Blueberry Lemon Sweet Rolls

A delicious sweet treat filled with fresh blueberries and a burst of lemon. These blueberry lemon sweet rolls are perfect for breakfast or brunch.

Every bite is filled with swirls of juicy blueberries.

Why make these sweet rolls

Sometimes a delicious homemade cinnamon roll just can't be beat. But sometimes I want to mix things up a bit and take my basic cinnamon roll recipe and change up the filling.

These blueberry sweet rolls are filled with blueberries and lemon zest and topped with a lemon glaze. They are perfect for spring and summertime (or really anytime of the year!)

When baking, the juices from the blueberries drip down to the bottom of the rolls, creating a delicious base.

Sweet rolls are a favorite in our household. Some more favorites are apricot sweet rolls, cranberry sweet rolls and raspberry sweet rolls.

Key ingredients

• Blueberries - I used fresh, but frozen can be used
• Lemon - Need the zest for the sweet rolls and the juice for the glaze
• Butter - Salted butter
• Active dry yeast

Step by step directions

• Heat milk to 110° If you don't have a thermometer test a drop of the milk on the inside of your wrist. It should feel warm, not hot.
• Add sugar and stir until dissolved
• Sprinkle on yeast and stir
• Let mixture set for about 5 minutes until bubbly

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• Place yeast mixture in bowl for a stand mixer
• Add eggs, melted butter and one cup of flour. Mix to combine

• Add one cup of flour and salt. Mix to combine.
• Continue adding flour ¼ cup at a time until dough forms a ball and dough is tacky, but not sticky. The dough should just stick to your fingers, but then release quickly.

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• Knead dough on low speed in mixer for 10 minutes
• Form dough into a ball and place in a lightly greased bowl
• Cover with plastic wrap and let dough sit until doubled (1 ½ - 2 hours)

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• Gently deflate dough
• Form dough into a rectangle
• Brush with melted butter and sprinkle with sugar

• Add blueberries and lemon zest

• Begin rolling up jelly roll style
• Pinch ends together to seal seam

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• Slice into 12 equal sized pieces. Each piece should be about 1 inch.
• Place in a greased 12 x 13 inch baking dish
• Cover with plastic wrap and let rise

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• Bake in a preheated 375° oven for 20-25 minutes
• Allow rolls to cool for 5 minutes and then drizzle with half the lemon glaze
• Once rolls have fully cooled, drizzle remaining glaze on top

Variations

• Use orange zest or lime zest in place of the lemon zest and use orange or lime juice in the glaze
• If you have access to wild huckleberries, use in place of the blueberries
• Use frozen blueberries. Do not thaw blueberries before. Just roll up the berries while still frozen. The second rise time may take a bit longer. Bake as usual.

Baking tips

• The amount of flour used varies from batch to batch. This varies depending on your flour, the method of measuring, humidity and the size of your eggs which can can create more of less liquid.
• Always start by adding up to two cups of flour. Then slowly add ¼ cup of flour until dough reaches the right consistency.
• Dough should begin to form a ball and should just be slightly tacky, not sticky
• Rising time will vary depending on the temperature in your kitchen
• Always fully preheat oven before baking

Recipe faqs

More delicious blueberry recipes

If you love blueberries, you might also want to try these recipes:

• Blueberry lemon bundt cake
• Blueberry lemon bars
• Blueberry lemon bread
• Blueberry crumb bars
• Blueberry muffins
• Blueberry pancakes

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out my collection of breakfast breads!