Lemon Blueberry Sweet Rolls Recipe
Introduction
These Lemon Blueberry Sweet Rolls are a delightful twist on classic cinnamon rolls, combining fresh blueberries and bright lemon zest for a refreshing flavor. Perfect for breakfast or brunch, they offer a sweet, tangy treat that’s sure to impress.
Ingredients
- Dough (prepared or homemade sweet roll dough)
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup sugar
Instructions
- Step 1: Roll out the dough on a floured surface into a large rectangle.
- Step 2: Sprinkle the lemon zest, sugar, and blueberries evenly over the dough.
- Step 3: Carefully roll the dough into a tight log, then slice into individual rolls.
- Step 4: Place the rolls in a greased baking dish and bake according to your dough recipe instructions, until golden brown.
- Step 5: While warm, drizzle the rolls with a lemon glaze made from powdered sugar and lemon juice for an extra burst of citrus.
Tips & Variations
- Use frozen blueberries if fresh aren’t available; thaw and drain before adding to prevent soggy dough.
- Add a sprinkle of cinnamon for a warm spice contrast.
- For a dairy-free version, use plant-based dough and substitute dairy ingredients accordingly.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the rolls the night before baking?
Yes, after rolling and slicing, cover the rolls tightly and refrigerate overnight. Bring them to room temperature before baking.
How do I make the lemon glaze?
Mix powdered sugar with fresh lemon juice until smooth and pourable, adjusting quantities to your preferred consistency.
PrintLemon Blueberry Sweet Rolls Recipe
Lemon Blueberry Sweet Rolls are fluffy, tender rolls filled with juicy blueberries and fragrant lemon zest, sweetened just right and topped with a tangy lemon glaze. These delightful rolls combine the refreshing flavors of lemon and blueberry in a soft, yeasted dough that’s perfect for breakfast, brunch, or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup whole milk, warm (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling
- 1 cup fresh blueberries
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy. Add sugar, salt, melted butter, and egg, mixing well. Gradually add flour and knead until a smooth, elastic dough forms, about 8-10 minutes by hand or 5 minutes with a stand mixer. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Roll out the dough: Once risen, punch down the dough and transfer to a floured surface. Roll it into a rectangle approximately 12×15 inches.
- Add filling: Spread the softened butter evenly over the dough. Sprinkle lemon zest, sugar, and fresh blueberries over the butter layer evenly.
- Shape the rolls: Starting from one long edge, tightly roll the dough into a log. Slice into 12 equal rolls.
- Second rise: Place rolls into a greased 9×13-inch baking dish, leaving a bit of space between them. Cover and let them rise for another 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. Remove from oven and cool for about 10 minutes.
- Prepare glaze and drizzle: Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the lemon glaze generously over warm rolls before serving.
Notes
- Use fresh blueberries for the best flavor; frozen blueberries can be used but may release more juice and affect dough texture.
- If the dough feels too sticky, add flour a tablespoon at a time while kneading.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- The rolls are best served warm but can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- For making the rolls ahead, you can assemble, cover tightly, and refrigerate overnight before baking the next day.
Keywords: Lemon blueberry sweet rolls, sweet rolls, breakfast rolls, lemon glaze rolls, yeasted rolls, fruit-filled rolls
