Lemon Blueberry Sweet Rolls

My kitchen smelled like a lemon grove the first time I made these rolls, the zest hitting the air as I rubbed it into sugar. I had blueberries from the farmers market that were begging to be used, and something about lemon and blueberries together just makes sense. These have become my go-to when I want to make something that feels special but not fussy.

I remember bringing these to a friends brunch last summer and watching peoples faces when they bit into that first warm roll. Someone actually asked if Id spent all morning on them and I just smiled. The best part is they never need to know how simple the process really is.

Ingredients

• 3 1/4 cups all-purpose flour: This creates the perfect structure for pillowy rolls that hold their shape
• 1/4 cup granulated sugar: Just enough to feed the yeast and add subtle sweetness
• 1 packet instant yeast: Instant yeast saves time and works reliably without proofing
• 1/2 teaspoon salt: Essential for flavor and balancing the sweetness
• 3/4 cup whole milk warmed: Whole milk creates a richer more tender dough
• 1/4 cup unsalted butter melted: Butter adds flavor and keeps the dough soft
• 1 large egg room temperature: The egg provides structure and richness
• 1/3 cup granulated sugar for filling: Creates that sweet lemony swirl we love
• Zest of 2 lemons: Fresh zest releases essential oils for bright lemon flavor
• 1 cup fresh blueberries: Fresh berries burst beautifully while baking
• 2 tablespoons unsalted butter softened: Helps the filling adhere to the dough
• 1 cup powdered sugar sifted: Sifting prevents lumps in the icing
• 2 tablespoons whole milk: Adjust for your perfect icing consistency
• 1 teaspoon vanilla extract: Pure vanilla makes the icing taste professional

Instructions

Mix the dough foundation:

Combine flour sugar yeast and salt in a large bowl then add warm milk melted butter and egg mixing until a sticky dough forms

Knead until smooth:

Knead on a floured surface for 8 to 10 minutes until the dough feels smooth and elastic or use a stand mixer with a dough hook

Let the dough rise:

Place dough in a greased bowl cover and let it rise in a warm spot until doubled which takes about an hour

Prepare the lemon filling:

Rub sugar and lemon zest together with your fingers until the sugar is fragrant and turns slightly yellow from the oils

Roll out the dough:

On a floured surface roll the dough into a 12 by 16 inch rectangle keeping the edges as even as possible

Layer the filling:

Spread softened butter over the dough then sprinkle with lemon sugar and scatter blueberries evenly across the surface

Shape the rolls:

Roll the dough tightly from the long edge into a log then slice into 12 even pieces using a sharp knife or dental floss

Second rise:

Arrange rolls in a greased 9 by 13 inch baking dish cover and let rise for 45 minutes until puffy

Bake to golden:

Preheat oven to 350 degrees and bake for 22 to 25 minutes until rolls are golden brown and cooked through

Make the vanilla icing:

Whisk powdered sugar milk and vanilla until smooth then drizzle generously over the warm rolls

Save

These rolls became a Sunday tradition in our house mostly because the smell of them baking draws everyone into the kitchen. My partner starts hovering around the oven about ten minutes before the timer goes off every single time.

Make Ahead Magic

You can prepare these rolls the night before and keep them in the refrigerator right after slicing them into the pan. Let them come to room temperature and rise for about an hour before baking in the morning.

Berry Variations

I have tried swapping blackberries and raspberries when blueberries are out of season and both work beautifully. The key is not to thaw frozen berries first or they will make the dough soggy.

Serving Suggestions

These are best served warm within an hour of baking when the icing is still slightly melty. They pair wonderfully with a cup of coffee or a glass of cold milk and make any brunch feel like a special occasion.

• Add a tablespoon of lemon juice to the icing for extra tang
• Store leftovers in an airtight container for up to two days
• Reheat individual rolls for 15 seconds in the microwave

Save

Theres something about pulling apart a warm sweet roll that just makes a weekend morning feel complete. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of flour works best for these rolls?

All-purpose flour provides the ideal balance of gluten to create a soft yet structured dough for tender rolls.

→ Can I use frozen blueberries without thawing?

Yes, using frozen blueberries directly helps maintain their shape and prevents excess moisture in the dough.

→ How do I ensure the rolls rise properly?

Allow the dough to rise in a warm environment until doubled, and cover it to prevent drying out during proofing stages.

→ What can I substitute for vanilla in the icing?

Almond extract or lemon juice can be used to add a different but complementary flavor to the icing.

→ How should leftover rolls be stored?

Store cooled rolls in an airtight container at room temperature for up to two days or freeze for longer preservation.