Lemon Blueberry Rolls (Printable Version)
Soft, fluffy swirled rolls with tangy lemon and sweet blueberries finished with zesty glaze.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (0.25 oz) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk (approximately 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
08 - Zest of 1 lemon
→ Blueberry Filling
09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons lemon juice
16 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, melted butter, eggs, and lemon zest into dry ingredients. Mix until dough begins to come together, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for approximately 1 hour until doubled in size.
04 - Combine fresh blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until mixture thickens and bubbles. Remove from heat and allow to cool completely.
05 - Punch down risen dough and roll out on a lightly floured surface into a 15x10-inch rectangle. Spread cooled blueberry filling evenly across dough, leaving a 1/2-inch border around edges.
06 - Starting from one long side, roll dough tightly into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal pieces approximately 1 1/4 inches wide.
07 - Arrange rolls in a greased 9x13-inch baking dish, leaving space between each for expansion. Cover loosely and let rise in a warm place for 30 minutes until puffy.
08 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown on top and cooked through. Rotate pan halfway through baking for even browning.
09 - While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until completely smooth. Add additional lemon juice 1 teaspoon at a time if needed to reach desired consistency.
10 - Drizzle warm lemon glaze generously over rolls immediately after removing from oven. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of tart lemon and sweet blueberries creates this incredible bright flavor that wakes up your whole palate
- These rolls stay incredibly soft for days, unlike some pastries that turn into rocks overnight
- That moment when you pull them from the oven and pour the glaze, its like breakfast magic
02 -
- The blueberry filling must be completely cool before spreading, otherwise it will melt the butter in your dough and create a mess
- Using unflavored dental floss to slice the rolls gives you cleaner cuts than a knife, which tends to squish the dough
- These rolls are best served the same day but can be gently reheated for 15 seconds in the microwave
03 -
- Room temperature ingredients incorporate better and create a more tender dough
- The blueberry filling should be thick enough to spread but not runny, adjust with more cornstarch if needed