Lemon Blueberry Sweet Rolls (Printable Format)

Soft rolls filled with lemon zest and blueberries, finished with creamy vanilla icing for a delightful morning treat.

# What You Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet instant yeast (7 g)
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature

→ Filling

08 - 1/3 cup granulated sugar
09 - Zest of 2 lemons
10 - 1 cup fresh blueberries (do not thaw if frozen)
11 - 2 tablespoons unsalted butter, softened

→ Vanilla Icing

12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons whole milk
14 - 1 teaspoon vanilla extract

# How-To Steps:

01 - In a large mixing bowl, combine flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm milk, melted butter, and egg to the dry mixture. Mix until a sticky dough forms, ensuring all flour is incorporated.
03 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - While dough rises, combine granulated sugar and lemon zest in a small bowl. Rub together with fingers to release citrus oils until mixture is fragrant and infused.
06 - Roll risen dough on a floured surface into a 12x16-inch rectangle. Spread softened butter evenly over surface, leaving a small border. Sprinkle lemon sugar mixture across dough, then scatter blueberries in an even layer.
07 - Starting from one long edge, roll dough tightly into a log. Use a sharp knife or unflavored dental floss to slice crosswise into 12 equal pieces, approximately 1 1/4 inches thick.
08 - Arrange rolls cut-side up in a greased 9x13-inch baking dish, leaving space for expansion. Cover loosely and let rise for 45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F while rolls complete their final rise.
10 - Bake for 22-25 minutes until tops are golden brown and rolls are cooked through. If edges brown too quickly, tent with foil for the last 5 minutes.
11 - While rolls bake, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth and drizzling consistency is reached. Add additional milk 1 teaspoon at a time if too thick.
12 - Drizzle warm vanilla icing evenly over the rolls immediately after removing from oven. Serve warm while icing is still glossy, or let set for 10 minutes for a firmer glaze.

# Expert Suggestions:

01 -
  • The combination of tart lemon and sweet blueberries creates the perfect balance of flavors
  • These rolls stay incredibly soft for days, making them ideal for meal prep or weekend hosting
  • The vanilla icing transforms them into something that feels like a bakery treat at home
02 -
  • Use dental floss to slice the rolls perfectly without squishing them
  • Room temperature ingredients prevent the butter from seizing and create better texture
  • Let the rolls cool slightly before icing so the glaze draps beautifully instead of melting off
03 -
  • Warm your mixing bowl first to help the yeast activate faster
  • Grate the lemon zest before juicing so you do not accidentally grab the wrong part
  • Check the dough after 20 minutes of baking since ovens vary

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