Don’t skip the second rise after shaping to ensure light, fluffy rolls.
- Frozen blueberries can be used but do not thaw before adding cornstarch to avoid excess moisture.
- For a more pronounced lemon flavor, zest can be added to the glaze or sprinkled on top after baking.
Keywords: lemon blueberry sweet rolls, blueberry rolls, lemon rolls, sweet breakfast rolls, homemade sweet rolls, fruit filled rolls, lemon blueberry pastry
