Lemon Blueberry Rolls (Printable)
Soft, fluffy rolls filled with tangy lemon and sweet blueberries, finished with a zesty glaze. Ideal for breakfast or dessert.
# 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 Make It:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry ingredients. Mix until a cohesive dough forms.
03 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat for 2-3 minutes, stirring constantly, until thickened. Set aside to cool.
06 - Roll risen dough into a 15x10-inch rectangle. Spread cooled blueberry filling evenly over the surface.
07 - Starting from the long side, tightly roll up the dough. Slice into 12 equal rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown.
10 - Whisk together powdered sugar, lemon juice, and melted butter until smooth and creamy.
11 - Drizzle lemon glaze over warm rolls before serving.
# Expert Advice:
01 -
- The dough comes together faster than you'd expect, and the blueberry lemon combo tastes like sunshine captured in pastry form.
- These rolls freeze beautifully, so you can bake a batch now and surprise yourself with fresh breakfast weeks later.
02 -
- If your blueberry filling feels too thick, add a splash more lemon juice. Too thin and it'll escape during baking, too thick and it won't spread evenly.
- The second rise is non-negotiable. I once skipped it to save time and ended up with dense, bread-like rolls instead of fluffy cloud puffs.
03 -
- Room temperature eggs incorporate better into the dough. Take them out of the fridge when you start gathering ingredients.
- If the rolls brown too quickly, tent foil loosely over the pan for the last 5 minutes of baking.