These soft and fluffy Blueberry Sweet Rolls are topped with a lemon glaze that makes this an irresistible breakfast treat. Like cinnamon rolls without the cinnamon- with the perfect balance of sweet berry and lemon citrus. Everyone who tries this recipe LOVES them.

No time to wait for the yeast? No problem! Try my quick and easy Blueberry Muffins and Lemon Poppy Seed Muffins, or a blueberry mug muffin. Both delicious and picky eater approved. You can also check out the list of Must-Try Baked Goods and Pastries where you are sure to find something to help with that morning sweet tooth.

This post was originally published April 30, 2014. It has since been updated with fresh photos and helpful tips.

blueberry roll on a white plate with a bite sitting on a fork

RECIPE FEATURES

Make Ahead: These can be started the night before making them extra simple and fuss-free when you are ready to bake.
Freezer Friendly: You can freeze these before or after baking.

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.

BLUEBERRY SWEET ROLL INGREDIENTS

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. I want to break down a few of the key ingredients to help give you an idea of why they are important and potential substitutions:

Yeast: Always be sure to triple check the expiration date of yeast. Since it is alive, yeast will inevitably go bad at some point. Especially if not stored properly. The best way to store unopened yeast is to keep it in a cool location. We keep ours inside the pantry, or for longer storage inside the refrigerator. Once you have opened the container be sure to keep inside the refrigerator and use within 4 months.
Warm Water: Luke warm. This means warm to the touch, but not hot. You want to comfortably keep be able to put a finger inside.
Milk: Whole milk works best, but this recipe will work with as low as 2% milk. I have not tried it with soy or plant based milks. Be sure to leave a comment if you have.
Oil: The oil you use can make a big difference in the stretch of the dough. I reach for Avocado or coconut oil. Mainly because that is what we always have on hand, but also because they contain a very mild flavor that won’t take over the dough. Avoid using robust flavors like olive oil.
Blueberries and lemon: Fresh is best, but in this case you can definitely use frozen berries. We buy blueberries during prime seasons, when they tend to be cheaper, and keep them stored in the freezer. This is ideal for when you get a hankering for something sweet but don’t want to run to the store.
Butter: Here’s my secret… It may be frowned upon, but I like salted butter in my baked goods. The choice is really yours, but either salted or unsalted will work in this recipe.

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

raw sweet rolls filled with blueberries lined in a 9x13

HOW TO MAKE BLUEBERRY SWEET ROLLS

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

Here’s the skinny, this is the EASIEST part. The first thing you need is blueberry jam. You can use store bought OR you can make a quick blueberry sauce with this easy recipe. Simply combine fresh, or frozen, blueberries with sugar and vanilla in a pot. Bring to a boil and lower the heat to a simmer. Cook 15 minutes.

Combine that with more fresh blueberries and a spread of butter.

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.

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).
Add the paddle attachment to your mixer. Stir in the sugar, salt, milk, egg, and oil. Mix until incorporated.
Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth.
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.
Switch to the paddle attachment and knead the dough for 5 to 10 minutes on low/medium speed or until it is smooth.
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).
Punch down the dough. Turn onto a lightly floured surface and roll into a 20×30 rectangle.

Assembling Sweet Rolls with Blueberries:

Use a spoon to spread onto the rolled out dough square, leaving 1/2 inch edge on all sides.
Roll the dough into a log, starting on the long edge.
Slice into 1-1/2 inch cinnamon rolls.
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).
Preheat the oven to 350 degrees. Bake 20 minutes, checking at 15, or until the edges are just slightly browning.

Single sweet roll with blueberries and lemon glaze on a white plate with fresh berries

RECIPE 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.

single blueberry sweet roll on a white plate

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Categories:

Breakfast, Desserts, Easter, Muffins and Pastries,

4.50 from 2 votes (2 ratings without comment)

5 Comments

Kenneth Volling says:

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Can I make them the night before and bake off in the morning?

1. Jesseca says:
  
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  Hi Kenneth, yes. Just cover and refrigerate before the second rise and let them sit out for 30 minutes before baking.
  
Tish says:

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The recipe card calls for fresh blueberries but in multiple places in the post it says to use frozen. Which is best, I have both so I’m looking for the best results. Thanks!

1. Jesseca says:
  
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  Hi Tish, You can use either with equally delicious results. I’ll go through and adjust that in the post.
  
Yvonne @ TriedandTasty says:

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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!

Blueberry Sweet Rolls with Lemon Glaze

RECIPE FEATURES

BLUEBERRY SWEET ROLL INGREDIENTS