There’s nothing quite like waking up to the sweet, tangy aroma of freshly baked rolls bursting with juicy blueberries and zesty lemon. This Lemon Blueberry Rolls Recipe is an absolute showstopper, combining the soft, tender crumb of homemade rolls with a luscious lemon-blueberry filling that feels like sunshine on a plate. Each bite delivers a perfect harmony of bright citrus and naturally sweet berries, complemented by a rich, creamy frosting that makes these rolls irresistible any time of day. Trust me, once you try this recipe, these rolls will become your go-to for a special breakfast, brunch, or an indulgent dessert.
Ingredients You’ll Need
Getting the perfect Lemon Blueberry Rolls Recipe starts with a handful of simple, quality ingredients that work beautifully together. Each element plays its part to build moist, flavorful rolls with that signature citrusy punch and blueberry goodness.
- Frozen blueberries (12 oz / 340 g): Using frozen keeps berries intact and adds juicy bursts throughout the rolls.
- Granulated white sugar (several amounts): Sweetens both dough and filling, balancing the lemon’s tartness.
- Cornstarch (1 tsp): Thickens the blueberry filling to prevent it from leaking during baking.
- Whole milk (1 ¼ cups / 300 ml), warmed: Helps activate the yeast and contributes to a tender crumb.
- Active dry yeast (2 ¼ tsp): The magical agent that puffs the dough up beautifully.
- All-purpose flour (4 ¾ cups / 593 g): Forms the structure of these soft, pillowy rolls.
- Salt (1 ½ tsp): Enhances all the flavors, preventing the rolls from tasting flat.
- Eggs (2, whisked): Adds richness and helps bind the dough gently.
- Unsalted butter (several amounts): Key for a tender dough and rich filling, plus a luscious frosting base.
- Vanilla extract (½ tbsp): Adds subtle warmth and aroma to the dough.
- Lemon zest (several measurements): Packs every bite with fresh, citrus brightness, the true star of the recipe.
- Fresh lemon juice (2 tbsp): Adds tang and balances sweetness perfectly.
- Heavy cream (¼ cup / 60 ml): Poured between rolls for moistness and tenderness as they bake.
- Cream cheese (6 oz / 170 g), cold: Whipped into the frosting for creamy decadence.
- Powdered sugar (¾ cup / 97 g): Sweetens and thickens the cream cheese frosting effortlessly.
- Blueberry jam (2 tbsp): Used in the frosting for an extra blueberry kick.
How to Make Lemon Blueberry Rolls Recipe
Step 1: Bloom the Yeast
Start by warming your milk to about 110°F, just warm enough to feel cozy to the touch but not hot enough to kill the yeast. Stir in 1 teaspoon of sugar and sprinkle the active dry yeast over the top. Let it sit for 5 to 10 minutes until it becomes foamy. This foam signals that your yeast is alive and ready to create those soft, fluffy rolls we can’t wait to eat.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the flour and salt. In another bowl, combine the softened butter, eggs, vanilla extract, lemon zest, and the foamy yeast mixture. Gradually mix the wet ingredients into the dry, kneading until you form a smooth and elastic dough that’s slightly sticky but manageable. If you’re using a stand mixer, the dough hook attachment makes this a breeze—just give it about 8 to 10 minutes to develop the perfect texture. Cover the dough with a clean towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 3: Make the Blueberry Filling
While the dough is rising, it’s time to create that vibrant blueberry filling. Combine the frozen blueberries, sugar, cornstarch, lemon zest, lemon juice, brown sugar, granulated sugar, and a pinch of salt in a saucepan over medium heat. Stir frequently and cook until the mixture thickens into a beautiful jammy consistency, about 8 to 10 minutes. Remove from heat and allow it to cool completely—this step is crucial so the rolls don’t get soggy.
Step 4: Shape the Rolls
Once the dough has doubled, punch it down gently and roll it out into a large rectangle, about 16×12 inches. Spread the softened butter evenly over the dough, then carefully spread the cooled blueberry filling on top. Sprinkle the remaining lemon zest over the filling for even more brightness. Starting from the longer edge, roll up the dough tightly but gently to avoid squeezing out the filling. Slice into 12 equal rolls and place them snugly in a greased baking dish. Pour the heavy cream evenly between the rolls to help keep them moist. Cover and let them rise for another 30 minutes as your oven heats up.
Step 5: Bake and Frost
Bake your beautiful rolls at 350°F (175°C) for about 25 minutes, or until they’re golden brown and smell absolutely heavenly. While they bake, whip together the frosting by beating softened butter, cold cream cheese, powdered sugar, lemon zest, and blueberry jam until smooth and luscious. The slight tartness of the lemon in the frosting pairs perfectly with the sweet blueberry rolls. Once the rolls have cooled slightly, generously slather on the frosting while they’re still warm—the perfect way to melt the frosting just a bit and infuse every bite with creamy goodness.
How to Serve Lemon Blueberry Rolls Recipe
Garnishes
To elevate your Lemon Blueberry Rolls Recipe, try garnishing with a few fresh blueberries and a sprinkle of extra lemon zest right before serving. Not only does this add a pop of color and freshness, but it also reinforces the vibrant flavors already present. A light dusting of powdered sugar is a charming touch, too, especially if you’re serving these rolls for a special occasion.
Side Dishes
These rolls are surprisingly versatile. Pair them with a simple cup of freshly brewed coffee or a bright herbal tea for breakfast or brunch. For a heartier treat, serve alongside scrambled eggs or a fresh fruit salad. The sweet and tangy notes of the rolls complement savory dishes beautifully, making them a crowd-pleaser no matter how you enjoy them.
Creative Ways to Present
Impress guests by serving each roll on a beautiful dessert plate, drizzled with extra blueberry sauce or a light lemon glaze. You could also deconstruct the rolls slightly by placing slices in a bowl with a dollop of vanilla yogurt for a refreshing twist. If you want to take it further, build mini parfaits layering pieces of the roll, cream cheese frosting, and fresh blueberries for a fun handheld dessert treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, don’t worry—they keep really well! Store the rolls in an airtight container at room temperature for up to 2 days to maintain their softness and flavor. After that, it’s best to refrigerate them to keep the cream cheese frosting fresh.
Freezing
Want to enjoy these delicious Lemon Blueberry Rolls Recipe anytime? Freeze the unbaked, shaped rolls by wrapping the baking dish tightly with plastic wrap and foil. They can be frozen for up to 3 months. When ready to bake, thaw overnight in the refrigerator and allow them to rise fully at room temperature before baking as directed.
Reheating
To reheat, pop the rolls in the microwave for 20 to 30 seconds until warm and soft, or warm them in a 300°F oven for about 10 minutes. If refrigerated, you might want to add a little extra frosting afterward to restore their creamy finish. Warm, they taste just as heavenly as fresh from the oven!
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work great, especially when they’re in season. Just be gentle when handling the filling to avoid bursting the berries too early during baking.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based alternative and use almond or oat milk instead of whole milk—just make sure they’re warmed to activate the yeast similarly. The cream cheese frosting can be swapped with dairy-free cream cheese, too.
Can I make the dough without a stand mixer?
Yes, hand-kneading is totally doable! It may take a bit longer (around 10 to 15 minutes) to get that elastic, smooth dough, but the process is just as rewarding and results are just as delicious.
How do I know when the rolls are done baking?
Look for golden brown tops and a slightly firm feel when gently pressed. They should smell fragrant and the centers should be fully cooked but soft. If you’re unsure, a toothpick inserted in the middle should come out clean.
Can I prepare the rolls the night before?
Definitely! You can do the first rise in the refrigerator overnight, then let them come to room temperature and complete the second rise before baking. This slow fermentation adds even deeper flavor to your rolls.
Final Thoughts
This Lemon Blueberry Rolls Recipe is one of those rare delights that feels both comforting and refreshingly bright at the same time. Whether you’re baking for a cozy weekend breakfast or a festive gathering, these rolls are sure to bring smiles and happy sighs around the table. Dive in and treat yourself—you deserve this little taste of lemon-blueberry heaven.
Print
Lemon Blueberry Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these fluffy and vibrant Lemon Blueberry Rolls, featuring a tender yeast dough filled with a luscious blueberry and lemon zest mixture. Baked to golden perfection and topped with a creamy lemon-infused frosting, these rolls offer a perfect balance of sweet and tangy flavors, perfect for breakfast, brunch, or a special treat.
Ingredients
Blueberry Filling and Jam
- 12 oz (340 g) frozen blueberries
- 1/3 cup (66 g) granulated white sugar
- 1 tsp cornstarch
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 tsp salt
Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (for blooming the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
Baking and Assembly
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between the rolls)
Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
- 2 tbsp blueberry jam (from the prepared jam above)
Instructions
- Prepare the blueberry jam and filling: In a saucepan, combine frozen blueberries, 1/3 cup granulated sugar, and cornstarch. Cook over medium heat until the mixture thickens and berries break down, forming a jam. Allow to cool completely before using.
- Bloom the yeast: Warm the whole milk to about 110°F. In a small bowl, stir the yeast with 1 teaspoon granulated sugar and the warmed milk. Let it sit for about 5-10 minutes until foamy and active.
- Make the dough: In a large mixing bowl, combine flour, salt, and 2 tablespoons sugar. Add in the eggs, softened butter, vanilla extract, lemon zest, and the activated yeast mixture. Mix and knead until a smooth, elastic dough forms. This can take about 7-10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Roll out and fill: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the softened butter (1/2 cup) evenly over the dough, then sprinkle with brown sugar, granulated sugar, lemon zest, and the cooled blueberry jam.
- Form the rolls: Starting from the longer edge, tightly roll the dough into a log. Cut into 12 equal rolls and place them in a greased baking pan, leaving some space between each for expansion.
- Second rise: Cover the rolls and let them rise for about 30 minutes until puffed.
- Prepare for baking: Pour heavy cream between the rolls in the pan to keep them moist during baking and add richness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown and cooked through.
- Make the frosting: While the rolls bake, beat together softened butter, cold cream cheese, powdered sugar, lemon zest, and blueberry jam until smooth and creamy.
- Cool and frost: Allow the rolls to cool slightly before spreading the lemon blueberry cream cheese frosting generously on top.
- Serve: Enjoy these rolls warm or at room temperature for a delightful treat packed with bright citrus and sweet berry flavors.
Notes
- Use fresh lemon zest for the best lemon flavor—avoid the white pith, which is bitter.
- Ensure the milk is not too hot when activating yeast to maintain yeast viability.
- Chilling the cream cheese before frosting helps achieve a better texture.
- Cover the dough properly during rises to prevent drying out.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
