Blueberry Sweet Rolls with Lemon Glaze are the kind of treat that makes your kitchen smell like a real bakery. You get soft, buttery rolls, a jammy blueberry swirl, and a tangy lemon glaze that melts right into every spiral. The blueberry filling caramelizes a little at the bottom, so you get sweet, sticky edges (the best part).
If you love cinnamon rolls but want something fresher and fruitier, these Blueberry Sweet Rolls with Lemon Glaze are your new go-to.
Introduction
These Blueberry Sweet Rolls with Lemon Glaze feel fancy, but you can totally make them at home—even if you’re new to yeast. The dough is simple, the filling is quick, and the lemon glaze pulls everything together with that bright, sunny flavor.
They’re also a total make-ahead hero. You can prep the rolls the night before, let them finish rising in the morning, and bake them fresh for brunch. Trust me, everyone will ask for the recipe when they see that blueberry swirl.
And yes… these Blueberry Sweet Rolls with Lemon Glaze taste even better warm.
Why You’ll Love This Blueberry Sweet Rolls with Lemon Glaze
- Ultimate brunch comfort: Soft, fluffy rolls that feel cozy and special for weekends.
- Bright, fresh flavor: Lemon zest in the dough + lemon glaze on top keeps it light, not heavy.
- Jammy blueberry swirl: The filling cooks into a thick, spoonable blueberry “jam” that stays put.
- Beginner-friendly yeast dough: One rise, simple kneading, and lots of visual cues to guide you.
- Great for make-ahead: Overnight rise options mean less morning work.
- Freezer-friendly: Bake now, freeze later, and rewarm for a quick treat.
Ingredients for Blueberry Sweet Rolls with Lemon Glaze
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Dough
- All-purpose flour (2 3/4 cups): Builds structure for soft, fluffy rolls. Substitute: bread flour for a slightly chewier bite.
- Granulated sugar (1/4 cup): Light sweetness and helps the yeast work.
- Salt (1/2 teaspoon): Balances sweetness and makes flavors pop.
- Lemon zest (1 teaspoon): Adds a fresh lemon flavor without extra liquid.
- Whole milk (3/4 cup): Makes the dough tender. Substitute: 2% milk in a pinch.
- Unsalted butter (3 tablespoons): Adds richness. Salted butter works—just reduce added salt slightly.
- Instant yeast (2 1/4 teaspoons): Faster rise and easy to use. Substitute: active dry yeast (rise may take longer).
- Egg (1 large): Helps the dough stay soft and gives it a tender crumb.
Blueberry Filling
- Fresh blueberries (1 1/4 cups): Gives you the best thick, jammy filling. (Fresh is best here—frozen releases more water.)
- Granulated sugar (6 tablespoons): Sweetens and helps the filling thicken.
- Lemon juice (1 teaspoon): Adds brightness and keeps the filling from tasting flat.
Lemon Glaze (Creamy Lemon “Icing” Style)
- Cream cheese (4 ounces, softened): Makes the glaze creamy and tangy.
- Unsalted butter (1 tablespoon, softened): Smooths the texture.
- Confectioners’ sugar (3/4 cup): Sweetens and thickens the glaze.
- Lemon juice (2 tablespoons): Bright lemon kick.
- Optional garnish: lemon zest or thin lemon slices for a pretty finish.
How to Make Blueberry Sweet Rolls with Lemon Glaze
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- 1. Mix the dry dough ingredients in a big bowl (flour, sugar, salt, lemon zest). Warm the milk and butter until the butter melts and the liquid feels warm—not hot—about 110°F. Stir in the yeast, then add the warm mixture and the egg to the dry ingredients. Mix until a soft dough forms.
- 2. Knead for 3–5 minutes on a lightly floured counter (or with a dough hook). The dough should feel soft and slightly tacky. If it’s sticking to everything, sprinkle in a little flour—1 teaspoon at a time. Don’t overdo it or the rolls can turn dry.
- 3. Rise the dough in a lightly greased bowl, covered, in a warm spot for about 1 1/2 hours, or until it’s nearly doubled. A good clue: press a finger into the dough—if it slowly springs back, you’re ready.
- 4. Simmer the blueberry filling while the dough rises. In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat, gently smashing the berries as they soften. Let it boil and reduce for about 10 minutes until thick. Cool completely—warm filling can make rolling messy.
- 5. Roll the dough into a 14×9-inch rectangle. Spread the cooled blueberry filling evenly over the top. Roll it up tightly into a log. If your counter stains easily, roll on parchment paper—blueberries can leave a mark.
- 6. Slice into 9–12 rolls and place in a greased 9-inch square pan (or similar). Cover and let rise again for about 1 hour, until puffy and doubled.
- 7. Bake at 375°F for 24–25 minutes, until lightly golden. If the tops brown too fast, tent loosely with foil. They’re done when the centers look set and the rolls smell buttery and toasty.
- 8. Glaze while warm. Beat softened cream cheese and butter until smooth, then beat in confectioners’ sugar and lemon juice until creamy. Spread over warm rolls so it melts slightly into the swirls.
Reader Review: I made these for a Sunday brunch and they disappeared in minutes. The blueberry filling tastes like real fruit jam, and that lemon glaze is everything!
Tips for Perfect Blueberry Sweet Rolls with Lemon Glaze
- Use warm (not hot) milk: Around 110°F helps yeast wake up. Too hot can slow it down.
- Cool the filling completely: Warm filling can leak out and make slicing harder.
- Slice with dental floss: Slide unflavored floss under the log and pull up to cut clean rolls.
- Don’t pack in extra flour: A slightly tacky dough bakes up soft and fluffy.
- Tent if needed: If you see fast browning, foil is your best friend.
Variations & Substitutions
- Make it extra lemony: Add another teaspoon of lemon zest to the dough.
- Swap the fruit: Try raspberries, chopped strawberries, or blackberries (cook them into a jammy filling the same way).
- Lighter topping: Use a simple lemon glaze (powdered sugar + lemon juice) instead of cream cheese.
- Add a cozy spice: Sprinkle a little cinnamon into the blueberry filling for a “blueberry pie” vibe.
- Mini rolls: Cut into 12 smaller rolls and watch bake time—start checking around 20 minutes.
Make-Ahead & Freezing
- Overnight option: Assemble the rolls through slicing and placing in the pan. Cover tightly and refrigerate 8–12 hours. In the morning, let them sit at room temp about 1 hour until puffy, then bake.
- Fridge storage: Keep glazed rolls covered in the fridge for up to 5 days.
- Freezing: Freeze baked (glazed or unglazed) rolls for up to 3 months. Thaw overnight in the fridge, then warm in the oven at 300°F until cozy.
Serving Suggestions
- Pair with hot coffee or tea for a bakery-style breakfast at home.
- Add scrambled eggs or yogurt on the side to make it a full brunch.
- Serve with fresh berries for a pretty “extra” touch.
- Make for a holiday morning, baby shower brunch, or weekend guests.
Printable Recipe Card (Quick Reference)
Yield: 9–12 rolls
Oven: 375°F
Bake Time: 24–25 minutes
Dough:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 cup whole milk
- 3 tablespoons unsalted butter
- 2 1/4 teaspoons instant yeast
- 1 large egg
Filling:
- 1 1/4 cups fresh blueberries
- 6 tablespoons granulated sugar
- 1 teaspoon lemon juice
Lemon Glaze:
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 2 tablespoons lemon juice
Directions:
Mix and knead dough, rise 1 1/2 hours. Cook filling and cool. Roll dough to 14×9 inches, spread filling, roll and slice. Rise 1 hour. Bake at 375°F for 24–25 minutes. Spread glaze over warm rolls.
If you make these Blueberry Sweet Rolls with Lemon Glaze, leave a rating and a comment, and share a photo. And tell me—would you keep the lemon glaze classic, or add a little vanilla or cinnamon twist?