❓ Can I use frozen blueberries instead of fresh?

Yes, but use them with caution. Frozen blueberries can make the dough too wet and delay rising. If using frozen, thaw and drain them first. Your blueberry lemon sweet rolls may need additional rise time.

❓ How far in advance can I make blueberry lemon sweet rolls?

You can prepare blueberry lemon sweet rolls up to 16 hours in advance by refrigerating them before the second rise. The next morning, allow them to rise at room temperature for an hour before baking.

❓ Can I freeze blueberry lemon sweet rolls?

Absolutely! You can freeze them before the second rise, after par-baking, or fully baked. For best results, wrap cooled blueberry lemon sweet rolls tightly and freeze for up to 3 months.

❓ What’s the best way to reheat leftovers?

Warm individual blueberry lemon sweet rolls in the microwave for 15–20 seconds or reheat a full pan in the oven at 300°F for 10–15 minutes.

Blueberry Lemon Sweet Rolls – 7 Tips for Bakery-Perfect Results

Description

Soft, fluffy blueberry lemon sweet rolls filled with jammy homemade blueberry filling and topped with a tangy lemon cream cheese glaze. Perfect for brunch or a make-ahead breakfast treat—with bakery-style results every time!

Ingredients

Scale

For the Dough:

2¾ cups (344g) all-purpose flour
¼ cup (50g) granulated sugar
½ teaspoon salt
1 teaspoon lemon zest
¾ cup (180ml) whole milk, warmed to 110°F
3 tablespoons (43g) unsalted butter
2¼ teaspoons instant yeast (1 packet)
1 large egg, at room temperature

For the Blueberry Filling:

1¼ cups (170g) fresh blueberries
6 tablespoons (75g) granulated sugar
1 teaspoon lemon juice

For the Lemon Cream Cheese Glaze:

4 oz (113g) full-fat cream cheese, softened
1 tablespoon (14g) unsalted butter, softened
¾ cup (90g) confectioners’ sugar
2 tablespoons (30ml) lemon juice
Optional: lemon zest or thin lemon slices for garnish

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Instructions

Make the dough: In a large bowl, whisk flour, sugar, salt, and lemon zest. In a separate bowl, warm milk and butter, stir in yeast, then combine with dry ingredients and the egg. Mix until soft dough forms. Knead 3–5 minutes.
Let rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (1.5 hours).
Make the filling: Cook blueberries, sugar, and lemon juice in a saucepan over medium heat until thickened (10 mins). Cool completely.
Roll & fill: Roll dough into a 14×9-inch rectangle. Spread cooled filling. Roll tightly into a log and cut into 9–12 pieces.
Second rise: Place rolls in a greased baking pan, cover, and let rise again for 1 hour.
Bake: Preheat oven to 375°F (190°C). Bake for 24–25 minutes until golden brown.
Glaze: Beat cream cheese, butter, sugar, and lemon juice until smooth. Spread over warm rolls and garnish.

Notes

You can refrigerate shaped rolls overnight before the second rise.

Rolls freeze well either before baking or fully baked.

For a vegan option, use plant-based milk, butter, and cream cheese.

Ensure blueberry filling is cooled before spreading to prevent soggy dough.

Internal temp for doneness: 195°F–200°F.

Prep Time: 3 hours 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: ~295
Sugar: ~18g
Sodium: ~160mg
Fat: ~9g
Saturated Fat: ~5g
Unsaturated Fat: ~3g
Trans Fat: 0g
Carbohydrates: ~45g
Fiber: ~1g
Protein: ~5g
Cholesterol: ~35mg