Lemon Blueberry Rolls
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A Note from Feedfeed
These lemon blueberry rolls are a bright, fruity twist on traditional cinnamon rolls—perfect for spring brunches, Easter morning, or anytime you’re craving something sweet, fluffy, and fresh from the oven. Made with a soft citrusy dough, swirled with juicy blueberry preserves, and topped with a tangy lemon glaze, they’re like sunshine in every bite.
Recipe Description
Soft, fluffy, and bursting with flavor, these Lemon Blueberry Rolls feature a sweet lemon-scented dough, homemade blueberry preserves (or your favorite store-bought jam for ease), and a zesty lemon glaze that ties everything together. They’re perfect for a special breakfast or a weekend baking project. Bonus: You can prep them ahead and bake fresh the next morning!
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Warm Milk: Helps activate the yeast and creates a tender dough. Aim for around 110°F—warm to the touch but not hot.
Butter: Adds richness to the dough. Use unsalted for more control over the flavor.
Instant Yeast: Also called rapid-rise yeast, this doesn’t need to be proofed—just mix it in. If using active dry yeast, let it bloom in the warm milk and sugar for 10 minutes first.
Lemon Zest: Adds bright citrus flavor to both the dough and glaze. Zest your lemons before juicing!
Blueberries: Fresh or frozen both work for the preserves. No need to thaw frozen berries—just add a minute or two to the cooking time.
Cornstarch: Thickens the blueberry preserves. If you don’t have any, you can substitute arrowroot powder.
Powdered Sugar: Used for the glaze; sift if lumpy for a smoother finish.
Lemon Juice: Freshly squeezed is best. It gives the glaze its tangy zing and balances the sweetness.
FAQs
Can I use store-bought jam instead of making the blueberry preserves?
Absolutely. Use about ¾ cup of your favorite blueberry jam or preserves for an easy shortcut. Make sure it’s not too runny or it may leak out during baking.
What if I don’t have a stand mixer?
No problem. You can mix the dough by hand using a wooden spoon, then knead it for 8–10 minutes on a floured surface until smooth and elastic.
Can I freeze these rolls?
Yes! Freeze baked and unglazed rolls in an airtight container. When ready to serve, warm them in the oven, then add fresh glaze.
Can I substitute other fruit for the filling?
Definitely. Raspberries, blackberries, or strawberries all work well—just adjust sugar and cooking time for the preserves if making from scratch.
Recipe Card
ingredients
Lemon Dough
- 3/4 cup warm milk
- 2 tablespoons butter
- 2 1/4 teaspoons instant yeast
- 3 tablespoons sugar
- 1 egg
- 1 tablespoon lemon zest
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
ingredients
Blueberry Preserves
- 10 ounces fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 teaspoons cornstarch
ingredients
Lemon Glaze
- 1 cup powdered sugar
- 1/2 tablespoon lemon zest
- 1-3 tablespoons fresh lemon juice
Method
Make the Dough
Step 1
In the bowl of a stand mixer, combine the warm milk, melted butter, sugar, and yeast. Let it sit for 5 minutes until slightly foamy.
Step 2
Add the flour, lemon zest, salt, and egg. Using the dough hook, mix on low speed for 5 minutes until a soft dough forms.
Step 3
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Blueberry Preserves
Step 1
Skip this section if using store-bought blueberry jam.
Step 2
In a small saucepan, combine blueberries, sugar, lemon juice, cinnamon, salt, and cornstarch.
Step 3
Cook over low heat, stirring constantly, until the blueberries begin to break down.
Step 4
Increase heat to medium and continue cooking until the mixture thickens and becomes jam-like.
Step 5
Remove from heat and let cool to room temperature.
Assemble & Bake the Rolls
Step 1
Preheat your oven to 200°F (95°C), then turn it off just before placing the rolls in.
Step 2
Punch down the dough and roll it out on a lightly floured surface into a 12x14-inch rectangle.
Step 3
Spread about half of the blueberry preserves over the dough (add more if desired).
Step 4
Cut the dough into 6–9 long strips—6 for large rolls, 9 for smaller ones.
Step 5
Roll up each strip into a spiral and place into a greased 9-inch or 8x8-inch baking dish.
Step 6
Place the pan in the turned-off warm oven and let the rolls rise for 20 minutes.
Step 7
After the second rise, leave the rolls in the oven and set the temperature to 375°F (190°C).
Step 8
Bake for 15–20 minutes, or until golden brown and fluffy.
Step 9
Remove from oven and let cool for 10 minutes before glazing.
Make the Lemon Glaze
Step 1
In a small bowl, whisk together powdered sugar, lemon zest, and 1 tablespoon lemon juice.
Step 2
Add more lemon juice, 1 tablespoon at a time, until the glaze is thick but pourable.
Step 3
Drizzle over the warm rolls and serve immediately.