These blueberry lemon sweet rolls taste like a little piece of summer in every tender, flaky bite. The blueberries burst as they bake, the lemon keeps things bright, and a sweet glaze pulls it all together. They might be the best thing you bake all season.
Why These Blueberry Lemon Sweet Rolls Shine
- Soft, tender sweet roll dough wrapped around juicy blueberries
- Bright lemon zest and juice in both the filling and the glaze
- A generous glaze poured on while the rolls are still warm
- A fresh twist on the classic cinnamon roll for spring and summer
Blueberries and lemon are natural dance partners, and they really come alive in soft sweet roll dough. This recipe makes a big batch, so it’s perfect for brunch or sharing.
Glaze the rolls the moment they come out of the oven so it soaks into every layer.
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Why You’ll Love These Blueberry Lemon Sweet Rolls
- The blueberries burst into pockets of jammy sweetness as they bake.
- These lemon blueberry rolls strike a perfect sweet-tart balance.
- The tender dough and glossy glaze make every bite melt in your mouth.
Ingredient Notes
Here are a few notes on the key ingredients; the exact measurements in the recipe card are all listed below. This covers the filling and the glaze.
- Fresh blueberries give the best burst and juicy texture.
- Lemon zest and juice brighten both the filling and the glaze.
- Sweet roll dough is your favorite recipe; see the notes for a trusted link.
- Cornstarch thickens the berry filling so it stays in the rolls.
- Butter and confectioners sugar build that rich, pourable glaze.
For equipment you’ll want a couple of 9×13 baking pans, a rolling pin, and a big mixing bowl for the berries. A sharp knife makes clean slices through the rolled dough logs.
How to Make Blueberry Lemon Sweet Rolls
Making blueberry lemon sweet rolls is a relaxed weekend project. You’ll prep the berries, roll and fill the dough, then bake and glaze.
- Toss the blueberries with sugar, cornstarch, lemon juice, and zest, then set aside.
- Roll the dough into two thin rectangles, then brush with melted butter and sugar.
- Spoon the berries evenly over the dough and roll each into a tight log.
- Slice the logs into 1.5 inch rolls and arrange three rows of three per pan.
- Cover and rest for 30 minutes, then bake at 375 degrees for 18 to 20 minutes.
- Mix the glaze and slather it on while the rolls are hot.
This recipe makes a lot, about two full 9×13 pans, so it’s great for a crowd. To get ahead, you can shape the rolls the night before and let them rest in the fridge before baking.
Storage Options
These rolls stay soft for a few days and freeze well too. Here’s how to keep them fresh.
- Cover and keep at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days.
- Freeze unglazed rolls for up to 2 months, then glaze after reheating.
Variations & Substitutions
Once you have the method down, these rolls welcome all kinds of swaps. Try one of these.
- Use frozen blueberries in a pinch; just don’t thaw them first.
- Swap in raspberries or blackberries for a different berry flavor.
- Add a splash of vanilla to the glaze for extra warmth.
- Stir a little cream cheese into the glaze for a tangier finish.
What to Serve with Blueberry Lemon Sweet Rolls
These blueberry lemon sweet rolls are a brunch centerpiece, but a few sides round out the spread. Here are some favorites.
- Hot coffee or a tall glass of cold milk.
- A bowl of fresh fruit to keep things light.
- Another sweet roll treat like these roasted strawberry sweet rolls.
- For a savory brunch dish, try classic New England lobster rolls.
A few questions tend to come up before baking, so let’s cover them.
Frequently Asked Questions
Can I make blueberry lemon sweet rolls ahead of time?
Yes. Shape and slice the rolls, then cover and refrigerate overnight. Let them come to room temperature and rest before baking the next morning.
Can I use frozen blueberries?
You can. Toss them with the sugar and cornstarch while still frozen so they don’t bleed too much color into the dough.
Why is my filling runny?
A little juice is normal, but make sure you include the cornstarch and don’t skip the resting step before baking, which helps the filling set.
How do I keep the rolls tender?
Roll the dough thin, don’t overbake, and glaze them while warm so they stay soft and moist.
Pull a warm pan of these from the oven, glaze them while they steam, and your kitchen will smell like summer. Share them at brunch and watch everyone reach for seconds.
Blueberry Lemon Sweet Rolls
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Ingredients
- Your favorite sweet roll dough see notes for link to Ree’s
- 24 oz fresh blueberries
- 1 cup plus 6 Tbsp sugar
- 1½ tsp cornstarch
- ½ cup lemon zest
- 2 Tbsp lemon juice
- 10 Tbsp butter melted
- 2 pounds confectioners sugar
- ½ cup lemon zest
- ⅓ cup milk
- juice of 1½ lemons
- 6 Tbsp melted butter
Instructions
- Preheat oven to 375º.
- Generously grease whatever pans you are using with butter. (I used 9×13 bakers) You don’t want to be spartan here. The butter is half the magic of these sweet rolls. Slather the pan.
- In a large mixing bowl, combine blueberries, 6 Tbsp sugar, cornstarch, 2 Tbsp lemon juice and zest. Gently stir to coat berries well. Set aside.
- For the sweet roll dough, I divide the dough in half, place it on a floured surface and roll out two long rectangles. In Ree’s recipe she suggests 30×10 inches. I just sort of eyeball it and roll it quite thin.
- Brush the dough generously with the melted butter. Sprinkle 1 cup of sugar over top the melted butter on both rectangles.( ½ cup sugar over each separate rectangle) Spoon the blueberries out evenly over the top of the buttered/sugared dough.
- Roll the dough tightly toward you to form your dough logs. Once the log is rolled up, gently press the seam into the dough to seal.
- I like my sweet rolls to be on the taller side, so I slice my rolls in 1½ inch slices. Make three rows of three if you are using a 9×13 baker. You need to give them room to spread.
- Cover them with a towel and let sit for a half of an hour.
- Bake in a 375º oven until golden. About 18 to 20 minutes.
- For the glaze, mix all ingredients until smooth. Slather over sweet rolls as soon as they come out of the oven.
- This recipe makes a lot. Two full 9×13 pans when sliced in 1½ inch slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie! I am sipping coffee and just became incredibly hungry!! Your pix and description of summer in your mouth are fantastic! I can’t wait to give these dance partners a try!!
Hi Melanie, thanks for a post featuring my new favorite combo….lemon and blueberry. This looks fabulous and like a weekend work in progress. Better make a double batch. Could you freeze them?
You can absolutely freeze them. Just reheat them in the oven, not the microwave.
Uh, yum!!!
Pinned it!
Mmmm, I just made yeasted cinnamon rolls for the first time last weekend and they were great (I used a Food Network magazine recipe) but I love this idea. Blueberries and lemon are such a yummy combination! Thanks.
how many lemons do you need for 1 whole cup of zest?
I believe an average sized lemon will yield 1 Tbsp of zest. There are 12 Tbsp in 1 dry measure cup, so I’m thinking you’d need 12 lemons! Wow, that’s a lot of lemons, but these sweet rolls sure look good!
Perfection! I need these in my life
WOW! Filling this with lemon and blueberries is the perfectest idea! I’ve used Ree’s sweet roll recipe to make lemon rolls but never thought of adding on blueberries. And why not? I love blueberry lemon cake. Good idea.
These look absolutely spectacular! I want to make them – but want to be sure the quantity of lemon zest for the filling, and for the glaze is correct. 1/2 Cup in each is a LOT of lemon zest! Please confirm, thanks.
It is a lot, but there is also a lot of dough to cover. So, it is correct.
These look absolutely delicious, I love lemon & blueberry together
Ooooh, I bet red currants must’ve looked gorgeous in this recipe. Such a great idea! Thanks for sharing your results. I totally appreciate feedback!
Thanks for sharing this recipe. Even with many modifications (just less sugar, less butter, less lemon peel, and a different sweet dough made in my breadmaker), it still came out delicious and beautiful. I will definitely be making this again!
Thank you for sharing this delicious recipe. I started dough last night, refrigerated overnight, and baked them off this morning. They were a big hit, but wanted to share a couple of insights for others who might follow a Pinterest link and end up reading this…
1) I had only 1/2 the amount of berries in the original recipe (12 oz, not 24), so back by half the other berry-related ingredients in similar amounts. It was still sufficiently berry-studded.
2) I used only 1/2 the butter and 1/2 the sugar at the point where you slather the rolled out dough with butter and sprinkle with sugar. It was still sweet and gooey.
3) I found myself wondering if the 2 lbs of confectioner’s sugar in the glaze recipe must be a typo? I made frosting using about 1 1/2 c of confectioner’s sugar, 1 T cream cheese, 1 1/2 T softened butter, and about 1-2 T lemon juice (until it was the right consistency). I have at least 1/2 of it left after drizzling it over 2 pans of rolls.
4) The original recipe calls for a 1 cup lemon zest (1/2 c each at two points in the recipe). I zested 2 lemons and got about 3-4 tablespoons total, far short of 1 cup. I don’t know how many lemons you’d have to zest to get a full cup of zest, but I way more than 2. My batch was sufficiently lemony and lovely.
Thanks again for sharing this. I’ll make another batch soon!
A hit! Thanks.