Lemon Blueberry Rolls (Printable)
Soft fluffy swirled rolls with tangy lemon and sweet blueberries topped 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 Steps:
01 - In a large mixing bowl, combine flour, instant yeast, sugar, and salt. Whisk together until evenly distributed.
02 - Pour warm milk, melted butter, eggs, and lemon zest into the dry ingredients. Mix thoroughly until a cohesive dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area for 1 hour until doubled in volume.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly for 2-3 minutes until mixture thickens. Remove from heat and let cool completely.
06 - Punch down risen dough and roll into a 15x10-inch rectangle. Spread cooled blueberry filling evenly across the surface, leaving a small border around edges.
07 - Starting from the long side, tightly roll dough into a log. Use a sharp knife or dental floss to slice into 12 equal rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise in a warm place for 30 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown and cooked through.
10 - While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until smooth and creamy.
11 - Drizzle warm lemon glaze over rolls immediately after removing from oven. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of tart lemon and sweet blueberries is absolutely addictive
- These rolls stay incredibly soft for days, unlike so many other homemade breakfast pastries
- The zesty glaze transforms them into something that feels like a bakery treat
02 -
- The blueberry filling must be completely cooled before spreading, or it will melt the butter in your dough and create a sticky mess
- Using unflavored dental floss to slice the rolls gives you cleaner cuts than a knife, which tends to squish the dough
- These rolls are best served warm but still incredibly delicious at room temperature
03 -
- If your blueberries are very tart, add an extra tablespoon of sugar to the filling
- The dough is ready when you can gently press it and the indentation slowly springs back