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Blueberry Sweet Rolls with Lemon Glaze

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Fluffy blueberry sweet rolls topped a sweet lemon glaze make this a delicious breakfast treat! Perfect balance of sweet and citrus.

Has anyone seen that infamous Joanna Gaines recipe for blueberry sweet rolls? It is all over the web right now and this is my version. Super similar but with a slight twist.

I really like my original cinnamon rolls. The dough is so light and fluffy and just perfection. Take that and add a simplified version of her filling, plus my own lemon glaze, and you get these Lemon Blueberry Sweet Rolls.

They are the cinnamon roll of summer. Fruity citrus flavor makes these a refreshing twist from the classic.

Recipe Features:

  • Make Ahead: These can be started the night before making them extra simple and fuss-free when you’re ready to bake.
  • Freezer Friendly: You can freeze these before or after baking.
  • Family rating of 8 out of 10. Would make again for a special occasion.

What You Need:

The list of ingredients follows the same as any cinnamon roll recipe. The only difference is we won’t be using brown sugar OR cinnamon. So reach in the pantry for these staples:

  • Yeast
  • Warm Water
  • Sugar
  • Salt
  • Milk
  • Egg
  • Oil
  • All-Purpose Flour
  • Blueberries
  • Lemon
  • Powdered Sugar
  • Butter

A full list of ingredients and their measurements can be found in the recipe card below.

How to Make Blueberry Sweet Rolls with a Sweet Lemon Glaze

This recipe is time consuming. Plan on 3 to 4 hours, with a majority of that being inactive rise time, or when you let the yeast work its magic and give those rolls some height.

Blueberry Filling for Sweet Rolls

Everything is going to start with the filling. We are going to use frozen blueberries for a few reasons. First, because they are always in season and second because they are the most juice and give you the best filling.

  1. Combine the frozen blueberries, sugar, and cornstarch into a medium bowl. Toss to combine, cover, and set aside.

Easy peasy, right? Now is when you will start the dough.

Sweet Roll Dough:

For the dough, I like to use a stand mixer. It makes things much easier and helps save your arms from tedious kneading. However, you can definitely make this recipe without.

  1. Place the warm water and yeast in the bowl of an electric mixer. Allow to sit for 5 to 10 minutes, or until the yeast has bloomed (foamy on the top of the water).
  2. Add the paddle attachment to your mixer. Stir in the sugar, salt, milk, egg, and oil. Mix until incorporated.
  3. Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth.
  4. Add remaining flour, 1 cup at a time, until incorporated to the dough. Stop at 4 cups and check the doughs texture. You want it to be soft but not sticky to the touch.
  5. Switch to the paddle attachment and knead the dough for 5 to 10 minutes on low/medium speed or until it is smooth.
  6. Place the dough into a greased bowl, turning once, and cover with a clean towel or plastic wrap. Allow to rise until doubled in size (about an hour and a half to two hours).
  7. Punch down the dough. Turn onto a lightly floured surface and roll into a 20×30 rectangle.

Assembling Sweet Rolls with Blueberries:

  1. Use a spoon to spread onto the rolled out dough square, leaving 1/2 inch edge on all sides.
  2. Roll the dough into a log, starting on the long edge.
  3. Slice into 1-1/2 inch cinnamon rolls.
  4. Grease a 9×13 dish and place your rolls swirl side up. Cover with a clean towel or plastic and allow to rest until doubled in size (typically about an hour).
  5. Preheat the oven to 350 degrees. Bake 20 minutes, checking at 15, or until the edges are just slightly browning.

Tips and FAQs:

Ok, I have officially broken this down step by step. EXCEPT for the lemon glaze. That recipe can be found below in the recipe card. But I do have a few great tips to share with you to hopefully make your Blueberry Sweet Rolls perfection.

  • Keep your yeast happy by using warm water that is between 110 to 115 degrees. This will help ensure it activates without killing it before it has a chance to shine.
  • Do not use fresh blueberries in this recipe. It will not give you the gooey filling you deserve.
  • You know you are done kneading the dough when it pulls from the side and is not too sticky to the touch and forms a smooth round.
  • When our home is too cold, I set our oven to the lowest temperature. Once it is done preheating I turn it off and place the dough in there to rise. I keep it propped open just a tad to make sure it doesn’t get too warm.
  • Use dental floss to cut your rolls. Not a new technique but an easy one.

Related Recipes:

Blueberry Sweet Rolls with Lemon Glaze

Blueberry Sweet Rolls with Lemon Glaze

Yield: 12
Prep Time: 10 minutes
Rise Time: 2 hours 30 minutes
Bake Time: 20 minutes
Total Time: 3 hours

Fluffy blueberry sweet rolls topped a sweet lemon glaze make this a delicious breakfast treat! Perfect balance of sweet and citrus.

Ingredients

Filling:

  • 1 and 1/3 cups frozen blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch

Dough:

  • 3/4 cup warm water
  • 2-1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1/3 cup vegetable oil
  • 4-5 cups all-purpose flour

Glaze:

  • Grated zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1-3/4 cups powdered sugar
  • Pinch of salt

Instructions

  1. Combine the frozen blueberries, sugar, and cornstarch into a medium bowl. Toss to combine, cover, and set aside.
  2. Place the warm water and yeast in the bowl of an electric mixer. Allow to sit for 5 to 10 minutes, or until the yeast has bloomed (foamy on the top of the water).
  3. Add the paddle attachment to your mixer. Stir in the sugar, salt, milk, egg, and oil. Mix until incorporated.
  4. Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth.
  5. Add remaining flour, 1 cup at a time, until incorporated to the dough. Stop at 4 cups and check the doughs texture. You want it to be soft but not sticky to the touch.
  6. Switch to the paddle attachment and knead the dough for 5 to 10 minutes on low/medium speed or until it is smooth.
  7. Place the dough into a greased bowl, turning once, and cover with a clean towel or plastic wrap. Allow to rise until doubled in size (about an hour and a half to two hours).
  8. Punch down the dough. Turn onto a lightly floured surface and roll into a 20×30 rectangle.
  9. Use a spoon to spread onto the rolled out dough square, leaving 1/2 inch edge on all sides.
  10. Roll the dough into a log, starting on the long edge.
  11. Slice into 1-1/2 inch cinnamon rolls.
  12. Grease a 9×13 dish and place your rolls swirl side up. Cover with a clean towel or plastic and allow to rest until doubled in size (typically about an hour).
  13. Preheat the oven to 350 degrees. Bake 20 minutes, checking at 15, or until the edges are just slightly browning.
  14. In a large measuring cup, preferably one with a 4 cup capacity, combine the glaze ingredients.
  15. Heat in the microwave for 30 seconds.
  16. Whisk until the glaze is smooth and there are no lumps.
  17. Let it sit for 2 to 5 minutes before topping onto your sweet rolls.

Notes

Use frozen blueberries for this recipe.

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Yvonne @ TriedandTasty

Thursday 1st of May 2014

Anything with lemon has my seal of approval, these look like they'd be right up my alley! Next time I need a sweet roll, I'm trying these!

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