Lemon Blueberry Sweet Rolls

The kitchen was still dark when I started mixing the dough, that quiet hour before anyone else wakes up. Something about the combination of lemon zest and blueberries felt like sunshine captured in flour and sugar. My husband wandered in halfway through, sleepy-eyed, and immediately asked what smelled like a bakery had moved into our house. Those rolls became the reason we started hosting Sunday breakfast regularly.

Last summer I made these for my sister's baby shower, and the conversation actually stopped when the platter hit the table. My niece, who claims she does not like breakfast food, ate three and asked to take some home. Now every time blueberries go on sale, she texts me asking if the rolling pin is coming out.

Ingredients

• All-purpose flour: The backbone of pillowy dough, measuring correctly makes all the difference
• Instant yeast: Skip the activation step and let it work its magic directly in the flour
• Whole milk: Warmed to about 110°F, it creates the most tender crumb structure
• Unsalted butter: Melted for the dough, softened for the filling, each temperature has a purpose
• Lemon zest: Really press it into the sugar to release those aromatic oils
• Fresh blueberries: Frozen works too, but do not thaw or they will turn everything purple
• Powdered sugar: Sifting first prevents any lumpy surprises in your icing

Instructions

Mix the base dough:

Combine flour, sugar, yeast, and salt in a large bowl. Pour in the warm milk, melted butter, and egg, stirring until everything comes together into a shaggy, sticky mass.

Knead until smooth:

Turn the dough onto a floured surface and work it for 8 to 10 minutes. The dough should push back slightly when pressed and feel silky, elastic, and smooth to the touch.

Let it rise:

Place the dough in a greased bowl, turning once to coat all sides. Cover and let it double in size, about an hour in a warm, draft-free spot.

Prepare the lemon sugar:

Rub the lemon zest into the granulated sugar with your fingertips until the sugar turns fragrant and slightly yellow, releasing all those citrus oils.

Roll and fill:

Roll the dough into a 12x16-inch rectangle. Spread softened butter across the surface, sprinkle with the lemon sugar, and scatter blueberries evenly over everything.

Shape the rolls:

Roll the dough tightly from the long edge into a neat log. Slice into 12 even pieces and arrange them cut-side up in a greased baking dish.

Second rise and bake:

Cover the rolls and let them puff up for 45 minutes. Bake at 350°F for 22 to 25 minutes until the tops are golden and the centers are set.

Make the icing:

Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the warm rolls and let the icing settle into all those swirls.

Save

My youngest accidentally dropped a blueberry on the floor while helping once, and our dog spent the next twenty minutes hunting for more. Now making these rolls has become a family operation, with everyone claiming different jobs. The best moments happen when someone walks through the front door and immediately knows exactly what is baking in the oven.

Make Ahead Magic

These rolls are actually better when you prepare them the night before and let them do their final slow rise in the refrigerator. The cold fermentation develops such deep flavor, and waking up to pop them in the oven feels like the ultimate breakfast hack. Just add about 15 minutes to the baking time since they start cold.

Fruit Swaps That Work

Raspberries create these beautiful red streaks throughout the dough, though they are a bit more delicate than blueberries. Blackberries hold their shape beautifully and add a gorgeous purple color. Try chopped strawberries in spring, or even diced fresh peaches when they are in season.

Storage and Reheating

Leftovers keep surprisingly well in an airtight container for up to two days. The rolls actually develop more lemon flavor as they sit, since the zest continues to infuse the dough. Reheat individual portions for about 15 seconds in the microwave, or pop the whole pan back in a 300°F oven for 10 minutes.

• Freeze unbaked rolls after slicing for fresh-baked convenience
• Wrap cooled rolls individually for quick breakfasts throughout the week
• Add icing after reheating so it stays fresh and glossy

Save

There is something about pulling warm rolls apart with your hands that makes everything else wait a little while.

Recipe Questions & Answers

→ How do I achieve soft and tender rolls?

Use warm milk and melted butter in the dough, knead until smooth and elastic, and allow adequate rising time to develop a fluffy texture.

→ Can I substitute fresh blueberries with frozen ones?

Yes, use frozen blueberries without thawing to prevent excess moisture from softening the dough.

→ What is the best way to roll and slice the dough evenly?

Roll the dough into a tight log on a floured surface, then slice using a sharp knife or dental floss for clean, even rolls.

→ How can I enhance the lemon flavor in the rolls?

Add extra lemon zest to the filling or stir a tablespoon of lemon juice into the vanilla icing for a brighter citrus note.

→ Can these rolls be prepared in advance?

Yes, assemble the rolls the night before, refrigerate covered, and bake fresh in the morning for convenience.