Lemon Blueberry Rolls (Printable Version)
Fluffy yeast rolls filled with sweet blueberries and bright lemon, finished with tangy glaze.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (7 g) instant yeast
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
# Directions:
01 - In a large bowl, combine flour, instant yeast, sugar, and salt. Whisk until evenly distributed.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry mixture. Mix thoroughly 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 with plastic wrap or towel, and let rise in a warm area for 1 hour 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 completely.
06 - Punch down risen dough and roll into a 15x10-inch rectangle. Spread cooled blueberry filling evenly over the surface, leaving a small border at the edges.
07 - Starting from the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to 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 and cooked through.
10 - Whisk together powdered sugar, lemon juice, and melted butter until smooth and creamy. Adjust consistency with additional juice if needed.
11 - Drizzle warm lemon glaze over rolls immediately after removing from oven. Serve warm or at room temperature.
# Expert Advice:
01 -
- The lemon cuts through the sweet blueberry filling so beautifully that each bite feels like sunshine on a plate
- These freeze incredibly well, meaning you can wake up to homemade breakfast all week long
02 -
- Cooling the blueberry filling completely before spreading is crucial, or the butter in your dough will melt and make a complete mess
- Using unflavored dental floss to slice the rolls gives you cleaner cuts than a knife, which tends to squish the delicate spirals
03 -
- Room temperature eggs incorporate into the dough much more smoothly than cold ones straight from the fridge
- A splash of vanilla in the glaze adds a lovely depth that makes these feel extra special