Pan of blueberry sweet rolls with lemon glaze dripping over spirals, blueberries baked into swirls, soft fluffy rolls in baking dish
Blueberry Sweet Rolls with Lemon Glaze are soft, pillowy, and loaded with juicy blueberry swirls. The lemon glaze on top is bright and sweet, and it soaks into the warm rolls in the best way. These taste like a bakery brunch special, but you can make them right in your own kitchen. Perfect for weekends, holidays, or anytime you want something cozy and impressive.
Introduction
There’s nothing like warm sweet rolls fresh from the oven. And with blueberries + lemon, these feel extra special without being complicated.
The standout trick is using a quick blueberry filling that’s thick enough to stay put. That means you get real blueberry flavor in the swirls, not a runny mess.
Once you make Blueberry Sweet Rolls with Lemon Glaze, don’t be surprised if your family asks for them again and again.
Why You’ll Love This Blueberry Sweet Rolls with Lemon Glaze
- Soft and fluffy: A rich dough makes tender rolls.
- Big berry flavor: Blueberries bake into jammy swirls.
- Bright lemon glaze: Sweet-tart topping that makes every bite pop.
- Perfect for gatherings: Feels fancy but is totally doable at home.
- Make-ahead friendly: Prep the night before and bake in the morning.
- Freezer-friendly: Great for holiday planning and meal prep.
Ingredients for Blueberry Sweet Rolls with Lemon Glaze
Dough
- All-purpose flour (3 1/2 cups): Structure; add up to 1/2 cup more if dough is very sticky.
- Granulated sugar (1/3 cup): Sweetness; helps browning.
- Instant yeast (2 1/4 tsp): Fast rise; active dry works but may rise a bit slower.
- Fine salt (1 tsp): Balances sweetness.
- Whole milk, warm (1 cup): Soft dough; warm, not hot.
- Unsalted butter, melted (1/4 cup): Richness.
- Large egg (1): Structure and tenderness.
- Vanilla extract (1 tsp): Cozy flavor.
Blueberry Filling
- Blueberries (2 cups): Fresh or frozen; frozen is fine.
- Granulated sugar (1/3 cup): Sweetness.
- Lemon juice (1 tbsp): Brightens berries.
- Cornstarch (1 tbsp): Thickens so filling stays in the swirls.
- Pinch of salt: Keeps the filling from tasting flat.
Lemon Glaze
- Powdered sugar (1 1/2 cups)
- Lemon juice (2–4 tbsp)
- Lemon zest (1 tsp)
- Pinch of salt
How to Make Blueberry Sweet Rolls with Lemon Glaze
- 1. Mix the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, egg, and vanilla. Mix until a shaggy dough forms.
- 2. Knead: Knead 6–8 minutes by hand or mixer until smooth and slightly tacky. If it’s too sticky to handle, add flour 1 tbsp at a time.
- 3. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot 60–90 minutes, until doubled.
- 4. Cook the filling: In a saucepan over medium heat, cook blueberries, sugar, lemon juice, cornstarch, and salt for 4–6 minutes, stirring, until thick and jammy. Cool to room temp (warm filling can melt the dough).
- 5. Roll and fill: Roll dough into a 14×10-inch rectangle. Spread filling evenly, leaving a 1/2-inch border.
- 6. Slice: Roll up tightly from the long side. Slice into 12 rolls and place in a greased 9×13-inch baking dish.
- 7. Second rise: Cover and rise 30–45 minutes, until puffy. Heat oven to 350°F.
- 8. Bake and glaze: Bake 25–30 minutes, until golden and set. Whisk glaze and drizzle over warm rolls. If it looks too thick, add lemon juice a teaspoon at a time until it’s silky.
Tips for Perfect Blueberry Sweet Rolls with Lemon Glaze
- Cool the filling: Warm filling can make rolls slide and leak.
- Use dental floss to slice: It keeps the spirals neat and round.
- Don’t overflour: Slightly tacky dough makes softer rolls.
- Bake until set: Look for a golden top and a center roll that feels firm, not jiggly.
- Glaze while warm: It melts into the top and tastes extra cozy.
Variations & Substitutions
- Cream cheese glaze: Replace 2 tbsp powdered sugar with 2 tbsp softened cream cheese.
- Mixed berries: Use a blend of blueberries and raspberries.
- Cinnamon-blueberry: Add 1 tsp cinnamon to the filling for a warm twist.
- Lighter: Use 2% milk (still works, slightly less rich).
- Make it “lazy”: Use store-bought dough and fill/glaze the same way.
- Add crunch: Sprinkle sliced almonds over glaze.
Make-Ahead & Freezing
Overnight option: After slicing and placing in the dish, cover tightly and refrigerate overnight. In the morning, let sit at room temp 30–45 minutes, then bake.
Freeze baked rolls (unglazed is best) for up to 2 months. Thaw and warm, then glaze.
Serving Suggestions & Pairings
- Coffee, latte, or hot tea
- Fresh fruit and yogurt
- Brunch eggs and a simple salad
- Holiday breakfast spread
- Afternoon snack with iced lemonade
Reader Review: “These taste like a bakery pastry! The blueberry swirl and lemon glaze combo is unbeatable.”
If you make Blueberry Sweet Rolls with Lemon Glaze, leave a rating and tell me—would you add cream cheese glaze, or keep it classic lemon?